Urad dal Ki Poori with Tamatar wale Aaloo Matar

The most delectable Indian Meal for a Sunday Afternoon  or any festivities at home like Raksha Bandhan, Diwali. It taste heaven when served with aam ka aachar and a chilled glass of Buttermilk.

Urad dal Ki Poori with Tamatar wale Aaloo Matar

Ingredients:
For the Aaloo Matar ki Subzi
5 medium sized Potatoes (Boiled)
1/2 cup Green Peas (Boiled)
4 medium-sized Tomatoes (Make a paste of it in the mixer grinder)
2 Green Chilies
1tsp Ginger Paste
1tsp Cumin seeds
2 Whole Red Chilies
2 Black Cardomom
1 tsp Turmeric Powder
1 tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tbsp Kasturi Methi
Salt to Taste
Fresh Coriander

For the Poori:
3 cup wheat Flour
1 bowl Urad Dal
2 Green Chilies
1tsp Ginger Paste
1tbsp Saunf (Fennel Seeds)
1 pinch of Asafoetida
Fresh Coriander
1tsp Turmeric Powder
Salt to taste
1tsp Cumin Powder
1tsp Coriander Powder
1tbsp ghee
Oil to fry


Procedure:

To make the sabji:

• Heat ghee in a Kadahi, add in cumin seeds + whole red chilies + Black Cardomom.
• Add in the tomato paste + green chilies + ginger paste. Mix all this well.
• Let the tomato cook until it leaves oil.
• In the meanwhile, remove the skin of the potatoes and dice them.
• Now when the tomato is properly cooked add in the boiled peas. mix it well.
• Add in all the masalas (turmeric powder + salt + cumin powder + coriander powder + garam masala powder.)
• Mix it and add in the choppepd potatoes.
• Add in 1/2 cup water and crushed kasturi methi. 
• Mix and cover the lid. let the sabji cook on low flame for 10 minutes.

For the poori:

• Soak the dal before grinding it over-night or for 5-6 hrs.
• Grind the dal with green chilies and ginger.
• Take a wide vessel, add in flour + ghee + salt + turmeric powder + saunf + asafoetida + cumin powder + corinader powder + fresh coriander. mix it well.
• Now add in the urad dal in it. mix it well in the flour.
• Add enough water to make it in a stiff dough.

To fry the poori:

• Divide the dough into small balls.
• Roll it wid a rolling pin into small poori like shape.
• Heat oil in a kadhai.
• Fry the pooris.
• Serve hot with aaloo matar ki subji and pickle.