Winter Special: Chefs Share Indian Recipes For A Cosy Meal

The onset of winter is all about finding a snuggly blanket, a warm change of clothes, and looking for cosy bowls to eat. Whether you choose the go-to cup of hot chocolate or take time to make the season’s speciality sarson ka saag, the new set of ingredients is sure to treat you every winter season.

While you are already familiar with how to make the specialities, why don’t you try your hands at some of the other traditional Indian recipes that are equally delicious? To help you get the best of recipes, Slurrp got the recipes from the most skilled chefs. So, whether you want to make the highly nutritious bathua ki dal or the comforting pongal, here are the chef-special recipes you must try.

Bathua Ki Dal By Chef Mohammad Faisal Qureshi, Kangan Restaurant at The Westin Mumbai Garden City

Ingredients:

• 1 cup split yellow moong dal (or split red lentils) 
• 1 cup bathua leaves (finely chopped) 
• 3 cups water 
• 1 medium-sized tomato (finely chopped) 
• 1 green chilli (optional, finely chopped) 
• 1/2 tsp turmeric powder 
• Salt to taste 

For Tempering (Tadka): 

• 2 tbsp. ghee or oil 
• 1 tsp cumin seeds 
• A pinch of asafoetida (Hing) 
• 3-4 garlic cloves (finely chopped or crushed) 
• 1-inch ginger (grated) 
• 1-2 dry red chillies (optional) 
• 1/2 tsp red chilli powder 
• 1/2 tsp garam masala (optional)

Instructions:

1. Wash the moong dal thoroughly and soak it for 15-20 minutes (optional, but it helps in faster cooking).  
2. In a pressure cooker or pot, add the dal, water, turmeric, salt, chopped tomatoes, and bathua leaves.  
3. Pressure cook for 2-3 whistles (or cook in a pot until the dal becomes soft). 
4. Mash lightly for a smoother texture, or keep it as is for a chunky consistency. Prepare the 
5. Heat ghee in a pan. Add cumin seeds and let them splutter. Add asafoetida, chopped garlic, grated ginger, and dry red chillies. 
6. Sauté until the garlic turns golden brown. Add red chilli powder and garam masala. Stir quickly to avoid burning. 
7. Pour the tempering over the cooked dal and mix well. Simmer for 2-3 minutes to blend the flavours. 
8. Serve hot with steamed rice, roti, or paratha.

Also Read: Cooking Methi? 7 Delcious Dishes To Make This Winter

Veg Pongal By Chef Bhagyalakshmi Gohokar, Santosham

Ingredients:

• 100 gms raw rice 
• 100 gms moong dal 
• 100 gms rawa, lightly roasted 
• 50 gms ghee 
• 10 gms black pepper 
• 10 gms jeera
• 1tbsp chopped ginger
• 10-12 cashew nuts
• A pinch of hing
• A pinch of turmeric
• 25-30 ml Oil 25
• Salt to taste
• Curry leaves for garnish

Instructions:

1. Wash and soak rice for 10 minutes.
2. Boil the rice till it is fully cooked. Remove excess water, saving some in the pot.
3. In another pot, wash and cook moong dal separately till soft and cooked. Remove excess water, add this to the boiled rice, and mix well. Now slowly add rawa and keep stirring. No lump is to be formed. All three ingredients should look mashed.
4. Add the finely cut ginger. Add a pinch of hing and salt to taste. Remove from fire.
5. Heat a kadhai well, add 30ml oil, slow the flame, and add very lightly crushed black pepper. Be careful since this tends to pop.
6. Add jeera and kadi patta. Switch of the flame.
7. Then add Cashew nuts. That heat is enough to turn it Golden brown.10. Return the Pongal to the flame and pour this tadka.
8. Add a pinch of haldi on the tadka and keep mixing till the tadka is all over the Pongal.
9. Finally, add the ghee and give it a good mix.
10. Serve this hot, wholesome one-pot Pongal with papad on a cold winter evening.