07.5.11

Urad Dal Recipe

Ingredients:
1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves 2 cloves
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice
Preparation:
  • Clean and wash the daal properly. Soak it in water for 10-15 minutes.
  • Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
  • Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
  • Now add ginger, onion and green chili and stir-fry till golden brown.
  • Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
  • Now add daal and lemon juice, mix very gently.
  • Sprinkle garam masala and garnish with coriander.
  • Serve hot.

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07.5.11

Toor Daal Recipe

Ingredients:

1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
1 Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves
Preparation:
  • Pressure cook tuvar dal with sufficient water and turmeric powder.
  • Mash the dal, after it has been cooked.
  • Chop the garlic cloves finely.
  • Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
  • Add the dal with 2 cups of water and salt.
  • Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
  • When the tuvar dal is cooled add lemon juice and serve.

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07.5.11

Sukhi Daal Recipe

Ingredients:
1 cup – Chana dal
1 Onions, chopped
Salt To taste
1 – Turmeric Powder
Handful – Pinch Corainder leaves
2 – Cinnamon sticks
2 – Cloves
1 – Bayleafs
1/4 tsp – Cumin seeds
1 tsp – Lemon Juice
1 tbsp – Ghee
Preparation:
  • Clean, wash and soak chana dal for one hour.
  • Pressure cook the dal with 3 cups of water. Keep aside.
  • Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
  • Add onions and fry till brown. Add salt and turmeric powder. Mix well.
  • Add dal and let it boil for few minutes.
  • Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
  • Serve sukhi chana daal hot with rice or paratha.

07.5.11

Parsi Dal Recipe

Ingredients:

1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)
How to make parsi dal:
  • Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
  • Cook till the dal is cooked.
  • Remove from the flame.
  • Mash the dal with a wooden spoon. keep aside in a pan.
  • Heat the ghee in a pan.
  • Add the garlic,salt, green chillies and the cumin seeds.
  • Fry for a minute over a low flame and pour over the dal.
  • Return the dal to a low flame.
  • Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
  • Serve hot garnished with the corriander leaves.

07.4.11

Moong Dal With Palak Recipe

Ingredients:

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream
How to make moong dal with palak:
  • Wash and soak the gram for 30 minutes.
  • Boil some water in a pan.
  • Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
  • Drain the leaves and when cool grind in a blender. remove and keep aside.
  • Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
  • When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
  • Transfer the dal to a pan and add the spinach paste. mix thoroughly.
  • Cook over a low flame for 2 minutes.remove from the flame and keep aside.
  • Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
  • Add the ginger and the asafoetida and fry for a few seconds over a low flame.
  • Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

07.4.11

Panchmel Dal Recipe

Ingredients:
50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)
How to make panchmel dal:
  • Mix all lentils and wash them properly.
  • Soak them for half an hour.
  • Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
  • When cooked properly remove it from the flame.
  • Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
  • Then add red chilly powder and coriander powder and mix it with lentils.
  • Finely chop coriander and sprinkle on lentil.
  • Add lemon juice and serve hot.

07.4.11

Moong Dal Recipe

Ingredients:

1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves
Preparation:
  • Pressure cook moong ki dal for 2 whistles.
  • Mash it and add turmeric powder, hing and salt to it.
  • Add 1 cup water.
  • Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
  • Add the chopped onions and fry for a minute.
  • Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
  • Garnish moong daal with coriander leaves and serve hot.

07.4.11

Manchmel Daal Recipe

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

07.4.11

Masoor Dal Recipe

Ingredients:
2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water
Preparation:
  • Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
  • Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
  • Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
  • Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
  • Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
  • Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

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07.4.11

Masala Dal Recipe

Ingredients:
1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil
1 meduim sized sliced Onion (Pyaj)
How to make masala dal:
  • Wash and soak the gram for 30 minutes.
  • Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
  • Fry the sliced onions till golden brown. remove and keep aside.
  • Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
  • Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
  • When the tomatoes are cooked add the coconut paste. mix thoroughly.
  • Cook for a minute and remove from the flame.
  • Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
  • Fry for a few seconds over a low flame. pour over the dal.
  • Serve hot garnished with the fried onions and the chopped corriander leaves.