Ingredients:---
Kabuli chana (chickpeas)- 1 cup (washed and soaked overnight),
Onions - 2 (chopped finely),
Tomatoes - 3 (chopped finely),
Green chillies - 2 (cut in length wise),
Ginger - 1" (coarsely ground),1"(cut in juliens),
Garam masala - 1/2 tsp,
Bay leaf - 2,
Chilli powder - 1 tsp,
Oil - 1 tbsp,
Salt to taste,
Coriander levaves - 2 tbsp (chopped),
Chana masala - 2 tsp,
Kasoori methi - 1 tsp,
Tamarind pulp - 1 tbsp,
Condiments to makes a potli (bag),
Black cardamoms - 2,
Cinamon - 1/2"
peppercorn - 4,
Cloves - 2,
Onions - 2 (chopped finely for garnishing),
Method
1. Make a potli of all the condiments.
2. In a pressure cooker, add the chickpeas with enough water, salt and potli of condiments. Pressure cook till one whistle. Let it stand for 15-20 minutes on low flame till chickpeas are soft.
3. Take oil in a pan. Add bay leaves, add the chopped onions. Fry till dark brown.
4. Add ginger (coarsely ground) and green chillies. Saute. Now add tomatoes.
5. Add red chilli powder, garam masala, kasoori methi (crushed by hands) and boiled chole.
6. Now add tamarind pulp and simmer for 5-7 minutes. Add chana masala.
7. Garnish with chopped onions,ginger juliens and coriander leaves.
8. Serve hot with bhatura, kulcha, poori or rice.
Indian Food Recipes, Indian Cooking, Recipe of India, Paneer Recipes, Break Fast Recipes, Punjabi Cooking Recipes, Food of India, Indian Religion Food Recipes, Dal Recipes, Drinks, Mock Tails and Shakes, Soups & Salads, Sandwichs, RotiI and Paratha, Cooking Recipes India, Cooking Recipes
Showing posts with label dal. Show all posts
Showing posts with label dal. Show all posts
Tuesday, August 30, 2011
Thursday, March 24, 2011
SUKHI DAL (Moong dal)
Ingredients:---
Split moong dal (dhuli dal) - 1 cup,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Salt to taste,
Cumin seeds - 1 tsp,
Asofoetida - 1 pinch,
Lemon juice - 1 tsp,
Coriander leaves - 1 tbsp (chopped),
Oil - 1 tbsp,
Method
1. Clean, wash and soak dal for an hour.
2. Heat oil in a pan. Add cumin seeds and asafoetida.
3. Add soaked dal and 2 cups water. When comes to boil, add turmeric powder, chilli powder and salt.
4. Simmer on low flame till water evaporates.
5. Add lemon juice and mix gently.
6. Serve hot garnished with coriander leaves.
Split moong dal (dhuli dal) - 1 cup,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Salt to taste,
Cumin seeds - 1 tsp,
Asofoetida - 1 pinch,
Lemon juice - 1 tsp,
Coriander leaves - 1 tbsp (chopped),
Oil - 1 tbsp,
Method
1. Clean, wash and soak dal for an hour.
2. Heat oil in a pan. Add cumin seeds and asafoetida.
3. Add soaked dal and 2 cups water. When comes to boil, add turmeric powder, chilli powder and salt.
4. Simmer on low flame till water evaporates.
5. Add lemon juice and mix gently.
6. Serve hot garnished with coriander leaves.
Tuesday, March 22, 2011
PANCHMEL DAL
Ingredients:---
Toor dal (split pigeon pea) - 1/4 cup,
Chana dal (Bengal gram) - 1/4 cup,
Masoor dal (red lenlils) - 1/4 cup,
Urad dal (split black gram skinless) - 1/4 cup,
Moong dal (split gram grams) - 1/4 cups,
Tomatoes - 2 (chopped),
Ginger and green chilli paste - 1 tsp,
Turmeric powder - 1/2 tsp,
Salt to taste,
Asafoetida - a pinch,
Cumin seeds - 1 tsp,
Coriander powder - 1 tsp,
Red chilli powder - 1 tsp,
Garam masala - 1 tsp,
Lemon juice - 1 tsp,
Coriander leaves - 2 tbsp,
Dried red chillies - 2 (broken),
Method
1. Wash and drain the dals and boil them in 4 cups of water with salt and turmeric powder till done.
2. Heat oil a pan. Add asafoetida and cumin seeds. When cumin seeds start to change the colour, add green chilli-ginger paste and saute for 1 minutes.
