daal-tasty

1Daal Fry

dal-fry

Ingredients:

  • 1cup yellow arhar (tuvardaal) (yellow lentil)/moong/masoordaal, washed properly, soaked for 1.5 hours and drained
  • 1/2 tsp turmeric powder (haldi)
  • some green chillies (harimirch),
  • 2 tsp grated ginger (adrak)
  • 2 tsp grated garlic (lehsun)
  • Salt according to taste(namak)
  • 4 tbsp ghee
  • 1 tsp mustard seeds ( rai / sarson)
  • 2 dry red chilies(sookhilaalmirch)
  • 1 cup finely chopped onions(pyaaz)
  • 1 cup finely chopped tomatoes(tamatar)
  • 1 tbsp finely chopped coriander (haridhania, for garnishing)

Method:

  1. Take the soaked daal, 4 cups of water, turmeric powder, green chillies, ginger paste, garlic paste and salt according to taste in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Heat the ghee in a deep non-stick kadhai, add the mustard seeds and Kashmiri red chilli and fry quickly on a medium flame for one minute.
  3. Add the onions and fry quickly on a medium flame for 2 to 3 minutes or till the onions turn brown.
  4. Add the tomatoes and 1 cup of water mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the cooked daal mixture and 1 more cup of water mix well, stir and cook on a medium flame for 3 to 4 minutes.
  6. Garnish with coriander and serve.

2Dal Panchmel ( Rajasthan Style)

dal-punchmel

Ingredients:

  • ¼ cup yellow arhar(tuvardaal)daal, ¼ chanadaal, ¼ Moongdaal,¼ Uraddaal, ¼ Masoordaal washed properly, soaked for 1.5 hours and drained
  • 1 tsp of cumin seeds(jeera)
  • 1 tsp of asafetida(hing)
  • 1 tsp of black pepper seeds(kaalimirchdana)
  • 1/2 tsp turmeric powder (haldi)
  • some green chillies (harimirch)
  • 2 tsp grated ginger (adrak)
  • 2 tsp grated garlic (lehsun)
  • Salt according to taste(namak)
  • 4 tbsp ghee
  • 1 tsp mustard seeds ( rai / sarson)
  • 2 dry red chilies(laalmirch)
  • 1 cup finely chopped onions(pyaaz)
  • 1 cup finely chopped tomatoes(tamatar)
  • 1 tbsp finely chopped coriander (haridhania, for garnishing)

Method:

  1. Take all the soaked Daals, 4 cups of water, turmeric powder, green chillies, ginger paste, garlic paste and salt according to taste in a pressure cooker.Mix well and pressure cook for 3 whistles.
  2. Heat the ghee in a deep non-stick kadhai; add the mustard seeds, cumin seeds, black pepper seeds, asafoetida and Kashmiri red chilli and fry quickly on a medium flame for one minute.
  3. Add the onions and fry quickly on a medium flame for 2 to 3 minutes or till the onions turn brown.
  4. Add the tomatoes and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally
  5. Add the cooked Daal mixture and 1 more cup of water mix well, stir and cook on a medium flame for 7 to 8 minutes until it turns thick.
  6. Garnish with coriander and serve.

3Moong Daal Sultani

mung-dal-sultani

Ingredients:

  • ½ cup yellow arhar(tuvardaal)daal,½  green moongdaal washed properly, soaked for 1.5 hours and drained
  • 1 tsp of cumin seeds(jeera)
  • 1 tsp of asafetida(hing)
  • 1 tsp of black pepper seeds(kali mirch)
  • 1/2 tsp turmeric powder (haldi)
  • some green chillies(harimirch)
  • 2 tsp grated ginger (adrak)
  • 2 tsp grated garlic (lehsun)
  • Salt according to taste(namak)
  • 4 tbsp ghee
  • 1 tsp mustard seeds ( rai / sarson)
  • 2 dry red chilies(laalmirch)
  • 1 cup finely chopped onions(pyaaz)
  • 1 cup finely chopped tomatoes(tamatar)
  • 1 tbsp finely chopped coriander (haridhania, for garnishing)

Method:

  1. Wash and soak both the daals in water for 2 to 3 hours. Drain and keep aside.
  2. Combine the dals, chopped tomatoes, garlic paste, green chillies, turmeric powder, salt and 2 cups of water and pressure cook for 3-4 whistles.
  3. Heat a non-stick kadhaion a medium flame and when hot, add the cumin seeds, mustard seeds and dry roast for about 1 minute.
  4. Add the chopped onions and dry roast till the onions turn light brown in color. Add a little water.
  5. Add the cooked daals, 1 cup of water and mix well and cook for another 3 to 4 minutes.
  6. Serve hot garnished with coriander.

