Give us a flavour and let’s play Holi! The most awaited festival full of colours is finally here – Holi. A decadent Holi lunch is the most exciting part of the festival. Spending a day with your family with some amazing lunch is everyone’s deal. If you are wondering what to cook this Holi we have got you sorted.
- For starters – Dahi Bhalla
There’s nothing better than a chilled Dahi Bhalla on Holi day. Read on to prepare these delicious and scrumptious Dahi Bhalla’s as starters at your Holi lunch.
Ingredients:
- ½ cup urad dal
- 4 tbsp moong dal
- 1.5 cups of water soaking
- 6 to 7 tbsp of water for grinding
- ½ tsp cumin seeds
- Salt as required
- Oil for frying
- 2 cups of fresh curd
- ⅓ cup of pomegranate seeds
- ⅓ cup sweet chutney
- ⅓ cup green chutney
- 20 to 25 papdis
- ½ cup cooked chana dal
- 1 large potato
- 1onion chopped
- Chaat masala as required
Instructions:
- Start by rinsing ½ cup urad dal and soak it overnight for at least 4-5 hours
- Now, drain them well and add the lentils to a grinder jar along with 4 tbsp of cumin seeds
- Add water in parts and add all the ingredients to a smooth fluffy mixture
- Next up, add salt and stir in briskly to make the batter light and fluffy
- In a large kadhai, heat some oil for deep frying
- Once the oil is hot enough, scoop the batter into the oil and fry until golden brown
- Drain the bhallas on a paper towel and soak them in a bowl of water
- Once the bhallas are soaked press them flat and remove the excess water
- In a small bowl, take 2 cups of curd and beat it until smooth
- To assemble – boiled potato cubes, white chickpeas, green chutney, tamarind chutney, pomegranate seeds and spice powders
- Top it up with green and tamarind chutney and serve chilled.
2. For Mains – Dal Makhani
Ah! The joy of soulful comfort food at your favourite festival is heaven. Read on below to prepare our dal makhani recipe this Holi.
Ingredients:
- ¾ cup of whole urad dal
- ¼ cup of rajma
- 1 medium onion
- 1 or 2 green chillies
- 2 tsp. Ginger garlic paste
- 2 large tomatoes
- ½ tsp. Cumin seeds
- 2 to 3 cloves
- 2 to 3cardamoms
- 1 inch of cinnamon
- 1 small bay leaf
- ½ tbsp of fresh cream
- ¼ tsp of Kasuri methi
- 3 tbsp of butter
- Salt as required
Instructions:
- Start by soaking rajma and urad dal overnight for about 8-9 hours
- Before you start cooking drain the water well and rinse out the lentils
- Now, in a pressure cooker add 3 cups of water and add in the beans
- Pressure cook the beans for 15-18 whistles on a high flame
- Cook the beans until they are soft and mushy
- Now, in a blender or a mixer jar add in the tomatoes and blend to a smooth puree
- In a medium saucepan, add the butter and let it melt
- Once the butter is heated add in the spices – cumin seeds, cloves, green cardamoms, cinnamon, and bay leaf
- Saute until the spices are aromatic
- Now, add in the onions and cook them until golden brown
- Combine the ginger, garlic, green chillies and stir for a minute
- Stir in the tomato puree and cook until it starts to leave oil
- Add in the cooked dal along with some water and allow it to simmer
- Now, add in the fresh cream and give it a good mix
- Finish it off by garnishing with Kasuri methi, coriander and butter
Craving more Holi dishes? Check out Refreshing Drinks You Need To Try This Holi
