Gujrati Daal

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Ingredients:
Tooer daal 1/2 cup
Raw Peanuts ¼ cup
Chopped tomato 1
Jaggery 2 tbsp
Green chillies (slit) 2
Finely minced ginger 1-inch piece
Red chilli powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder ½ tsp
Coriander powder ½ tsp
Lemon juice of 1 lemon
Salt to taste
Coriander leaves to garnish

For Tempering:
Oil/Ghee 1 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Cloves 2
Star anise 1
Fenugreek seeds 1/4 tsp
Dry red chillies 2–4
Cinnamon stick 1-inch piece
Bay leaf 1
Curry leaves 1 sprig

Method:
Add one cup water in the tooer daal and cook till done then blend or mash it with a masher. To the mashed daal, add 3 cups of water, raw peanuts, turmeric powder, red chili powder, minced ginger, green chilies, chopped tomatoes, jaggery and salt to taste and simmer for 12-15 minutes on low flame. Keep stirring in between. Heat oil or ghee in a small pan. Once the oil is hot, add mustard seeds and allow to splutter. Add cumin seeds, fenugreek seeds, red chillies, bay leaf, star anise, cloves, cinnamon and curry leaves and sauté for a few seconds. Pour the tempering into the simmering daal and mix. Add lemon juice and mix. Taste the daal. It should have spicy tangy and sweet flavors. Adjust red chili powder, lemon juice and jaggery accordingly. Garnish with coriander leaves. Serve with roti or rice.

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Khatti Dal Recipe

Ingredients:

Red gram Powder (Boiled and ground)

Tamarind Pulp

Salt

Turmeric Powder

Cumin Seeds

Garlic Cloves

Oil

Red Chili Powder

Ginger Garlic Paste

Button Red Chilies

Coriander Leaves

Garam Masala Powder

Mustard Seeds

Curry Leaves

Fennel seeds


½ kg

50 gms

½ tsp

½ tsp

1 tsp

4

½ cup

1 tbsp

2 tsp

4

½ bunches

1 tsp

½ tsp

6

½ tsp



METHOD:

In a pan, add boiled and ground red gram, turmeric powder, salt, red chili powder, ginger garlic paste and cook on low flame.
Now add whole green chilies, coriander leaves, tamarind pulp and fry well. Remove from the stove.
To prepare tempering, in pan heat oil, add cumin seeds, mustard seeds, curry leaves, fennel seeds and garlic cloves.
Pour prepared tempering on the daal garnish with garam masala powder, and coriander leaves. Delicious Arhar ki Khatti Daal is ready.

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Daal Makhani by Zubaida Tariq

Ingredients:
Black Lentil 1 cup
Garlic Chopped 4
Fresh Cream 1 Packet
Oil ½ cup
Turmeric 1 tsp
Red Chili 1 tbsp
Ginger Garlic Paste 1 tbsp
Butter 2 tbsp
Salt to taste
Method
Soak the lentil.
Add in more luke warm water along with 1 tsp turmeric, 1 tbsp red chili and ginger garlic paste. Cook it.
When the lentil in cooked add in fresh cream and salt. Cook it in a low flame.
In a frying pan, add in 2 tbsp butter and chopped garlic.
When they are fried golden brown. Add it in daal.
Serve With Plain Rice.

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LOKI KA DALCHA

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LOKI KA DALCHA

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Chana Masala With Spinach Recipe

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Recipe Ingredients

1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
Juice from one lemon (approx 2 tbsp)
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed

Recipe Method

In a large skillet or frying pan, saute onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

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Zucchini And Gram Lentils Recipe

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Recipe Ingredients

1/2 kilo zucchini
300 grams gram lentils(boiled)
2 tbsp fresh coriander (chopped)
1 tbsp Garlic chopped
1 Lemon
1 tsp Turmeric powder
1 tsp Cumin powder
5 Green chili (chopped)
1 cup Tomatoes (chopped)
1 chicken stock cube
1 tsp Ginger (chopped)
2 tbsp oil

Recipe Method

Heat oil in a pan
Add cumin and garlic;fry until golden
Add zucchini, ginger, tomatoes, turmeric, green chilies and coriander
Mix well
Add chicken cubes, allow to cook for a minute
Add gram lentils, mix thoroughly
Squeeze lemon juice on it
Cook for 5mins and remove
Serve hot.

