Locomotoring

Peethi ki poori served with potato curry

No pain, no gain. This is one of the more complex of Indian breakfasts that is better left to special occasions.

Peethi: Soak 1 cup dry Urad lentil, whole or broken with no husk, overnight, grind in a food processor so it is not a complete paste with no additional water. Add 2 green chilis, 1 tsp salt, roasted and crushed black peppercorn. In a heavy pan, heat 1 Tbsp of vegetable oil. Add a pinch of asafoetida and 1 tsp cumin seeds. Cook for 30-45 seconds until fragrant and add the processed lentil. Cook until the mass becomes sticky dough like. Let cool. This can be made upto a couple days in advance.

Potato curry: Peel and chop one large Idaho potato, in 1.5 inch cubes. In 1/4 cup water, add 1 tsp turmeric powder, 2 Tbsp sour yogurt and 2 Tbsp of tomato paste and make into a smooth paste. In a pressure cooker, heat 1 Tbsp oil. Add 2 whole red peppers, 1 tsp dry urad daal, 1 tsp mustard seeds, 1 tsp cumin seeds until they splutter and add the tomato-turmeric paste. Stir until fried and add the potato pieces. Stir to coat, add 1 tsp salt and add 2 cups of water. Pressure cook at medium for 5 minutes after the pressure builds up. Switch off and wait for pressure to subside. You can keep like this this for upto two days. When ready to eat, warm up, crush some of the potatoes with the back of your spoon, adjust for salt and add 2 Tbsp of chopped coriander leaves.

Poori dough: Take 2 cups of whole wheat flour, add 1 Tbsp vegetable oil, 1 tsp salt and necessary water to make into smooth dough. Let rest until ready to use. Heat oil for deep frying and maintain temperature while you roll out the poori’s.

Now get ready to put together the meal.
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