4Daal Makhni

dal-makhani

Ingredients:

  • 2 cups urad(split black gram)
  • 2-4tbspchanadaal
  • 5tbsprajma
  • 1 onion
  • 1 tsp chopped ginger
  • 2 green chillies
  • 1 chopped tomato
  • ½ cup fresh cream
  • ½ cup curd
  • 1 tsp chilli powder
  • 1 tsp turmeric powder (haldi)
  • 1 tsp cumin seeds (jeera)
  • 4 tbsp ghee
  • Salt according to taste

Method:

  1. Soak the chanadaal and rajma for 3-4 hours.
  2. Chop the green chillies and onion
  3. Put the urad dal, gram dal and rajma in a vessel, add 4 cups of water and cook in a pressure cooker.
  4. Mash the mixture very well with a big spoon.
  5. Add the curds and cream to the cooked daal.
  6. Heat the ghee in a vessel and fry the onion, chillies, ginger and cumin seeds for 2 minutes.
  7. Add the chopped tomato, turmeric powder and chilli powder.
  8. Deep fry for 2-3 minutes.
  9. Add the Daal and salt to taste and cook for a few more minutes.
  10. Serve hot

5Hyderabadi khatti daal

khatti-dal

Ingredients:

  • 1 Cup Arhar(tuvardaal)daal /Laal Masoor Dal
  • 2 chopped Tomato (finely chopped)
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Red chilli powder
  • 1 tbsp Turmeric powder
  • 2-4 green chillies finely chopped
  • Raw Tamarind juice (imlikapaani)
  • Lemon juice
  • Salt according to taste
  • Oil to fry
  • 1 tbsp Cumin seeds
  • 1 tbsp Black mustard seeds
  • 2-4Garlic Cloves
  • 2-4 Dried Red chillies
  • some Curry Leaves
  • Chopped Coriander leaves

Method:

  1. In a pressure cooker at medium flame, add arhar (tuvardaal) dal /laal masoor dal, chopped tomatoes, ginger paste, garlic paste, red chilli powder and turmeric powder.
  2. Let it cook for 10-20 minutes until the lentil is tender(paste).
  3. Then in a kadhai at medium heat add the paste, imli ka paani, chopped green chillies, salt according to taste, curry leaves and let it cook for 10-20 minutes.
  4. Meanwhile in a pan add oil at medium high heat, add cumin seeds, black mustard seeds, after that add garlic, cloves and dried red chillies. Stir for some time and then remove from the heat.
  5. Then pour the tadka over the lentil paste and let it cook for some more minutes and then remove from the heat.
  6. Garnish with coriander

6Palak Daal

palak-dal

Ingredients:

  • finely chopped spinach
  • 1 cup dhuli moong dal3/4 cup
  • Turmeric powder 1/2 teaspoon
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Red chilli powder
  • 1 tbsp Turmeric powder
  • 2-4 green chillies finely chopped
  • Raw Tamarind juice (imlikapaani)
  • Lemon juice
  • Salt according to taste
  • Oil to fry
  • 1 tbsp Cumin seeds
  • 1 tbsp Black mustard seeds
  • 2-4Garlic Cloves
  • 2-4 Dried Red chillies

Method:

  1. Cook moong dal with the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan.
  2. Add cumin seeds, garlic paste, ginger paste, green chillies and deep fry for one minute. Add chopped onion and continue to fry till onion gets lightly browned.
  3. Add chopped spinach and deep fry for half a minute. Add turmeric powder and stir. Add daal and mix well.
  4. Add one cup water and salt accordingly and stir occasionally.
  5. Add lemon juice, mix well and serve hot.

7Langer wali Daal

langar-wali-dal

Ingredients:

  • 1 cup urad dal with skin
  • 1cup channa dal
  • 1 tsp turmeric powder
  • 2 tbsp ghee /oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 – 2 chopped green chilies
  • 2 – 3chopped tomatoes
  • 2 tbsp coriander powder
  • 1 tsp red chili powder
  • Salt according to taste
  • fresh coriander leaves

Method:

  1. Wash the Daals well and soak the daals in water for about 30 minutes.
  2. Drain the Daals and put in about 3 cups water. Add the turmeric powder; cook the Daals in a pressure cooker for about 15 to 20 minutes.
  3. In a kadhai, heat the ghee / oil on medium heat. Stir in the cumin seeds and when they change colour and plump up a little, lower the heat and put in the ginger, green chilies and tomatoes. Cook until the tomatoes turn soft and pulpy.
  4. After the tomatoes turn soft, stir in the spices, the coriander powder and red chili powder. Stir this mixture into the cooked Daal.
  5. Put in the salt. Mix well. Adjust the consistency with hot water if required.
  6. Put in the fresh coriander leaves and serve hot.

