Mushroom Ghee Roast with Alterations

 It’s the season - wintry cold air makes you want to cozy up with food that warms your belly and tastes nice and spicy. 

I love Biryani, rasam soup and other good heart and body warming dishes. My family doesn’t usually eat spicy , so I have to tone down a bit from standard recipes to get the whole family to share my favorites ! 

One of the spicy-yet-tasty recipes that my MIL introduced me to is Ghee Roast - I follow this receipe to make it  https://www.kannammacooks.com/mushroom-ghee-roast-recipe/ 

 But I alter the spice and the water quantity for soaking - the first time I made this dish as per instructions , it was very spicy, and the “masala paste” wasn’t a paste, with the water quantity mentiones, it became a smoothie and I needed to cook it down for literally an extra 40 mins . 

So I have the ingredients as - 

4 Byadgi Chillies, 2 normal chilies if you increase Byadgi to 6 also it’s fine. Alternately , sub with 4 Byadgi and 1/2 teasooon of chilli powder. 

In the hot water for soaking the paste mix - use just enough to soak the mix- the yogurt already has enough liquid- so 1/4 cup or less - even if you scale the recipe to 3x, don’t scale the water - use just enough to soak the spices - 

With that! Good Luck ! 

Palakura pappu

 Ingredients

Dal mix :

1:1/2:1/2 measure of toor dal : Yellow moong dal : masoor dal mix 

In this recipe - 1/2 cup toor , use 1/4 cup moong and 1/4 cup masoor dal 

2 medium Campari tomatoes

1/2 bag of baby spinach ( about 2 cups loosely packed ) 

1 green chilli ( Serrano ) 

Rock salt and table salt 

7-8 cloves of garlic - ( chopped fine ) or 4 tbsp of garlic powder

1 teaspoon- Chilli powder  

1/4 teaspoon turmeric, pinch for cooking dal

1/4 teaspoon coriander powder 

1/4 teaspoon - jeera powder 

Dime sizes tamarind ball - soaked in hot water and tamarind juice extracted 

Ghee for tadka 

Mustard seeds , white Urad, jeera, dried red chilies , for tadka

Fresh curry leaves for tadka , cilantro for garnish 

Oil for sauté 

 Method 

1. Wash and Cook the dal mix in pressure cooker for 25 mins with 2x water , tablespoon of rock salt and a pinch of turmeric. 

2. Once the dal is cooked keep aside and , start with the rest of the work - in a pot , heat 1 tbsp of oil , add garlic , sauté till aromatic, add chilli , cook till skin of chilli is blistered - add half the salt measure mentioned in ingredients 

3. Add tomato and sauté till it turns mushy

4. Add chopped spinach, table salt , chilli powders , coriander powder, jeera powder

5. Sauté till the spinach leaves all its water - about 10 mins on medium heat 

6. Add  turmeric and then the cooked dal mix, tamarind extract 

7. Slow cook for about 15-20 mins - the dal will be simmer boil. Not a rolling boil 

8. Taste and adjust spices if needed to your taste. Adjust consistency of dal to be as thin as you want. 

9. Take a separate tadka dish - add 1 tbsp ghee , add first Urad dal , then jeera , last mustard seeds and when mustard splutters, add red chilies , once they start to darken, add curry leaves and hing 

10. Pour the tadka mix into the dal. 

11. Boil on low for 5 mins and turn off. Let it rest for 10 mins before transferring to serving dish. Enjoy! 

Pro tips 

- I like to use instapot to cook dal in larger amounts to freeze and use during weekdays 

- use instapot slow cook option for even more flavorful dal. Slow cooking for 8 hours makes the proteins break different and gives a completely different yummy taste