The Ralli Recipes
Simple wholesome mouth-watering Indian dishes made from grains and potatoes.
As a youngster in Dubai, I was weaned on Indian cuisine. I was fed wholesome meals at the Ralli household.
The riveting tale of the Ralli family is a separate story that you are invited to read. It is a tale of acceptance, love, and trust.
It is nostalgic to recreate aunty Rani’s dishes, which she turned out in her kitchen at a moment’s notice. Recently with the help of her son, my friend Rohit who lives in Sydney, I have started recreating those tasty meals.
Here are five simple wholesome dishes made from grains and potatoes.
Cumin Potatoes
Ingredients
½ kilo of potatoes.
3 tablespoons of oil
1 teaspoon of cumin
3 hand-shredded whole dried red chillies
1 teaspoon of coriander powder
¼ teaspoon of turmeric
¼ teaspoon of red chilli powder
Salt to taste
Cooking Instructions
Boil, cool, peel and dice potatoes.
Fry the oil start and add cumin and the dried red chillies.
In this mix add the coriander powder.
Stir the mixture, when ready, add the diced potatoes. Mix well and turn down the heat.
Add turmeric, red chilli powder, salt and a bit of water.
Mix well and cook for about 5 minutes on medium heat.
Eat with a bit of rice. It is awesome.
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Black Eye Beans
Ingredients
1 cup Black eye beams soaked in water for 4 hours up to overnight
1 tablespoon Oil
1 teaspoon Cumin seeds
1 Green Chili diced
1 cup Onion diced
½ tablespoon Ginger grated
½ tablespoon Garlic minced
1 cup Tomato diced
2 cups of water for cooking
1 teaspoon lime juice
Cilantro to garnish
½ teaspoon Ground Turmeric
½–1 teaspoon Kashmiri red chilli powder mild, adjust to taste
1 teaspoon Coriander powder
1 teaspoon Curry Powder (garam masala) adjust to taste
1 teaspoon salt, adjust to taste
Cooking Instructions
Soak the black eye beans in abundant water for 4 hours or overnight so they are all submerged. When you are ready to cook, drain the water.
Start the Pressure Cooker in sauté mode and heat it. Add oil and cumin seeds. Then add the diced green chilli.
Once the cumin seeds start to splutter, add the onions, ginger and garlic. Let this cook for 3–4 minutes.
Add the tomatoes and spices to the instant pot and cook for another 3 minutes.
Add the drained black eye beans and water to the instant pot. Stir well. Press Cancel and close the lid with a vent in a sealing position.
Change the pressure cooker at high pressure for about 12 minutes.
After the instant pot beeps, let the pressure release naturally. Stir in the lime juice. Garnish with cilantro and serve with roti/rice.
Toor Dhal
Ingredients
1 cup Toor dhal soaked in water for 4 hours up to overnight
2 tablespoons Oil
1 cup Onion diced
1 Green Chili diced
1 spring of curry leaves
1 Cinnamon stick
4 Cloves
½ tablespoon Ginger grated
½ tablespoon Garlic minced
1 cup Tomato diced
½ teaspoon Ground Turmeric
1 teaspoon Kashmiri red chilli powder mild, adjust to taste
1 teaspoon Coriander powder
1 cup of water for cooking
1 teaspoon salt, adjust to taste
Cooking Instructions
Start the pressure cooker and heat oil in it
When oil is hot, add curry leaves, cinnamon stick and cloves to it
Saute for a few seconds and add the onions and green chill
Saute for 2–3 minutes
Add chopped tomatoes, chopped ginger and garlic
Saute for 3–4 minutes till mushy
Add the rinsed dhal and give it a mix
Add red chilli powder, coriander powder, turmeric and salt. Mix everything well
Add the cup of water and mix well
Close the pressure cooker
Cook for about 8 minutes or until you hear the sound from the pressure cooker
Stop the pressure cooker
Wait for some time for the pressure cooker to cool down
Mix well
Add coriander leaves if you have them
Black Lentils
Ingredients
300grams of black lentils
½ teaspoon cumin
1 onion medium chopped
1 tomato sliced
2 -3 garlic cloves
1-inch ginger
¼ teaspoon turmeric powder
½ teaspoon cayenne pepper
¼ teaspoon of garam masala/curry powder
2 tablespoons of oil
2 cups of water
1 salt to taste
To Garnish
- chopped coriander
- chopped onions
- cream coconut
Cooking Instructions
Soak the lentils for 8 hours.
Fry the oil in the pressure cooker
Add cumin seeds. after 30 seconds add onions for a few mins.
Add ginger, garlic, spices and salt. Add tomatoes. cook for 1 or 2 minutes.
Add the drained lentils and 3 times water.
Place the lid and cook for 20 mins.
Let the pressure cooker cool naturally before you open the lid.
Garnish as you prefer.
Potatoes in Yogurt
Image of the ingredients (to be added)
Ingredients
3 medium potatoes (300 grams)
1 large onion
4 green chillies
2 dried red chillies
1 tablespoon coriander powder
1/4 tablespoon Asafoetida (Hing powder)
10 curry leaves
Salt to taste
1/2 teaspoon Kashmiri red chilli powder,
1/4 tablespoon of turmeric
1/4 cup of water.
Cooking Instructions
Boil, cool, peel and dice the potatoes
Dice the onion into squares (1cm x 1cm) and fry. Wait till it starts to soften.
Add the green chillies, dried red chillies, coriander powder, Asafoetida, curry leaves and salt.
Add the potatoes as soon as the coriander powder starts to brown
Add the Kashmiri red chilly powder, turmeric and 1/4 cup of water.
Turn the heat to low when the potatoes fall apart and add 1 cup yogurt.
Turn off the heat after a minute.
Stir and enjoy
Picture to be added
Rice/Toor Dhal — (Kichri) — to be added
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Story about Rani and Arjan Ralli
