Misal Paav is a traditional dish from Maharashtra and a famous street food too. Misal is made using either white peas, mixed sprouts, moth beans or even moong beans. Throughout Maharashtra, misal is made in different regions in their own unique style using masala/mixed spice powder of their particular region. This is such a filling dish that it can be had for brunch too.

Misal, i.e. a mixture, is made using a delicious pulses curry of thin consistency with a topping of onions, corriander leaves and most importantly, farsan (Savoury Salty Snack). The consistency of the curry needs to be very thin as, when topped with farsan it becomes slightly thick and again when the bread is dipped in it, generally the gravy is soaked up immediately into the bread. And in no time what remains in the dish is just a thick mess, with no gravy for the bread to be dipped into.

Here, I have presented a very different recipe which I learnt again from a friend. It is her Mother In Law’s recipe, which she graciously shared with me. As she always praised her cooking and especially the taste of this dish, I was quite intrigued and wanted to try it as soon as possible. And well, it turned out to be a hit with my family.

For some more such delicious dishes which can be teamed up for brunch too, do take a look at the following recipes too…

  1. Misal Paav (I)
  2. Usal Misal
  3. Paav Bhaaji
  4. Paneer Bhurji
  5. Daal Pakwaan

Here’s the recipe for the delicious MISAL PAAV….

Prep Time : 20 min

Cooking Time : 25 min

Serves : 6

Cup Used : 200 ml


  • 1/4 cup Moong beans (Green Gram Whole/Sabut Moong)
  • 1/4 cup Moth Beans (Matki)
  • 1/2 cup Chopped Tomato (1 Small Tomato)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
  • 4 tsp Godaa Masala
  • 2 tsp Kaanda Lasun Masala…. Optional
  • 10 – 11 Garlic Cloves
  • 4-5 cups Water

To Be Roasted :

  • 2 tbs Oil
  • 2 tsp Corriander Seeds
  • 1 tsp Fennel Seeds
  • 4-5 Dry Red Kashmiri Chillies…. Roughly Torn And Deseeded
  • 1 cup Sliced Onion (1 Medium Onion)
  • 1 cup Shredded Dry Coconut

For The Tempering :

  • 3 tbs Oil
  • 10 Curry Leaves

For Garnishing :

  • 1/2 cup Chopped Corriander Leaves
  • As Required Finely Chopped Onions
  • As Required Mixed Farsaan (Savoury Indian Snack Mixture)


  1. To make this delicious Misal Paav, soak together 1/4 cup of moth beans and 1/4 cup of moong beans each, in sufficient water for about 8 hours.
  2. After the said time, rinse them well and drain out all the water and transfer them into a piece of well squeezed damp cotton cloth and tie it up into a bundle.
  3. Keep it aside in a covered container for about 9-10 hours or overnight for sprouting.
  4. Next, heat a kadhai and add a tablespoon of oil to it. Add in the red chillies and roast slightly. Set aside in a bowl.
  5. Next, roast the corriander seeds and the fennel seeds and transfer to a bowl.
  6. Add the remaining tablespoon of oil to the kadhai and add the sliced onions and saute till transparent.
  7. Add in the dry coconut and roast further till slightly browned.
  8. Cool this mixture and add the garlic cloves, roasted spices and red chillies and grind into a fine paste using water as required.
  9. Next, heat a pan and add oil to it for tempering. Add the curry leaves to it.
  10. Immediately lower the heat and add the red chilli powder, turmeric powder and the chopped tomato and saute for about 3-4 minutes.
  11. Add the ground masala paste and saute till it comes together and is well cooked.
  12. Add the godaa masala, kaanda lasun masala, the cooked beans and water. Mix well and bring to a boil.
  13. Serve this delicious Misal Paav with a garnishing of chopped onions, farsan and corriander leaves with a cup of piping hot Masala Chai or Madras Kaapi by the side!


The pulses can be just soaked overnight and used to make misal. Sprouting is not a compulsion.

In this particular recipe, I have sprouted the pulses basically to increase their nutritional value!

