Martabak Manis aka Sweet Indonesian Pancake.

MARTABAK MANIS
Indonesian sweet Pancake.

This is a very very popular street food, loved by one and all. Available in 2 forms, one sweet and one savoury, .
The savoury nartabak is more like the baida roti we get in India.
Using eggs, and spices, in a square paratha.
Today, I will share the sweet Martabak recipe.
Through evenings and way past midnight, one can stop by and get martabak to round off the night.
It is made on order, as its best eaten warm. Fillings such as grated cheese, condensed milk, nutella, chocolate rice, groundnuts etc go into it, in combinations as you want or all in one.
Normally the vendor will cut the martabak into squares and put some toothpicks into the squares.
Cheese and chocolate is a very popular combination on most bakery products here in Indonesia. Try it and love it😊
This homemade version is as delicious as the street ones, and more controlable where calories are concerned. The vendors are truly generous with lashings of butter etc.😊

This is a decadant dessert. Easy to make. Just a little tricky. The texture will be spongy and with visible strands.
But satisfaction is guaranteed 😊
Be generous with the fillings.
The trade mark strandy texture, comes from cooking at right temperature.
Hope you all will like it and try making Martabak Manis.

Ps..Ignore the calories and try it.

Ingredients for 3 Pancakes ( I used a 18 cm NONSTICK PAN)

225gms flour
20 gms cornflour
30 gms sugar
250 ml water
1 egg
3/4 tsp baking powder.
2 tsps vanilla essence or paste.

Mix together flour, sugar, cornflour and water. Mix well for 5 mins using a hand held whisk . Once mixed well, add an egg and baking powder, and the vanilla essence.. Mix gently and keep aside covered for 1to 2 hours

Just before making the martabak, , add 3/4 tsp of baking soda to 50 ml water, mix and add to the martabak mix. Mix gently.

(Note.. I poured one cup of batter for each martabak.
I added green colour in one and yellow colour to another.
Its flexible. Can omit colours too.)

Method.
Heat a medium 18 cms size thick nonstick pan.
Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready.
IMPORTANT..PAN SHOULD BE HOT, on medium to high heat.
DO NOT GREASE THE PAN AT ALL.
Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface.
Bubbles will start appearing, once the surface is full of bubbles, lower the heat.
Sprinkle about one tsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins.
Remove cover, and start loosening the pancake gently.
Remove onto a cutting board
Immediately apply butter all over.
Sprinkle chocolate rice generously AND or cheese . Drizzle condensed milk and top with roasted chopped groundnuts.
Cut into 2 and stack with both the inside parts facing one another. The shape will be like a half moon

Cut into wedges. And enjoy.

Toppings..choose any or mix and match
Nutella
Jam
Chocolate rice
Grated cheese
Crushed roasted peanuts
Biscoff…
Anything goes😊
I have used cheese and condensed milk with chocolate rice and crushed peanuts
Nutella.

EGGLESS VERSION OF MARTABAK

170 gms flour
2 tbsps milk powder
3 tbsps sugar
1/4 tsp salt
250 ml water
1 tsp vanilla or pandan essence.

Mix together flour, milk powder, sugar, salt, water and essence. Keep aside for 1 hour.

Now take 3 tbsps water and add 1/4 tsp baking soda and 1/2 tsp baking powder.

Add to the batter.

Immediately start making the martabak.

Heat a medium 18 cms size thick nonstick pan.
Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready.
IMPORTANT..PAN SHOULD BE HOT, on medium to high heat.
DO NOT GREASE THE PAN AT ALL.
Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface.
Bubbles will start appearing, once the surface is full of bubbles, lower the heat.
Sprinkle about one tbsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins.
Remove cover, and start loosening the pancake gently.
Remove onto a cutting board

Siomai

Siomai
Siomay, is an Indonesian steamed fish dumpling made  with tofu, potatoes etc served with peanut sauce.
This dish is a meal on its own.Here in Indonesia ikan tengiri( surmai  fish) mixed with cornflour or tapioka flour is used as a filling . Served with peanut sauce, sweet soya sauce( kecap manis)  and lime juice . 
The chinese version of siomai is usally made with wonton wrappers, shaped to look like small cylendicals cones. That is normally made from pork and served with chillie sauce and comes under the catagory of dimsums.
The indonesian version is much more heartier and filling.
Pork is not used for halal reasons, fish is subsitituted.
Vegetarians may omit the fish . In that case add 2 tbsps more  of cornstarch .
Today I am sharing the  homemade version of siomai which we try to make at least once a month. Pls do try it.

