Bengal Gram Hummus

Mine is a hummus eating family. Yes hummus…we like to it hummus with almost everything like raw vegetables, breads, chip or any crispy snack. I guess you have started thinking that it spikes our blood glucose level every single day. No, it doesn’t, because lentil hummus is low in calories. 

Making hummus at home means, it saves money, you can get any flavor of it, you can have it as much as you want, making it is very easy, your hummus would last in the fridge for longer time in comparison to store bought hummus. That is why hummus became the most essential house staple in my family.

Ingredients required:

½ cup of Bengal gram lentil (chana daal)
3 tomatoes

3 chopped and peeled garlic cloves

2 Dry red chilis

1.5 tsp dry roasted and ground black pepper

Curry leaves / Dhania leaves / Rosemary

Lemon juice

Oil for frying, garnishing

Method I followed:

Heat oil in a frying pan. Add lentil to the hot oil. Roast the lentil until you find brown spot on them. Remove the roasted lentil from the pan and set aside for cooling down.

Add little more oil to the pan. Add garlic and red chili to the oil and let them heat up.

Take another pan and place the tomato halves. Now dry roast them at high heat till the moment the skin of tomato chars and they become mushy. Remove the skin of the tomato carefully.

Add black pepper, curry leaves (or other option mentioned in the ingredient list) and salt to the warm tomato and leave it covered for 10 minutes.

Now take roasted lentil, tomato and lemon juice in a blender bowl and blend it for few minutes or until you get smooth hummus.

If you want to have it with rice, you can make it slightly grainy. Else you can serve it with any crackers, breads, sandwiches. 

Uraad Daal Khasta Kachori

Ingredients: 

For the Kachori:

250 grams refined flour (Maida)

2 tbsp of Semolina (Sooji)

1 tsp of salt

White oil to fry and to mix with refined flour

For stuffing inside the kachori:

½ cup of white urad daal(white)

2 tbsp of fennel seeds (Crushed) and chilli powder

2 pc green chillies

1 tsp ginger

½ tsp of each powder (garam masala powder, asafoetida, coriander powder, baking soda)

White oil to fry

Method:

1. Wash Uraad Daal well and soak it for 4 hours. Then drain the water.
2. Take refined flour, semolina, salt, 2 tbsp white oil in bowl and mix them well with water. Make soft dough. Keep it aside for few minutes.
3. Grind soaked uraad daal, fennel seeds, chopped green chillis and ginger in grinder. Take it in a bowl and add red chilli powder, coriander powder, 1 tsp oil and mix well. Now add asafetida to the mixture.
4. Take a small lemon size ball of the dough and flatten it. Now stuff 2 tsp of Uraad daal mixture in it and seal the edges of the flattened dough. Roll it to make a thick kachori.
5. Now heat the oil in a deep bottom wok. Turn down the flame to medium and add kachori to it one by one. Start flipping the kachori very often, almost every few seconds. Make sure that karchori has been cooked well from both the side. If you find the color of Kachori became brown and crispy, make sure that your kachori ready and puffed completely. Then take it out of the wok. Repeat this process for frying all Kachoris.

Know about tips to make your kachori puffy.