Malabar Prawns Curry And Rajasthani Daal by Chef Mehboob

Ingredients for Malabar Prawn Curry:

• Prawns 1/2 kg
• Coconut Oil 4 tbsp
• Mustard Seeds 1/2 tsp
• Curry Leaf 10
• Whole Red Chilli 10
• Salt As Taste
• Turmeric Powder 1/2 tsp
• Red Chilli Powder 1 tsp
• Coriander Powder 1 tsp
• Onion 2
• Coconut Milk 1/2 cup
• Tomato 3
• Garam Masala Powder 1 tsp
• Ginger Garlic Paste 4 tsp
• Tamarind Pulp 2 tbsp
• Lemon Juice 2 lemon
• Naan For Serving

Method:

1. In one pan, heat coconut oil. Then add mustard seeds, whole red chilli & curry leaf and fry it for few seconds.
2. Now add onion & ginger garlic paste, brown it. Then add salt, turmeric, red chilli powder & coriander powder and cook it for 5 minutes.
3. Together cook tomato until oil comes on top.
4. Then add 1 cup water, boil it and cook it for 5 minutes on low flame.
5. Put tamarind pulp and cook it for more 5 minutes.
6. Now add marinated prawns and cook until it becomes soft.
7. Put coconut milk and cook it for 5 minutes on low flame.
8. Remember it, when you put coconut milk, it does not boil.
9. Serve it with hot rice or chapati.

Rajasthani Daal Bhati

Ingredients for Lentil:

• White Beans 2 cup
• Black Chickpea 3/4 cup
• Onion 3
• Tomato 2
• Garam Masala Powder 2 tsp
• Red Chilli Powder 2 tsp
• Turmeric Powder 1 tsp
• Ginger Garlic Paste 1-1/2 tbsp
• Green Chilli 4
• Oil 1/4 cup
• Cooking Oil 3 tbsp
• Salt As Taste
• Coriander 1 cup

Ingredients For Bhati:

• Flour 5 cup
• Ghee 1 cup
• Yogurt 2 tbsp
• Salt As Taste
• Naan For Serving

Method:

1. Add white beans, black chickpea and 1 pinch soda in water and soak it for one day. Then cook in pressure cooker until it becomes soft.
2. Heat oil in one pan and fry onion until brown.
3. Now put ginger, garlic & tomato and cook it for few minutes.
4. Now add remaining masala, white beans & black chickpea and cook it until it mix nicely.
5. Gravy should remains thick. Mix cream and ghee.
6. For Bhati: Add all ingredients together, knead it, make in shape of lemon, cover it and leave it.
7. Now cook in oven until it becomes soft inside and golden brown from out side.
8. Garnish daal with green chilli & coriander and serve it with bhati.