8 Arhar(TuvarDaal)Daal Tadka

arhar-dal

Ingredients:

  • 1 cup arhar(tuvardaal) dal
  • 2-3 cups water
  • 1 tsp salt
  • 1 teaspoon turmeric
  • 3 tablespoons clarified butter or ghee
  • 1 cup tomatoes chopped I used 3 medium size tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • ¼ teaspoon asafetida
  • 2 whole dry red chili
  • 2 bay leaf
  • 1 tablespoon green chili finely chopped adjust to taste
  • 2 teaspoons ginger finely shredded
  • 2 tablespoons cilantro finely chopped (haradhania)
  • 1 teaspoon red pepper adjust to taste
  • Salt
  • 1 teaspoon sugar
  • 1 teaspoon mango powder (amchoor)
  • ½ teaspoon garam masala

Method:

  1. Wash and soak arhar(tuvardaal) dal in 3 cups of water, for at least one hour. Drain the water.
  2. Put dal with 2-3 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
  3. When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
  4. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, Dal should be consistency of thick soup.
  5. Heat the ghee/oil in a kadhai. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
  6. Add chopped tomatoes, salt and sugar, stir and cook until tomatoes are tender and mushy.
  7. Add mango powder, and garam masala; cook for about one minute.
  8. Pour the tadka over dal, mix it well, and cook for another minute.
  9. Dal Fry with tadka is ready.

9Urad Dal Tadka

urad-dal

Ingredients:

  • 1 cup wash urad dal
  • 1teaspoon salt
  • 1teaspoon turmeric
  • 1 tablespoon finely chopped ginger
  • 2-4 cups water
  • 1 teaspoon garam masala
  • ½ teaspoon of mango powder (amchoor)
  • 2 tsp butter/ ghee
  • 1/2 teaspoon cumin seeds (jeera)
  • ¼ teaspoon asafetida (hing)
  • 1-2 green chili sliced
  • 1 tablespoon ginger thinly sliced
  • 1 teaspoon red pepper adjust to taste
  • Some pieces of lemon for garnishing

Method:

  1. Wash and soak urad dal for at least 30 minutes. Drain the water.
  2. Put Dal with 3 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
  3. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, Dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
  4. Add garam masala and mango powder mix it well.
  5. Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chunks over hot Dal, before serving.
  6. Tadka urad dal is ready to serve.

10Moong Dal Tadka

mung-dal

Ingredients:

  • 1cupMoong Dal
  • Ginger – 1 tbsp finely chopped
  • Green Chillies – 2 chopped
  • Tomatoes – 1 medium size chopped finely
  • Turmeric Powder – 1 tsp
  • Salt to taste
  • Water – 3cups
  • Coriander Leaves a handful finely chopped
  • Ghee – 2 tbspn
  • Cumin Seeds -1 tsp
  • Asafoetida- 1/4 tsp
  • Onion – 1 medium size chopped finely
  • Garlic – 3 fat cloves chopped finely
  • Chilli Powder – 1/2 tsp

Method:

  1. Wash moong dal well. Add it to a pot, cover with water. Add in ginger, tomatoes, turmeric green chillies and mix well. Bring this to a boil, cover with a lid and simmer till the Dal is cooked.
  2. Now add in salt and mix well.
  3. Heat ghee in a pan, add in cumin seeds, onions and garlic. Fry till golden
  4. Add in asafoetida and mix well.
  5. Add in chilli powder and mix well.
  6. Pour this into the dal and mix well.
  7. Add in coriander leaves and mix well.
  8. Serve hot.

