Gatte bemisaal

Name: Gatte bemisaal
Yield: d het
Cuisine: Indian
Ingredients: 1 cup chana dal/bengal gram; 2 Tb grated ginger; 2-3 jalapenos finely chopped; 1 medium tomato finely chopped; 1/2 cup tomato puree; 2 medium onions finely chopped; 2 tsp cumin seeds/jeera; 1 tsp turmeric powder; 2 tsp coriander powder; 2 tsp kashmiri red chilli powder; 1 tsp garam masala powder; 1/2 tsp asafetida/hing; 2 tsp kasuri methi; 3 Tb oil and oil for deep frying; to taste Salt; 2 Tb coriander to garnish

Shuchi Jain @shuchi_191171

#goldenapron
(Wk 5)
When I was a teen, my bengali cook made this dish and we went gaga over it. My father's reaction was-"Bemisaal!! ". Hence the name. Since then it's been one of the favorite recipes among both my families( parents and inaws). Later on I came to know that it is a twisted version of bengali "Dhokar Dalna'. But for us it's still " Gatte Bemisaal". The recipe shared here is how my cook made and taught me.

Shuchi Jain @shuchi_191171

Saved

Ingredients

d het

1 cupchana dal/bengal gram
2 Tbgrated ginger
2-3jalapenos finely chopped
1medium tomato finely chopped
1/2 cuptomato puree
2medium onions finely chopped
2 tspcumin seeds/jeera
1 tspturmeric powder
2 tspcoriander powder
2 tspkashmiri red chilli powder
1 tspgaram masala powder
1/2 tspasafetida/hing
2 tspkasuri methi
3 Tboil and oil for deep frying
to tasteSalt
2 Tbcoriander to garnish

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Steps

1

Wash and soak chana dal for 5-6 hours. Drain and grind to a course paste without using water.
2

Heat 1 Tb oil in a wok. Add hing and cumin. When it splutters add the chana dal paste to the wok. Immediately add 1Tb chopped ginger, 1 Jalapeno finely chopped, little salt, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder and 1tsp coriander powder. Mix well. Keep stirring till water dries and it becomes like a dough.
3

Grease a plate and spread the mixture on it when hot. Flatten nicely with back of a flat spoon.
4

With a knife cut the paste into small kite/square/ diamond shapes. Let it cool for 1/2 hr. When they become hard take them off carefully and deep fry in hot oil on medium heat till golden brown. Dry gatte are ready. They can be eaten as it is with green chutney like a snack.
5

In another wok heat 2Tb oil. To this add 1tsp cumin seeds. When it splutters, add chopped ginger and chopped onions. Saute well till onions turn brown and soft.
6

To this add chopped tomatoes. Saute for 1-2 minutes. Now add green chillies and tomato puree. Saute for another 2-3 minutes till all the paste for the gravy comes together.
7

Now add coriander powder, turmeric, red chilli powder and salt. Mix well and cook for 1-2 minutes. Now add about 4-5 cups of water. Mix and bring to a boil. Let it simmer for 2 minutes till oil seperates.
8

Now add crushed kasuri methi, garam masala and fried gatte to the gravy. Stir with light hands. Bring to a boil and switch off gas. Gatte Bemisaal are ready to serve.Serve hot garnished with coriander leaves with chapattis or rice.
9

Tip- 1- Dry gatte can be eaten like a snack so always make extra. 2- Also the gatte absorb water when kept in the gravy. Always add extra water else the gravy will dry out. 3- Do not boil the gatte for a long time in the gravy or they will break and gravy will become mushy. 4- For reheating the gravy adjust water and seasoning, stir lightly and preferably heat in a microwave. Happy cooking!!