How to make Chawli laddus: a sugar-free and syrup-free protein dessert for fasting

When people get tired of monotonous dishes, they often prepare stuffed vegetables. If family members prefer such dishes, they usually buy ready-made bharva masala at the market. However, this spice can now be easily prepared in your own kitchen, which avoids buying counterfeit spices.

The taste of stuffed vegetables lies precisely in their spices, which is why bharva masala is widely sold in markets. This spice can be made at home using spices that you already have in your kitchen. Furthermore, bharva masala can be used not only for stuffed vegetables but also to enhance the flavor of simple dishes, significantly improving the taste of food.

This spice is versatile and can be applied in various ways. It can be directly added to stuffed okra, la karla, and baingan (eggplant). You can also add one or two teaspoons of this spice when cooking potatoes, dry okra, or other vegetables to enhance the flavor. After preparation, be sure to store this spice in a clean and dry airtight jar so that it can be used for a long time, protected from moisture.

If you want to try something more sophisticated and flavorful than ordinary everyday lentils, you can make Punjabi Dal Tadka. This soup is made from chana dal and tur dal, and the addition of grated garlic, cumin, and dried red chilies significantly enhances its taste. Below is a simple instruction on how to prepare this dish at home.

Dal is an integral part of Indian cuisine and is often cooked in most homes. Punjabi Dal Tadka is distinguished by its spicy and aromatic flavor because spices are added to it, and a mixture of garlic, cumin, and dried red chilies is poured over the top. It is served with roti, naan, paratha, or rice. Next is a detailed description of the ingredients and the cooking process.

For the Dal:

1/2 cup chana dal

1/2 cup tur dal

1/2 teaspoon turmeric powder

1/2 teaspoon salt

1 cup water

For the Gravy:

2 tablespoons oil

1 teaspoon cumin

1 teaspoon ginger-garlic paste

1 finely chopped onion

1 finely chopped tomato

1/4 teaspoon salt

1 teaspoon coriander powder

1/2 cup water from the dal

1/2 teaspoon dried methi

1 finely chopped green chili

1/2 teaspoon garam masala

For the Tadka:

2 tablespoons oil

1/2 teaspoon cumin

1 teaspoon finely chopped garlic

2 whole dried red chilies

1/2 teaspoon finely chopped ginger

1/2 teaspoon red chili powder

2 tablespoons finely chopped green cilantro

To begin, the chana dal and tur dal should be thoroughly washed and soaked separately for about two hours. After that, both dals are placed in a pressure cooker together with turmeric, salt, and water, and cooked until they reach 3-4 whistles, until the dal is completely soft.

Next, heat the oil in a pot and fry the cumin. Then add the ginger-garlic paste and fry for a few seconds. After that, add the finely chopped onion and cook until light golden brown.

When the onion is browned, add the tomatoes, salt, coriander powder, green chili, and garam masala. Mix all the ingredients well and simmer until the tomatoes become soft and the spices are fully cooked. Then add the dried methi and mix.

After this, pour in half a cup of water from the dal and the cooked lentils. Add a little water as needed and cook the dal on low heat for 5-7 minutes so that the spice aromas penetrate well into the dal.

Now proceed to prepare the tadka for the dal. For this, heat the oil in a small pan. Add cumin, finely chopped garlic, ginger, and whole dried red chilies to it, frying until golden brown. Finally, add red chili powder and green cilantro.

Pour the ready tadka over the hot dal. Thus, Punjabi Dal Tadka is ready. It is served with cumin rice, plain roti, tandoori roti, naan, or paratha.