Musthi Polo

I thought of posting one more dosa recipe today which happens to be a popular and traditional breakfast dish from Konkani households. Polo means dose / dosa in Konkani while musthi means 'fist' in both Konkani and Kannada. Most of the ingredients used in the recipe were measured by fistfuls which would amount to approximately to 1/4 cup and hence the name. These polo are soft and fluffy and are prepared on the similar lines as the set dose, a breakfast popular in the eateries across Bangalore. Served along with coconut chutney or any other chutney of preference, these spongy dosas make a delicious breakfast.

Ingredients:

1 cup rice *
1/4 cup skinned black gram / urad dal
1/4 cup flattened rice / poha

1/2 tsp. fenugreek seeds / methi seeds

1/4 cup fresh coconut

Salt to taste

Water to grind (I used a little more than a cup of water.)

* (I use extra long grain rice. Any rice can be used but not aromatic variety). 

Directions:

* Rinse and soak rice, black gram, flattened rice and methi seeds for about 4 hours. Drain the water used to soak before grinding.

* Grind finely the soaked ingredients along with coconut, salt and enough water to form a pourable but not runny batter. 

* Transfer the batter to a container, cover and let it ferment in a warm place overnight or for more time if living in a cold place.

* Heat a griddle and pour a ladleful batter at the center and spread only a little with the back of the ladle. These dosa are made smaller and thicker than the regular dosa. Drizzle oil around the edges and cook until the surface appears dry. The surface turns all porous if the batter is fermented well.

* The dosa can be removed at this point or flipped and cooked on the other side as well for few seconds.

* Remove the polo with a spatula and repeat the polo making process.

* Serve them warm with chutney of your choice.

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Toi Dal

Lentils are one of the important and great source of protein for vegetarians across the world. The yellow lentils aka pigeon peas are widely used in Indian cuisine to create mouthwatering side dishes which fall under the category of 'dals'. The word 'dal' in Hindi can either refer to an uncooked legume or a soupy or stew kind of dish. The latter's consistency can vary from watery to thicker ones and are served along with rice or flat breads. The dals can range from plain, basic versions to richer and spicy ones, which are savored with the same enthusiasm in millions of Indian households, everyday.  

Toi dal falls under the simple kind with no frills and is usually served with rice. It is obviously healthy and nutritious and is quite a beginner recipe. I used a pressure cooker to cook the lentils. In lieu of it, lentils can be cooked in a sauce pan covering with enough water on stove top. Keep stirring intermittently and add water as and when needed since more water is required than the cooker method. Soaking the lentils for a couple of hours in advance will speed up the cooking process.  

I had cooked it a while ago as part of a satvik Goan meal. One can come across similar versions in various regional cuisines of India. Varan of Maharashtra, Mudha pappu of Andhra, Thovve of Karnataka, Dali toy of Konkani cuisine to name a few. The basic concept here is that the cooked lentils are seasoned with just salt and tempered with mustard and chilies. The dal tastes yummy in spite of this simple treatment and my teenage daughter literally survives on these kind of dals. 

Ingredients for dal:
3/4 cup pigeon peas / yellow lentils / toor dal 
1/8 tsp. ground turmeric
Salt to taste
Ingredients for tempering:
2 tsp. oil / ghee
1/2 tsp. mustard seeds
1 sprig of curry leaves
A pinch of asafoetida
1 or 2 green chilies, sliced
Minced Cilantro leaves to garnish

Directions:
* Rinse lentils with water and drain. Repeat the process once more.
* Pressure cook lentils / dal, adding turmeric and about 1.5 cups of water. Remove the cooker lid when the valve pressure is gone. Add salt and mash the cooked lentils well with the backside of the ladle.
* Heat oil / ghee in a pan add mustard seeds. Add curry leaves, asafoetida and green chilies when mustard seeds start to splutter. Saute for about 20 seconds. 
* Next add cooked lentils, and about 1/2 cup (or as needed) water to reach a soft consistency. Stir well and bring the mixture to a boil. 
* Garnish with cilantro and turn off the stove.

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