VEG MARTABAK / MURTABAK / MUTABBAQ

Martabak / Murtabak or Mutabbaq is a popular street food from Saudi Arabia, Yemen and many Middle East countries and are also popular in Singapore and Thailand.

It is like a pancake filled with a mince meat filling and eggs, folded, rolled in egg and shallow fried. Here I have made a vegetables filling instead of meat and used eggs too.

VEG MARTABAK / MURTABAK / MURTABBAQ

INGREDIENTS

Spring roll sheets	15 nos
Oil	1 tbsp + For shallow frying
Ginger garlic green chilli coarse paste	1 tbsp
Spring onions bulbs chopped and greens shredded	4 – 5 nos
Onion chopped	1 no large
Cabbage shredded	2 ½ - 3 cups
French beans / green beans thinly sliced	15 – 20 nos
Carrots finely chopped	1 cup
Capsicum finely chopped	1 cup
Salt	T.T.
Pepper pdr	T.T.
Red chilli pdr	½ tbsp.
Cumin pdr	½ tsp
Coriander pdr	½ - ¾ tsp
Lemon juice	2 – 3 tsp
Tomato chopped	1 no
Eggs	3 + 2 nos
TAMARIND SAUCE
Ginger garlic minced	1 tsp
Tamarind pulp thick	3 – 4 tbsp
Jaggery	2 – 3 tbsp
Red chilli flakes	1 tsp
Soya sauce	1 tsp
Salt	T.T.
Pepper pdr	T.T.
Water	½ cup

METHOD:

1.       Heat oil, add in ginger garlic green chilli paste.

2.       Stir fry the paste for a few seconds.

3.       Then add in the onion and spring onion bulbs.

4.       Stir fry for a min till the onions are just soft but they do not change colour.

5.       Bow add in the beans and stir fry them for a min.

6.       Then add in the carrots and stir fry for a min.

7.       Then add in the cabbage and capsicum.

8.       Again stir fry till all the veggies are half cooked.

9.       Now add in salt, pepper, cumin pdr, coriander pdr, chilli pdr and lemon juice and mix all well.

10.   Switch off the flame, add in 1 chopped tomato and allow the entire vegetable mix to cool completely.

11.   To the spring onion greens add in 3 beaten eggs and mix together.

12.   Pour this egg mix into the cooled vegetables.

13.   Separately beat 2 eggs and reserve.

14.   Spread a spring roll sheet on your work surface.

15.   Spoon 1 – 2 tbsp of the vegetables filling on the centre of the sheet.

16.   Try and shape the veggies in the centre into an approximate square shape.

17.   Fold over 2 opposite sides of spring roll sheet to overlap each other.

18.   Repeat the same with the other 2 sides to create a square packet. This is your martabak.

19.   Heat a heavy bottomed pan and drizzle 1 tbsp of oil.

20.   Dip the folded martabak packet into the beaten egg. Roll the other side too.

21.   Gently slide the martabak in the pan.

22.   Shallow fry on both sides till golden brown in colour.

23.   Remove and serve hot with Tamarind sauce.

TAMARIND SAUCE

24.   Heat ½ cup water.

25.   To it add the tamarind pulp, jaggery, salt, pepper pdr, minced ginger and garlic, red chilli flakes, and soya sauce.

26.   Boil and simmer till it reduces and gets a little saucy.

27.   Remove and cool.

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DAL MAKHNI / KALI DAL / MAA KI DAL / MAKHANI DAL

Dal Makhani / Kali Dal / Maa Ki Dal from the region of Punjab ...

DAL MAKHANI / MAKHANI DAL / MAA KI DAL / KAALI DAL

INGREDIENTS

Whole urad dal / black gram	½ cup
Chana dal / Bengal gram	¼ cup
Rajma / kidney bean	2 – 3 tbsp
Onion minced	1 no large
Tomato minced	1 no large
Ginger minced	1 tbsp
Garlic minced	1 tbsp
Green chillies chopped	3 nos
Salt	T.T.
Heeng / asafoetida	¼ tsp
Ghee / clarified butter	2 – 3 tbsp
Bay leaf	1 no
Haldi / turmeric pdr	¼ tsp
Kashmiri chilli pdr	½ tsp
Garam masala pdr	½ tsp
Fresh cream	2  tbsp

METHOD:

1.       Mix and wash the urad dal, chana dal and rajma together.

2.       Add 3 – 4 times the water and soak it all for 4 – 5 hours.

3.       Once the dals are soaked add them to the pressure cooker.

4.       Also add in a bay leaf and enough water so that it comes a little over the level of the dals.

5.       Pressure cook for one whistle, then lower the flame to a slow simmer and cook for 10 min.

6.       Switch off the flame.

7.       Once the steam escapes, remove the bay leaf and mash the dal as much as possible with the back of your spoon. 

8.       Instead of mashing the dal you can also grind 2 – 3 tbsp of the dal to a puree, or using a hand blender just lightly blitz it once for not more than 3 – 4 seconds. You don’t want the entire dal to turn into a paste, it has to be chunky but creamy.

9.       Heat ghee, add in the heeng, chopped ginger, garlic and green chillies.

10.   Saute them till they turn a nice golden brown.

11.   Then add in the onion. Saute the onion till it just softens a little but does not colour.

12.   Add in the tomatoes and allow the tomatoes to cook till they get completely soft and ghee oozes out.

13.   Now add in the chilli pdr, garam masala pdr, salt and haldi.

14.   Fry the masalas for a few seconds.

15.   Now pour in the cooked dal, water as required and bring the dal to a boil. Also add in some water in the cooker to rinse it out and add those juices to the pan.

16.   When it boils, put the flame on a simmer and cover and cook till the dal gets all creamy for 10 – 15 min.

17.   Check the seasonings and adjust accordingly.

18.   Pour in the fresh cream and mix it in, reserve a little for final garnishing.

19.   Once the dal is cooked serve it hot garnished with ginger juliennes and a drizzling of fresh cream on top. Serve along with roti, jeera rice, kulcha.

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