Some pictures depicting the cooking process….


Coffee is a favourite South Indian beverage, especially Filter Coffee. It is something of a cultural icon in all the South Indian states of India like Karnataka, Tamil Nadu, Andhra Pradesh, Telangana and Kerala

South Indian Filter Coffee is an aromatic hot beverage made by mixing boiled milk with the infusion obtained by brewing finely ground coffee powder in a traditional Indian filter. This drink is generally known as Kaapi in South Indian languages. It is also referred to as Madras filter coffee or Madras Kaapi.

Filter coffee is brewed with a metal device that resembles two cylindrical cups, one of which has a pierced bottom that nests into the top of the ‘tumbler’ cup, leaving ample room beneath where the brewed coffee can be collected. The upper cup has two removable parts: a pierced pressing disc with a central stem handle and a covering lid. Almost every household in South India has to have steaming hot filter coffee ready for an early morning kick or with breakfast.

Few years back I developed a liking for this filter coffee when I heard about it from my cousin. I immediately purchased the filter from a South Indian vessel shop near my place and got the recipe from the owner himself, who actually asked me to brew the concoction overnight, so that it can be ready by morning and that’s exactly what I have been practicing since then. And what I and my family love to have along with it, is the famous Bun Maska which is actually served in Mumbai with a cup of hot tea/chai or Masala Chai.

For some breakfast dishes to go alongside, do take a look at the following recipes too…

  1. Upma (Savoury Semolina Breakfast Dish)
  2. Idli Saambar
  3. Kaanda Mataar Pohe (Savoury Flattened Rice With Green Peas)
  4. Mixed Daal Dosa With Oats And Rajgira (Daal Adai)
  5. Poale (Neer Dosa)

Here’s the recipe for the aromatic Filter Coffee….

Prep Time : 1 hr

Serves : 4

Cup Used 200 ml


  • 1 cup Hot Boiling Water
  • 3 cups Milk
  • 4 tbs Filter Coffee Powder
  • As Required Sugar


  1. To make Filter Coffee, firstly we need to brew the coffee powder. For the same, take a filter of atleast 4-5 serves.
  2. The filter is made up of 2 cylindrical vessels (bottom one for collecting brewed coffee decoction and the top one with perforated holes for adding ground coffee powder, a pressing disk and a lid.
  3. Add 4 tbs of filter coffee powder into the top perforated vessel and about a tablespoon more for a stronger coffee.
  4. Boil 1 cup of water and pour slowly into the top vessel till it’s brim and cover with the lid and set it aside for about an hour. The coffee can be brewed overnight too.
  5. After the said time, the decoction would have collected at the bottom of the vessel.
  6. Press the remainder of the brewed coffee with the pressing disk to squeeze out any remaining decoction.
  7. Pour about 4 tablespoons of the decoction into a glass. Add about 1 1/2 tsp sugar to it or as per desired sweetness and pour hot boiling milk over it till it almost reaches the brim.
  8. Adjust the quantity of decoction and the quantity of milk based on how strong you prefer your coffee.
  9. Pour this prepared coffee into a small bowl with an edge (also called as davarah) or into another glass and back, to mix it well.
  10. Mix it twice or thrice and pour it slowly into the serving glass from a height, to get a frothy filter coffee.
  11. Serve this aromatic South Indian Filter Coffee immediately with breakfast or as an early morning beverage.


Doodhi Chanaa Daalichi Bhaaji is a simple, yet delicious vegetable prepared using bottle gourd i.e. doodhi and chanaa daal. Bottle gourd is highly nutritious with various health benefits and can be used to prepare a variety of dishes, both sweet as well as savoury.

Bottle gourd is a versatile vegetable and it does not have any particular taste of it’s own. It easily incorporates into any dish to which it is added and increases it’s nutritional value. Presenting here a very simple, yet delicious vegetable preparation which I learnt from my mom.

