Lal Dal

Ingredients

1/2 cup of Masoor Dal (Lal Dal)
1 medium onion halved and sliced
2 pieces of Amboshi (Sundried mango slices)/ kokum
2 green chillies
1/4 teaspoon mustard
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric
1 handful chopped green coriander
few curry leaves
1 pinch hing
1/2 teaspoon Koli masala (optional)
2 cups water
1 table spoon oil
salt to taste

Soak Lal (Masoor) Dal for half an hour. In a vessel add oil splutter mustard seeds add hing, curry leaves and chopped onion fry till onion is translucent. Add the rest of the spices except amboshi. Add soaked masoor dal stir a bit and then add all the water. Cook till almost done with lid on. Then add amboshi and salt and cook on slow for 5 mins till amboshi is soft. and the sour flavor is mixed with the dal. Kokum can also be used but remember these two have complete distinct flavors. The Dal when done should be nice and smooth and really thick in consistency. Add chopped coriander to garnish. Have this dal with steaming hot rice. The dal should be thick enough the just sit on the rice waiting to be mixed with the hand and fingers to be licked while eating. Yummmmmy.

Daal Special Part 2

Dry Flavored dal...
Ingredients

1 cup brad (moong dal washed) dal

1 cup onions, sliced

1 tbsp. coriander finely chopped

1 stick cinnamon

2-3 cardamoms

2 cloves1 bayleaf

1 tsp. cumin seeds

1/2 tsp. turmeric powder

1/2 tsp. pepper powder

Salt according to taste

1 tsp. lemon juice

2 tbsp. oil

Serve with

Serve hot with rice, or paratha and a gravy vegetable.

Method

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


PUNJABI SUKHI CHANA 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.


Masala Dal...
Ingredients:

1 cup toor dal (split gram)
2 medium tomatoes
A bunch of coriander leaves
2 tsp coriander powder
8-10 red chilies or 2-3 tsp chili powder
2-3 flakes garlic
A small piece of ginger
Some butter
3 small onions
1 tsp cumin seeds or powder
Few cardamoms, cloves & cinnamon
Salt to taste


Masala Dal
Method:

1. Boil the toor dal in the pressure cooker for only two whistles. It should be just boiled and not too soft.
2. In the blender, grind together 2 onions, garlic, ginger, coriander leaves, tomatoes, cumin seeds, coriander powder and the red chilies or chili powder.
3. Slice the other onion finely and keep aside.
4. Melt butter in a pan and fry the sliced onion with the cardamoms, cinnamon stick and cloves.
5. When the onions are turning a little brown, add the ground masala and fry around 15-20 minutes. All the water should have evaporated and the paste should be dry.
6. Now add the boiled dal to it and add a little water to make gravy. Add salt to taste.
7. Boil for a while till you get the required consistency. This is really delicious if you make it right. It is also very easy.
8. The trick here is to fry the masala well. Serve hot with rice and papad.
Serves: 5-6
Preparation time: 20 minutes


Masala Dal Fry...
INGREDIENTS :

1 Cup Tuvar dal (Red Gram split)
1 tsp Oil
Juice of ½ Lemon
Salt to taste

For the Masala :

1 inch Ginger
2 - 3 Cloves Garlic
2 tbsp Coriander Leaves
1 big Tomato, Chopped
1 tsp Mustard Seeds
1 tsp Jeera (Cumin Seeds)
1 tsp Turmeric powder
1 medium sized Onion sliced
4 Green Chilies

METHOD :

Masala Dal FryPressure-cook Tuvar Dal. Grind Ginger, Garlic, Green Chilies, Tomatoes, Coriander leaves and Onions to a paste. Heat Oil in a kadai(wok), add Mustard seeds, Jeera and Turmeric powder. Add the masala paste to the Oil and fry until the moisture evaporates. Add the boiled Tuvar Dal and Salt to the masala and cook for 4 minutes. If it is very thick add a cup of water and stir.

Remove to a serving bowl and add Lemon juice and mix well. Serve hot with Ghee Rice or Roti's.


dall gosht....
2 cups sabut moong soaked in water
1/2 lb lamb meat with bone
2 onions,
1 tabsp crushed garlic
1 piece of ginger cut into julienne
2 large tomatoes
1/2 cup oil
1 tesp zeera, sabut garam masala
1/2 teasp haldi
2 tabsp crushed red pepper

slice onions and saute in oil, when they turn golden, put in meat, salt with ginger and garlicand stir well. add haldi and crushed pepperalong with cut up tomatoes. put in sabut garm masala and zeera as well. add half cup water . when tomatoes become soft , bhunofy well, add dhall and fill pot with 4 cups waterlet it cook at medium heat. check in between if you need to add more water . cook till dhall and meat are tender. consistency should be for to eat with rice.
when dhall is cooked check if you need to add salt or spices,

serve hot with rice. garnish with green dhania and cut up green chillies.

we also make a home made chat masala which use on dhalls

1/2 cup zeera
2 tablsp black pepper,
seeds of 20 bari elaichi
some dar chini
1 teasp red chilly powder
1 tabsp black salt
1 teasp white salt

grind the above in coffee grinder and keep in air tight jar. use it whenever you need to on dalls or french fries, fried fish etc.

