CHANA DAL KATLI KI SABZI (Veg fish curry)

Kayastha cuisine is a unique blend of Mughlai and traditional Hindu cooking styles, characterized by rich, aromatic dishes with a strong emphasis on red meat, particularly mutton. Kayastha cuisine is not a regional cuisine, but a fusion influenced by various regions and time periods, resulting in a pan-Indian cuisine. Vegetarian Kayastha dishes are often prepared with the same techniques and spices, used for non-vegetarian options, creating vegetarian versions of meat preparations.

Most Kayasthas trace their ancestry to forefathers who worked in Mughal courts. It is, therefore, not surprising that Kayasthas developed a fondness for Mughlai cuisine and became confirmed non-vegetarians. However, Kayastha ladies remained vegetarian – they would cook non-vegetarian food for their husbands, but would never eat it. However, the appearance and smell of these non-vegetarian dishes was extremely tempting for the ladies, who tried to make similar dishes with vegetarian ingredients. For example, jackfruit (kathal) replaced mutton in vegetarian dishes, and vegetarian kababs were prepared with dal, instead of mutton.

Chana dal ki katli is a typical Kayastha dish. Probably, fish curry was the inspiration behind the making of chana dal ki katli, which is a vegetarian substitute for fish curry. My mother didn’t like fish so she used to make chana dal ki katli, with the same spices as fish curry. I can say that her chana dal ki katli, often tasted better than fish curry, and was extremely popular with guests.

PREP TIME: 25 minutes

COOKING TIME: 15 minutes                   

TOTAL TIME: 40 minutes

SERVES: 4 persons

INGREDIENTS FOR CHANA DAL KATLI:

1.     Chana dal– ¾ cup

2.    Garlic cloves– 4-5

3.    Green chilli– 1 or 2

4.    Salt– 1/4th tsp

INGREDIENTS FOR GRAVY:

1.     Tomatoes – 1 ½ or 2 medium

2.    Garlic cloves – 5-6

3.    Turmeric powder– 1/4th tsp

4.    Red chilli powder– 1/2th tsp

5.    Coriander powder– 1 ½ tsp

6.    Mustard seeds– 1 ½ tsp (optional)

7.    Cumin seeds– 1 tsp Salt to taste

8.    Oil for masala(preferably mustard oil) – 2-3 tbsp

9.    Oil for frying

    HOW TO MAKE CHANA DAL KI KATLI KI SABZI:

1.     Soak chana dal for at least 5-6 hrs.

2.    Strain all water from dal. Add garlic and green chillies.

3.    Put the soaked dal in a wet grinder. Make a paste out of this.

4.    Add salt to the dal (lentil) paste.

5.    Heat 1 tbsp oil in a non-stick/ iron kadhai. Pour the dal mixture in the kadhai.

6.     Now start cooking. Stir the mixture continuously

7.    The mixture thickens and dries up within 7-8 minutes of cooking, and forms a lump, and leaves the edges of pan. The mixture is now ready.

8.    Remove kadhai from stove.

9. Quickly grease a flat plate with oil

10.  Spread this mixture over the plate. Pat it down, using a spatula, or a flat spoon. Spread the paste as thick as you want, smoothening the edges. Let the mixture cool down.

11.  Cut in square or diamond shapes when the paste is perfectly set. (This is chana dal katli.)

12.  Shallow fry these katli until they become golden brown in colour.

13.  Put all ingredients of the gravy in a mixture jar. Make a paste.

14.  Take the same pan in which you had fried the katlis. Heat 2-3 tbsp oil and add 1 tsp zeera to it.

15.  When zeera starts crackling, add masala paste.

16. Starts cooking masala until oil separates from the masala.

17.  Add 1.5 or 2 cups of water. Boil to make a curry.

18. Add all fried katlis to the boiling curry. Once curry boils again, simmer for 10-15 minutes.

19.  When oil starts floating on top, the katli ki sabzi is ready to serve,.

20. Garnish with chopped green coriander leaves and serve with rice or chapatis.

SUGGESTIONS:

1.     You can make dry chana dal katli by the same recipe. Don’t add water for gravy, instead add 2 spoons of curd, and fry until oil starts to separate.

2.    You can serve chana dal katli as a snack also. After frying, sprinkle chat masala on the katli.