Do check out the following bottle gourd dishes too…

  1. Doodhi Thepla (Savoury Bottle Gourd Flatbread)
  2. Doodhi Methi Muthiya
  3. Doodhi Sabudana Kheer
  4. Doodhi Halwa
  5. Doodhiche Dhirde (Savoury Bottle Gourd Pancakes)

Here’s the recipe for the delicious Doodhi Chanaa Daalichi Bhaaji….
Prep Time : 20 min

Cooking Time : 30 min

Serves : 4

Cup Used : 200 ml


  • 3 cups Cubed Bottle Gourd (400 gm approx)
  • 3/4 cup Chopped Tomato (1 Large Tomato Approx)
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Malvani Masala…. To be adjusted as per preference
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1 tsp Jaggery…. Optional
  • Salt To Taste
  • 1/8 cup Corriander Leaves

For The Tempering :

  • 1 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/8 tsp Asafoetida
  • 5-6 Curry Leaves
  • 2 tbs Skinless Split Pigeon Peas (Chanaa Daal)


  1. To make Doodhi Chanaa Daalichi Bhaaji, first soak the skinless split pigeon peas (chanaa daal) in sufficient clean water for about half an hour.
  2. Peel the bottle gourd and slice off it’s edges. Chop off a thin slice each from both ends and check for bitterness.
  3. If it’s indeed bitter then, chop further and taste till you find the bitterness gone and discard the bitter part.
  4. Next, chop it into medium sized cubes and immerse in sufficient clean water.
  5. Heat a pressure pan and add oil to it for tempering.
  6. Add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves.
  7. Add the soaked skinless split pigeon peas and saute for about half a minute.
  8. Add the turmeric powder, mix well and immediately add the chopped tomato and saute for about 3-4 mins.
  9. Next, add the kashmiri red chilli powder and malvani masala and saute on low heat for a minute or two.
  10. Add in the bottle gourd cubes and mix well. Add about half a cup of water and bring to a boil.
  11. Shut the lid and cook it for 3 whistles on high heat.
  12. When the pressure releases naturally, open the lid and add jaggery and salt to taste. Adding jaggery is optional though.
  13. Simmer for about 4-5 minutes till the water in the gravy reduces slightly.
  14. Garnish with corriander leaves and serve this nutritious Doodhi Chanaa Daalichi Bhaaji with phulkas and a salad (Phodnichi Koshimbir) by the side!


Veggie Soya Balls Dahi Chaat is an absolutely delicious and nutritious dish. Chaats are very famous and a favourite street food in India, with each region having their own distinctive dishes to offer.

Dahi Vada/Dahi Bhalla is one such dish which is quite popular and is made using fried dumplings of specific lentils. To make it healthy and nutritious, in this recipe I just substituted the fried dumplings with these healthy veggie soya balls made in a paniyaram pan. Well, and the result was amazing! It was polished off within a jiffy by the family.

For some more delicious chaats, do take a look at the following recipes too…

  1. Dahi Vada (Dahi Bhalla)
  2. Paani Puri
  3. Bhelpuri
  4. Sukka Bhel
  5. Mandakki Oggarne
  6. Ram Laadoo
  7. Sweet Potato Corn Chaat
  8. Chanaa Chaat

Prep Time : 35 min

Cooking Time : 6-8 min/batch

Serves : 3

Cup Used : 200 ml



  1. To make Veggie Soya Balls Dahi Chaat, we first need to make the crispy veggie soya balls as per the following recipe… (Click here – https://tastyrecipesfrompooja.wordpress.com/2019/03/16/veggie-soya-balls-sub-sandwich/)
  2. Next, arrange the balls in individual dishes and pour curds over it so that they are completely drenched in it.
  3. Top with the above mentioned chutneys, adjusting them as per preference, whether it is on the sweeter side or the spicier one.
  4. Serve this delicious and healthy Veggie Soya Balls Dahi Chaat with a generous sprinkle of cumin powder, some chaat masala, garnished with corriander leaves.

Some pictures depicting the cooking process…


Bhelpuri is a very famous street food from Mumbai. It is a savoury snack made using puffed rice, delicious chutneys and some additional condiments. It comes under the term chaat which are famous in so many regions, which each having their own special ones.

