Chapter : 4 -
Food of the Earth Tests of Heaven
Stuffed Bread with Dal Filling
(Mung dal kachori)
1 cup mung
dal; without skin, 2 tsp ground chilli (optional)
in water 4 hours 1 tsp ground turmeric
oil 1 tsp hing
mustard seeds 2 Tblsp garam masala
1 � tsp
mustard seeds Juice of 1 lemon
Salt � coconut,
ground cumin 2 Tblsp raisins
chop. Coriander leaves
all-purpose flour Salt to taste
ghee Vegetable shortening for
1. Heat 2 Tblsp of oil in a pan. Add � tsp mustard seeds. Add
washed dal. Add 1 � cups of water and salt. Allow to cook till the dal
becomes tender and the water is absorbed (about 25 minutes). Remove from
heat and set aside.
2. Heat the remaining 3 Tblsp of oil in a pan. Add cooked dal
(from step 1) and keep stirring till dal becomes dry and of golden color.
Remove from heat and let it cool. Add all the other ingredients and mix
3. In a bowl, mix the flour with melted ghee and salt. Make dough
by adding water and knead well. Form balls the size of lemons and roll
out into rounds 3 inches in diameter. Fill them with 1 Tblsp filling.
Turn into kachori shape by pulling up the edges to form a pouch with the
filling inside. Pinch the puch opening together to seal.
4. Preheat the oil and deep fry 4-5 pouches in vegetable
shortening on medium heat. Do the same with the rest of the kachoris.
Serve with date sauce.
Yields 15-18 kachoris
Baked Vegetable-Dal Cake
(Handavo � No. 1)
1 � cup
cream of wheat 2 green chillies &
1 inch ginger,
chick-pea flour ground into a fine paste
� cup rice
flour 2 Tblsp chop. Coriander
wheat flour � cup peas
oil 1 med. Potato peeled &
yogurt 1 cup grated zucchini
water or more
2 Tblsp oil
soda bicarbonate 1 tsp mustard seeds
taste 1 tsp sesame seeds
sugar � tsp hing
In a mixing bowl put the cream of wheat, chick-pea flour, rice
and wheat flour. Add oil,. Yogurt, water, soda bicarbonate and salt and
mix well. The batter should be like a pancake batter consistency. Leave
the batter for 12 to 14 hours for fermentation.
2. Add sugar,. Chilli, ginger,. Coriander leaves, peas, potato and
zucchini to the batter and mix well.
3. In an ovenproof pan, heat oil. Add mustard seeds and sesame
seeds. As soon as the mustard seeds start popping, add the hing and the
batter to the oil mixture. Mix well.
4. Bake in a pre-heated oven at 3000 for about 1 hour.
It is done if inserted knife comes out clean and top of cake is brown and
crispy. Cut into squares and serve with coconut chutney and date sauce.
Baked Vegetable-Dal Cake
(Handavo � No. 2)
rice, dry, ground, 2 green chillies & 1 inch
tuver dal, ground coarse ground to a fine paste
� cup udad
dal, ground coarse 1 tsp soda bicarbonate
chana dal, ground coarse 1 tsp turmeric
buttermilk 1 tsp mustard seeds
vegetable cut small 2 tsp sesame seeds
combination of green � tsp hing
white pumpkin, � cup cooking oil
potatoes, carrots) curry leaves
In a food mill dry ground the rice and all the dals.
In a large mixing bowl, place the ground rice and dal. Mix
buttermilk and salt. Let stand overnight to ferment.
Mix rice and ground dal batter,. Chilli-ginger aster,
vegetables, Soda bicarbonate,. And turmeric.
In an ovenproof pan, heat � cup of cooking oil. Add mustard
seeds, sesame seeds, curry leaves, hing and fermented batter. Mix and
remove from the heat .
Bake in a pre-heated 3000F oven for 45 minutes or
until the top turns brown. (Insert a knife in the center of cake, when it
comes out clean, it is done).
Serve with chutney.
Chick-Pea Flour Rolls
chick-pea flour (besan) Garnish
buttermilk 3 Tblsp oil
1 tsp red
chilli powder or 2 Tblsp grated coconut
1 � Tblsp
green masala 1 Tblsp chop.
ground turmeric � tsp mustard seeds
� tsp hing
� tsp cumin seeds
taste � tsp sesame seeds
chick-pea flour, buttermilk, red chilli powder, turmeric, hing and salt in
a heavy saucepan. Place pan on medium heat,. Stirring constantly, for
about 30 to 45 minutes. When mixture becomes thick, try spreading one
spoonful on a plate, when it can be lifted and rolled it is ready.
the mixture very thinly with the help of a spoon on a plain metal surface.
When cool, Apply very little oil on your fingers and roll the mixture as
tightly as possible.
Cut the roll into small pieces and arrange on a platter.
Sprinkle grated coconut and coriander leaves.