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Green Masala Lentils Recipe

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Recipe Ingredients

1/2 cup tomatoes chopped
4 Green chili (chopped)
6 Garlic
1 tbsp ginger chopped
1/2 cup fresh coriander (chopped)
1 1/2 cups black-eyed peas boiled
1 tbsp Cumin (seeds)
1 tbsp Coriander seeds
5 tbsp Desiccated coconut
to taste salt
1/2 cup Oil

Recipe Method

Blend green chilies, garlic, ginger, cumin, coriander, fresh coriander, coconut, salt and 1/2 cup water in a blender
Heat oil in a pan and fry tomatoes
Add blended mixture and fry
When oil surfaces,add black=eyed peas and cover it for 20 mins
Serve hot

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Lentil & Spinach En Croute Recipe

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Recipe Ingredients

1 tbs olive oil
100g Swiss brown mushrooms, sliced
3 cups (120g) baby spinach
150g bottled roasted capsicum strips (see note), drained
800g canned lentils, drained, rinsed
2 tsp mild curry powder
2 tbs mango chutney, plus extra to serve
375g block frozen puff pastry, thawed
1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
1 egg, beaten
Greek-style yoghurt and salad, to serve

Recipe Method

1 tbs olive oil
100g Swiss brown mushrooms, sliced
3 cups (120g) baby spinach
150g bottled roasted capsicum strips (see note), drained
800g canned lentils, drained, rinsed
2 tsp mild curry powder
2 tbs mango chutney, plus extra to serve
375g block frozen puff pastry, thawed
1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
1 egg, beaten
Greek-style yoghurt and salad, to serve

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Hariyali Dal Recipe

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Recipe Ingredients

1 cup uncooked masoor dal (split red lentil)
2 cups greens ( spinach (palak) , fenugreek (methi) leaves and coriander (dhania) )
1 chopped onion
1 tsp cumin seeds (jeera)
2 tsp dried mango powder (amchur)
1 tomato, chopped
1/2 tsp turmeric powder (haldi)
3/4 tsp chilli powder
3 tbsp ghee
salt to taste

To be ground into a paste:

6 cloves of garlic (lehsun)
6 green chillies
25 mm. (1") piece of ginger (adrak)

Recipe Method

Cook the dal separately with 2 cups of water.
Heat the ghee on a tava, add the onion and cumin seeds and fry for at least 2 minutes.
Add the cooked dal, the greens, amchur powder, tomato, turmeric powder, chilli powder, paste and salt and cook for a few minutes.
Serve hot.

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Dahl With Spinach Recipe

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Recipe Ingredients

2 tbs sunflower oil
2 onions, chopped
2 garlic cloves, chopped
2 tsp grated ginger
1 long green chilli, finely chopped
1 tbs panch phora (see note) or mustard seeds
1 tsp ground cumin
1 tbs ground coriander
2 tsp ground turmeric
1 tsp garam masala (Indian spice mix)
400g yellow split peas, rinsed, soaked in water for 1 hour, drained
800g can chopped tomatoes
3 cups (750ml) chicken or vegetable stock
1 tsp caster sugar
100g baby spinach leaves

Recipe Method

Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, until softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.
Add peas, stock, tomatoes, sugar and 1 1/2 cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 1/2 hours, stirring occasionally, until peas are tender and dahl is thick and rich.
Stir through baby spinach, then serve with rice and accompaniments.

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Spinach Dhal Recipe

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Recipe Ingredients

1 cup tor dhal (yellow split peas)
1 tsp garlic, minced
1 tsp ginger, minced
1 large onion
1 tbsp curry paste
¾ cup tomato puree
1 cup water
¾ cup chopped spinach, frozen is fine
salt to taste

Recipe Method,/b>

Cover the Tor Dhal in water, adding a half teaspoon of bicarbonate of soda and soak for a couple of hours till chewable.
Add oil to a saucepan and saute onion, ginger and garlic.
Strain the Tor Dhal and rinse in fresh water, then add to the saucepan.
Stir in the curry paste and fry off for a minute before adding the tomato puree and water.
Cover and simmer for 30-45 minutes till dhal is tender and cooked.
Add the chopped spinach and combine thoroughly.
Add salt to taste.
Serve on its own or over rice.