Street food, especially chaats have become a large part of the food culture in India. People crowd over such stalls for their lipsmaking fare. In some areas it has become a norm for families to head out on Sunday nights to relish such chaats and enjoy their holiday.

Well, homemade bhel can surely be made as delicious and lipsmaking as the street one by adding chutneys similar to the stall vendors by perfecting the proportions they are to be added, along with some flavour enhancing spice powders like chaat masala and some black salt rather than the regular one!

For some more street foods and chaats, do take a look at the following recipes too…

  1. Mandakki Oggarne
  2. Sukka Bhel
  3. Paani Puri
  4. Sweet Potato Corn Chaat
  5. Chanaa Chaat
  6. Dahi Vada
  7. Ram Laadoo
  8. Misal Paav
  9. Vada Paav
  10. Seyal Paav
  11. Paav Bhaaji
  12. Tava Pulao
  13. Paneer Pizza Dosa

Prep Time : 20 min

Serves : 4

Cup Used :200 ml



  1. To make Bhelpuri, in a large mixing bowl, assemble all the above mentioned ingredients except the nylon Sev and corriander leaves.
  2. Give it a quick, good mix and check seasoning. Adjust spiciness as per preference.
  3. When done, transfer into individual serving plates.
  4. Garnish with nylon sev, a little corriander leaves and serve this delicious Bhelpuri with an extra puri in each plate.

Note :

As per availability, a teaspoon or two of finely chopped raw mango should be added to the bhelpuri to give it a slight punch!


Safed Vataana Rassa is a Maharashtrian dish. It is a delicious coconut based gravy vegetable made using dry white peas. This dish has a slightly different recipe or you might a slight change in the method of cooking. Tastes wonderful with chapatis, ghavan, bhakari or even rice!

This dish rekindles my childhood memories. Our neighbour, whose house I would surely visit atleast once a day, would make this and always give us some of it! Those were the lovely days of sharing & learning from each other. I surely miss those golden days. Her vegetable preparation used to be very spicy and hence actually very delicious. But as we are used to very less spicy food, I have made it here as per our preference!

Just as I have mentioned earlier, I’m not a chef & have learnt a lot from my mom, who had learnt a lot from our neighbours. Even today at a very old age & with various ailments and especially during this lockdown she manages to cook, clean and do other chores and believe me it’s difficult for her to even stand for her for a long period. I salute the people of the previous generation and their zeal and high spirits!

For some more such dishes, click on the links below and take a look at the following recipes too….

  1. Vaalachi Rassa Bhaaji
  2. Kaanda Batata Rassa
  3. Shevgyaachya Shengaanchi Rassa Bhaaji
  4. Mataar Chi Rassa Bhaaji
  5. Flower Batata Rassa
  6. Kaarlyachi Aambat Goad Bhaaji

Prep Time : 20 min

Cooking Time : 25 min

Serves. : 4

Cup Used : 200 ml


  • 3/4 cup White Peas
  • 5-6 Garlic Cloves
  • 1″ Ginger
  • 2 Green Chillies…. To be adjusted as per preference
  • 1 cup Chopped Onions
  • 1/4 cup Chopped Tomatoes
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 3/4 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
  • 1 1/2 tsp Garam Masala Powder
  • 1/8 cup Corriander Leaves
  • Salt To Taste

To be Roasted :

  • 1 tbs Oil
  • 1/4 cup Sliced Onions
  • 1/2 cup Fresh Grated Coconut

For The Tempering :