3. Add the tomatoes and saute till oil separles.
4. Add coriander powder, red chilli powder and garam masala. Saute for a few seconds.
5. Add cooked dal and water if required.
6. Add the lemon juice and mix well.
7. Heat ghee, add dry red chilles, saute and add to the dal.
8. Serve hot garnished with coriander leaves.
Toor dal (split pigeon pea) - 1/4 cup,
Chana dal (Bengal gram) - 1/4 cup,
Masoor dal (red lenlils) - 1/4 cup,
Urad dal (split black gram skinless) - 1/4 cup,
Moong dal (split gram grams) - 1/4 cups,
Tomatoes - 2 (chopped),
Ginger and green chilli paste - 1 tsp,
Turmeric powder - 1/2 tsp,
Salt to taste,
Asafoetida - a pinch,
Cumin seeds - 1 tsp,
Coriander powder - 1 tsp,
Red chilli powder - 1 tsp,
Garam masala - 1 tsp,
Lemon juice - 1 tsp,
Coriander leaves - 2 tbsp,
Dried red chillies - 2 (broken),
Method
1. Wash and drain the dals and boil them in 4 cups of water with salt and turmeric powder till done.
2. Heat oil a pan. Add asafoetida and cumin seeds. When cumin seeds start to change the colour, add green chilli-ginger paste and saute for 1 minutes.
3. Add the tomatoes and saute till oil separles.
4. Add coriander powder, red chilli powder and garam masala. Saute for a few seconds.
5. Add cooked dal and water if required.
6. Add the lemon juice and mix well.
7. Heat ghee, add dry red chilles, saute and add to the dal.
8. Serve hot garnished with coriander leaves.
LANGAR WALI DAL (URAD CHANE KI DAAL)
Ingredients:---
Black gram split with skin (chilkewali urad dal) - 1/2 cup,
Gram dal (chana dal) - 1/2 cup,
Onion - 1 (chopped),
Tomatoes - 2 (chopped),
Ginger - 1" (chopped),
Green chillies - 2 (chopped),
Garlic - 3-4 cloves (chopped),
Cumin seeds - 1 tsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Amuchur - 1 tsp,
Salt to taste,
Garam masala - 1 tsp,
Coriander leaves - 2 tbsp (chopped),
Oil - 1 tbsp,
Ghee - 1 tbsp,
Method
1. Pressure cook the dal (urad and chana) along with salt, turmeric powder, ginger, garlic and green chillies with 5 cups of water till soft.
2. Heat oil in a pan. Add cumin seeds. When they crackle, add onions and saute till brown.
3. Add tomatoes and saute till soften.
4. Add red chilli powder, amchur and garam masala and saute for a minute.
5. Add the tempering to the dal and mix. Pour the ghee over it.
6. Serve hot garnished with coriander leaves.
Black gram split with skin (chilkewali urad dal) - 1/2 cup,
Gram dal (chana dal) - 1/2 cup,
Onion - 1 (chopped),
Tomatoes - 2 (chopped),
Ginger - 1" (chopped),
Green chillies - 2 (chopped),
Garlic - 3-4 cloves (chopped),
Cumin seeds - 1 tsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Amuchur - 1 tsp,
Salt to taste,
Garam masala - 1 tsp,
Coriander leaves - 2 tbsp (chopped),
Oil - 1 tbsp,
Ghee - 1 tbsp,
Method
1. Pressure cook the dal (urad and chana) along with salt, turmeric powder, ginger, garlic and green chillies with 5 cups of water till soft.
