Daal Paatra

BM # 12  Day 4

I am always in a hunt to try a new recipe for BM so normally I call one of my friends who has to suggest me something which I have not heard of.She has a treasure and her I love her cooking skills.For this BM she suggested Daal  Patra. Patras are a common sight in Gujrat ,but Daal Patra was new to me.These are from Surat and actually I wonder why I have’nt tasted Surati Cuisine as yet.It’s supposed to be spicy.After reading the recipe I was hesitant to cook these ..it hardly has any flavorings..I mean the regular Patras are so flavorsome….but my friend assured me that I would like them.So , here I am..and actually they turned quite delicious.They have a peppery taste and when served with seeng tel and  drizzled with lemon gives a tangy taste.The pepper-lemon combo is unique.

6 colocasia leaves



Preparing the leaves.....
These leaves have veins like any leaf has.The thickness of the veins varies according to the size of the leaf.Try getting baby leaves ,which are tender and have soft veins.In case you get big leaves ,remove the veins carefully ..just the ones which are thick. While doing so some leaves might tear ,but thats okay you need not worry. Wash the leaves.



Paste
1cup................... tuar daal (pigeon pea)
¼ tsp.................. red chilly pwd
¼ tsp.................. coarsely ground pepper
Pinch hing
Salt to taste

Wash and soak the daal for 2-4 hours.
Grind to a paste.
Add the spices.
Beat well till frothy.
Apply to the first leaf.
Place the second leaf on top and apply the paste again.
Fold and roll the leaves.
Steam.
Cool.
Cut into pieces.
Serve  garnished with coarsely ground pepper ,seeng tel(ground nut oil) and drizle some lemon juice.
Please refer to the pictures to fold and roll the leaves.

applying the paste
first fold
second fold
third fold
roll over
steam



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

These are  also off to Susan's MMLA#43 ,and Street Food.



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