  • 1 1/2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/8 tsp Asafoetida


  1. To make Safed Vaatana Rassa Bhaaji, soak the dry white peas overnight, in sufficient water.
  2. Next morning, rinse the soaked peas well and cook in a pressure pan, adding water upto about 1 cm above the level of the peas.
  3. Grind the ginger, garlic and green chillies to a smooth paste and add half of it it alongwith a little turmeric powder to the white peas.
  4. Cook the peas for 3 whistles on high heat and further on low heat for about 5-7 minutes.
  5. In the meantime heat a kadhai and add oil to it. Add the sliced onions and saute till translucent.
  6. Add the grated coconut and roast further till slightly browned. Switch off the flame and let the mixture cool down.
  7. In a pan, heat oil and add mustard seeds to it. As soon as they splutter, add the asafoetida.
  8. Next, add the remaining ginger garlic and green chilli paste and saute.
  9. Add to it, the chopped onions and saute till translucent.
  10. Add in the turmeric powder, red chilli powder and chopped tomatoes and cook further till they turn mushy.
  11. When this mixture is well cooked, add to it the cooked white peas alongwith all the water they have been cooked in.
  12. Add the ground coconut paste, garam masala and salt to taste. Add water if required to get a medium thick gravy.
  13. Stir and bring the gravy to a boil. Simmer further on low heat for about 4-5 minutes.
  14. Swtich off the heat and garnish the gravy with chopped corriander leaves.
  15. Serve this delicious Safed Vaatana Rassa Bhaaji with some soft Bhaakari and a salad by the side!

KADHI PAKODEY (Spiced Buttermilk Curry With Lentil Dumplings)

Kadhi Pakodey, a subtly delicious, soothing curd based curry with non fried dumplings made from lentils, when paired with steaming hot rice, makes a heavenly combo! And a dollop of ghee takes it’s deliciousness to just another level! And yes, it is so delicious that it can be served just off the stove, as a dumpling soup for that extra warmth on some chilly day!

Kadhi is widely made throughout India, albeit with some tiny variations. Generally a kadhi is curd based, though in coastal regions it is made using coconuts! Each region has it’s own methods of preparing it, and kadhi can be found with or without pakoras (fritters).

In this recipe, I have made the same lentil fritters to be cooked directly in the kadhi, with the only difference being that they are non fried. And still the taste simply isn’t compromised one bit! In fact, in this particular Dahi Pakodey, with taste comes loads of nutrition too!

For some more delicious and nutritious dishes do take a look at the following recipes too….

  1. Dahi Kadhi (Spiced Buttermilk Curry)
  2. Jeermeerya Kadi
  3. Shiraalyaachya Shiraanchi Taamboli
  4. Gujarati Dahi Kadhi
  5. Sol Kadhi (Kokum Kadi)
  6. Tival (Sweet And Sour Kokum Kadi In NKGSB Style Of Karwar)

Prep Time : 15 min

Cooking Time : 25 min

Serves : 5-6

Cup Used :200 ml


  • 3 1/2 cup Buttermilk (Slightly thick and a little sour) OR
  • 2 cups Curds
  • 1 1/2 cup Water
  • 1 tsp Turmeric Powder
  • 1/4 cup Corriander Leaves
  • Salt To Taste

For The Pakodey :

  • 3/4 cup Split Skinless Green Gram (Yellow Moong Daal)
  • 1/4 cup Split Skinless Chickpeas (Chanaa Daal)
  • 3 Green Chillies…. To be adjusted as per preferred spiciness
  • 1 1/2″ Knob of Ginger
  • 1/8 cup Chopped Corriander Leaves
  • 1 tsp Cumin Seeds
  • Salt To Taste

For The Tempering :

  • 3 tbs Homemade Ghee
  • 1 tsp Fenugreek Seeds (Methi Dana)
  • 2 Dry Red Paandi Chillies
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 1 sprig Curry Leaves