2. Heat oil in a pan. Add cumin seeds. When they crackle, add onions and saute till brown.
3. Add tomatoes and saute till soften.
4. Add red chilli powder, amchur and garam masala and saute for a minute.
5. Add the tempering to the dal and mix. Pour the ghee over it.
6. Serve hot garnished with coriander leaves.
Thursday, March 10, 2011
DAL MAKHANI
Ingredients:---
Black urad dal - 1 1/ cup,
Rajma - 1/2 cup,
Onion - 2 (finely chopped),
Ginger - garlic paste - 1 tsp each,
Tomatoes - 5 (pureed),
Turmeric powder - 1/4 tsp,
Red chilli powder - 2 tsp,
Dhania - Jeera powder,
Salt to taste,
Garam masala - 1 tsp,
Beaten curd - 1/2 cup,
Milk - 1/2 cup,
Cream - 1/2 cup,
Oil - 2 tbsp,
Butter - 2 tbsp,
Fresh Coriander leaves,
Method
1. Wash, soak the dal and rajma in sufficient water overnight.
2. Pressure cook the dal and rajma in sufficient water with salt, half red chilli powder and 1 tbsp oil.
3. Pressure cook on high flame and then simmer for 30-40 minutes till the dal gets a creamy texture.
4. Heat butter and oil in a pan. Add onions.
5. Cook till onions become pinkish brown . Now add ginger-garlic paste.
6. Now add pureed tomatoes and green chillies.
7. Add dhania - jeera powder, the remaining chilly powder and turmeric powder.
8. Add curd and saute till oil sparates.
9. Add this mixture to dal.
10. Simmer again on low flame for 15-20 minutes by adding milk .
11. Add garam masala powder.
12. Garnish with fresh cream, a dash of butter and coriander leaves.
Black urad dal - 1 1/ cup,
Rajma - 1/2 cup,
Onion - 2 (finely chopped),
Ginger - garlic paste - 1 tsp each,
Tomatoes - 5 (pureed),
Turmeric powder - 1/4 tsp,
Red chilli powder - 2 tsp,
Dhania - Jeera powder,
Salt to taste,
Garam masala - 1 tsp,
Beaten curd - 1/2 cup,
Milk - 1/2 cup,
Cream - 1/2 cup,
Oil - 2 tbsp,
Butter - 2 tbsp,
Fresh Coriander leaves,
Method
1. Wash, soak the dal and rajma in sufficient water overnight.
2. Pressure cook the dal and rajma in sufficient water with salt, half red chilli powder and 1 tbsp oil.
3. Pressure cook on high flame and then simmer for 30-40 minutes till the dal gets a creamy texture.
4. Heat butter and oil in a pan. Add onions.
5. Cook till onions become pinkish brown . Now add ginger-garlic paste.
6. Now add pureed tomatoes and green chillies.
7. Add dhania - jeera powder, the remaining chilly powder and turmeric powder.
8. Add curd and saute till oil sparates.
9. Add this mixture to dal.
10. Simmer again on low flame for 15-20 minutes by adding milk .
11. Add garam masala powder.
12. Garnish with fresh cream, a dash of butter and coriander leaves.
DAL FRY
Ingredients:---
Toor Dal (Arhar) - 1 cup,
Onion - 1 (finely chopped),
Ginger - 1 tsp (finely chopped),
Garlic - 1 tsp (finely chopped),
Tomatoes - 1 (finely chopped),
Green chilly - 1 (finely chopped),
Turmeric - 1/2 tsp,
Red chilli powder - 1 tsp,
Cumin seeds - 1/2 tsp,
Oil - 3 tbsp,
Chopped Coriander leaves - 1 tbsp,
Salt to taste,
Method
1. Wash dal thorougly and add 2 1/2 cups water, cook the dal with turmeric, salt and 2-3 drops of oil.
2. Pressure cook until done.
3. Heat the oil in a kadhai.
4. Add cumin seeds when they crackle, add onions, saute for 2-3 minutes.
5. Add ginger, garlic, green chillies. Saute for 1 minutes.
6. Add tomatoes and chilli powder and fry on high flame for 2 minutes.
7. Pour this mixture on dal and mix thoroughly.
8. Serve it garnished with chopped coriander leaves.
Note: You can use yellow moong dal (split yellow gram) - 1 cup and red masoor dal (split red lentit) - 1/2 cup alternatively.