Ingredients
8 small potatoes
8 squares of tofu ( each tofu square can be 6 cms ×6cms)
8 leaves of cabbage ( discard thick stem)
1 big bittergourd( if you like it)
Boiled eggs divided into 2 ( optional)

1/3rd cup finely chopped spring onion and celery
3 to 4 tbsps of cornflour.
1 tsp salt
1 tsp sugar
1 tsp pepper
1/4 cup grated carrot.
250 gms of boneless and skinless ikan tenggiri( surmai fish)( mackerel)

About 1/4th cup grated carrot for garnishing.

Peel the potatoes, and scoop out , leaving a shell behind. ( picture in comments section)
Scoop out the tofu also, leaving a shell.
Cut the bittergourd into 3 and discard the seeds and flesh. Soak the bittergourd in salt water.
Reserve the scooped out potato  bits and tofu .
Blanch the cabbage leaves and keep.

For filling..
Heat 1 tbsp of oil and pour on chopped spring onions and celery( this will help release flavours)
Finely blend the fish to get a paste.
Finely chop the  scooped out reserved
Potato and tofu( I used a food processor)
Mix fish paste, potato, tofu, and 1/4th cup grated cartot in a bowl.
Add finely chopped spring onions and celery, season with salt, pepper and msg( optional).
Add the cornflour and mix well.
You shoud get a very thick paste.
Put some of this filling, into each potato, tofu,and bittergourd shell. ..level it out
Put about 1 tbsp filling on a cabbage leaf and roll tightly. Put a little grated carrot on top of each potato and tofu.

Arrange tofu, potato, bittergourd and cabbage in a steamer and steam for about 15 mins. Reserve.

Peanut sauce..

100 gms fried peanuts with skin or without
4 kaffir lime leaves ( middle stock removed)
1/2 tsp white pepper
Salt to taste
Veg stock powder, or msg 1/4 tsp
3 bird chillies, 3 red chillies
3 pods of garlic
30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.)
3 tbsps tamarind pulp

. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder., the kaffir lime leaves. Add some water and blend to a thick paste.
3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating.
Keep aside.

To assemble
Put the siomai pcs on a plater, and roughly give them cuts on the platter itself ( for eg, give 2 cuts to potato to get 4 chunks)
Pour the peanut sauce on top of the siomai, dot with kecap manis or tomato ketchup ( I used both)

Ps.. if you dont have sweet soy sauce,
Mix 2 tbsps of normal soy with 2 tbsps of honey. And use.

Squeese lime juice and some fried onions, . Serve hot.

Ayam Rendang

Ayam Rendang..
Rendang, which means slow cooked food, mostly beef which is cooked for hours on a very slow fire., but chicken or even jackfruit cooked on a slow fire tastes as good, this recipe is from the   the west Sumetra regions of  Indonesia. The food from these regions is normally known as Padang food, made by the minangkabao people.
Padang restaurants are popular all over the country.
They do not offer you a menu to choose from, once you are seated, a waiter will bring out   dozens of small dishes filled with various dishes. Customers take only what they want from this array, and they pay only for what they take. Usually the plates can be  about 10 to 12 varieties of food. Curries, barbequed meats, greens etc.
This food is normally eaten with hands.
And steamed rice is served.

This was a dish I fell in love with when I moved to Indonesia 37 years ago, the taste was fabulous and a little familiar to my Indian taste buds😊

My husband would get this chicken from a popular padang restaurant called sari bundo, and we would really enjoy this on many sundays.

Do try this home made version .