  1. To make Kadhi Pakodey, rinse and soak both the daals in sufficient water for about 4 hours.
  2. After the said time, drain out all the water and grind the daals alongwith green chillies and ginger to a coarse paste without using any water.
  3. Next, whisk well the buttermilk and if using curds then whisk it well with the water to remove lumps if any.
  4. Add to this about a tablespoon of the ground daal mixture and give it a good mix.
  5. To the remaining daal mixture, add the cumin seeds and chopped corriander leaves.
  6. Heat a pan and add the ghee to it. When it heats up, add the fenugreek seeds and saute.
  7. Next, add the dry red chillies followed by the mustard seeds.
  8. As soon as they splutter, add the cumin seeds, asafoetida and curry leaves..
  9. To this, add the turmeric powder and mix.
  10. Add the whisked buttermilk and immediately start stirring the mixture while bringing it to a boil on high heat.
  11. Once it boils, reduce the flame to low and start adding small portions of the ground daal mixture to make pakodey.
  12. Add salt to taste and simmer further for about 7-8 minutes till the pakodey are cooked.
  13. If the kadhi thickens too much, add a little water to get a medium thick consistency.
  14. Switch off the heat and garnish with chopped corriander leaves.
  15. Serve this absolutely delicious and nutritious Kadhi Pakodey with some steaming hot rice!

Pictures depicting the cooking process…

CHATPATA MASALA MUSHROOMS (Savoury Spiced Mushrooms)

Mushrooms, which are actually a type of fungi come with numerous health benefits. These can be classified as poisonous or non poisonous. The edible ones though are available in many varieties. Mushrooms are fat free, low calorie, low sodium and cholesterol free. They are also packed with fibre, vitamins and minerals.

Well, in my mom’s house in Karwar, a mushroom curry was always prepared. The mushrooms used then were different from the ones we get here and had a lovely flavour, says she. Only button mushrooms are the ones available in the place I live, and seriously these don’t have any taste in particular.

Once I just thought of experimenting with the mushrooms I had, and added a few basic spices to it in the stir fry. The result was awesome and we just loved the simple yet delicious flavour, which was enhanced by the use of homemade ghee. When we fall short of ideas while cooking something as a side dish with daal rice, this stir fry can surely come handy as a delicious as well as nutritious option.

For some more delicious dishes, do take a look at the following recipes too…

  1. Garlic Mushrooms Stir Fry
  2. Paneer Stir Fry Masala
  3. Beetroot Bhaaji (Quick Stir Fry Beetroot Vegetable)
  4. Methi Chi Bhaaji (Fenugreek Leaves Dry Vegetable)
  5. Aaloo Methi

Prep Time : 15 min

Cooking Time : 15 min

Serves : 2

Cup Used : 200 ml


  • 200 gm Mushrooms
  • 1 tbs Homemade Ghee/Butter
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Corriander Seeds Powder
  • 1/8 tsp Cumin Seeds Powder
  • 1/2 tsp Chaat Masala
  • Salt To Taste


  1. To make Chatpata Masala Mushrooms, rinse the mushrooms under clean water and set aside.
  2. If the top surface has blackened a bit, then peel away the top thin layer of the mushrooms. This helps in doing away with any dirt stuck to them.
  3. Quarter the large ones and halve the smaller ones.
  4. Heat a pan and add the ghee to it. When it heats up add the mushrooms and saute on high heat.
  5. Once the water released by the mushrooms evaporates, lower the heat add the mentioned spice powders and mix well.
  6. Check seasoning and add salt as required. Toss well.
  7. Saute further for a few minutes and switch off the flame.
  8. Serve these lipsmaking Chatpata Masala Mushrooms as a starter or as an accompaniment with Vegetable Masala Pulao or Daal Tadka and Jeera Rice.

Note :

All the above spice powders can be adjusted slightly as per preference.

KANTOLE CHI BHAAJI (Spiny Gourd/Teasle Gourd Vegetable Preparation)

Kantole Chi Bhaaji is a delicious vegetable made using Teasle Gourd/Spine Gourd/Kantole. This vegetable is available across many parts of India during monsoons. It has a lot of nutritional benefits and hence should be consumed when available.

In India, we might find various regional recipes of the Teasle gourd. Even the name differs as per the regional language, for e.g. In Marathi language it is Kantole, in Hindi language it is Kakoda or Paroda, in Gujarati language it is Kantola, etc.

Teasle Gourds are slightly bitter in taste and hence the recipes, then from whichever region, probably have a way to reduce it’s bitterness. Again it is advisable to buy tender Teasle Gourds if possible (like the ones I have used here), as they cook faster, turn softer and taste a bit better than the mature ones.

