Pressure cook black gram with one-teaspoon salt in water for 15 minutes. It must not get so tender that it breaks.
Deep fry potato cubes till light golden brown in colour.
Heat oil in a pan and add tadka ingredients. When cumin begins to splutter, add onion and sauté till translucent. Add ginger garlic paste and sauté.
Then put all the powdered masalas except garammasala powder. Add the fried potatoes, one teaspoon salt and sauté for 5 minutes. Then cook it covered on low flame till potato gets tender.
Place boiled black gram. Increase the flame to high, add garammasala powder, and cook for 5 minutes. Add ghee and put off the flame. Adjust seasonings.
ParwalaurNariyal Ki Subzi
Parwal - 500 g Coconut (grated) - 1 tablespoon Coriander leaves (chopped) - 1 tablespoon Oil - 3 tablespoon Mustard seed - 1/2 teaspoon Salt to taste
Wash the parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. Cut off its ends and wash it again. Chop the parwal into very small cubes.
Heat oil in a pan and add mustard seeds. When the mustard start to splutter, add the parwal and sauté for two minutes over medium heat after which add salt. Cover the pan and cook on slow flame for 5 minutes.
Keep it covered till the parwal gets completely tender and starts to leave oil on the sides of pan. Put off the flame. Put the grated coconut over the subzi.
Saim (broad beans) Ki Subzi
Broad beans - 500 g Oil - 4 tablespoon Panchforan seeds - half teaspoon Bayleaf - 2 Dried red chilli - 1 Turmeric powder - quarter teaspoon Red chilli powder - half teaspoon Mustard paste - 2 tablespoon Coriander (finely chopped) - 2 teaspoon Salt to taste
String the broad beans and cut into small pieces.
Heat oil in a pan, add panchforan seeds, bay leaf and dried red chilli to it. Just when panchforan starts to splutter, add beans.
Sauté for 2 minutes and add red chilli powder, mustard paste and turmeric to it. Cover and cook on slow flame for 5 minutes.
Add salt and tomato, sauté for sometime and cover it again. Keep it covered till the beans become tender and starts to leave oil. Serve hot garnished with freshly chopped coriander.
Panchforan includes the following: Mustard seeds, methi seeds, fenugreek seeds, onion seeds.