Indonesian chicken curry

8 pcs of chicken.( I use thigh pcs with bone)
Make cuts on the chicken to soak up the gravy.
I potato cut into 8 pcs
2 pandan leaves tied in a knot
1/2 cup fresh coconut grated, and sauted till semi dry.
Coconut milk( I used tetra pack) 200 ml
1 stalk of lemongrass( bottom white part only, bashed)
2 fresh bay leaves
5 cloves
1 pc of cinnamon
2 tbsps tamarind paste.
( I normally soak about half kg tamarind in some hot water, squeeze and strain the paste, pour into ice cube moulds. Store in the freezer and use as required, here I used 2 cubes)
1 tbsp of jaggery.

To be ground into a paste
10 shallots
5 garlic pods
1 inch pc of ginger
5 fresh red chillies
5 dry red kashmiri chillies
6 pcs of candlenuts or cashews
1 tsp white peppercorns
1 tsp corriander seeds
1/2 tsp grated nutmeg.

Heat abt half cup oil in a pan, and add bay leaves, lemon grass, cinnamon , cloves, pandan leaves and saute till herbs and spices release thier fragrance.
Add grated coconut and ground paste.
Saute till oil is seen on the sides. Add tamarind, jaggery and salt.
Also add the chicken and potato pcs.
Saute for 10 mins, add few tbsps of water and saute again. Repeat process about 5 times.
Finally add coconut milk and some water.
Stir, cover and cook for about 20 mins till oil floats on top, and a very thick gravy is left.
This rendang is always slow cooked and tastes fabulous with white rice or layered parathas.

You can even cook till no gravy is left, and then grill the chicken to get Ayam bakar rendang.
Enjoy.

Korean Rice Bowl

KOREAN RICE BOWL

A rainy sunday with a slight nip in the air at 28°c, which for us is cool, so used to our 34°c year around😊.
Decided to do a korean chicken and tofu bowl dinner, With a shot glass of Shoju wine to go with it. Good comfort food . An easy recipe to put together , do try it.

A long way from my comfort zone of cooking basically regional Indian food. But fun to digress on and off.

Korean food was unheard of when we were growing up in the 1970’s. Chinese food was the rage and that too cantonese food.

Pune’s favourite restaurant was KAMLING restaurant on east street.

Where haka noodles and fried rice was so good, possible because of the aji no moto which became the new ingredient for home cooked chinese

( sadly it shutdown).

Then came CHINESE ROOM which had started adapting to the Indian Palette. Sweet and sour chicken and prawns was a must try😊

Back to korean food, its been a while since its gained popularity worldwide now. Its tasty and spicy. This recipe is very adaptable, do try it😊

Ingredients and method

Soak 2 cups of jasmine rice for 30 mins and cook with 3 star anise, a little sesame oil and little salt. Keep warm.

250 gms chicken ( I used the underside of breasts) cut into slices.
OR
Use tofu or Paneer cubes.

Make a batter with:
1 cup flour
1 tsp garlic powder or 2 tsps garlic paste
1 tsp pepper
1 tsp salt
1/2 tsp baking soda
And some water, to make a medium thick batter.
Dip the chicken pieces in the batter and deep fry in medium hot oil.
Keep aside.

For the sauce:
Mix in a bowl:-
2 tbsps gochujang paste( korean fermented paste, readily available)
2 tbsps honey
2 tbsps soy sauce
2 tsps of cornflour
1/2 cup of water.
A pinch of salt

Other ingredients:-
1 small sliced red onion
1 small sliced green bell pepper
1 stalk of spring onion..cubed.
1 tbsp of chopped garlic
1 tbsp of juliened ginger.
1 tbsp of white sesame seeds
1 tbsps of black sesame seeds.

Heat 2 tbsps of oil and add ginger and garlic. Saute for a minute and add the red onion, peppers, sesame seeds.
Add the prepared sauce and once it comes to a boil, add the fried chicken and spring onions. Stir well.

And ready for plating.

Take a bowl and add some rice, flatten gently.
Top with chicken on one side, add sliced cucumber and julienned carrots. Sprinkle sesame seeds and serve.
I got 2 big bowls out of this quantity..

Mitho lolo ( sweet flat bread ) and mirchaan ji bhaaji( chilli sabji)

MITHO LOLO
Those familiar with sindhi cuisine would know about koki or loli as we call it, the top comfort level breakfast for any sindhi😊, paired with yogurt and papad. In my home its a sunday breakfast.