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.

SPICED DAL

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.

SPICEY DAL (SPLIT PEA SOUP)

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)
salt
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...
Ingredients:

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


Method:

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.

SPICED DAL

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.

MOONG DAL IN COCONUT GRAVY

INGREDIENTS

green moong- 1/2 cup
onion (ground to a paste)- 1cup
Ginger, garlic, Green chillies (ground to a paste)-1/2 cup
red chillies (whole)- 2
mustard seeds- 1/2 tsp
sambhar powder- 1 tsp
salt - to taste
red chilly powder- 1/2 tsp
coconut milk- 1 can
oil- 2 tbsp
coriander leaves to garnish

METHOD
1. heat oil in a pressure cooker.
2. add the mustard seeds and the whole red chillies.
3. after they begin to splutter, add the ground ginger garlic paste. Saute.
4. now add the onion paste and saute. To this add all the spices.
5. saute till golden brown. add the dal, mix.
6. add the coconut milk and mix everything well.
7. add a little water.
8. pressure cook for two whistles.
9. turn off the heat and let it cool naturally.
10. garnish with chopped coriander and lemon juice.
11. serve with rice.

KALI DAL

You will need:

Black gram dal- 1/2 cup (soak for half an hour)
Onion- 1/2 chopped
Garlic- 1 minced
Ginger and chilly paste- 1 tbsp
Tomato-1 chopped.
Tomato puree- 1/2 cup
Cream- 1/4th cup
Red chilly powder- 1/2 tsp
Cumin powder- 1/4th tsp
Garam Masala- 1/2 tsp
Amchur powder- 1/4th tsp
Salt - to taste
Oil- 1 tbsp.
Fresh coriander- to garnish.

You have to:
1. Heat oil in a pressure cooker.
2. Saute the ginger chilly paste and the garlic together, till brown.
3. Add the onions and saute.
4. Add the chopped tomato and the tomato puree.
5. Add all the spices, except the garam masala.
6. Saute everything till the oil begins to separate.
7. Now add the soaked dal. Add approximately two cups of water.
8. Pressure cook for three whistles,and then turn off the heat.
9. Let it stand till it cools off.
10. Open the pressure cooker, and check if the dal is done. Add water if the dal is very thick and adjust the seasoning.
11. Add the garam masala and the cream, let it simmer for 10- 15 mins. Or till it begins to thicken.
12. Empty it out in a serving bowl, drizzle little cream and some chopped coriander.
13. Have it with plain tandoori roti.
enjoy.

Dal with Spinach

Preparation time: 10 minutes * Cooking time: 25 minutes * Serves 8.

Ingredients How to?
¾ teacup uncooked moong dal or masoor dal

1 chopped onion

1 teaspoon cumin seeds

1 teacup chopped spinach

2 teaspoons amchur powder

1 chopped tomato

½ teaspoon turmeric powder

4 teaspoons oil

Salt to taste

To be ground into a paste

6 cloves garlic

3 green chilies

25 mm. piece of ginger
Cook the dal in 3 teacups of water.

Heat the oil, add the onion and cumin seeds and fry for 2 minutes.

Add the cooked dal, the spinach, amchur powder, tomato, turmeric powder, paste and salt and boil for 5 minutes.

* Serve hot.

Health Information: This recipe of dal enriched with spinach is a very good source of pretein. The garlic used for flavouring is known for its medicinal properties and acts as an antibacterial agent.

Per Serving: Calories 90 * Protein 5g * Carbohydrates 12g * Fat 2.9g

DALMAKHANI

Ingredients
1/2 toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt
Method
Mix and wash dals well. Soak for 30 minutes.
Pressure cook till soft but not overcooked. (Approx. 3 whistles)
Mash a little with the back of a spoon, while hot.
Heat butter in a deep pan. Add seeds, allow to splutter.
Add onion, ginger and green chillies.
Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.
Bring to a boil. Simmer for 3-4 minutes.
Garnish with chopped coriander and lemon juice.
Serve hot with rice, rotis, etc.

Dal-Makhani

Ingredients
200 grm. Urad (black) dal
300 grm. red beans
250 grm. onions
50 grm. ginger (Adrak)
100 grm. tomatoes
50 grm green chilies
100 grm. butter/ghee
5 clove garlic (Lehsan)

Instructions
Soak dal and red beans over night and
boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.
Serving: 4 persons


Chicken Makhani

Ingredients
a)
4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt

b)
Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

c)
Makhani sauce:
½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt
Instructions
a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.



b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.
c)
1. Heat butter in med. sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min. adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

2. Add chicken. Simmer 5 min. add crème.
Serving: 5 persons