Moong Dal Gatta Curry(taka-paisa Ki Sabji)
MOONG DAL GATTA CURRY(TAKA-PAISA KI SABJI) Gatta Curry is famous traditional Rajasthani dish which is prepared with Gram flour or widely known as 'Besan'.The base of the Gravy is Onion-Tomato and Yoghurt. In this recipe I use Moong Dal flour instead. As Moong Dal is light to tummy and very easy to digest. Gattas are boiled in water first and then fried in oil. Later Gattas are simmered in Yoghurt base garvy.Traditionally Gatta Curry doesn't have any filling inside, but sometime you can have filling inside.There is one very renowned restaurant in Gurgaon named "Kingdom of Dream". They are very famous for their regional delicacies of every state of India.Rajasthan is one of them and they serve stuffed Gatta curry.Stuffed Gatta Curry is more rich and succulent than the normal Gatta Curry. This curry is served with Roti,Nan,Rice and some other accompaniments.
Ingredients
1.In a bowl add 1cup of Moong Dal flour with salt, pepper, asafetida, and crushed
coriander seed. Mix it well and add 1 Tbsp oil in it and mix.
2.Add water in the mixture and make a dough.Grease your hand as Mung Dal flour tends
to stick. Dough should be medium soft. Divide the dough in four equal parts.
3.Make cylindrical shape out of each ball.
4.In a pan heat water. when it starts rolling boil drop cylinders into it. Cook them for 10
minutes.
5.Fish them out and let Gattas rest for 3-4 minutes.
6.Cut them in bite size pieces.Don't throw the water as this water is used in gravy.
7.In another pan drizzle Mustard oil and drop Gatta pieces in it and shallow fry them for
4-5 minutes or until golden brown. Fish them out and put them on paper towel to
absorb extra oil.
1.In a mixer add tomato,onion,garlic,green chilli and ginger piece and grind them in
fine paste.
2.Heat 2 table spoon of oil in pan.add cumin seed in it. when start crackling add tomato-
onion puree in it. Reduce the flame on slow and cook it for 5 minutes. Add all the spices
in it and let it cook for another 5 minutes.
3.Heat should be on slow,mix yoghurt in the gravy and whisk it well, keep stirring/whisking
it while heat should be slow; otherwise yoghurt tends to split .
4.After short while add gatta in it. Add kasoori methi.
6.Now turn the heat on medium and let gatta cook for another 7-8 minutes.Relish it hot with
Roti.Phulka,Nan or Rice.
Ingredients
Directions
1.In a bowl add 1cup of Moong Dal flour with salt, pepper, asafetida, and crushed
coriander seed. Mix it well and add 1 Tbsp oil in it and mix.
2.Add water in the mixture and make a dough.Grease your hand as Mung Dal flour tends
to stick. Dough should be medium soft. Divide the dough in four equal parts.
3.Make cylindrical shape out of each ball.
4.In a pan heat water. when it starts rolling boil drop cylinders into it. Cook them for 10
minutes.
5.Fish them out and let Gattas rest for 3-4 minutes.
6.Cut them in bite size pieces.Don't throw the water as this water is used in gravy.
7.In another pan drizzle Mustard oil and drop Gatta pieces in it and shallow fry them for
4-5 minutes or until golden brown. Fish them out and put them on paper towel to
absorb extra oil.
1.In a mixer add tomato,onion,garlic,green chilli and ginger piece and grind them in
fine paste.
2.Heat 2 table spoon of oil in pan.add cumin seed in it. when start crackling add tomato-
onion puree in it. Reduce the flame on slow and cook it for 5 minutes. Add all the spices
in it and let it cook for another 5 minutes.
3.Heat should be on slow,mix yoghurt in the gravy and whisk it well, keep stirring/whisking
it while heat should be slow; otherwise yoghurt tends to split .
4.After short while add gatta in it. Add kasoori methi.
6.Now turn the heat on medium and let gatta cook for another 7-8 minutes.Relish it hot with
Roti.Phulka,Nan or Rice.