Mitho lolo, is the sweet version of loli.
Mostly made on certain festivals like Satai or Thadri as its known. Food is generally cooked a day prior to Thadri, and eaten cold the next day, items which keep well are pakoras, puris, seeras, and rice which is mixed with yogurt, and mustard powder. No fire is lit to cook on Thadri.
Ladies go thier parents homes and just enjoy for the day. This year it falls on 29th August.
My late mother in law would make make mitho lolo’s every Thadri, she would make the dough patiently, rolling out the lolas and send them to the kitchen, where I had to roast them on the tawa at a very low heat..
patience 😊is the key to make good lolas.
I rarely make lolas nowadays, bcoz there are some home chefs who sell them in jakarta. I tried making them this year and they were quite good. We pair mitho lolo with a chillie sabji. Sharing both recipes today. Do try the recipe. Thank you.

Mitho lolo
250 gms whole wheat atta
6 tbsps of oil
125gms grated jaggery
2 tbsps powdered sugar
1 tsp cardamom powder.
Extra 1 cup oil for dipping.

In a bowl add grated jaggery, sugar and about 4 tbsps of hot water. Mix well till jaggery disolves.

Prepare a deep plate with about one cup of oil in it to dip the lolas.keep aside

In a big bowl or plate, put the flour( atta)
And add the oil, add 5 tbsps first and mix with finger tips. If you can gather the flour in your hands like a ball, that means oil is enough otherwise add 1 tbsp more. Add the cardamon powder and liquid jaggery, and knead gently. Try your best not to add any water. I needed to add 1 tbsp. The dough shd be tight. We need to use the dough Immediately, to avoid gluten formation, which will make the lola soft. The lola should have a crisp bite to it, and be just a little soft inside.Now divide the dough into about 5 balls, cover with a wet napkin, take one ball and smoothen it on the rolling board. Roll out to about 1 cm thick, plus minus. Prick all over with a fork. Roast on a preheated tawa on a very low heat, gently press with a wooden chapati press or napkin. Brush with very little oil, When both sides are golden brown remove onto the oil filled plate, soak for just a minute and drain.
Stack in a plate. Lolas have a long shelf life, if you store them well. In airtight boxes.

you can add cut nuts while rolling out the lolas. We like them plain.

Mirchaan ji bhaji
( chillie sabji)

250 gms green chillies( I used the thick variety)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp hing
1.5 tbsps besan
2 tbsps grated jaggery
2 tbsps tamarind pulp
Salt to taste.
Wash and cut the green chillies into 3 to 4 pcs..

Heat about 4 to 5 tbsps oil in a pan, add cut chillies, and saute till the chillies turn white. Drain and reserve the oil.
Take the chillie oil in a cooker and add
Mustard seeds, cumin seeds and hing.
Next add the besan and saute till fragrant, add turmeric powder.
Next add chillies and half cup of water.
Close the lid and cook for 4 to 5 whistles.
Open the lid and cook till water almost dries up, at the same time mashing the chillies with a wooden whisk.
Finally add jaggery, tamarind and salt.
You shd be able to balance all the flavours here. Done.

NO BAKE MANGO CHEESE CAKE.

No bake mango cheese cake

No-Bake Mango Cheese Cake.

India finishes off with mango season, and our mango season starts. Here in Indonesia we get many types of mangoes, MANGGA HARUM MANIS,  which reads sweet fragrant, is a yellow mango with a dark green skin, this variety is as poplular as the alphonso mango in India, each mango can weigh upto 500 gms.
We also have a variety called MANGGA GEDONG, which is almost like our alphonso mango, taste and look wise.
In the making of this cheese cake , we have used MANGGA GEDONG. Do try it. Its super easy. And really delicious. You can watch the video here.

