Thursday, July 10, 2014

Pulihora Barley

Category :Vegan,  low fat, gluten free,
Preparation Time : 5 min.
Cooking Time: 15 Min.
Skill level : easy

Ingredients :
1 ts oil
1 tbs chanadal
1 tbs urad dal
1 tbs Peanuts (I was out of peanuts)
1 tbs cashews
1 ts mustard seeds
3-4 red chilies
10-12 curry leaves
1 ts turmeric
1/4 ts asafoetida
3 tbs Pulihora powder
4 tbs water
2 c cooked with 1 ts salt and cooled barley(I used unhulled)
salt as needed

1. In a wok heat oil at low heat and roast chanadal.
2. When its light brown add urad dal, peanuts and mustard seeds
3. After 1 min. add  cashews, chilies, asafoetida and turmeric
4. When dals are golden brown add curry leaves.
5. Add pulihora powder and 4 tbs water and cook for 5 min.
6. Add barley and cook for 5-7 min more to induce flavors.
7. Serve warm. 

Pulihora Powder

Category :Vegan, Jain, fat-free (oil optional), gluten-free, nut free, rich in protein
Preparation Time : 5 min.
Cooking Time: 15 Min.
Skill level : easy

Ingredients :
1 ts oil (optional)
1/2 c chanadal
1/2 c toordal
1/4 c whole urad
1 tbs peppercorns
1/2 c of tamarind pieces, deseeded
3-4 big red chilies (you can adjust spiciness according to your taste)(I took poblano)
25 curry leaves washed and drained
1 ts turmeric
2 tbs Sesame seeds
salt as needed

1. First roast chanadal slightly with or without oil
2. Then add toordal very light brown at medium low heat
3. Then add urad dal, moongdal, tamarind, peppercorns, and coriander seeds.
4. When it starts to release an aroma and turns golden-brown, add chili, turmeric, and curry leaves.
5. Continue roasting for another 2-3 min(until dals are golden brown)  and turn the heat off.
6.  Keep moving the ingredients in the pot around otherwise it may burn since pot will be hot.
7. When it cools down, add salt and sugar and grind it into powder.
8. Store in airtight container.

=> For multiplying the recipe you don't need extra oil unless it's very large batch

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