09.21.11

Masoor Dal Recipe

Ingredients

1 cup Masoor Dal
1 small Onion (sliced)
2 tablespoon Vegetable oil
1 Inch piece of Ginger
1/4 teaspoon Turmeric Powder
1 teaspoon Cumin Seed
2 Garlic Cloves
3-1/2 cups Water
1/2 teaspoon Salt

How to make Masoor Dal

  • Wash the dal properly and transfer it into a pressure cooker.
  • Add water, salt, turmeric, ginger and garlic and cook till the second whistle.
  • Release the pressure of cooker.
  • Take oil in a frying pan and heat it. Add cumin and fry till it turns light brown.
  • Now add onions and keep on stirring until onions become golden brown.
  • Pour the fried masala into the cooked dal and heat on a low flame. Heat till the dal thickens slightly.
  • Masoor Dal is ready.

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09.21.11

Manchmel Daal Recipe

Ingredients

175grams Yellow Split Peas (channa dal) (6 ounces)
45 grams Red Lentils (masar dal) (1 1/2 ounces)
90 grams White Gram Beans (urad dal) (3 ounces)
45 grams Yellow Mung Beans (moong dal) (1 1/2 ounces)
6 tablespoon Vegetable Oil
1/2 teaspoon Turmeric
2 teaspoon Salt (or to taste)
2 teaspoon Ginger, Grated or Crushed
2 Medium Onions, Peeled, Sliced in Thin Rings
2 teaspoon Garlic, Minced
1 1/2 teaspoon Cumin Seed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 tablespoon Vegetable Oil
4 teaspoon Fresh Coriander, Chopped
1/2 teaspoon Cayenne Pepper
1 teaspoon Paprika
2 Green Chilies, Minced

How to make Manchmel Daal

  • Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes.
  • Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
  • Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes).
  • Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter.
  • Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
  • Serve garnished with coriander and more paprika.

09.21.11

Sukhi Daal Recipe

Ingredients

1 cup brad (moong dal washed) dal
1 cup onions, sliced
1 tablespoon coriander finely chopped
2 cloves1 bayleaf
1 stick cinnamon
2-3 cardamoms
1/2 teaspoon pepper powder
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
2 tablespoon oil
Salt according to taste
1 teaspoon lemon juice

How to make Sukhi Daal

  • Clean, and soak the dal for 15 minutes.
  • Boil in the pressure cooker with 5 cups water, adding turmeric and salt.
  • Drain the water and keep it aside.
  • Heat oil in a pan and add all the spices.
  • Allow to splutter, add onions. Stir fry till light brown.
  • Add dal, lemon juice, masalas. Stir gently. Take care not to mash up dal too much.
  • Garnish with coriander.

09.21.11

Khatti Meethi Dal Recipe

Ingredients

1 cup Bengal Gram (soaked)
2 Dried Dates
100 g Beet Root (chopped)
1 teaspoon Mustard Seeds
50 g Groundnut (roasted)
½ cup Tamarind Juice
½ tablespoon Cumin Seeds
50 gram Jaggery
6 Curry Leaves
1 tablespoon Coriander Powder
3 Chilies (paste)
1 teaspoon Turmeric Powder
1 piece Cinnamon
Pinch of Asafoetida
1 teaspoon Cloves
1 tablespoon Green Coriander (chopped)
1 tablespoon Clarified Butter
Salt

How to make Khatti Meethi Dal

  • Add dal and beet root pieces and cook them until dal gets tender.
  • When cooked, add jaggery, tamarind juice, dates, groundnuts, chili paste, turmeric, coriander powder and salt.
  • Boil for 15 minutes over a low flame.
  • Now heat clarified butter in a pan and add mustard seeds, cumin, cloves and asafoetida.
  • Let the seeds sprinkle for a few seconds and pour the seasoning on dal.
  • Garnish with coriander leaves.

09.19.11

Simple Dal Receipe


Ingredients:

Masoor Dal :- ½ cup

Tomato (Tamatar) :- 1 nos

Jeera :- ½ tsp

Turmeric powder (Haldi) :- ¼ tsp

Green chili:- 2 nos

Oil :- 3 tsp

Salt (Namak) :- 1 tsp

Garlic (lasun) cloves :- 3 nos

Method of Preparation

1) Take the daal, boil it along with turmeric powder, slit green chilies and salt.

2) Take a pan and heat oil. Once heated add tomatoes, jeera and garlic pods. Keep sautéing till the tomatoes start to appear pulpy.

3) Now add daal, water in it and keep boiling it for 15 mns. The daal needs to get the masala flavor.

4) Garnish the daal with coriander leaves

09.19.11

Tauk Dal Recipe


Ingredients:

Pigeon pea (arhar dal): -1/4 kg

Mustered: -1/2 tea spoon

ghee : – 1 tea spoon

Salt: – as per taste

Turmeric powder : – ½ tea spoon

Green chilies: – 4-6 no

Sugar: – 2-3 tea spoons

Small-medium raw mangoes: – 2 no

Method of Preparation:

1. Take a pot of cool water and wash all raw mangoes and cut it into 6-8 pieces length wise.

2. While the time it cleans the arhar dal and wash it with water and mix turmeric powder and stir it.

3. Boil the arhar dal by continue cooking for 20 minutes; now mix the pieces of mangoes in the dal put the salt as per your test.