Toor Dal (Arhar) - 1 cup,
Onion - 1 (finely chopped),
Ginger - 1 tsp (finely chopped),
Garlic - 1 tsp (finely chopped),
Tomatoes - 1 (finely chopped),
Green chilly - 1 (finely chopped),
Turmeric - 1/2 tsp,
Red chilli powder - 1 tsp,
Cumin seeds - 1/2 tsp,
Oil - 3 tbsp,
Chopped Coriander leaves - 1 tbsp,
Salt to taste,
Method
1. Wash dal thorougly and add 2 1/2 cups water, cook the dal with turmeric, salt and 2-3 drops of oil.
2. Pressure cook until done.
3. Heat the oil in a kadhai.
4. Add cumin seeds when they crackle, add onions, saute for 2-3 minutes.
5. Add ginger, garlic, green chillies. Saute for 1 minutes.
6. Add tomatoes and chilli powder and fry on high flame for 2 minutes.
7. Pour this mixture on dal and mix thoroughly.
8. Serve it garnished with chopped coriander leaves.
Note: You can use yellow moong dal (split yellow gram) - 1 cup and red masoor dal (split red lentit) - 1/2 cup alternatively.
Sunday, March 6, 2011
SAMBHAR
Ingredients:---
Arhar ki dal (red gram lentils) - 1 cup,
Ghiya (bottle gourd) - 2" Square piece (cut into 1/2" pieces),
Onions - 2 (cut into thin slices),
Salt - 2 tsp,
Imli juice - 1/2 cup,
Sambar powder - 2 tbsp,
TEMPERING (BAGHAR),
Oil 2 tbsp,
Hing power - 1/4 tsp,
Pinch of methi dana (genugreek seeds),
Red chillies - 2 (broken into small pieces),
Sarson (mustard seeds) - 1/2 tsp,
A few curry leaves,
Red chilli powder - 1/4 tsp,
Ghee - 1 tsp,
Method
1. Pressure cook dal with ghiya, 4 cups of water & salt to give 3 whistles. Remove from fire. After the pressure comes down, mashed the dal with a blender.
2. Wash imli & boil with 1 cup water. After it cools, extract juice.
3. Heat oil in a heavy bottomed kadhai. Reduce flame. Add hing & methi dana.
4. After a few seonds, sarson & dry red chilli.
5. When it splutters after 1 minute, add some curry leaves.
6. Add onions. Fry till onions turn light brown.
7. Add imli juice. Boil. Simmer for 1-2 minutes.
8. Add the cooked dal sambar powder. Simmer for 10-15 minutes.Remove from fire
9. At serving time, heat the sambar. For the baghar, heat 1 tsp desi ghee in a small vessel. Shut off the flame. Add a few curry leaves & a pinch of red chilli powder.
10. Add the baghar to the hot sambar. Mix and serve.
Arhar ki dal (red gram lentils) - 1 cup,
Ghiya (bottle gourd) - 2" Square piece (cut into 1/2" pieces),
Onions - 2 (cut into thin slices),
Salt - 2 tsp,
Imli juice - 1/2 cup,
Sambar powder - 2 tbsp,
TEMPERING (BAGHAR),
Oil 2 tbsp,
Hing power - 1/4 tsp,
Pinch of methi dana (genugreek seeds),
Red chillies - 2 (broken into small pieces),
Sarson (mustard seeds) - 1/2 tsp,
A few curry leaves,
Red chilli powder - 1/4 tsp,
Ghee - 1 tsp,
Method
1. Pressure cook dal with ghiya, 4 cups of water & salt to give 3 whistles. Remove from fire. After the pressure comes down, mashed the dal with a blender.
2. Wash imli & boil with 1 cup water. After it cools, extract juice.
3. Heat oil in a heavy bottomed kadhai. Reduce flame. Add hing & methi dana.
4. After a few seonds, sarson & dry red chilli.
5. When it splutters after 1 minute, add some curry leaves.
6. Add onions. Fry till onions turn light brown.
7. Add imli juice. Boil. Simmer for 1-2 minutes.
8. Add the cooked dal sambar powder. Simmer for 10-15 minutes.Remove from fire
9. At serving time, heat the sambar. For the baghar, heat 1 tsp desi ghee in a small vessel. Shut off the flame. Add a few curry leaves & a pinch of red chilli powder.
10. Add the baghar to the hot sambar. Mix and serve.
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