Ingredients:
1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves 2 cloves
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice
Preparation:
* Clean and wash the daal properly. Soak it in water for 10-15 minutes.
* Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
* Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
* Now add ginger, onion and green chili and stir-fry till golden brown.
* Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
* Now add daal and lemon juice, mix very gently.
* Sprinkle garam masala and garnish with coriander.
* Serve hot.
Showing posts with label Daal Recipes. Show all posts
Showing posts with label Daal Recipes. Show all posts
Friday, December 14, 2007
TOOR DAAL RECIPE
Ingredients:
1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
1 Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves
Preparation:
* Pressure cook tuvar dal with sufficient water and turmeric powder.
* Mash the dal, after it has been cooked.
* Chop the garlic cloves finely.
* Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
* Add the dal with 2 cups of water and salt.
* Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
* When the tuvar dal is cooled add lemon juice and serve.
1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
1 Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves
Preparation:
* Pressure cook tuvar dal with sufficient water and turmeric powder.
* Mash the dal, after it has been cooked.
* Chop the garlic cloves finely.
* Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
* Add the dal with 2 cups of water and salt.
* Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
* When the tuvar dal is cooled add lemon juice and serve.
PUNJABI SUKHI CHANA DAAL RECIPE
Ingredients:
1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee
Preparation:
* Clean, wash and soak chana dal for one hour.
* Pressure cook the dal with 3 cups of water. Keep aside.
* Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
* Add onions and fry till brown. Add salt and turmeric powder. Mix well.
* Add dal and let it boil for few minutes.
* Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
* Serve sukhi chana daal hot with rice or paratha.
1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee
Preparation:
* Clean, wash and soak chana dal for one hour.
* Pressure cook the dal with 3 cups of water. Keep aside.
* Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
* Add onions and fry till brown. Add salt and turmeric powder. Mix well.
* Add dal and let it boil for few minutes.
* Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
* Serve sukhi chana daal hot with rice or paratha.
PARSI DAL
Ingredients:
1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)
How to make parsi dal:
* Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
* Cook till the dal is cooked.
* Remove from the flame.
* Mash the dal with a wooden spoon. keep aside in a pan.
* Heat the ghee in a pan.
* Add the garlic,salt, green chillies and the cumin seeds.
* Fry for a minute over a low flame and pour over the dal.
* Return the dal to a low flame.
* Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
* Serve hot garnished with the corriander leaves.
1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)
How to make parsi dal:
* Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
* Cook till the dal is cooked.
* Remove from the flame.
* Mash the dal with a wooden spoon. keep aside in a pan.
* Heat the ghee in a pan.
* Add the garlic,salt, green chillies and the cumin seeds.
* Fry for a minute over a low flame and pour over the dal.
* Return the dal to a low flame.
* Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
* Serve hot garnished with the corriander leaves.
MOONG DAL WITH PALAK
Ingredients:
1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream
How to make moong dal with palak:
* Wash and soak the gram for 30 minutes.
* Boil some water in a pan.
* Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
* Drain the leaves and when cool grind in a blender. remove and keep aside.
* Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
* When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
* Transfer the dal to a pan and add the spinach paste. mix thoroughly.
* Cook over a low flame for 2 minutes.remove from the flame and keep aside.
* Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
* Add the ginger and the asafoetida and fry for a few seconds over a low flame.
* Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.
1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream
How to make moong dal with palak:
* Wash and soak the gram for 30 minutes.
* Boil some water in a pan.
* Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
* Drain the leaves and when cool grind in a blender. remove and keep aside.
* Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
* When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
* Transfer the dal to a pan and add the spinach paste. mix thoroughly.
* Cook over a low flame for 2 minutes.remove from the flame and keep aside.
* Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
* Add the ginger and the asafoetida and fry for a few seconds over a low flame.
* Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.
MOONG DAAL RECIPE
Ingredients:
1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves
Preparation:
* Pressure cook moong ki dal for 2 whistles.
* Mash it and add turmeric powder, hing and salt to it.
* Add 1 cup water.
* Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
* Add the chopped onions and fry for a minute.
* Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
* Garnish moong daal with coriander leaves and serve hot.
1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves
Preparation:
* Pressure cook moong ki dal for 2 whistles.
* Mash it and add turmeric powder, hing and salt to it.
* Add 1 cup water.
* Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
* Add the chopped onions and fry for a minute.
* Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
* Garnish moong daal with coriander leaves and serve hot.
MANCHMEL DAAL RECIPE
Ingredients:
175gms Yellow Split Peas (channa dal) (6 ounces)
90gms White Gram Beans (urad dal) (3 ounces)
45gms Yellow Mung Beans (moong dal) (1 1/2 ounces)
45gms Red Lentils (masar dal) (1 1/2 ounces)
1/2 tsp Turmeric
2 tsp Salt (or to taste)
6 tbsp Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 tsp Garlic, Minced
2 tsp Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 tbsp Vegetable Oil
1 1/2 tsp Cumin Seed
1/2 tsp Cayenne Pepper
1 tsp Paprika
4 tsp Fresh Coriander, Chopped
2 Green Chilies, Minced
Preparation:
* Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes.
* Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
* Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes).
* Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter.
* Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
* Serve garnished with coriander and more paprika.