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Mutton Dalcha Recipe

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Recipe Ingredients

Mutton - 1/4 kg (boneless pieces preferred; cut into small pieces)
Toor dal / Thuvaram paruppu - 1/2 cup
Big onion - 1 (Sliced)
Ginger - 1 inch piece (crushed)
Garlic - 8 (5 crushed and 3 chopped finely)
Red chilli powder - 1 spoon
Turmeric powder - 1/2 tsp
Tamarind pulp / paste - 1 spoon
Cumin seeds - 1/4 spoon
Dry red chillies - 1 (torn into 2, discard seeds)
Curry leaves - Few
Cinnamon - 1 small stick
Cardamom pods - 3
Salt - As per taste
Ghee - 2 spoons
Oil - 1 tsp
Hot water - 2 cups

Recipe Method

Wash the mutton or lamb pieces well in water and set aside.
In pressure cooker add 2 cups of water (room temperature), toor dal, turmeric powder, salt, 1 tsp oil and pressure cook for 10 minutes on low flame. Set aside until pressure drops.
Place another pressure cooker pan on flame and add 1 spoon ghee into it, then add cinnamon stick, cardamom pods, sliced onions and saute until the onions turns brown.
Now add the lamb or mutton pieces and saute well until the lamb pieces turn golden brown.
Now add the crushed ginger and crushed garlic pods, red chilli powder, required salt and saute well.
Now add 2 cups of hot water into it stir well and close the pressure cooker with its lid, place the regulator or whistle once the steam/pressure oozes out and pressure cook for 15 minutes on low flame. (If the you are using mutton with bones pressure cook for 10 more minutes)
Remove from flame and set aside until the pressure drops. Then open the cooker and add the cooked dal into it and stir well.
Now place again on flame and add the tamarind paste and stir well. Cook on low flame until the curry turns creamy.
Prepare seasoning as follows; Heat a tadka pan or a normal frying pan and add 1 spoon of ghee, cumin seeds, curry leaves, dry red chillies (remember to remove the seeds) and saute until the red chillies turn brown. Now add the chopped garlic and fry until it turns brown. Add this into the cooked mutton mixture and remove from flame.
Serve hot with plain rice or biryani.

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Spinach Curry With Channas Recipe

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Recipe Ingredients

Prep and Cook the Channas/Chickpeas/Garbanzo Beans:
Dry Channas – 2 cups
Water – 6 cups
Salt – 1/2 tbsp
While the Channas are cooking, to Cook the Spinach:
Spinach – 1 lb
Water – 1 cup

For the Masala:

Oil – 1 tbsp
Cloves – 3-5
Cinnamon – 1″ pc
Black Peppercorn – 1/4 tsp
Cardamom Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp
Coriander Seeds – 2 tbsp
Onions – 1 med., sliced
Ginger – 1″ pc. sliced
Garlic – 4-5 cloves, sliced
Green Chillies – to taste, sliced
Salt – 1/2 tsp
Tomatoes – 2 med., sliced

Combining the Masala, Spinach and the Channas:

Water – 1/4 cup. if needed
Amchur (Dry Mango Powder) – 1/4 tsp or to taste

Recipe Method

Wash and soak Channas in water overnight or atleast 8 hours.
Transfer them to a pressure cooker and add 6 cups of fresh Water and Salt.
Allow it to pressure cook and whistle once, lower heat and cook for 45 min.
Allow the pressure to release by itself and set the cooked Channas aside.
Wash Spinach and put in a pan with Water.
Allow it to cook.
Once wilted, cook for an additional 5-7 minutes.
Remove from flame and set aside.
In a pan, heat Oil on medium heat.
Add in the whole masalas – Cloves, Cinnamon, Black Peppercorn, Cardamom Seeds, Fennel Seeds and Coriander Seeds.
Cook for 30 seconds.
Add in the Onions, Ginger, Garlic and the Green Chillies.
Sprinkle Salt to allow the Onions to cook faster and caramelize.
Add in the Tomatoes and cook them down.
Remove from flame and transfer to a plate and allow to cool.
Once cooled, grind the Masala to a fine paste.
Add in the cooled and cooked Spinach and blend to desired texture.
In the pan used to cook Masala and pour in the Spinach and Masala Mixture.
Swirl the blender with additional water if needed.
Add in the cooked Channas and add additional Water or liquid from the cooked Channas to the dish to form a gravy.
Check Salt and spices and cover and cook for about 10 min. Stir in between once.
Open and sprinkle some Amchur (optional), mix and serve.
Serve hot with Chapatis, Naan or Rice.