No-Bake Mango Cheesecake
Ingredients (15cm ring mold):

BISCUIT BASE:
– Biscuit 100gms
– Melted Butter 50 gms

Recipe:
BISCUIT BASE:
– Crush the Biscuits until fine
– Mix Melted Butter
– Flatten Tightly on a prepared dish + ring mold
– Freeze While you make the cheesecake filling

CHEESECAKE FILLING:
– Cream Cheese 250 gms
– Sugar 60gms
– Lemon Zest (half  Lemon)
– Lemon Juice (Half  Lemon)
– Mango Puree 200g
– Whipping Cream 150gms
– Gelatin 7gms + Water 40ml

CHEESECAKE FILLING:
– Mix Water + Gelatin to bloom in a small container
—-
– Mix Cream Cheese and Sugar until Smooth in a large bowl ( I used a spatula)
– Add lemon’ zest
– Add half a lemon’s worth of juice
– Add 200g of Mango Puree
– Mix Well
—-
– Whisk Whipping Cream until soft peaks
– Melt the gelatin over warm water
– Add the gelatin to the filling, mix well
– Fold in the whipped cream onto the filling
– Pour onto dish and ring mold
– Freeze ~30 Min

JELLY LAYER:
– Gelatin 5g + Water 30ml
– Water 100ml
– Mango Puree 200g
– Sugar 50g

JELLY LAYER:
– Mix Water + Gelatin to bloom in a small container

– Heat up: Water, 200g Mango Puree, Sugar
– Add bloomed gelatin, Mix well
– Pour onto dish and ring mold
– Chill Overnight

I decorated with dragon fruit, mango pieces and mint.

** recipe credits go to my son
—-
Use hot towel for easy separation of Ring mold and cheesecake!

KLAPERTART

KLAPERTART

Klapertart is a popular baked custard pudding, which uses young coconut flesh  to give it a trademark  taste. The origins of this pudding are  in Manado,  Sulawesi regions of Indonesia, again the Dutch influence is Dominant here. Its a pretty simple and delicious dessert.

Having had a sweet tooth since childhood I loved this pudding when I first had it in Jakarta, a very familiar taste of the custard which my mom made when we were kids, of course my mother made custard the Indian or sindhi way, adding banana and chickoo.

This baked custard has a lot of other ingredients like coconut, raisins, almond flakes and not forgetting the main flavours of rum and cinnamon. These flavours come together and form a unique tongue tickling tasty pudding.

Ingredients for klapertart

• 300 ml milk

• 150 ml whipping cream

• 150 gms sugar

• 30 g all purpose  flour

• 15 g cornstarch

• 25 gms butter

• 1/4  tsp salt

• 3 eggs yolks

• 150 g young coconut meat, ( from drinking coconut)

• 25 g raisins ( optional to soak in Rum for few hours, I soaked for 2 hours)

• 25 g almond, chopped, or flakes( i used flakes)

• 3 tbsp rum or 1 tbsp rum essence

• 1 tbsp vanilla essence

Top layer

• 3 eggs whites
• 50g sugar
• 1 tbsp flour

Topping

• 25 g raisin

• 25 g almonds flakes

• 2 tsp ground cinnamon

Preparation of klapertart

Step 1

• In a small container, mix a portion of the milk (around 100 ml) with flour and cornstarch. Set aside.

• Heat the rest of the milk with sugar. Keep stirring.

• Slowly pour the mixture of milk and flour, stirring continuously. Bring to boil and then turn the heat off. Add butter and mix well. The custard will be very thick at this point.

• Whisk the cream untill soft peaks are formed, add in the milk flour sugar mixture, and the egg yolks. Mix well and finally add raisins, almond flakes , coconut and essence.

• Pour the mixture into a greased  pyrex dish

• Bake at 160° C for about 25 minutes in a preheated oven.

Step 2
Whisk egg whites till soft peaks are formed, add sugar and flour, whisk again till stiff peaks form.

Remove the custard from the oven and pour the  egg white mixture over the custard, neatly.

Step 3
Finally, sprinkle almond flakes, raisins and cinnamon powder over the egg whites.  Bake once more for 20 to 25 minutes in the oven at 160°C until golden brown.

Cool, and refrigerate until serving time.

** I divided the pudding into 2..

Golden Pineapple tarts/ NASTAR NANAS

GOLDEN PINEAPPLE TARTS/NASTAR NANAS.

