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Archive for the ‘Dal’ Category

Urad pakodi ki sabzi

Urad pakodi ki sabzi

A special dish for rainy season.

 Ingredients

For the pakodas:

  • 250 grams urad (white) dal (soaked overnight)
  • 1/2 tsp turmeric  powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chilly powder
  • 1/2 tsp cumin  powder
  • 1/2 tsp cream (optional)
  • Salt to taste
  •  oil  to fry the pakodas

For the saag:

  • 1/2 tsp cumin or jeera seeds
  • 2 large onions (peeled and sliced)
  • 1 large tomato (diced)
  • 4 green chillies (diced)
  • 1 tsp ginger-garlic paste
  • 2 tbsps cooking oil
  • 1 cup water

Method:

  1. In a bowl, mash the soaked urad dal into a fine paste, and add the salt, turmeric, garam masala, jeera powder, red chilly powder and cream to it, mixing well.
  2. Pour an adequate amount of cooking oil into a pan, and allow it to heat on a medium flame.
  3. In the meantime, roll the urad dal mixture into small balls using your hands — one spoonful of the mixture should be enough for one ball. When the oil is hot enough, deep-fry these balls in the saucepan till they are golden-brown, then drain out the oil. Your pakodas are now ready.
  4. In another pan heat the two teaspoons of cooking oil. Add the jeera seeds, and then the chopped onion. Fry the onion till golden brown. Add the ginger garlic paste and fry a little longer. Then add the chopped tomato.
  5. Add in the green chillies and the fried pakodas. Stir very well, mashing the pakodas a bit, so the mixture has an even consistency. Add about one cup of water to the gravy; if you want the gravy to have a thinner consistency, add some more.
  6. Bring the mixture to a boil, allowing it to simmer for 10 minutes. Then serve piping hot, along with rice or chapattis.

Panchkuti Dal

Panchkuti Dal

Delightful combination of five pulses- Moderately spiced.

Ingredients

  • 1 tbsp. urad (moong dal washed) dal
  • 1 tbsp. toovar (arhar/yellow lentils) dal
  • 1 tbsp. moong (yellow dal) dal
  • 1 tbsp. chana (bengal gram dal) dal
  • 1 tbsp. masoor(split red lentils) dal
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 stick cinnamon
  • 2 cloves
  • 4 curry leaves
  • 4 small red chilies
  • 3 green chilies, finely chopped
  • 2 tsp. finely chopped ginger
  • 2 tsp. finely chopped garlic
  • 2 tomatoes, roughly chopped
  • 1/2 tsp. garam masala
  • 2 tbsp. chopped coriander
  • Juice of one lemon
  • 2 tbsp. oil
  • Salt according to taste

Method

1. Wash all the dals. Soak for 1 hour and then drain.
2. Add 5 cups of water and cook in a pressure cooker until soft.
3. Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they begin to crackle.
4. Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute.
5. Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes. Serve hot.

Dal Bati

Dal Bati

Puffed dough dumplings with lentil curry

Ingredients

    For Dal:

  • 2 cups Chana (bengal gram dal) Dal mixed with 3/4 cup whole black gram (urad)soaked in water overnight with a pinch of soda bicarb
  • 3 onions, chopped finely
  • 2 tomatoes, chopped finely
  • 2 tsp. garam masala powder
  • 2 tsp. chili powder
  •  tsp. turmeric powder
  • 1 tbsp. ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 2 tbsp. cream
  • 4 tbsp. ghee
  • 1 cup coriander leaves, chopped finely
  • Oil
  • Salt according to taste

For Bati (dumplings):

  • 5 cups whole wheat flour, sieved
  •  cup ghee (clarified butter), melted
  • 2 tbsp. curd
  • Salt to taste

Advice

        Dip hot dumplings in the dal while eating.

Method

    For Dal:

1. Pressure cook Chana dal and black gram till soft. Keep it Aside.
2. Heat 4 tbsp. oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry.
3. Now add all the masalas and salt to the dal and simmer till well blended. The gravy should be thick.
4. Pour over cream and Ghee(clarified butter).

    For Bati (dumplings):

1. Knead a soft dough with flour, Ghee(clarified butter), curd, salt and just enough water.
2. Roll into lemon-sized balls. Cover and keep for one hour.
3. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
4. Garnish the dal with coriander leaves and slit green chilies.

