Daal

2006-12-13T02:51:00.000-08:00

Ingredients

1 katori chaane ki dal
Salt, Turmeric powder, Chilly powder
(quantity mentioned in method of preparation)
2 onions (grind it)
Garlic (10-12) flakes
6-7 spoon ghee
Jeera (1/2 spoon)
2 Tomatoes
1 Green chilly
Garam masala
Coriander leafs
Pic Shown May not be actual one

Method

Wash channe ki dal properly with plenty of water.
Put it in pressure cooker along with 3 1/2 katori water, add 1/2 spoon salt, pinch of chilly powder, pinch of turmeric powder. 3/4 whistles, after the 4rth whistle put on sim for sometime, after that turn the gas off, do not release pressure.

For Masala Preparation

Take a kadhai, add ghee, put grinded onions, add garlic, cook it till onions turn brown.
After that add jeera.
Add crushed tomatoes, cook again for five minutes, add green chilly, 1 spoon salt, 1/2
spoon chilly powder and turmeric.
Put the entire masala in cooker, add water if required, make sure added water is boiled,
give one more whistle, and put it on sim for some time.
Add garam masala, and coriander leaves.
Serve hot with rice or chapattis.

CHANNA MOONG DAAL

2006-11-28T23:14:00.000-08:00

Ingredients

1/2 cup green moong dal
1 tbsp. yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. dhania (coriander seeds) powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2" ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water

Method

Both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker.
Remove dal. Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat , add the cumin & coriander seeds.
Once they splutter add ginger. Add the paste of spice powders.
Fry for a minute, add the dal. Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required. Garnish with chopped coriander.
Serve hot with hot steamed rice.

KADHI

2006-11-22T02:54:00.000-08:00

Ingredients

1 cup buttermilk
1/4 cup besan (Gram Flour)
1 cup watersalt and chilli powder to taste
A pinch of Heeng ( a MUST)
A few kadhi patta
1/2 tsp.turmeric
1 tsp. oil or ghee
1/2 tsp. mustard seeds
1/4 tsp. garlic pd.
A little bit of minced ginger

Method

Mix the besan for the kadhi with the buttermilk.
Add salt, ginger, garlic and chilli powder to the same and mix thoroughly
Heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng.
Mix the besan lquid prepared along with some water.
Boil it till the Besan looses its raw tasted and cooked thoroughly.
Check the consistency, it should not be too thick or watery.

DAL TADKA

2006-10-29T01:46:00.000-08:00

Ingredients

moong dal or masoor dal - 1.5 cups
turmeric - a pinch
green chillies - 3 or 4 (acc to ur spice level)
garlic - 2 pods (sliced or minced)
coriander leaves - for garnish
curry leaves - for garnish
salt - to taste
lime juice - 1 - 2 tsps

For Tadka:

Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee - 2 tsps
Hg - a pinch

Method

Pressure cook the dal with turmeric. (Take care to see that the dal is not mushy)

Take a non stick vessel and add ghee, cumin seeds and mustard seeds.

After the seeds splutter add hing.

Then add the green chillies and garlic and fry them for a minute.

Add the cooked dal and salt, fry for 4-5 minutes.

Garnish with curry leaves and coriander leaves.

Add some lime juice and serve it with rotis/rice.

SPINACH DAAL

2006-10-29T01:37:00.000-08:00

Ingredients

1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chillies
1 tbsp. coriander chopped fine
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
2 tbsp. ghee

Method

Wash dal and pressure till done. (Approx. 2 whistles will do)

Cool and remove dal from cooker. Wash and drain spinach.

Put half the spinach in a mixie, add 2 green chillies and blend.

Heat 1 1/2 tbsp. Ghee. Add seeds and splutter.

Add garlic, ginger and chopped spinach. Stir.

Add ground spinach. Fry for 2-3 minutes.

Add dal and coriander. Bring to a boil. Do not overcook.

Remove from heat. Heat remaining ghee in a small pan.

Add clove cinnamon powder, remaining 2 chillies and pour over dal.

Add lemon juice and salt. Stir well. Serve hot with rice or parathas.

DAAL MAKHANI

2006-10-29T01:12:00.000-08:00

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.