4. Fry it still the raw mangoes become soft.

5. Now mix the sugar and stir.

6. At last put a pan on gas melt the ghee in it and put mustered.

7. When the crackling of mustered stop spread this tadka over dal.

09.19.11

Cholar Dal Receipe


Ingredients:

Chana dal: – 500 gms

Salt : – as per taste

Coconut : – 50 gms

Ghee (Butter): – 1 tea spoon

Sugar : – 3-4 tea spoon

Chili powder: – 1 tea spoon

Cumin powder : – 1 tea spoon

Turmeric powder : – 1 tea spoon

Coriander powder: – 1 tea spoon

Bay leaves: – 3-4 leaves

Garam masala : – 1 tea spoon

Raisins: – 1 tea spoon

Green chilies: – 5-6

Method of preparation:

1. Clean the dal properly with the water. Then take 4 cup water into a pot and boil the dal in it.

2. Now add green chilies, cumin, garam masala and turmeric powder in it.

3. Also include the sugar and salt as per taste. Mix it properly.

4. Keep on a normal flame till the dal becomes smooth.

5. Take a pan or kadhai. Add the ghee in it and add the garam masala and bay leaves in it.

6. Keep it on a gas for some till it stops seething. Now add this in the dal.

7. Again take ghee in a pan. Fry the small slices of coconut into the ghee till it comes into brown color.

8. Add these fried coconuts into dal and now it is ready to serve.

09.19.11

Chanar Bara Receipe


Ingredients:

Sugar: – 100 gms

Butter (ghee): – 4-5 tea spoon

Cardamom powder: – 1 tea spoon (green)

Flour: – ½ kg

Paneer : – 250 gms

Method of preparation

1. Properly crush the paneer
2. Take a floor of the maida in the pan and add the 1 tea spoon ghee and keep adding bit milk add at a time.
3. Make sure that there should not be the bump and the pummel must be thin.
4. Add the crushed manner into this.
5. It will increase thickness of the batter.
6. Finally properly add the cardamom powder and mix it thoroughly.
7. Add the sugar and the 1 and half cup of water in it and make its syrup.
8. Now take pan and the ghee into it. Keep it on slow heat for some time.
9. Now make some equal pieces of batter and deep fry it in the ghee.
10. Deep the fried bara into the syrup of sugar.

09.19.11

Chanar Dal Receipe


Ingredients:

Oi: – 5-6 tea spoon

Sugar: – ½ tea spoon

Salt: – as per taste

Water: – 1 cup

Cumin seeds : – ½ tea spoon

Garam masala powder: – ½ tea spoon

Cubed potatoes: – 250 gms

Turmeric powder: – ½ tea spoon

Ginger paste : – 1 tea spoon

Green chilies: – 2-3

Ghee: – 1 tea spoon

Cheese (Paneer) : – 250 gms

Milk: – ½ cup

Cumin seed paste: – 1 and ½ tea spoon

Method of preparation:

1. Take a pan and the oil into it. Heat it on a normal flame and fry the potatoes in it. Keep it out and keep it another plate.
2. Now in the same pan of hot oil properly fry the paneer and add the fried paneer into the cold water.
3. Again heat the ghee and add the cumin seeds and keep it spluttering.
4. Add the turmeric powder, cumin seeds, some water and ginger paste too.
5. Keep it on stir for 3-4 mins
6. Now add the garam masala, sugar, salt, green chilies and potatoes in above mixture. Cover the pan and keep it on heat till the potatoes are done.
7. Now also take out the paneer from the cold water and include it in above.
8. Add the milk and some more water and keep this mixture on heat for more 3-4 minutes until its steams.
9. Now you can serve it hot with rice.

09.19.11

Dal Makhani Recipe


Ingredients:

Urad Dal :- 1 whole cup

Red kidney bean (Rajma) :- 1 tbsp

Onion :- 1 finely chopped.

Tomato :- 1 finely chopped

Ginger :- 1 piece

Green chilies :- 2-3 nos, finely chopped

Coriander leaves :- as per required, finely chopped

Stirred curd :- ½ cup

Fresh cream (Malai) :- ½ cup

Butter:- 2 tbsp

Cumin seeds (Jeera) :- 1 tsp

Turmeric powder:- ½ tsp

Garam Masala :- ½ tsp

Red chili powder :- as per taste

Dhania powder :- ½ tsp

Salt :- as per taste

Method Of Preparation

1) Soak the kidney beans in water overnight.

2) Boil in the Rajma and Urad Dal in a pressure cooker for close to 25 mns. Mash it and then boil it again for 20 mns. To this, add cream and curd and boil it again.

3) Take a kadhai, heat oil in it and put some cumin seeds. Once it splutters add garlic paste and keep frying it till it appears brown in color. To this, add onions and keep frying it till it becomes brown in color.

4) Add green chilies, ginger and tomatoes. Keep frying this till the tomatoes appear soft.

5) To this add chili powder, turmeric powder, salt and Dhania powder. Keep frying it for few mns.

6) Now add Dal and keep boiling it on medium flame. Once it is boiled, remove it from flame and keep it aside

7) Put some Garam Masala and garnish it with coriander leaves and butter.

8) To be served hot along with paratha, rice or naan.

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