In the recipe here, it is the use of lots of onions and fresh coconut in a combination with some basic aromatic spices, which helps do away with the bitterness of the gourds and give it an absolutely delicious flavour!

To know about The Health Benefits Of Teasle Gourd/Kantole, click on the link below which I have sourced from the net….


For some more delicious and traditional dishes, do take a look at the following recipes too….

  1. Chawli Chi Paale Bhaaji (Green Amaranth Leaves Stir Fry Vegetable)
  2. Methi Chi Bhaaji (Fenugreek Leaves Stir Fry Vegetable)
  3. Korala Vaalaachi Bhaaji
  4. Farasbi Chi Bhaaji
  5. Aluchi Paatal Bhaaji
  6. Alucha Phatphata
  7. Hrushi Chi Bhaaji
  8. Bhendi Chi Bhaaji
  9. Beetroot Bhaaji
  10. Shevgyaachya Shengaanchi Rassa Bhaaji
  11. Shevgyaachya Shengaanchi Bhaaji

Prep Time : 40 min

Cooking Time : 30 min

Serves : 4

Cup Used :200 ml


  • 400 gm Teasle Gourds (Spiny Gourds/Kantole/Kakoda/Paroda/Kantola)
  • 5 Medium Onions…. Thinly sliced
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 2 tsp Corriander Seeds Powder
  • 1 tsp Cumin Seeds Powder
  • 1/4 cup Fresh Grated/Shredded Coconut
  • Salt To Taste
  • 4 tbs Oil


  1. To make Kantole Chi Bhaaji, rinse well the Teasle gourds and drain.
  2. Scrape off it’s outer peel lightly with a knife or scraper.
  3. Rinse the gourds once again and drain.
  4. Next, heat a pan and add oil to it. When it heats up, add the sliced onions and cook till they turn translucent.
  5. Add the turmeric powder and mix well. Cook further for 2-3 minutes.
  6. Add the sliced gourds, a little salt and stir well.
  7. Cover and cook on low heat till the gourds are soft.
  8. Add in the red chilli powder, corriander and cumin powders and some more salt to taste.
  9. Mix well and cover and cook further for 4-5 minutes.
  10. Garnish with fresh grated coconut and switch off the flame.
  11. Serve this delicious Kantole Chi Bhaaji with phulkas or with some steaming hot rice and Varan!
  12. Do serve some delicious Kothimbir Vadi and Sukki Lasni Chatni as an accompaniment!


Daal Pakwaan is a traditional breakfast dish from the Sindhi Cuisine. Daal is made using split skinless chickpeas and pakwaan which are basically crisp pooris (flatbread), are made using all purpose flour. The cooked daal is then garnished with a few aromatic spice powders to give it a tempting flavour. This authentic and absolutely tempting dish had my entire family hooked at the very first bite!

Well, few months back, before the lockdown, I had the chance to learn this dish from the author of a Sindhi cookbook herself. For years I was in awe of this dish, and once when I had it at a food stall during an exhibition, I instantly knew that it wasn’t authentic. Naturally, when you have heard a lot about some dish, you expect it to be delicious in it’s own way! And when it is sold at eateries by people who have no knowledge of the original recipe, it simply doesn’t stand upto our expectations. It was at that very moment, I decided that I would learn this recipe only from a true Sindhi!

Getting back to this humble lady, the author, dear Pushpee Moorjani, herself had graciously invited me inspite of us being strangers, to learn this awesome dish at her own home. Aren’t I lucky!? Well, this recipe comes from her mom, who was born in Sindh and had been cooking from quite an early age. Can the recipe get more authentic than this!? Already published in my blog is another of her authentic recipe’s, Lolli/Koki, which too is a delicious breakfast option!