Nastar or Pineapple tart is a small, bite-size pastry filled with pineapple jam, commonly made during festivals such as christmas or Ramzan Idd. These delicate, literally melt in the mouth tarts and are so delicious that you cannot stop at one. Here margarine works better than butter, imparting a lovely fragrance. During festivals its very common for Indonesian ladies in villages and small towns to come together, making 1000’s of these tarts , boxing them and marketing them, like a cottage industry. As they are popular gifts

The first time I had these, I was blown off by the taste of these.
Do try these delicious easy to make tarts.

https://youtu.be/uRqe3VazQzU

Ingredients for Pinapple filling

300 gms fresh pineapple coarsely blended.
60 gms Sugar.
1 star anise
Small pc of cinnamon
2 or 3 cloves
Method.
Put the pinapple pulp in a sauce pan along with spices and sugar, cook untill you see a jam like consistency, ( discard spices) Pls do not overcook, remember it becomes harder on cooling down. Remove on a plate, and make 4 gms(1/2 tsp) size balls and chill in the refrigerator while you make the tart covering.

Ingredients for tart
All Purpose Flour 100 gms
Cornstarch 40 gms
Unsalted butter or margarine 100gms
Milk powder 44gms
Fine sugar 44gms
Egg yolk 1
1/2 tsp salt

Cream butter and sugar in a bowl using a whisk or spatula.
Add the egg yolk and mix again
Add APF, cornstarch, salt and milk powder.
Mix well and bring the dough together still using spatula.
Now pinch off 9 to 10 gms of the dough
( roughly about 30 balls)
Flatten each ball on your palm , place the pineapple ball on it, and bring the edges together, roll to form balls.
Place all the balls on a baking sheet lined with parchment and bake in a preheated oven @140 degrees celcius for 30 mins.

Remove, wait for 10 mins till the tarts are slightly cool, and brush eggwash over the tarts twice over.
Bake again for 15 to 20 mins.

Cool and enjoy

Egg wash
Mix together 2 eggyolks, 1 tbsp of oil and 2 drops of yellow colour( colour is optional).

You can watch how to make these on this link

Grilled Sindhi Dal Sandwich

The dal sandwich

Grilled Sindhi Dal Sandwich

This Sindhi Speciality, usually sold in carts in Ulhasnagar area, is a grilled vegetable sandwich using raw vegetables and boiled potatoes…Boiled moong dal is usually poured over it and garnished with chutneys, and some sev. A complete meal on its own, and very low on oil usage.  There are many variations for the filling, but I prefer incorporating raw vegs along with boiled potatoes.Do try it out.

A sandwich, when we were children, meant either chutney with sliced tomatoes or a boiled potato toaster, which I loved. My mother would put lots of chillie, onion, kotmir and some dry masalas in boiled mashed potato, make a sandwich and toast it using a stove top hand held toaster, not forgetting the liberal use oil used to make it crisp. We happily ate those along with tomato sauce. Never once asking… where is the protein in this meal?😁😁

Ingredients and method for dal
1 cup of yellow moong dal
( soaked for 4 hours, and boiled with 1 tbsp of crushed garlic and salt)
Boil till soft and mushy, don’t mash it up too much, leave a little bite to it.
Adjust consistency. We want it easily pourable. Not too thin nor thick
Keep aside.
Ingredients  for Sandwich
6 slices of bread
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1/2 cup shredded raw beetroot
1/2 cup finely sliced green paprika( capsicum)
Tomato slices
2 boiled  potatoes.. peeled and sliced.
Some chaat masala.

Mix cabbage, carrot, beetroot and paprika.
Onto a bread slice place tomato slices and top with the raw shredded vegetables, lastly place boiled potato slices , sprinkle chaat masala and cover with another slice of bread.
Grill the sandwich with oil or butter applied.
I grilled on a stove top with a heavy cover, brushing oil to get it crisp.

Other ingredients
Green chutney
Khatti meethi tamarind chutney
Chaat masala, red chilli powder
And some sev and corriander leaves.

Assembling
Cut a grilled sandwich into half
Place on a plate
Pour HOT dal on it.
Top with green chutney, tamarind chutney, dry masala and sev.
Enyoy your wholesome meal

* make it at serving time. Eat immediately.