Besan Vegetable Dish Recipe: Quick Preparation of an Aromatic Substance from 2 Cups of Besan

If you are tired of monotonous dishes, you can try a lentil vegetable dish. It is very tasty and can be quickly prepared at home. Sometimes there may not be vegetables in the house, or you might just want something other than the usual pumpkin and zucchini; in such cases, the lentil pancake dish is an excellent option.

Preparing this dish does not require complex vegetable chopping or long preparation time. You only need to prepare the lentil dough, and thus you can get a delicious dish. The taste of this vegetable dish is especially good with hot rice, bread, or paratha. Therefore, next time you want something tasty or don't have suitable vegetables, be sure to try the lentil pancake dish. Its taste will impress you so much that you will want to cook it again and again.

For the pancakes:

1 cup of lentils (besan), ½ teaspoon of ajwain, ¼ teaspoon of turmeric powder, ¼ teaspoon of red pepper powder, ½ teaspoon of coriander powder, ½ teaspoon of vegetable or refined oil, salt to taste.

For frying the pancakes:

2 medium onions, finely chopped, 2 medium tomatoes, puree, 1 teaspoon of ginger and garlic paste, 1 teaspoon of cumin seeds, a pinch of asafoetida, a little mustard powder (optional), turmeric powder, coriander powder, red pepper powder to taste, ½ teaspoon of garam masala, water and oil as needed.

To prepare the lentil pancake vegetable dish, first take the lentils in a bowl. Add ajwain, turmeric, red pepper powder, and salt. Then gradually add water to make the dough. It is important to ensure that the dough is neither too runny nor too thick.

Heat a frying pan and grease it with a small amount of oil or refined oil. Place the lentil dough and spread it with a spoon into a round shape. When the pancake is cooked on one side, roll it up. This will help the layers of the pancake to stick together, and the sauce will be able to penetrate inside easily. Fry the roll on both sides until light golden brown. Repeat the process until all the pancakes are ready. After the pancakes cool down, cut them into small pieces with a knife.

To prepare the sauce, heat the oil in a pot. Add cumin and asafoetida. When the cumin starts sizzling, add the finely chopped onion and fry until golden brown. Then add the ginger and garlic paste and cook for some time. Add the tomato puree along with turmeric, coriander, red pepper, and mustard powder, and simmer the spices until the oil begins to separate.

When the spices are well roasted, add water as needed. It should be remembered that the lentil base absorbs the sauce, so you need to add a little more water. After the sauce boils, add the cut pieces of pancakes. Simmer over low heat for 5-7 minutes so that the pancakes fully absorb the flavor of the spices.

Finally, add garam masala, crushed cumin, and finely chopped herbs, then turn off the heat. Serve the finished lentil pancake vegetable dish with hot rice, bread, or paratha and enjoy its taste.

When you crave something spicy and crunchy for evening tea, you can prepare Alu Kurkure. If you are tired of usual samosas, pakoras, or cookies and want to try something new, homemade potato kurkures will be an excellent choice. These snacks, made from potatoes, are characterized by a crispy outer shell and a soft texture inside. To add extra crispiness after frying, a coating of pohé is used.

The taste of these snacks is enhanced by adding green pepper, mint, cumin powder, and lemon juice. They can be served with green sauce or tomato sauce during an evening tea party. Below is the recipe for making crispy potato kurkures and a list of necessary ingredients.

Ingredients

For preparation, you will need: 4 small potatoes, ¾ cup of wheat flour, ¾ cup of pohé, 1-2 sliced green peppers, 1 teaspoon of cumin powder, a little mint leaves, salt to taste, 1 teaspoon of lemon juice, vegetable oil for deep frying, and water as needed.

If you are tired of eating the same familiar dishes every day, such as dal and vegetables, and want to cook something authentic yet different, you can try Rajasthani chickpea flour dubki. This dish is also known as Rajasthani gutla sabzi, and it is distinguished by its exceptional taste.

Even if you do not have fresh vegetables at home, this dubki can be quickly prepared. Its unique Rajasthani flavor will appeal to all family members. The main component of the dish consists of pieces of flatbread fried in chickpea flour, which are then simmered in a spicy yogurt sauce, giving the dish an incredible taste.

A special advantage of this recipe is that it can be easily prepared using spices already available in the home kitchen, without the need to buy additional ingredients. This makes it an ideal option if guests suddenly arrive.

To prepare, you need components for a onion and tomato marinade, the chickpea flour flatbreads themselves, and ingredients for a yogurt-based sauce.

Start by heating vegetable oil in a pot. Add finely chopped onion and fry until lightly browned. Then add garlic cloves, ginger, and green pepper. Continue frying until the onion turns brown.

After this, add coarsely chopped tomatoes, cilantro stems, and half a teaspoon of salt. Pour in a little water and cook for about four minutes until the liquid has completely evaporated. Turn off the heat, add a little water to the pot to scrape up the stuck spice from the sides, and cool the mixture before blending it into a paste.

In a bowl, mix chickpea flour with yogurt, coconut oil, asafoetida, dried mint, and lightly crushed coriander seeds. Next, add red pepper, turmeric, salt, coriander powder, and fresh cilantro, mixing all components thoroughly. Gradually add water to achieve a consistency suitable for making flatbreads; the dough should be quite thick.

Take a large bowl and mix 200 grams of yogurt with one teaspoon of chickpea flour, whisking well to avoid lumps. Add about 100 milliliters of water and mix thoroughly again.

In another pot, heat a little oil. Fry asafoetida, cumin, and mustard seeds, then pour in the prepared onion and tomato paste. Simmer over medium heat for 4–7 minutes. After this, add turmeric, red pepper, Kashmiri red pepper, coriander powder, and a little cumin powder, stirring constantly until the spices release their aroma.

When the mixture is well roasted, stir in salt and any desired vegetable powder. Then carefully pour in the prepared yogurt solution, stirring continuously to prevent the yogurt from curdling. Cook over medium heat until boiling, then continue cooking for another five minutes. At the end, add half a cup of water and bring to a boil over high heat.

Gradually, using a spoon, add small portions of the chickpea flour mass directly into the boiling sauce. This is how the small flatbreads or dubkis are made. Leave them in the sauce for three to four minutes. When the dubkis start to set slightly, gently stir them with a spatula and cover the pot. Cook on low heat for another five minutes so that the chickpea dubki is fully cooked inside. Finally, add dried mint and a little garam masala, and mix. It is recommended to serve the hot dubki with roti, paratha, or rice.

Tip: When preparing the dough for the dubki, do not make it too runny. It is also important to stir the yogurt constantly when adding it to the sauce to prevent curdling and separation of the yogurt.