175gms Yellow Split Peas (channa dal) (6 ounces)
90gms White Gram Beans (urad dal) (3 ounces)
45gms Yellow Mung Beans (moong dal) (1 1/2 ounces)
45gms Red Lentils (masar dal) (1 1/2 ounces)
1/2 tsp Turmeric
2 tsp Salt (or to taste)
6 tbsp Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 tsp Garlic, Minced
2 tsp Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 tbsp Vegetable Oil
1 1/2 tsp Cumin Seed
1/2 tsp Cayenne Pepper
1 tsp Paprika
4 tsp Fresh Coriander, Chopped
2 Green Chilies, Minced
Preparation:
* Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes.
* Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
* Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes).
* Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter.
* Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
* Serve garnished with coriander and more paprika.
MASOOR DAL RECIPE
Ingredients:
2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water
Preparation:
* Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
* Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
* Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
* Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
* Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
* Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.
2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water
Preparation:
* Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
* Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
* Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
* Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
* Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
* Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.
MASALA DAL
Ingredients:
1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil
1 meduim sized sliced Onion (Pyaj)
How to make masala dal:
* Wash and soak the gram for 30 minutes.
* Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
* Fry the sliced onions till golden brown. remove and keep aside.
* Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
* Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
* When the tomatoes are cooked add the coconut paste. mix thoroughly.
* Cook for a minute and remove from the flame.
* Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
* Fry for a few seconds over a low flame. pour over the dal.
* Serve hot garnished with the fried onions and the chopped corriander leaves.
1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil
1 meduim sized sliced Onion (Pyaj)
How to make masala dal:
* Wash and soak the gram for 30 minutes.
* Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
* Fry the sliced onions till golden brown. remove and keep aside.
* Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
* Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
* When the tomatoes are cooked add the coconut paste. mix thoroughly.
* Cook for a minute and remove from the flame.
* Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
* Fry for a few seconds over a low flame. pour over the dal.
* Serve hot garnished with the fried onions and the chopped corriander leaves.
DAL MAHARANI RECIPE
Ingredients:
1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Preparation:
* Soak rajma, urad daal and chana dal overnight.
* Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
* Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
* Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
* Add salt, red chilli powder, turmeric powder and stir well.
* Add the mashed dals and boil for few minutes.
* Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.
1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Preparation:
* Soak rajma, urad daal and chana dal overnight.
* Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
* Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
* Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
* Add salt, red chilli powder, turmeric powder and stir well.
* Add the mashed dals and boil for few minutes.
* Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.
DAAL MAKHANI RECIPE (Maa Ki Daal)
Ingredients:
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste
How to make dal makhni :
* Soak rajma in water overnight.
* Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
* Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
* Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
* Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
* Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
* Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
* Serve daal makhni hot. Goes well with laccha paratha, naan or rice.
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste
How to make dal makhni :
* Soak rajma in water overnight.
* Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
* Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
* Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
* Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
* Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
* Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
* Serve daal makhni hot. Goes well with laccha paratha, naan or rice.
CHANNA DAL PAYASAM
Ingredients:
1/2 cup Split Bengal Gram (Chana)
1 cup grated Coconut
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut (Kaju)
How to make channa dal payasam:
* Wash and soak the gram.
* melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
* In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
* Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
* Boil the gram in a sauteuse with just sufficient water to cook the gram.
* When the gram is cooked add the jaggery and the coconut milk.
* Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency.).
* Add the remaining ghee and the cardamoms. mix thoroughly.
* Serve garnished with the fried coconut pieces and the cashew nuts.
1/2 cup Split Bengal Gram (Chana)
1 cup grated Coconut
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut (Kaju)
How to make channa dal payasam:
* Wash and soak the gram.
* melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
* In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
* Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
* Boil the gram in a sauteuse with just sufficient water to cook the gram.
* When the gram is cooked add the jaggery and the coconut milk.
* Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency.).
* Add the remaining ghee and the cardamoms. mix thoroughly.
* Serve garnished with the fried coconut pieces and the cashew nuts.
CHANA DAAL RECIPE
Ingredients:
1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tsp sugar
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove
Preparation:
* Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
* Boil 3 cups water and the salt in a pan.
* Add the chana dal, cover the pan and cook over medium flame for 30 min.
* Stir the dal when cooked.
* Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).
* Stir well and allow to simmer uncovered.
* In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.
* When the oil gets hot, add the oil mixture to the simmering pot of dal.
* Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
* Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.
1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tsp sugar
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove
Preparation:
* Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
* Boil 3 cups water and the salt in a pan.
* Add the chana dal, cover the pan and cook over medium flame for 30 min.
* Stir the dal when cooked.
* Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).
* Stir well and allow to simmer uncovered.
* In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.
* When the oil gets hot, add the oil mixture to the simmering pot of dal.
* Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
* Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.
ARHAR DAL WITH GREEN MANGO
Ingredients:
1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala
How to make arhar dal with green mango:
* Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
* Add the mango to the dal.
* Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
* When the dal and the mango is cooked remove from fire.
* Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
* Fry for 2 minutes over a low flame and pour over the dal. serve hot.
1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala
How to make arhar dal with green mango:
* Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
* Add the mango to the dal.
* Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
* When the dal and the mango is cooked remove from fire.
* Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
* Fry for 2 minutes over a low flame and pour over the dal. serve hot.
ARHAR DAL
Ingredients:
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste
How to make arhar dal:
* Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
* Add half of the ginger to the dal along with the cumin powder.
* When the dal is cooked and thick remove from the fire.
* Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
* When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste
How to make arhar dal:
* Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
* Add half of the ginger to the dal along with the cumin powder.
* When the dal is cooked and thick remove from the fire.
* Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
* When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.
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