I had expressed my views about the Diversity that our country has in perhaps any field we talk about while writing abou the other cuisine - baati chokha. I feel like repeating the same before talking about another Regional gem of a dish - Dhuska from Jharkhand. i.e. Repeat ... India is a land of diversity. “Diversity” - even the scope of the word becomes limited, when we think of the variety it has. Be it anything. The Culture, the language, the landscape, the dress, and ............... even the food that the people here so deliciously hog upon.
Rightly said - this dish too, we must be having it daily in different names on our dining table. But just alittle different combination that it has makes it original and directly originating from the tribal lands of Jharkhand.
It serves as a heavy snacks here.
Ingredients :
Pre Boiled Rice - 1 cup
Urd Dal ( Pulse) - 1 cup
Gram Pulse - 1 cup
Green Coriander - 50 gram , corsely chopped.
Onion - 3 peices - coarsely chopped.
Green Chilli : 3 - 4 peices.
Salt - as per taste.
Mustard Oil : For frying.
Preparation of paste:
Soak the three seperately for two to three hours in water. Remove it from water when soft and wash probably. Make a paste (seperately) in mixie with minimum of water.
Mix the three and beat it with spoon to make it light. Add salt, coarsely chopped onion, green coriander and green chilli
Cooking:
To cook, pour in small amount through serving spoon in pre-heated mustard oil . Deep fry till it is pink in colour.
Serve hot with coriander chatni and mustard sauce or rasdar aloo ki sabji (Gravy Potato)
Relish.
Rightly said - this dish too, we must be having it daily in different names on our dining table. But just alittle different combination that it has makes it original and directly originating from the tribal lands of Jharkhand.
It serves as a heavy snacks here.
Ingredients :
Pre Boiled Rice - 1 cup
Urd Dal ( Pulse) - 1 cup
Gram Pulse - 1 cup
Green Coriander - 50 gram , corsely chopped.
Onion - 3 peices - coarsely chopped.
Green Chilli : 3 - 4 peices.
Salt - as per taste.
Mustard Oil : For frying.
Preparation of paste:
Soak the three seperately for two to three hours in water. Remove it from water when soft and wash probably. Make a paste (seperately) in mixie with minimum of water.
Mix the three and beat it with spoon to make it light. Add salt, coarsely chopped onion, green coriander and green chilli
Cooking:
To cook, pour in small amount through serving spoon in pre-heated mustard oil . Deep fry till it is pink in colour.
Serve hot with coriander chatni and mustard sauce or rasdar aloo ki sabji (Gravy Potato)
Relish.
