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Archive for the category “Daals”

Achari Tarka Daal

achari-tarka-daal

Ingredients:

  • 1/4 cup arhar  daal
  • 1/4 cup chana daal
  • 1/4 cup masoor daal
  • 1/4 cup sabut moong daal
  • 1/4 cup masar daal
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric

Seasoning:

  • 1/4 cup oil or ghee
  • 1/2 cup chopped onions
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp onion seeds (kalonji)
  • 1/2 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 10 curry  leaf
  • 1 tsp green chili finely chopped, adjust to taste
  • 2 tsp ginger finely shredded
  • 2 tablespoons cilantro finely chopped (hara dhania)
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon mango powder (amchoor)
  • 1/4 teaspoon garam masala

Baghar:

  • 1/4 cup ghee
  • 1 clove garlic, thinly sliced
  • 1/2 tsp cumin seeds
  • 10 curry leaves
  • 4 button chilies

Method:

  1. Mix wash and soak all daals in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
  2. Boil daal with salt, turmeric powder and 3 cups of water on medium heat till tender.
  3. Dal should be soft. If needed add more water.

Seasoning:

  1. Heat the ghee in a saucepan.  Add cumin, mustard, onion, fenugreek and fennel seeds seeds. After the seeds crack, add chopped onions and saute till golden brown.
  2. Add chopped green chili, ginger, salt, mango and chili powder with 1/4 cup of water. Stir for a few seconds.
  3. Pour the seasoning over daal. Mix it well and keep on dum about 10 minutes.
  4. Add cilantro, mango powder, and garam masala cook for about one minute.

Baghar:

  1. Heat ghee or oil add sliced garlic and saute till fragrant add curry leaves, whole red chilli and cumin seeds.
  2. Fry till seeds starts crackling add this baghar  on cooked daal.
  3. Garnish with chopped coriander leaves.
  4. Serve hot with rice or naan

 

Khara Masala Daal Mash(White Lentil)

Daal Mash

Daal Mash

Ingredients

  • 1 cup White lentil
  • 3 Onion thinly sliced
  • 3 Black cardamom
  • 3 Cloves
  • 3 Green chilies sliced
  • 6 Whole red chilies
  • 6 Whole black pepper
  • 1 piece Cinnamon
  • 1/2 bunch Mint leaves chopped
  • 1/3 cup Oil
  • 1/2 cup Fresh milk
  • 1 tsp Turmeric
  • 1 tbsp Ginger garlic paste
  • 1 /2 tsp Dry ginger powder
  • 2 tbsp Butter
  • 1 tbsp Ginger julienne
  • 1 tsp Salt

Method

  1. Wash 1 cup white lentils with lukewarm water and soak for few minutes.
  2. Heat ½ cup oil and 2 tbsp butter add onion and fry till golden brown.
  3. Remove half of the brown onion and keep aside.
  4. In the remaining onion add ginger garlic paste, turmeric, whole black pepper, cloves, cinnamon, black cardamom and 6 whole red chilies.  Slightly fry and add soaked lentils.
  5. Now add  dry ginger powder and fry well.
  6. Add 2 cups of  warm water with salt to taste. Cover and cook till water dries and lentils are almost done.
  7. Add 1 tbsp chopped ginger, few mint leaves, 2 sliced green chilies and ½ cup warm milk.
  8. Simmer till lentils are  tender but not mushy. Lastly add 1 tbsp ginger julienne, remaining mint leaves, brown onion and sliced green chilies.
  9. Serve with chapatti or tandoori roti.
Daal Mash

Daal Mash

Black chickpeas with gravy

Kalay Chanay

Kalay Chanay

Ingredients:

  • 2 cups kala chana (black chickpeas) – washed and soaked in water overnight with 1tsp baking soda
  • 1/3 cup vegetable oil
  • 1 tsp cumin seeds
  • 2 green chillies slit lengthwise
  • 1 tsp fresh grated ginger
  • 1 tsp finely chopped garlic/paste
  • 1 large onion chopped fine
  • 1 tbsp roasted crushed coriander
  • 1 tsp roasted crushed cumin
  • 1/2 tsp turmeric powder
  • 1tsp red chilli powder
  • 1/2 tsp raw mango powder (amchoor )/  2 tbsp tarmarind pulp
  • 2 medium tomatoes chopped into 1″ cubes
  • 1/4 cup fresh chopped coriander leaves
  • Juice of 1/2 a lime or lemon
  • 1 heaped tsp salt

Ingredients

Ingredients

Preparation:

Heat the cooking oil in a deep pan and when it is hot, add the cumin seeds. Cook till they splutter.

Add the green chillies and cook till they stop spluttering. Now add the ginger and garlic and fry for 2-3 minutes. Add the onion and fry till light brown . Now add  chili powder, turmeric and salt Mix well,add pre soaked and washed chickpeas and fry well.

Add 3 1/2 cups of water and pressure cook for 15 minutes. Release pressure add chopped tomatoes, coriander, cumin, raw mango powders or tamarind pulp and mix well and cook for a few minutes until oil separates (at this stage if you want gravy add 1 cup of hot water and simmer for 5 more minutes) .

Turn off the fire and garnish with the lime juice and green chillies and serve hot.


Fry Maash Ki Daal

Ingredients
  • Daal Maash 250gm
  • Tomato chopped 2
  • Green chilies chopped 2
  • Onion brown ½ cup
  • Ghee ½ cup
  • Crushed garlic 1 tsp heaped
  • Chili powder 1 tsp
  • Salt 1 tsp
  • All spice ½ tsp
  • Turmeric ½ tsp
  • Coriander leaves 2 tbsp

Method

Soak 250gm white lentil for 4 hours, drain and wash with fresh water, put to cook in a pan with 2 cups water, 1 tsp salt, ½ tsp chili powder and ½ tsp turmeric till lentil is tender and water dries, in another pan heat ½ cup ghee, fry ½ cup onion till golden brown, add 1 tsp crushed garlic, fry till light golden, add 2 chopped tomato with ½ tsp chili powder, cook till ghee comes on top, now add this to the cooked lentils mixture. Mix well, lastly add in ½ tsp all spice, 2 tbsp chopped coriander and 2 chopped green chilies, stir well and remove.

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