Posts Tagged ‘channa dal’

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

Aloo aur Channa Dal Sabzi

Posted: June 30, 2010 by incidentalcooksuman in Indian Food
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Aloo aur Channa Dal Sabzi

My mom would make this sabzi once in a while. On the weekend I was talking to her and she had prepared this sabzi for dinner, so I thought to make this for our dinner too. I like the taste of channa dal and aloo/potatoes together. It compliments the taste of each other.

Aloo aur Channa Dal Sabzi

Aloo aur Channa Dal Sabzi

Ingredients:

  • 1 large Idaho potatoes, peeled and cubed
  • 1 cup channa dal
  • 1 large white onion, chopped
  • 1/3 cup crushed tomatoes
  • 3 garlic cloves, crushed
  • 1/2 teaspoon grated ginger
  • 1 green chilli, chopped
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 4-5 curry leaves
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • salt to taste

Preparation:

  • Soak channa dal in water for about 1 hour.
  • Heat oil in pan over high heat, add cumin seeds and let it get brown.
  • Add chopped garlic, ginger, green chillies followed by onions and cook until onions are slightly brown.
  • Add crushed tomatoes, curry leaves,turmeric powder, coriander powder, red chilli powder, garam masala powder and salt to taste. Cook for 4-5 minutes cover the lid of the pan.
  • Add potatoes and channa dal and cover the pan and cook until potatoes are tender and channa dal has little bite to it not mushy.
  • Serve with hot roti’s.
Aloo aur Channa Dal Sabzi

Aloo aur Channa Dal Sabzi

Dal Vada/Vadai

Posted: May 16, 2010 by incidentalcooksuman in Indian Food
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Dal Vada/Vadai

I had this fritters long long time ago when we use to travel to southern part of India. On our way to destination we encounter lots of different varieties of food on railway station and my dad use to go and get snack, food, dessert, drinks etc…whatever is the specialities of that region.

We just use to  enjoy having different kind foods every time at each station. Ofcourse my mom use to keep shouting don’t eat this and that you will get sick , they are not made with good ingredients, do not know from where they have used the water and all sort of things. But at that age we less care about all those things rather than enjoying delicious and unique foods.

When i started blogging I came across this wonderful blog of Manju Rajendra and as i was going through her recipes I found this vadai and immediately i told my husband that i am going to try this one on the weekend and i did.  Have reduced the quantities of dal to half and made the vada with what all ingredients I had at home. It turned out awesome , perfect evening snack with a hot cup of tea. Thanks Manju for sharing this recipe.

Dal vada

Dal Vada

INGREDIENTS:

  • 1/2 cup moong dal
  • 1/2 cup channa dal
  • 1/2 cup urad dal
  • 2 green chillies
  • 1 shallots, chopped
  • 1 cup methi leaves, chopped
  • 5-6 dried curry leaves, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • salt to taste
  • Oil for deep frying

PREPARATION:

  • Soak all three dals together for one hour. Grind them into paste with very less water, the consistency of past should be very thick.
  • Add chopped onions, curry leaves, methi leaves, green chillies, cumin seeds, red chilli powder, salt to taste and mix all together with the dal paste and keep it aside.
  • Heat oil in a deep-frying pan, once the oil is heated enough, using a teaspoon pour dal paste into the oil and fry until its crispy and golden brown.
  • Keep it on paper towel for excess oil to drain and repeat it to complete the dal batter/paste.
  • Serve hot with ketchup or green chutney.

Recipe adapted from http://rajendermanju.blogspot.com/2010/04/mupparuppu-vadai.html