Masala Mash Daal

Recipe by Chef: Aleezay Khan – Karachi, Pakistan 

March 09, 2013

Ingredients:

½ kg- Mash ki daal (soak in water for ½ hrs)

1 medium- Onion, sliced

1 medium- Tomato, chopped

1 tsp. Ginger-Garlic paste

Salt to taste

1 tsp. Red chili powder

½ tsp. Turmeric powder

½ tsp. Garam masala powder

Green chilies, as per your taste

¼ cup- Oil

Ginger julienne for garnish

Coriander leaves for garnish

Method:

1. Heat oil in a pot and fry onion till golden brown.

2. Now add ginger-garlic paste, salt, red chili powder, turmeric powder and tomato and fry well. 

3. Now add daal and little water, cover the lid and cook till tender and soft.

4. Let the oil separate and sprinkle garam masala powder and green chilies.

5. Add ginger julienne and coriander leaves.

6. Keep on dam for few minutes and then serve.

Read More...

Moong Daal Chila

Ingredients:
1 cup- Moong daal, soaked in water for 2-3 hours
1- Onion, finely chopped
1- Green chili, finely chopped
Red chili powder
Salt to taste

Oil

Method:
1. Grind the moong daal & make thick batter
2. Add green chili & onion in to it.
3. Add salt & red chili powder up to taste.
4. Heat the nonstick pan & put little oil then pour 2 spoon batter & spread it to make a thin chilla.
5. Cook until it is golden brown in color.
6. Serve it with tomato sauce and fresh dhaniya (coriander) chutney.

Recipe by Meena Bansal – Haryana, India

January 20, 2013

 

Read More...

Hyderabadi Khatti Daal

Ingredients:

1 cup- Masoor ki daal/Red lentils

4 cups- Water

1 tsp. Red chili powder

1 big- Tomato, chopped

2- Green chilies

¼ tsp. Turmeric powder

1 tsp. Ginger-Garlic paste

1 tbsp. Lemon juice

2 tbsp. Tamarind paste

2 tbsp. Coriander leaves, chopped

Salt to taste

For Tempering:

4 tbsp. Oil

1 tsp. Garlic, crushed

½ tsp. Cumin seeds

½ tsp. Mustard seeds

½ tsp. Nigella seeds/Kalonji

Few Curry leaves

Method:

1. Soak lentils in warm water for at least 1 hour.

2. After that put lentils in a pan with tomato, green chili, turmeric powder, salt, red chili powder, ginger-garlic paste and water.

3. Let it cook for 30-40 minutes or until the daal is creamy and tender.

4. Add the lemon juice, tamarind paste, coriander leaves in it and keep stirring, let it cook for another 10 minutes.

5. Watch that the daal doesn’t become thick when the daal is neither thick nor too liquidy, remove from heat.

6. Heat oil in a frying pan; add garlic, cumin seeds, mustard seeds, nigella seeds and curry leaves, cook for a minute and pour on the daal.

7. The delicious Hydrabadi khatti daal is ready to serve.

Read More...

Dal Vada

Ingredients:
1 cup- Chana dal, soaked in water for about 3 to 4 hours
1- Onion, chopped finely

2- Green chilies
1/2 tsp. Red chili powder

1 tsp. Ginger, chopped
a pinch of hing
4- Curry leaves, chopped finely
1/2 tbsp. Grated coconut

1 tbsp. Rice flour
Pinch of Baking powder
salt to taste
Oil for deep frying

Method:

1. Pulse the green chilies in a blender until they are coarsely ground.

2. Drain out the water completely from the soaked dal and pulse a couple of more times.

3. The dal should only be coarsely ground and it should not become a paste.

4. Mix all the ingredients together, except the oil.

5. Heat oil in a heavy bottomed pan.

6. Meanwhile, take small dumplings out of the dal mixture and flatten them in between your palms.

7. Drop the vada into the hot oil and deep fry until it done. Once done, remove from oil and drain into paper towels.

8. Serve hot with coconut chutney or ketchup and enjoy!

Read More...

Vegetable Daal

Ingredients:

½ cup- Toor daal

½ cup- Moong daal
2- Eggplant, cut in to big pieces

1- Onion, sliced

2- Tomato, chopped

2- Green chili, chopped

1 tsp. Ginger, crushed

1 tsp. Garlic, crushed
½ tsp. Turmeric powder

2 cups- Water
Salt to taste

For tempering:

2 tbsp. Vegetable oil

1 tsp. Cumin seeds
1 tsp. Mustard seeds
2- Garlic cloves

10-15 Curry leaves

Method:

1. Take a pressure cooker add toor daal, moong daal, onion, tomato, green chili, turmeric powder, ginger, garlic and 2cup of water and boil it for 20minutes in a medium flame.
2. In the meantime boil the eggplant separately with salt and cup of water
3. When the daal is cooked add boiled eggplant and salt mix it gently and set it aside.
4. In a small frying pan add vegetable oil, mustard seeds and cumin seeds, when splutter add garlic and saute to gloden brown and add curry leaves.
5. Then add the tempering in to daal and cover the lid and cook it for another 5minutes.
6. Serve hot with rice.

Read More...