Food blogging is Hazardous. Yeah, what else will you call an obsession when all you can think of, is cooking food (mind you..cooking and not eating..for the eating part, a blogger keeps hunting for a scapegoat ) all day long, and many times in your dreams too.
A recipe request by a reader of your blog, in you mail Inbox, could leave you researching various resources till you find that perfect recipe to share . After cooking, comes Clicking sessions, wherein you not only test your photography skills, but also your family’s patience, as the poor souls wait for their turn to assail that tempting looking food(yeah at times food looks and tastes good too..Why the doubts?) , while you are busy with your acrobatics trying to click the picture with hundreds of angles.
The passion leaves you not only cooking more but stocking more too (In pantry, in refrigerator and of course in your body as fats). Interacting with bloggers , talking about International and National , local and exotic cuisines, end up with you purchasing more food stuff than required. Above that, the mushrooming malls in vicinity spoil you with loads of choices to fill your shopping cart, and empty your wallets.
As a result, the refrigerator is overstuffed with tons of varieties of flours, the ever- flowing- in -vegetables, nuts, corns, mushrooms, breads, herbs and so on so forth.My situation is not different from Dhivya of Chefinyou who expresses her plight funnily with this quote “What can I do if my stocking talents are better than my expending?..lol.
But at times, I do feel enough is enough and that I need to give my passion of cooking a well deserved break ( and that happens quite frequently, say ..every weekend 😉 ). That gives break to the grocery shopping too, until I go out of stock of vegetable supplies and then keep wondering what to cook in absence of fresh vegetables.
At such times of distress, simple but healthy and filling food is all what I look around for. And Dal sandwich( Dal toast) is one such option.
I had already posted its recipe. So why again you may ask, right? Well it was supposed to be for the Repost Event but I missed the deadline (Darn !). But then, I can still go ahead and share it with you, after all I clicked fresh pics for the same, so can’t afford to trash it 😀
So here comes Dal sandwich, a very popular street food of Sindhis. The recipe is inspired by that of a famous Eatout, called Shankar Dalwaala, though not yummm as his, but still good enough to gobble.
- 1 cup Moong dal (Dehusked, Yellow split moong beans) enough for 2 sandwiches
- Turmeric powder ¼ tsp or bit less.
- Salt as per taste
- 1 tsp Oil/Ghee
- Few pinches of Garam masala powder
- Less than ¼ tsp of Red chilly powder
- ½ tsp of Coriander powder
- Bread slices (2 for each toast). I used Brown Bread, but you can go ahead with white too.
- Boiled potato 1
- Boiled beetroot 1
- Tomato 1
- Onion and/or cucumber 1
- Mint coriander chutney
- Salt just for sprinkling
- Black pepper powder
- Chaat masala
- Red chilly powder
- Coriander powder
- Sev or farsan of choice
- Coriander leaves
- Tomato Ketchup (optional)
- Pick, rinse several times and soak yellow moong dal for 15-30 minutes.
- Boil it with enough water, salt and turmeric powder till cooked.
- Whisk it properly, add more water if required , but the consistency of dal should be thick.
- Temper it with a spoonful of hot ghee to which redchilly powder and coriander powder is added. Add garam masala after removing the tempering from heat, just before adding to the dal.Simmer on low flame and make sure the dal is piping hot when you serve the sandwich.
- Peel and cut in round slices, boiled potato, beetroot and also onion and cucumber.
- Chop some of boiled potato, beetroot,onion, tomato and sprinkle some salt, coriander powder, red chilly powder, coriander leaves. Reserve these for garnishing the sandwich.
- Now take a bread slice, apply some butter, place slices of boiled potato, boiled beetroot, tomato and onion/cucumber.
- Take another slice apply some chutney on it and place at the top of previous slice.
- Now heat the griddle, put some oil or butter/Ghee and roast the sandwich on medium flame till slightly brown in color.
- Place the sandwich on a serving plate, cut it into pieces, top it up with few spoons of dal, sprinkle some chaat masala, black pepper powder, red chilly powder, some chutney, tomato ketchup (optional), some of the chopped mixture of beetroot, tomato, potato, onion and finally farsan or sev.
- Serve immediately.