11Shahi Masoor Dal

mashoor-dal

Ingredients:

  • 1 cup urad dal
  • 10 almonds, cut into halves
  • 1 tsp turmeric powder
  • 2 cardamoms
  • salt to taste
  • 1 cup milk
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 cup finely chopped onions
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 1 cup finely chopped tomatoes
  • 1tspchilli powder
  • 1tsp garam masala
  • 2 tbsp finely chopped coriander

Method:

  1. Clean, wash and soak the urad dal in enough water for some hours.
  2. Combine the urad dal, almonds, turmeric powder, cardamom, salt and 1 cup of water in a pressure cooker, mix well and pressure cook.
  3. Combine the dal and milk and whisk well till smooth. Keep aside.
  4. Heat the ghee in a deep pan and add the cumin seeds.
  5. When the seeds crackle, add the onions, garlic, and ginger and sauté on a medium flame for a few seconds.
  6. Add the tomatoes, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the whisked dal-milk mixture and salt mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  8. Add the coriander and mix well.
  9. Serve hot.

12Dal Dhokli

dal-dhokli

Ingredients:

  • Arhar(tuvardaal) Dal – 1/2 cup (100 grams)
  • Wheat Flour – 1/2 cup (100 grams)
  • Gram flour – 2 tbsp (20 grams)
  • Tomato – 1 (finely chopped)
  • Ghee – 2 -3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1/2 tsp
  • Red chilly powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Dry red chilly – 1
  • Green chilly – 1 (finely chopped)
  • Curry leaves – 7-8
  • Green coriander – 1 tbsp (finely chopped)
  • Salt – 1.5 tsp or as per taste
  • Carom seeds – less than 1/4 tsp

Method:

  1. Clean and wash the Dal thoroughly. Soak in water for 1 hour, prior cooking. Place Dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook. After some time, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the Dal as it in the pressure cooker.
  2. Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set. Dough will get puffy.
  3. Grease your hands with some ghee and knead the dough again. Dough for making Dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center.
  4. For cooking Dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place Dhokli pieces into it. Cook the Dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals.
  5. Take ghee in a pan. When ghee is hot, add cumin seeds and asafoetida into it. After sautéing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Saute the spices for few more minutes. After this add chopped tomatoes. Once tomatoes are cooked, add red chilly powder and mix well. Saute the masala until oil starts separating from it.
  6. Masala is ready. Now mix cooked dal and Dhokli into the pressure cooker and masala in the vessel with Dhokli. Mix everything really well and cook for 5 minutes on low flame.
  7. Dal Dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve steaming hot dal Dhokli and relish eating.

13Dhabewali Dal

dabbewali-dal

Ingredients:

  • 1 cup urad dal, with skin
  • 1 cup chana dal
  • 1 cup rajma
  • 1 tbsp oil
  • 1 tbsp finely chopped garlic
  • 1 cup finely chopped onions
  • 2 green chillies, into 2
  • 1 cup finely chopped tomatoes
  • 1 tsp chilli powder
  • 2 tsp cumin seeds powder
  • salt to taste
  • 1/4 cup chopped coriander
  • 1 tbsp dried fenugreek leaves

Method:

  1. Clean, wash and soak the urad dal, chana dal and rajma in a deep bowl with enough water for minimum 8 hours. Drain well.
  2. Combine the drained daals, rajma, salt and 4 cups of water in a pressure cooker and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the oil in a deep non-stick pan; add the garlic, onions and green chillies and sauté on a medium flame for 2 minutes.
  5. Add the tomatoes, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes.
  6. Add the cooked dal along with the water and coriander, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  7. Add the dried fenugreek leaves and mix well.
  8. Serve hot.

14Green Dal Fry

green-dal-fry

Ingredients:

  • 1 cup arhar(tuvardaal) dal
  • 1/2 cup moong dal
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • salt to taste
  • 1 cup roughly chopped coriander
  • 1/4 cup thinly sliced onions
  • 1/4 cup freshly grated coconut
  • 4 green chillies, roughly chopped
  • 1/2 tsp roughly chopped ginger
  • 4 garlic cloves
  • 1 tsp lemon juice

Method:

  1. Combine all the ingredients and grind in a mixer to a coarse paste adding a little water if required. Keep aside.
  2. Clean, wash and soak the daals in enough water for about 30 to 45 minutes. Drain well.
  3. Combine the soaked daals, 1 cup of water, salt, turmeric powder, mix well and pressure cook for 3 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Heat the oil in a broad non-stick pan, add the prepared green paste and sauté on a medium flame for 3 to 4 minutes.
  6. Add the prepared cooked Dal, 3/4 cup of hot water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  7. Serve hot.

