Monday, July 16, 2012

Spicy Rice Starch-Tamarind Soup Mandiya - A traditional Rajasthani Dish

Hope you all had a lovely weekend. We had a very relaxing and lazy weekend - watched a couple of movies, indulged in good food and it was simply amazing.

On Sunday, I made this very traditional Rajasthani dish: kaatha dal chawal-maandiya, literally translated, Thick Lentils and rice with this spicy tangy tamarind, rice starch Soup.

The Mandiya is lovely as a spicy soup or in a more traditional combination, as we had it, with the rice and the lentils- which makes a filling and very delicious meal. We normally mix 1/3rd thick dal and 2/3rd rice, with a generous helping of ghee and dip each spoonful in a bowl of the mandiya.



The lentils needs to be cooked in a little water with a couple of cloves, cardamom and cinnamon sticks, a bay leaf, a pinch of turmeric powder, salt and a tsp of ghee. The consistency of the lentils needs to be thick. If it is not, let the dal simmer in the pressure cooker without the lid and, after a couple of minutes, carefully remove the watery part from the top. (you can put this lentil water in the mandiya, instead of water)


Ingredients for the mandiya

1 tbsp - ghee 
2 - red whole chilli or according to your taste
2 pieces - bayleaf
a generous pinch of asafoetida, (hing)
2 pieces of green cardamom
2 pieces of clove
1 cinnamon stick
1/4 tsp - mustard seeds
1/8tsp - cumin seeds
6-8 pieces of curry leaves
1/8 tsp - turmeric powder
1/4 tsp - red chilli powder, more or less
50 grams - tamarind soaked in 3/4 cup of warm water
450 ml - rice starch water (maand)
1 cup - water
2 tbsp - thick cooked lentils/daal (I used split pigeon peas/toor daal)
salt to taste
2 tsp - sugar


Method

  1. Mash the soaked tamarind. Sieve the extract and use 1/2 cup for this recipe. (if kept in the fridge, tamarind pulp stays good for 4-5 days)
  2. Heat 1 tbsp of ghee in a pot, add the mustard seeds, cumin seeds, red whole chili, asafoetida / hing, cardamom, cloves, cinnamon stick and let the seeds crackle. Add the curry leaves, turmeric powder and chilli powder, and cook for a few seconds. Add the tamarind extract and cook for a minute, stirring continuously.
  3. Add the rice starch water, lentil water or normal water, 2 tbsp of the cooked thick lentils and salt to taste. Cook for 7-8 minutes, stirring occasionally. Lastly add the sugar and cook again for a couple of minutes. Serve piping hot.

This is one of my favourite Rajasthani dishes and I can never have enough of it. 


Enjoy!

20 comments:

  1. Mouthwatering.. Co-incidentally I have just posted a Rajasthani Dish! But it is a sweet one..

    ReplyDelete
  2. Mouthwatering.. Co-incidentally I have just posted a Rajasthani Dish! But it is a sweet one..

    ReplyDelete
  3. This is entirely new 2 me...would love 2 give it a try sometime...

    ReplyDelete
  4. Quite a new dish for me, super comforting food.

    ReplyDelete
  5. Comfort food,healthy and yummy

    ReplyDelete
  6. It looks like cousin to rasm. Delicious.

    ReplyDelete
  7. fantasic recipe new dish for me.try it soon

    ReplyDelete
  8. Chettinad cuisine has a similar type of recipe which uses arisi mandi(water which is used for washing the rice)

    ReplyDelete
  9. Delicious dish with colorful pics..

    ReplyDelete
  10. yummy my favorite

    ReplyDelete
  11. Beautiful photographs and the dal looks yummy

    ReplyDelete
  12. After reading your post, my mouth is full of water !

    ReplyDelete
  13. Ummm this sis new for me,,,drooling ,,.

    ReplyDelete

LinkWithin

Related Posts with Thumbnails