Red khandvi in yellow daal

Name: Red khandvi in yellow daal
Cuisine: Indian
Ingredients: For panchratna dal(mixed dal)yellow; 1 cup mixed dal(lentils like pigeon peas,mung dal urad dal masoor dal chana dal); 2 tomatoes; 3 onions; 1 tbsp ginger garlic paste; 3 nos green chilli; 1 tbsp cumin seeds; 4-5 curry leaves; 2 tbsp oil/butter; 1 tbsp turmeric powder; Pinch asafoetida; to taste Salt; 2-3 Cloves -cinammon; Pinch dried fenugreek leaves; 1 tbsp garam masala; 1/2 tbsp coriander cumin powder; For red khandvi-; 1/2 cup gram flour; 1.5 cup tomato puree; 1 tbsp ginger garlic paste; 1 tsp mustard seeds; 1/2 tbsp cumin seeds; 1 tbsp oil; to taste Salt; 4-5 curry leaves; For garnishing-; as required Cheese,desiccated coconut,coriander leaves

Madhvi Jogia @cook_16631617

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Being home-maker I always try my hands on new fusion creations among traditional and modern recipes by giving them favorable twists and so today here I m with my new fusion twist with traditional Gujarati khandvi and mixed dal.this recipe is not only tasty but also full of proteins and nutrients.you can have this dish in lunch or dinner and will definitely win hearts of your family.

Madhvi Jogia @cook_16631617

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Ingredients

Forpanchratna dal(mixed dal)yellow
1 cupmixed dal(lentils like pigeon peas,mung dal urad dal masoor dal chana dal)
2 tomatoes
3onions
1 tbspginger garlic paste
3nos green chilli
1 tbspcumin seeds
4-5curry leaves
2 tbspoil/butter
1 tbspturmeric powder
Pinchasafoetida
to tasteSalt
2-3Cloves -cinammon
Pinchdried fenugreek leaves
1 tbspgaram masala
1/2 tbspcoriander cumin powder
Forred khandvi-
1/2 cupgram flour
1.5 cuptomato puree
1 tbspginger garlic paste
1 tspmustard seeds
1/2 tbspcumin seeds
1 tbspoil
to tasteSalt
4-5curry leaves
For garnishing-
as requiredCheese,desiccated coconut,coriander leaves

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Steps

1

We will take mixed lentils wash them and boil them to two whistles in pressure cooker by adding salt and turmeric into it. Allow it cool. Meanwhile, we will make our tangy tomato khandvi which will be red in colour due to tomato puree.
2

Mix besan and tomato puree and whisk it properly add salt now in pan take oil and put this mixture to cook for 5 min continuously stirring. Now take the backside of thali grease it with oil and flatten this mixture with help of spatula evenly.
3

Now roll thin layers into roll and make cut and our cut red colour kandvi is ready. Now take some oil in pan we will temper it with mustard seeds asafoetida green chillies curry leaves sesame seeds and pour this mixture into khandvis
4

Now we will make our mixed lentil gravy, for that we will take oil and some butter in pan and crackle some cumin seeds pinch of asafoetida curry leaves ginger garlic paste tomato-onion paste and let it cook till oil separates now we will add our pre-cooked mixed lentils and add all masalas like salt turmeric powder chilli powder garam masala coriander powder kasuri methi etc. and let it cook on slow-medium flame.
5

Finally, when dal is cooked properly we will take it in dish and slowly assemble our red tangy tomato khandvis into it and garnish it with coriander leaves coconut or cheese.