15Daal Gosht

dal-ghosht

Ingredients:

  • Boneless Mutton cut into 1 inch cubes 250 grams
  • Toovar Dal soaked 1/8 cup
  • Split red lentil (masoor dal) soaked 1/8 cup
  • Split Bengal gram (chana dal) soaked 1/2 cup
  • Oil 2 tablespoons
  • Cumin seeds 1/2 teaspoon
  • Green chilli slit 2
  • Ginger paste 1/4 tablespoon
  • Garlic paste 1/2 tablespoon
  • Onion chopped 1 large
  • Tomato chopped 1 medium
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Garam masala powder 1/4 teaspoon
  • Lemon juice 1/2 tablespoon
  • Fresh coriander leaves chopped 2 tablespoons

Method:

  1. Heat the oil in a pressure cooker. Add the cumin seeds and green chillies and sauté till the cumin seeds begin to change colour.
  2. Add the ginger paste and garlic paste and sauté for half a minute. Add the onion and sauté till golden brown. Add the tomato and salt and continue to sauté for two more minutes.
  3. Add the chilli powder, coriander powder, cumin powder, turmeric powder and mutton and sauté for two minutes.
  4. Stir in the garam masala powder. Add one cup of water and bring to a boil. Seal the cooker with the lid and cook till the pressure is released twice (two whistles).
  5. When the pressure has reduced completely, add the soaked dals and four and a half cups of water.
  6. Bring to a boil, cover the pressure cooker and cook under pressure till the pressure is released eight to ten times (eight to ten whistles).
  7. Once again allow the pressure to reduce. Remove the lid, stir and mash the Dals lightly. Stir in the lemon juice and coriander leaves and simmer for five minutes. Serve hot.

16Cabbage Dal

cabbage-dal

Ingredients:

  • 1 cups moong dal, washed and soaked for 2 hours
  • 3-4 cups shredded or grated cabbage
  • ½ cup onion, cubed
  • 1 cup tomato, cubed
  • ½ tsp turmeric powder
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • ¼ cup sliced shallots or onions
  • 3-4 dry red chillies
  • A pinch of Hing
  • Salt to taste

Method:

  1. Soak the moong dal for about 2 hours. This step is optional but helps the Dal cook soft and easier to mash up
  2. Add the soaked dal, cabbage, turmeric, onions, and tomatoes to a pressure cooker
  3. Add enough water to cover it by an inch, mix well, and pressure cook for 20 mins or 4 whistles
  4. Let the pressure subside by letting the cooker cool down
  5. Then, heat the ghee or oil and add the cumin seeds
  6. When they sizzle and turn brown, add the shallots or onions and the red chillies
  7. Fry until the onions turn golden brown
  8. Add a pinch of hing and mix well
  9. Dunk the tempering into the dal, add salt and mix well
  10. Serve hot with rice or roti
  11. You can also add some curry leaves or coriander leaves as garnish.

17Lauki Chana Daal

lauki-chana-dal

Ingredients:

  • Split Bengal gram boiled 2 cups
  • Bottle gourd cut into 1 inch cubes 1/2 kilogram
  • Garlic grated 4-5 cloves
  • Ginger grated 1 inch piece
  • Onion finely chopped 1 large
  • Green chilli seeded and sliced 1
  • Salt to taste
  • Turmeric powder 1/4 teaspoon
  • Ghee 2-3 tablespoons
  • Cumin seeds 1 teaspoon
  • Asafoetida a pinch
  • Tomatoes finely chopped 2
  • Red chilli powder 1/2 teaspoon
  • Fresh coriander a few sprigs

Method:

  1. Place gram, garlic, ginger, onion, green chilli, gourd, salt and turmeric powder in a pressure cooker.
  2. Add 2-3 cups water, cover and pressure cook for 7-8 whistles.
  3. Remove from heat and let it stand, uncovered. To make tempering, heat ghee in a non-stick pan.
  4. Add cumin seeds, asafoetida and let seeds crackle.
  5. Add tomatoes and cook till they are pulpy. Add red chilli powder, switch off heat and mix well.
  6. When the pressure reduces, remove lid of pressure cooker and mash gram mixture.
  7. Transfer cooked gram in a serving dish and pour tempering on top.
  8. Serve hot garnished with coriander.