* If you do want to check out or purchase the book ‘SINDHI CUISINE’ authored by my friend Pushpee Moorjani, click on the following link. And yes the book comes at quite an affordable rate, with all those unique and interesting, authentic Sindhi dishes!…


For some more delicious veg as well as non – veg combo dishes, do take a look at the following recipes too…

  1. Misal Paav
  2. Paav Bhaaji
  3. Aamras Poori, Batatyachi Bhaaji And Shrikhand
  4. Paneer Bhurji & Parathas
  5. Kaale Vastaanyachi Usal & Ghaavan
  6. Pithla Bhaakar
  7. Rajma Chaawal
  8. Kombdi Vade
  9. Egg Bhurji Paav
  10. Mutton Vade

Prep Time : 40 min

Cooking Time : 1.5-2 min/Pakwaan

Serves : 4 (12-14 Pakwaan)

Cup Used : 200 ml


For The Daal :

  • 1 1/2 cups Split Skinless Chickpeas (Chanaa Daal)
  • 1 tsp Turmeric Powder
  • 1 1/2″ Knob Of Ginger (Finely Chopped)
  • 2 cups Water
  • Salt To Taste

For The Tempering Of Daal :

  • 3 tbs Homemade Ghee/Oil
  • 1 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida

For The Garnishing Of The Daal :

  • 2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 1 tbs Corriander Seeds Powder
  • 1 tbs Dry Mango Powder (Aamchur)
  • 1/4 cup Chopped Corriander Leaves

For The Pakwaan :

  • 1 1/2 cup All Purpose Flour (Maida)
  • 1 tsp Roughly Crushed Cumin Seeds
  • 1 tsp Salt
  • As Required Water (Approx 1/3 cup or a little extra)

For The Spicy Green Chutney :

  • 2 cups Mint Leaves (Pudina)
  • 1 1/2 cup Corriander Leaves
  • 4 Spicy Green Chillies
  • 4-5 Garlic Cloves
  • 2 tbs Sliced Onion
  • 4 tsp Lemon Juice
  • Salt To Taste

For The Chatpata Tamarind Chutney :

  • 2 1/2 tbs Tamarind (Approx Lemon Sized Ball Of Tamarind)
  • 1 cup Water
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Roasted Cumin Powder
  • 1 1/2 – 2 tbs Sugar
  • 3 tbs Finely Chopped Onions
  • Salt To Taste


  • To make Daal Pakwaan, first soak the split skinless chickpeas for about 2 hours in sufficient water.
  • Similarly soak the tamarind in a cup of water for about an hour.
  • Next, knead the all purpose flour for the pakwaan, using the above mentioned ingredients into a slightly stiff dough. Cover and set aside for about 1/2 an hour.
  • In the meantime grind together the ingredients mentioned for the green chutney into a fine paste, using water as required.
  • For the chatpata tamarind chutney, crush the soaked tamarind with your fingers into the water, and squeeze out the pulp.
  • Add salt, sugar, red chilli powder, cumin powder and chopped onions to the tamarind extract and mix well.
  • Drain and rinse well the soaked split skinless chickpeas and set the pressure pan on a gas stove to heat up.
  • Add in the homemade ghee, and when it heats up, add the cumin seeds.
  • As soon as they splutter, add the asafoetida and the split skinless chickpeas.
  • Saute and add the turmeric powder and salt to taste.
  • Add the mentioned quantity of water such that it is almost 1/2″ above the level of the Daal.
  • Pressure cook the daal. for 2 whistles on high heat. Swithch off the flame and allow the pressure to release naturally.
  • Transfer the Daal to a serving bowl and garnish with Corriander Powder, Aamchur, Red Chilli Powder and chopped corriander leaves.
  • In the meantime, divide the kneaded flour into 12-14 circular balls.
  • Roll each dough ball using a rolling pin, into a circular disc of about 4-5″ diameter and score it with a fork so that the Poori (Pakwaan) doesn’t puff up while frying and turns out crispy.
  • Fry the pakwaan on medium high heat till slightly brown on both sides and transfer onto an absorbent paper.
  • To serve the Daal Pakwaan, arrange the daal and the chutneys beside the Pakwaan.
  • To assemble the Daal Pakwaan, place one crisp pakwaan on a dish, spread some daal over it, topped with the green and tamarind chutneys.

Some pictures depicting the cooking process….