Shengole or Shingulya (A Traditional Maharashtrian Dish)

 Shengole or Shingulya is a traditional maharashtrian recipe. It can be a good alternative at the time when you don't have vegetables at home. It can be prepared with Kulith(Horsegram flour) and cooked in flavorful curry made from green chillies , ginger, garlic and some spices. This is very delicious and satisfying recipe. There are several ways to prepare this recipe. It can be also made from Jowar flour, Bajra flour, Besan flour.

It is mostly prepared in winter season. It is a one pot meal which can be prepared for dinner as well as for lunch. It can be also called as maharashtrian healthy pasta. The recipe is simple, easy to make , tasty and energetic. Serve this shengole with dollop of homemade ghee for scrumptious light meal. You can also serve it with roti or rice along with chopped onions and papad.

Kulith(Horsegram )Benefits:

It has an excellent nutrient profile. Plenty of antioxidants. Protect against Kidney stones and gallstones and also prevents lifestyle disorders. It has a potential to fight against anemia, growth retardation, maternal mortality. It helps for weight loss. Protein rich food. Helps for glowing skin, good for sugar level problems.

INGREDIENTS:

1. 1 cup of Kulith(Horesegram flour)
2. 1/4 cup of wheat flour (Gehu ka Atta)
3. 1 tbsp of garlic green chilli paste
4. 1/4 tsp of Turmeric powder.(Haldi Powder)
5. 1 tsp of Mustard seeds (Rai)
6. 1/2 tsp of Cumin seeds (Jeera)
7. salt to taste
8. 2 tbsp of finely chopped Coriander leaves (Dhania Patta)
9. 1 tsp of Red chilli Powder.
10. 3 tbsp of oil.
11. 1 tsp of Garlic Ginger paste
12. 2 tbsp of Horsegram flour (Kulith)
13. 2 tbsp of Roasted peanut powder (Singdana)
14. 1/4 tsp of Asafoetida
15. 3.5 cups of water.

METHOD:

1. In a mixing bowl add 1 cup of Kulith(Horsegram flour), 1/4th cup of wheat flour(gehu ka atta) and 1 tbsp of roasted peanut powder and mix well
2. Add 1 tbsp of garlic greenchilli paste, turmeric powder, salt to taste and 1 tbsp of oil and mix well into crumble texture.
3. Add 1 tbsp of chopped coriander leaves, add little by little water at a time and knead into a soft dough.
4. Cover it and rest it about 15 minutes.
5. Further heat a Kadai add 2 tbsp of oil. Add mustard seeds and let it pop up.
6. Now add cumin seeds and let it sizzle.
7. Reduce heat to low, add asafoetida, garlic paste, red chilly powder and fry for a minute.
8. Add 3.5 cups of water and salt to taste. Let the gravy boil nicely.
9. Further pinch 1 inch ball of dough and roll it into pipe size about 5" long and 1/4" thick.
10. Repeat the process to make all the shengole.
11. In a kadai, when the water has started boiling reduce the flame to low and gently slide the prepared shengole into simmering water.
12. Keep the flame into medium and let it cook for 20 to 25 minutes
13. Meanwhile mix 2 tbsp of Kulith flour (Horsegram flour) with water and make a thin paste. Mix it into boiling water so that the gravy become thick.
14. After 20 minutes shengole  are cooked, turn the heat low for 5 minutes.
15. Turn of the flame, add ghee on shengole and serve with rice or roti along with chopped onions and papad.