Hot piping sarpaita (urad dal slowly cooked with greens, onion and garlic) with boiled rice is a comfort food during winters. It not only gives warmth but provides energy which is much needed during the dull, chilly winter days.
It’s main ingredientes, black lentil,is full of protein, and bathua (chenopodium) is a store house of iron and vitamins.
It can also be had as soup or broth. It goes amazingly with multigrain chapaties or rice.
Tempering with aromatic heeng in desi ghee gives it a distinctive pungent taste.
During winters it becomes the staple food of the poor in North lndia because in villages and rural areas bathua (chenopodium) is easily (and cheaply) available. Actually, bathua is a weed that is found abundantly in wheat fields and which require no care or attention. When prepared on clay chulhas, it imbibes a smoky aroma and a creamy texture that is to die for…
- 1/2 cup split black lentil(urad dal)
- 1/2 cup chopped bathua
- 1-2 chopped onion
- 10-12 chopped garlic cloves
- 2-3 chopped green chillies
- A pinch of asfoetida/heeng
- 1 tbsp desi ghee
- 2-3 whole red chillies
- 1/2 tsp cumin
- Salt to taste
- Soak dal for about 2-3 hrs.
- Wash and add about 2 cups of water.
- Then add onion,chillies, 5-6 chopped garlic cloves, heeng and pressure cook for about two whistle. Simmer for about 4-5 minutes.
- Churn the dal using hand churner.
- Make the tadka in pure hot ghee by adding chopped onion, rest of the garlic and cumin till it becomes golden brown. Add immediately in the dal.
- Enjoy with rice or roti.😃