This is a dal or lentil preparation, quite popular amongst Bohras and is prepared almost everyday in Bohra kitchens for dinner. It is also on Menu list in Restaurants in Mumbai.
1 cup lentils ( Tur dal )
2 tbspns Wheat flour
¼ tspn turmeric powder
1 tspn coriander seeds powder
1 tspn red chilli powder
10-12 seeds of fenugreek
1 tspn cumin seeds
1 tspn garlic paste
½ tspn ginger paste
1 tsp green chillies
1 medium sized tomato, chopped
2 drumsticks, peeled and cut into 3 inch pieces
1 tsp chopped coriander leaves
1 tspn dried tamarind
2 tbspn cooking oil
salt to taste
Wash the lentils, add 3 cups of water to it and cook them in a pressure cooker for 15 minutes after the first whistle. Heat oil in a pressure cooker, add fenugreek and cumin seeds. When they splutter add ginger-garlic paste and fry it to a rich golden brown. Quickly add wheat flour, turmeric, coriander seed powder, and red chilli powder. Fry them on low heat with constant stirring till it gives out a rich smell of the fried masala. Quickly add the smoothened lentil and its stock. Add drumsticks, tomatoes, green chillies, and tamarind. Now add 2 1/2 glasses of water. Add salt to taste. Pressure cook for 10 minutes after first whistle.
Garnish with chopped green coriander leaves. Serve hot with khichari or baghara bhaat.
P.S.: In olden days I used to make Palidoo on an earthenware stove over coal. My mom-in-law taught me how to cook a Palidoo on stone coal earthenware stove. This type of cooking results in very tasty food by cooking it on very low heat over a long period of time. The original recipe is however the same.Nowadays in modern times we cook food on a gas stove and fast.
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