18Dal Curry

dal-curry

Ingredients:

  • Dal- 2 cups
  • Onion – 1/2 of one(chopped)
  • Tomato – 1 (chopped)
  • Green chillies – 4 no’s (finely chopped)
  • Chilli powder – 1 tbsp
  • Turmericpowder – 1/2 tsp
  • Salt – As reqd
  • Oil – 1 tbsp
  • Cumin seeds (jeerakam) – 1 tbsp
  • Mustardseeds – 1 tsp
  • Corianderleaves – A little
  • half piece onion-for frying

Method:

  1. In a pressure cooker, put dal, onion, tomato, green chillies, red chilli powder, turmeric powder, salt and cook, till the Dal is done.
  2. Heat 1 tbsp of oil in a pan or a kadai.
  3. Splutter mustard seeds followed by cumin seeds. Then fry onion.
  4. Add the above seasoning into the cooked dal.
  5. Add coriander leaves and mix Dal curry well.

19South Indian Daal “Huli”

huli

Ingredients:

  • 150 gm (3/4 cup) red gram dal (arhar/tuvardaal) dal or toovar dal)
  • 1/4 tsp turmeric powder
  • 1 tsp ghee or vegetable oil
  • 500 ml (2 cups) water
  • 250 gm (approx 2 cups) chopped vegetables of your choice
  • 500 ml (2 cups) water
  • 3 to 4 dry red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1 tsp tamarind
  • 1/4 tsp turmeric powder
  • 1/2 tsp asafetida powder
  • 3 tbsp coconut, grated
  • 1 tsp coconut oil
  • 80 ml (1/3 cup) water
  • 2 tsp coconut oil
  • 3/4 tsp mustard seeds
  • 1 sprig curry leaves
  • 1/2 tsp asafetida
  • 3 tsp salt or to taste

Method:

  1. Assemble all the ingredients for the Dal in a pressure cooker and cook till done, about 3 to 4 whistles. Alternatively cook on medium low heat in a medium sized saucepan for about 45 to 50 minutes or till done.
  2. In a saucepan, cook the vegetables with water.
  3. In a small wok, heat the oil over a medium flame and put in the dry red chilles, coriander seeds, cumin seeds, mustard seeds and cook until the mustard starts to pop and the corainder seeds are a nice golden brown. Lower the flame and put in the fenugreek seeds, turmeric and asafetida powder and stir for 40 to 50 seconds. Switch off the flame and mix in the fresh coconut and tamarind. Grind to a fine and smooth paste with water. You might need a little more or less of water to get the desired smooth and fine paste.
  4. Mix in the vegetables and the ground paste with the cooked Dal, add the salt and cook over a medium flame until the entire mixture comes to a rolling boil.
  5. In a small wok or kadhai, heat the coconut oil for the seasoning over a medium flame. Put in the mustard seeds and when they pop, add the curry leaves and asafetida. Be careful and stay away from the wok while you do this. Pour the seasoning into the boiling Dal. The sound made by this is something that I absolutely love.
  6. Serve hot with rice and a bowl of yogurt.

20Bengali Daal “Cholar Daal”

cholar-dal

Ingredients:

  • Dhuli Masoor Dal/ Red Lentils, 1 cup
  • Water, 3 cups plus more if needed ( 2 ½ cups for a thicker consistency like mine)
  • Ginger, finely grated,1 tsp
  • Garlic, finely chopped, 1 tsp
  • Turmeric powder, ½ tsp
  • Salt, to taste
  • Green chili, slit, 1
  • Sugar, ½ tsp
  • Mustard Oil, 1 tbsp (or Ghee or any oil of your choice)
  • Panch Phoron/Bengali 5 spice, ¾ tsp
  • Dried Red Chilies, 1-2
  • Onion, finely chopped, 1 large
  • Green chilies, slit, 1-2
  • Coriander leaves

Method:

  1. Wash the Dal till water runs clear. Soak in water for about 10-15 minutes.
  2. Cook the Dal till done with 3 cups water, ginger, garlic, green chili, salt and turmeric (pressure cooker: 1 whistle on medium heat and immediately switch off the gas; pan: about 20 minutes)
  3. Open the cooker, once the pressure lets off completely. Whisk the dal lightly using a wire whisk or back of a spoon.
  4. Heat oil in another small pan and add PanchPhoron, dried red chilies and fry till the seeds start spluttering. Add in the onions and sauté till they turn light brown
  5. Once onions are done, tip in the tempering mix into the Dal and immediately close the lid for the Dal to absorb the flavors.
  6. Put the Dal back on the gas and let it simmer for a couple of minutes. Add in the sugar, mix and check for seasoning. Add in the green chilies and coriander leaves and take it off heat.
  7. Serve hot with boiled rice and any veggie for your choice.