Tuesday, August 18, 2009

Lots of Daal Special....

Mung daal (dry)

1 cup Mung dal (without skin)
2 ½ cup Water
1 teaspoon Salt
1 tablespoon Vegetable oil
¼ teaspoon Black mustard seeds
1 Clove garlic; chopped
¼ teaspoon Chopped fresh ginger
¼ teaspoon Garam masala (Indian spice mixture)
1 small Tomato; chopped

Bring 2-1/2 c. water to a biol in a medium size pot and add the salt to it. After carefully sorting out the dal by hand to remove any foreign objects, wash clean under running water and drain. Add dal to the boiling water. When the water begins its second boil, reduce heat to medium and cook uncovered for 10 min. Place a tightly fitting lid on the pot, reduce heat to low, and cook another 10 min. The dal should have become soft and there should be almost no water left in the pot. If there is some water left, simmer and stir the dal continuously until the water has evaporated. (The directions say to remove the dal to a bowl, dry the pot, heat oil and spices in the pot, then add the dal back to the pot. I think it is easier to heat the oil and spice in a small pan, then add to the pot, as above.) Heat the vegetable oil separately from the dal and add the mustard seeds, chopped garlic and chopped ginger to the oil. The mustard seeds will begin to pop and spatter when the oil becomes hot. When they have all popped, combine the hot oil and the dal. Stir for a minute, then add the garam marsala and the chopped tomato. Mix well and continue to stir for 5 min. until the dal is well heated. This dal should be served hot and may be reheated before serving. While most dals are thin and soup-like, this particular preparation comes out somewhat dry and lumpy by comparison.


One of the most highly concentrated forms of protein. It is simple to prepare, ridiculously inexpensive and delicious. Even children love it!

1 1/2 c. yellow split peas
4 c. water
1 1/2 tsp. salt
3 tbsp. butter
1 tsp. cumin
1 tsp. tumeric
1/2 tsp. stick cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. ground coriander
1/4 tsp. mustard seeds
6 whole cloves

Wash the split peas and boil in the salted water until it is very soft and most of the water has been absorbed. STIR OFTEN. Heat the butter in a saucepan and add the spices to it. Stir them around for a few then remove from heat. Pour the DAL (split yellow peas) into butter and spices being careful to protect yourself from the spattering which is likely to occur. Return to heat, stirring often and let it simmer until it has the consistency of a fairly thick sauce, about 10 minutes. Serve very hot.


1 tbsp. oil
1 tsp. mustard seeds
1 tsp. coriander seeds, crushed
1 tsp. ground cumin
1 tsp. ground turmeric
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 clove garlic, minced
1 1/2 c. split peas
4 c. water
2 tbsp. lemon juice

In soup pot, heat oil over medium-low heat and add mustard seeds. Cover and heat until seeds pop, just for a minute or so. Add remaining spices and stir constantly for one minute. Add split peas and water. Bring to a boil. Boil gently about 30 minutes until peas are tender and mixture thickens.

Stir in lemon juice. May be served over rice. If less spicy "heat' is preferred, omit cayenne pepper and use only 1/2 teaspoon mustard seeds. Makes 4 cups, 150 calories per one-half cup serving.

Spiced Moong Dal

1 cup split moong dal (pesara pappu)
3 cups water
1/4 tsp. canola oil
1 tsp cumin seeds
2 green chilies, slit lengthwise
2 dry red chilies, deseeded and torn into pieces
1 tsp grated ginger
10 curry leaves
1/4 tsp turmeric
big pinch asafoetida (hing)
1 tbsp lemon juice

Cook the moong dal in 3 cups of water until soft (about 15 minutes).

Heat the oil in a medium-sized pot and add the cumin seeds; cook them until they brown, but be careful not to burn. (I cooked them for about a minute.)

Add the red chilies, green chilies, curry leaves, and ginger, and cook for a few seconds. Then add the turmeric and asafetida, stir, and immediately add the cooked dal. Check to make sure there's enough water, and if not, add some. (At this point, you can make this a soup by adding even more water. I served it as a thick bean dish and added only about a cup of extra water.)

Add salt to taste, and simmer for about 10 minutes. Just before serving, add lemon juice. Serve with rice or bread (

Daal makhani...

Black grams 1 cup

Bengal grams 1/2 cup

Kidney beans 1/4 cup

Ginger 1 inch

Green chilli 2-3

Butter 4 tbsp.

Cream 2 tbsp.

Finely chopped tomatoes 3

Finely chopped onions 2

Garlic 7-8 pieces

Cumin seeds 1 tsp.

Asafoetida 1 pinch

Red chilli powder 2 tsp.

Salt to taste


1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .

2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.

3. Heat 2 tbsp. of butter in a pan.

4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.

5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.

6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).

7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.

8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.

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