Posts Tagged ‘Dal’

Dal Tadka

Dal is a staple in my house. Hubby loves it, my kid loves it and I am not the exception. I try to make dal every other day. Today’s recipe is simple dal which is easy to make and delicious too. If you are running out of time but still want to make something simple and wholesome, this is definitely for you. Pair this with plain white rice and some fried papads on side and TA-DA, you got a dinner or lunch ready in 30 minutes.

This dal dish will be one of my all time favorite ways of making dal. I make this dal with arhar dal and masoor dal which is pressure cooked together and in the end I temper the dal with cumin seeds, garlic and dried red chill. Hence the name Dal Tadka. Tadka is nothing but a hindi term for tempering. Tempering – It is a method widely used in Indian cuisine, in which whole spices are heated in hot oil and then mixture is added to the final dish to enhance the flavor.

Dal tadka

Ingredients:

For dal:

  • 1/4 cup arhar dal/split yellow dal lentils
  • 1/4 cup masoor dal/split pink lentils
  • 1 small-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • a pinch of asafoetida/hing
  • salt to taste
  • 2 teaspoon oil
  • water to cook
  • 1 tablespoon of ghee
  • chopped coriander leaves for garnish

For Tempering/Tadka:

  • 1 tablespoon oil
  • 1/2 cumin seeds
  • 2 dried red chilli
  • 1 big garlic cloves, grated
  • a pinch of asafoetida/hing

Method:

  • Mix both the dal together and wash them in several changes of  tap water. Keep it aside.
  • Heat a pressure cooker, add oil and then add chopped onions and cook until it turns light brown in color, add grated ginger, chopped tomatoes, turmeric powder, coriander powder, gram masala powder and salt to taste.
  • To the above masala, add dal and sufficient water and cook dal for about 3-4  whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mash the dal until creamy and mashed.
  • Dal will be little thick after mashing up, add water for desired consistency. It should not be too thick or thin. Once the desired consistency is reached, give a boil, add a tablespoon of ghee and check for seasoning.
  • Cover the dal with lid and prepare tadka for the same. At this step you can add the tadka and mix the whole thing together. Or you can serve the dal with tempering on top of it.
  • Heat oil in a small pan, add cumin seeds, dried red chillies, a pinch of asafoetida, grated garlic and cook until garlic turns light brown in color.
  • Once done, pour the entire tempering into dal and serve.  Sprinkle with chopped coriander leaves to serve.
  • Serve Dal tadka with plain white rice and  roti. Enjoy!

Dal Rice

Dal-chawal is my all time comfort food.Back home, every day my mom makes one kind dal for lunch. There are so many varieties of Dal (lentils) that everyday of the week you can have one and the good thing is they all taste different.

So keeping the tradition continue I too make dal at home everyday, sometime adding some vegetables, greens to it. Or sometimes combining the different types of dal. If you have little one at home I think this is the best food to include in their diet.

This simple dal fry is very easy to make and exotic enough for serving to guests. As the name suggest  it is 5 different types of dals(lentils) cooked together. We had this for our weekend lunch with rice, roti and bhindi sabzi.

Ingredients:

  • 2 tbsp arhar dal
  • 2 tbsp whole urad dal
  • 2 tbsp spilt green moong dal
  • 2 tbsp yellow moong dal
  • 2 tbsp channa dal( lentils)
  • 1 medium onion,  chopped
  • 1 medium tomato, chopped
  • 2 bay leaves
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 2-3 green chillies, seeds removed, chopped
  • 1 tbsp oil
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • salt to taste
  • chopped coriander leaves to garnish

 Method:

  • Wash all dal and then soak them for about 2-3 hours. Then using a pressure cooker, cook dals together with sufficient water for about 3-4 whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mix the dal together, add more water if needed and again cook for 3-4 whistles more. Once cooked soft, mash and set aside.
  • Heat oil in a pan, add cumin seeds, dried red chillies, bay leaves to it. Once the cumin seeds are brown, add chopped onions, asafoetida and sauté onion until light brown in color.
  • Then add ginger garlic paste, tomatoes, green chillies, turmeric powder, coriander powder, garam masala powder and salt to taste. Cover the pan and cook on low heat for 4-5 minutes. Stirring in between.
  • Next, add the mashed dals with some water and give it a good stir.
  • Bring the dal to a boil and add coriander leaves in the end. Switch of the flame, add 1 tbsp of ghee, cover the pan and let it rest for 5 minutes.
  •  Serve with Chawal(Rice), roti and your favorite vegetable . Enjoy!

Making dal in our home is day-to-day affair. Everyday in the afternoon, mom will make dal chawal and some sabzi for lunch. And after coming from school we used to have this meal. While working, when I used to get home for dinner, I have to have some dal chawal to complete my meal. Dal makhani is an exotic version of simple dal dish. Whenever we used to have some guests at home, this will surely be on the menu. Its something different than usual dals.