Tags:

Rajasthani Masala Dal

Rajasthani Masala Dal

A Rajasthani Spicy delight

Ingredients

  • 1/2 cup Urad (Split black lentils) Dal
  • 1 cup Rajmah
  • 2 medium sized Onions, chopped
  • 1 cup tomato puree
  • 3 chopped green chilies
  • 1 tsp. each of ginger- garlic paste
  • 1/2 tsp. Turmeric powder
  • 1/2 tsp. Red chili powder
  • 1/2 tsp. Garam Masala
  • 8 cups of Water
  • 1/2 cup Ghee (clarified butter)
  • Salt According to taste
  • A handful of chopped Coriander leaves

Serve with

        Batis. For Bati see the recipe DAL BATI in this section.

Method

1. Soak urad dal and rajmah for 6-7 hours.
2. In a pressure cooker add both the dals along with onion, ginger, garlic, spices and water and cook till mixture is tender.
3. In a pan fry tomato puree in a Ghee(clarified butter) and then add cooked dal, ground chili, coriander leaves and simmer till they are well mixed, stir and serve hot.

Punjabi Chole

Punjabi Chole

Punjabi style chole

 Ingredients:  

  • 500 gms. Chole
  • 1 Large chopped onion
  • 1 Chopped tomato
  • 2 Chopped green chilies
  • 1 tsp. Chopped ginger
  • 4 tsp. lemon juice
  • A pinch of black pepper
  • 1 Crushed black cardamom
  • 1 Crushed stick cinnamon
  • 2 Crushed cloves
  • 1 tbs. Pomegranate seed powder
  • I/2 tsp. Mango powder
  • 1 tsp. Ground roasted cumin
  • 1 tbsp. Chopped cilantro
  • 4 tbs. Oil
  • Salt & chili powder according to taste 

Advice

If you are short of time, you can use canned garbanzo beans. Instead of soaking and boiling chana just open the cans, wash, and microwave chole in a plastic bowl for 10 minutes. Follow rest of the instructions as described.

Serve with

Goes well with bhatura and lachha wale pyaaz ( onion) 

Method 

1. Soak chole (chickpeas) overnight.
2. Add water, salt, chili powder and pressure cook on medium heat. 
3. In a separate pan, heat oil and add all the dry ingredients. Allow it to sputter.
4. Now add onion and cook until it turns brown now add tomatoes to it & make a thick paste.
5. Pour this masala on boiled chana, add lemon juice & stir.
6. Garnish the chana with sliced onions, tomatoes, ginger, green chilies and cilantro.

Cholar dal

Cholar dal

A preparation of Bengal Gram dal & spices

Ingredients:

  • 1 cup Bengal gram dal
  • 1/4 teaspoon Turmeric powder
  • 2 finely chopped Green chilies
  • 1 tsp. cumin powder
  • 1 no. Bay leaf
  • 2 nos. Red chilies
  • 5 nos. Cardamoms (green)
  • 2 pieces Cinnamon
  • 2 nos. Cloves
  • 1/4 teaspoon Onion seeds
  • 1/2 teaspoon Garam masala
  • 2 tbsp. Ghee (clarified butter)

Serve with:

        Serve hot with steamed rice.

Method:

1. Soak the dal overnight in 4 cups of water. Boil the dal with water, turmeric and green chili till completely tender (not dissolve completely).
2. Heat oil in a deep bottomed pan, add the bay leaf and red chili. Fry until the chili changes color. Add the cardamoms, cinnamon and cloves. Fry for 5-7 seconds.
3. Now add the onion seeds and fry for a few more seconds, stirring constantly. Pour the dal into this mixture. Simmer for 5 minutes. Add the garam masala powder, salt and cumin powder.
4. Cook on a low flame for one minute. Remove from heat and cool slightly.
5. Garnish with lemon wedges or coriander leaves or green chilies and Ghee (clarified butter)

Chane-Vadia Daal

Chane-Vadia Daal

A combination of Chana Dal and Moong dal Vadia

Ingredients:

  • 1 cup Chana (Bengal Gram Dal) Daal
  • 6 Vadia, broken
  • 4 cups water1/2 tsp. Cumin
  • 2 tsp. Oil
  • 1/2 tsp. Turmeric
  • 1/2 tsp. garam masala
  • Salt & chili powder according to taste

Method:

1. Clean and wash dal.
2. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes.
3. Add dal, water, turmeric, salt and chili powder. Close cooker and cook on high for another 10 minutes.
4. In a small pan, fry cumin with Ghee (clarified butter). Mix garam masala and pour it on dal.

5.Serve hot.


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