Bhaji ka Chaar & Chicken Phaal: Make these must-try Bengaluru Muslim dishes at home

In the second episode of the Dakhni food series, DH's Asra Mavad is on a mission to break some stereotypes about Bengaluru Muslim food. She is meeting with a house chef in Bengaluru, who teaches her to cook a unique vegetarian meal - the bhaaji ka chaar.

Don't miss the green chicken phall - a dish that can also be made with potatoes.

SADIYA'S RECIPES

BHAJI KA CHAAR

A tangy gravy prepared out of the stock of dal and greens (in this case green beans) and served with a side of the vegetable.

Cuisine: Bengaluru Dakhni Muslim
Serves 4

Ingredients for bhaji 

250g green beans
1 cup Toor (Arhar) dal 
2 - 3 medium sized onions 
1/2 cup coconut chopped to small pieces
3 - 4 dry red chillies
1 pod garlic
Coriander 
Curry leaves
2 - 3 tsp oil
Salt to taste

Ingredients for chaar 
Beans and toor dal stock.
1 tablespoon oil 
1 - 2 medium sized onions.
2 tomatoes.
3 - 4 inch piece of coconut
1 pod garlic
2 tsp cumin seeds
1 tsp black pepper corn
4 - 5 dry red chillies
50g fresh coriander 
1 tsp tamarind
Curry leaves 
Mustard seeds
Salt to taste

DIRECTIONS
Bhaji
1. To begin making the stock, add toor dal and to a litre of water and boil for 8 - 10 minutes. Add the green beans and cook for another 8 minutes. Strain the water from beans and dal. Save this stock for the chaar.
2. Add red chillies, few curry leaves, garlic and coconut bits to a mixer and ground coarsely. Once this is done, heat oil in a pan, add the blended mixture and saute for a few minutes. 
3. Add finely chopped onions, and add salt to taste. Stir well.
4. Add the semi boiled green beans and dal. Add chopped coriander, saute on a high flame. Add a little water and close the lid and cook for 5 mins on a low flame. The bhaji is ready.

DIRECTIONS
Chaar

1. Roast onions, tomatoes directly on fire.
2. Do the same for the piece of coconut. Keep both aside.
3. Take a pan and dry roast zeera, black peppercorns, red chillies, curry leaves and garlic. 
4. Add all the roasted ingredients to a mixer along with tamarind paste and coriander. 
5. Add the stock of the green beans and toor dal along with the rest of the ingredients.
6. Blend till you get a smooth texture.
7. To season the chaar, heat oil in a vessel. Add mustard seeds, curry leaves, and half a sliced onion.
8. Pour the paste that is in the jar and add water accordingly (the texture should be slightly liquid). Boil it for about 2-3 minutes. The chaar is ready.

Serve bhaji and chaar with plain rice or ragi ball/ragi mudde.

CHICKEN GREEN PHAAL
Chicken green (hari) phaal is a popular side dish among the Muslims in Bengaluru. It can be whipped up in a jiffy and can be served with rotis or rice. The chicken can also be replaced with mutton or potatoes (cooking time differs).

Ingredients
1 kg chicken
2 tbsp cooking oil
100 gms fresh coriander
1 onion
3 - 4 green chillies
2 tsp black pepper
2 tsp ginger garlic paste

DIRECTIONS
1. Add half an onion, coriander, green chillies and black peppercorn to a mixer and blend to a fine paste. Keep aside.
2. Heat oil in a pan. Add the other half of the sliced onion and fry until golden brown.
3. Add ginger garlic paste and saute it till the raw smell is gone.
4. Add the chicken, saute for 5 - 6 minutes until the water evaporates.
5. Add the coriander paste and mix well till the chicken is evenly coated.
6. Cook on medium flame for 5 - 6 minutes. 
7. Cover the pan with a lid and let the chicken cook on low flame until done. If required, add a little water. 

The chicken green phaal is ready.

Watch the first episode- https://youtu.be/p1Np8hrjHZc