Usually dal makhani is made with whole urad dal but mom also combines small kidney beans and channa dal to make this. obviously I am going to follow the same recipe which  always taste wonderful with hot rotis and rice.

Dal Makhani

Dal Makhani

Ingredients:

  • 1/2 cup whole urad dal
  • 3 tablespoon small kidney beans/Rajma
  • 2 tablespoon bengal gram(Channa dal)
  • 2 whole dried red chillies
  • 1 teaspoon cumin seeds
  • 1 medium white onion, chopped
  • 1 green chilli, chopped
  • 3 tablespoon crushed tomato
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon heavy cream
  • 2 tablespoon olive oil
Dal Makhani

Dal Makhani

Method:

  • Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight.
  • Drain the water and pressure cook the lentils in about 2 cups of water, salt to taste for 3 whistles.
  • Let the pressure cooker cool down and then open the lid, see if the rajma is soft and cooked throughly.Mash the lentils lightly with the back of a ladle.
  • Heat oil in a pan over medium high heat, add cumin seeds, red chilli and  when they begin to change color, add chopped onion, garlic, ginger and green chillies and saute until the onions are translucent.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 3-4 minutes more.
  • Add the cooked dal along with the cooking liquid. Add some water if the dal is too thick.
  • Cook on low heat for about 2-3 minutes. Add the cream and mix everything.
  • Garnish with fresh cilantro leaves to serve.
Dal Makhani

Dal Makhani

Dal Pulao

Posted: May 9, 2011 by incidentalcooksuman in Indian Food
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Since childhood my body is programmed in such a way that I need to have rice once in a day. If I don’t have rice once, it feels like I didn’t had anything to eat and will start craving for some. Whenever we used to travel and after reaching home, the only food you want to have is simple dal chawal(rice).  Atleast this happens to everyone in my house.
Sometimes I don’t feel like cooking from the scratch but still wanted to have something simple which requires not much cooking and still satisfy my palate. For those days this one pot meal is perfectly fits in the menu.  This dish is simple pulao with orange lentil and some veggies. You can add or omit whatever you have in your hand and make this.Hence made this version of pulao which is truly satisfying and delicious at the same time.
Dal Pulao

Dal Pulao

Ingredients:

  • 1 cup basmati rice
  • 1/4 cup masoor dal
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 1 small tomato, chopped
  • 1/2 cup chopped red bell pepper+green bell pepper
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon corinader powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • salt to taste
  • 2 dried bay leaves
  • 2 tablespoon olive oil
Dal Pulao

Dal Pulao

Method:

  • Heat oil in a deep skillet, add cumin seeds and let it get brown.
  • Add onions, garlic, bay leaves, green chillies and cook until onions turns slight brown in color.
  • Add tomatoes, turmeric powder, carrots, coriander powder, garam masala powder and salt to taste. Cover the pan and cook for 3-4 minutes.
  • Wash rice and dal together for 2-3 times in running water and then add it to the pan and mix everything together.
  • Add 2 cups of water, cover the pan and cook on medium heat untl the rice is done and all the water is evaporated.
  • In between the half way of cooking rice, add chopped pepper to the pan and mix everything and cook.
  • Once done, uncover the pan and fluff it with fork and serve hot with raita and pickle of your choice. Enjoy!!
Dal Pulao

Dal Pulao

Dal Pithi

Posted: March 9, 2011 by incidentalcooksuman in Indian Food
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Dal pithi is a dish from Bihari cuisine and it is a fresh pasta cooked in legumes. Dal means legumes and pithi means dumplings made out of whole wheat flour. Typically dal pithi is served with chokha which is mashed potatoes fried with some onions, green chillies and pickle masala. This combo is the best comfort food to put together.

I remember when mom used to fall sick, dad would enter the kitchen and for dinner we used to have this almost everyday till mom feels better. This is only dish dad knows how to cook and feed us. And we used to enjoy making the dumplings with him in different shapes and sizes. His dumplings were always used to be big and we used to say dad make it little bit smaller and he will say oh this will taste better when it cooks..:)

We made this over the weekend when I was down with flu. Also, my 2 year old son helped us to make the dumplings. He was so engrossed in making the dumplings and making sure mom and dad gets each one of them made by him. With his cute voice he says momma here’s ATTA (hindi for flour) …

Dal Pithi

Dal Pithi

Ingredients:

  • 1/4 cup orange lentils/masoor dal
  • 1/4 cup yellow lentils/arhar dal
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 cup whole wheat flour
  • 1/2 teaspoon cumin seeds
  • 2 red dried whole chilli 
Wheat flour dumplings/Pithi

