Archive for the ‘Dal/Lentils soup’ Category

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


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


  • 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.


  • 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


  • 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!

Misal Pav

I remember having Misal-Pav in our office canteen. In Mumbai most people travel at least 1 to 2 hours to office everyday, so it is obvious that not everybody is going to have breakfast at home first thing in the morning. Breakfast menu’s in office canteens like misal-pav, vada pav, idli-sambhar to name a few are very popular. Since, I lived very close to office, I would skip breakfast at home to have Misal-Pav in office.

Misal Pav is another popular breakfast dish in Mumbai. Misal literally means mixture and this dish is a mix of sprouts(dried peas, moth beans and moong beans) which is cooked in onion-tomato-coconut gravy and topped with chopped onion and Farsan or mixture( which is again a  mixture of dried spicy gram flour noodles, roasted peanuts, roasted channa dal). And it is served with none other than our famous pav(bread).There are different versions of Misal like Bombay Misal, Puneri Misal and Kolhapuri. This is my version to the dish. We had this for dinner yesterday night with fresh baked pav bread.


  • 2 1/2 cups mixed sprout legumes
  • 1 medium onion, chopped
  • 1 tbsp ginger-garlic paste
  • 1 large tomato, chopped
  • 2 tbsp crushed tomatoes
  • 4 green chillies, seeds removed
  • 1/2 tsp fennel seeds
  • 1/4 tsp asfetodia powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 3 tbsp shredded fresh/frozen coconut flakes
  • salt to taste
  • coriander leaves for garnishing
  • chopped onions for garnishing
  • lime/lemon quarters for garnishing
  • farsan/Sev/mixture
  • 2 tbsp plus 1 tsp light olive oil/vegetable oil


  • To start with boil the mixed sprouts in pressure cooker for 1 whistles Or until tender. Strain the sprouts and reserve the liquid. Keep it aside.
  • Heat a tsp of oil, add chopped onions and sauté until light brown in color, add fennel seeds, green chillies, ginger-garlic paste and shredded coconut and fry for 2-3 minutes. Once done add chopped tomatoes, crushed tomatoes and grind the mixture into a fine paste.
  • In another pan, heat 2 tbsp oil, add asafoetida powder and add the masala paste followed by turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 5-6 minutes.
  • Add the reserved liquid(for me it was 1 cup), water( I have added 1 cup) and add boiled sprout to the masala.Check for seasoning.
  • Cover the lid and boil for 5-6 more minutes on low-medium heat.
  • The gravy is ready to savored with pav bread.

Assembing the Misal Pav:

  • Take a large serving bowl , add two big ladle full of gravy in the bowl, topped with chopped onions, mixrure/farsan and coriander leaves. Not to forget the lime/lemon wedge. Serve it with pav. And serve your misal-pav piping hot. Enjoy!!


For sprouting the legumes, soak them overnight. Next day, wash and drain them with water and tie in muslin cloth or cotton kitchen towel. Keep it under a heavy bottom dish in a kitchen closet. The next day you will have beautiful and perfect sprouted legumes ready.

Misal Pav

Misal Pav

Moth Sprout Beans Curry

Posted: July 22, 2011 by incidentalcooksuman in Curries, Dal/Lentils soup, Dinner, Indian Food
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Moth sprout beans curry was very often made in our home.The one thing I like about this sabzi does not need any special ingredients.Once you plan the sprouting routine in advance it’s a easiest meal to put together, so it’s perfect  for those days when you don’t feel like having any veggies. I have adapted my mom’s recipe here which is super simple and extremely delicious. Mom used to make this sabzi with different sprouted beans like green moong beans, white and green dried-sprouted peas and whatever she can think of… 🙂 . Really you can use any kind of sprouted beans or combination of all. It’s all up to you to make it delicious and healthy at the same time.

Mom makes one drier version and one with plenty of gravy. Usually she serves the drier version  for sunday breakfast with jam, butter and bread. It is healthy, full of protein and has a high nutritional value. I like both the version. Gravy one is served hot with roti for lunch or dinner. It is really hard to believe that sometimes some simple dishes are so delicious and addictive that you can’t stop eating it. Whenever mom makes this and if I am at home I will start tasting this one bowl at time. Make this for yourself and enjoy a hearty bowl of healthy bliss dinner!


  • 2 cups matki or moth beans,  sprouted
  • 2 tbsp olive oil
  • 1 medium white onion, chopped
  • 1-inch ginger, grated
  • 3 cloves garlic, minced
  • 1 large tomato, chopped
  • 1/2 potato, diced
  • 2 green chillies, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon white sesame seeds
  • 2 tablespoon fresh grated coconut
  • handful of fresh coriander leaves, chopped
  • Salt to taste


  • To sprout, soak the moth/matki beans overnight in plenty of water. Next day, drain the water, rinse the beans and keep all the beans in a clean cotton cloth and tie the cloth lightly. Keep it in warm place under a basket or any heavy dish. Don’t let the cloth dry, spray water to supply moisture necessary for sprout growth. Usually within a day, you will see nice, long sprouts appears. Before using this for sabzi wash sprouts thoroughly through running water.
  • Grind together sesame seeds and half of the chopped onions to a fine paste.
  • Heat the oil in a pressure cooker or in any large sauce pan with a lid. Add cumin seeds and dried red chillies and wait for them to get lightly brown.
  • Add chopped onions, crushed ginger-garlic, green chillies, onion-sesame paste and cook until onions are translucent.
  • Add tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste and cook covered until the oil separates.
  • Add the potatoes and cook covered for 5-6 minutes.
  • Add the sprouted  moth/matki beans and cook covered until the beans are tender but not mushy about 20-25 minutes or so.
  • Add the grated coconut and cook for another 1 or 2 minutes.
  • Garnish with coriander leaves, some onions and lemon.
  • Serve piping hot and enjoy  this with roti.

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


  • 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


  • 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 Palak And Some Awards

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

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: 


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   


  •  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, 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:











Manju Rajendra






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.