Wheat flour dumplings/Pithi

Method:

  • Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Meanwhile, add water slowly to the wheat flour until the dough starts to come together. Knead the dough until soft but not sticky.Divide the dough into 15 equal parts.
  • Take one of the ball, roll it into small circle about 2-3 inch in diameter. keep flouring the dough. Now join two ends together and other ends together as shown above (you can make it in any shape you like).
  • Repeat to complete the rest of the dough.
  • Open the pressure cooker, add 1 cup of water, must be sufficient to cook the dumplings. Give a boil.
  • Once the dal starts boiling, add the dumplings and cover the lid and cook by stirring once in a while.
  • Cook until the dumplings are soft and tender about 15-20 minutes.
  • For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this to the dal pithi, be careful while doing this coz it gets splutter when hot oil touches the dal. Give a boil and serve hot .

Serve hot with chokha, pickle and ghee on top. Enjoy!

Dal Pithi

Dal Pithi

Dal Palak And Some Awards

Posted: July 28, 2010 by incidentalcooksuman in Dal/Lentils soup, Indian Food
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Dal Palak 

I have already confessed that I am not a big fan of green leafy vegetable. So, I keep sneaking this veggies in my regular dishes in that way I will get my regular intake of veggies and I happily enjoy them too. And I am really getting good at it. So, I always keep some green leafy veggies and substitute in my dishes for the color and of course for healthy reason. 

I am going to share this simple dal recipe with palak/Spinach which is perfect with some hot rice. 

Dal Palak

Dal Palak

So, here goes the recipe for the same: 

Ingredients: 

For dal:     

  • 1/2 cup yellow dal( Arhar dal)
  • 1/2 cup red lentils/orange dal( split masoor dal)
  • 1/2 teaspoon turmeric powder
  • salt to taste

  For dal tadka:  

  • 2 cup baby spinach, roughly chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/2  teaspoon turmeric powder
  • 1/2 medium tomato, chopped
  • 1/4 cup crushed tomatoes
  • 1 green chillies, de-vined, chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste   

 PREPARATION:    

  •  Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Now add spinach to the masala and cook for 3-4 minutes or until the leaves are quilted.
  • Add  cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee on top.
Dal Palak served with Rice

Dal Palak served with Rice

Some Awards 

This is the first award pass on to me by Aipi of USMasala…I have recently started visiting her blog and needless to say fall in love with her recipes and the tempting pics of them. Yesterday, only I was going through her slide show linked through picasa web albums and was really impressed with her cooking skills and photographs. My advise to everyone who visits me is that please have a look at her blog and you will get to know what I am talking about. Most of you have already familiar with her blog.

 

Thank you once again Aipi for this recognition. Appreciated. 

In order to accept this award she has set up some guidelines..so, following that: 

Here are some 7 random facts about me: 

I love my hubby and son more than anything in life. 

I have started cooking after getting married and as you can see I am getting an expert on this..:) 

I am person who take time to open up with people. 

I love shopping, travelling and trying out different cusinies.

I love sea and can spend the whole day stirring at it..its so relaxing. 

I love all snack food especially vada pav, bhel puri, pani puri and the list goes on. 

I am not a big fan of sports but yeah sometimes drag myself to give company to my dearest husband.

 

I would like to share the same with some of my bloggers friends who I visit and their recipes amaze me everytime:

Sushma

Namitha

Sayantani

Satya

Swathi

Tes

Juliana

Joanne

Tasteofbeirut

SimplyLife

Manju Rajendra

Uma

Priya

Sook

PraniKitchen

 

To accept this award the guidelines are:

  1. Thank the person who pass on this award to you.
  2.  Tell  Seven random thoughts about yourself.
  3. Pass the award on to 15 bloggers who you think are fantastic.

.

Split Urad dal with Rajma

Posted: June 16, 2010 by incidentalcooksuman in Indian Food
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Split Urad dal with Rajma 

This is one more dal recipe in which I have used spilt urad dal and rajma/kidney beans. I love this two combination of dals together, its a great dish with roti and rice. 

Split urad dal with Rajma

Split urad dal with Rajma

Ingredients: 

  • 1 cup spilt urad dal
  • 1/4 cup rajma
  • 1 medium-sized onion, chopped
  • 3 garlic cloves, chopped
  • 2 green chillies
  • 1 teaspoon grated ginger
  • 1 medium-sized tomato, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • salt to taste
  • 6-7 curry leaves
  • 2 tablespoon oil

Preparation:  

  • Wash and pressure cook dal with turmeric powder, salt to taste and water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, turmeric powder, garam masala powder, coriander powder, curry leaves, salt to taste and cook until masala separates from oil about 3-4 minutes.
  • Add cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice or roti.