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White Kidney Beans Recipe

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Recipe Ingredients

300 grams white kidney beans (boiled)
1 cup Tomato puree
1 onion (chopped)
2 bay leaf
5 Red chilies crushed
1 tsp Paprika powder
1 tsp lemon grass
1 tsp Garlic chopped
1 tsp Parsley (chopped)
Thyme Herb pinch of
to taste Salt
6 tbsp oil

Recipe Method

Cook tomato puree, onion, garlic, salt, paprika, thyme and lemon grass in a wok
Once the water dries, add oil
Add kidney beans
Cook for 5mins on low flame and remove
Serve hot

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Varan (Maharashtrian Daal) Recipe

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Recipe Ingredients

ToorDaal – 1 cup
Water – 3 cups
Ginger – 1 tsp, grated
Methi Seeds (Fenugreek) – 1/4 tsp
Green Chilies – 1 or 2 (to taste), slit length-wise
Onion – 1/2 medium, finely diced (optional)
Salt – ½ tsp (to taste)
Lemon Juice – ½ tsp (to taste)
Cilantro – 5 sprigs, chopped (for garnishing)
For Vagar (Seasoning):
Oil – 4 tsp
Jeera (Cumin Seeds) – ½ tsp
Haldi (Turmeric) – ¼ tsp
Hing (Asofoetida) – pinch
Curry Leaves – 1 sprig
Garlic – 5 large cloves, roughly smashed
Tomato – 1 medium, diced

Recipe Method

Wash Toor Daal with water until water runs clear.
Add 3 cups of water to the ToorDaal and let it soak for about 15 minutes.
In a pressure cooker, add soaked Toor Daal with Water, Ginger, Methi Seeds, Green Chilies, and Onion.
Pressure cook for 3-4 whistles.
In a separate small pan, heat Oil.
Add Jeera and allow it to sputter.
Add Haldi, Hing, Curry Leaves and Garlic.
When Garlic is slightly brown, add tomatoes, stir and cook for 1 minute.
Mix the garlic/tomato seasoning with pressure cooked daal.
Add Salt and Lemon Juice to taste.
Allow it to boil for 4-5 minutes.
Garnish with Cilantro.

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Gongura Daal (Pappu) Recipe

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Recipe Ingredients

Gongura Leaves – 1/2 lb (Discard stems, wash and chop leaves)
Masoor Daal – 1 cup
Water – 2 1/2 cups plus more for desired consistency
Salt – to taste
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Onion – 1/2 medium, finely chopped
Ginger – 1/2 Tbsp, minced
Garlic – 1/2 Tbsp, minced
Chilies – to taste, minced
Tomatoes – 1 medium, chopped

Recipe Method

Pressure cook Masoor Daal with 2 1/2 cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
Meanwhile, heat Oil in a large pan on medium heat.
Add Mustard Seeds and allow them to pop.
Add Cumin Sees and allow them to sizzle.
Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
Add Tomatoes and mix.
Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
Bring daal to a boil and remove from heat.
Serve hot with Rice or Chapati.

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Urad Daal (Slow Cooker Recipe) Recipe

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Recipe Ingredients

Urad Daal – 1 cup
Water – 6 cups
Salt – to taste
Lemon Juice – 1 tbsp or to taste
Seasoning:
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Cumin Seeds – 1 tsp
Dry Red Chilies – 2 or to taste
Asafoetida – 1/8 tsp
Curry Leaves – few leaves
Green Chillies – slit, to taste
Ginger – 1/2 tbsp, minced
Garlic – 1/2 tbsp, minced
Cilantro – for garnish

Recipe Method

Wash the Urad Daal under the tap till the water runs clear.
In the Slow Cooker combine the Daal and the Water.
Give the daal a mix, cover and cook on high for 4 hours .
After the 4 hours, open, mix and add Salt and Lemon/Lime Juice and mix.
To work on the seasoning, heat Oil & Ghee in a skillet.
Add in the Cumin Seeds and allow them to sizzle.
Add in the Dry Red Chillies, Asafoetida, Curry Leaves, Green Chillies, Ginger & Garlic. Cook for a minute.
Add the seasoning to the Daal, add in fresh chopped Cilantro and it’s ready to serve.
Enjoy with Chapatis, Rice or by itself, as a soup.

Tips:

Pressure Cooker Method:
Cook Daal with the Water and allow the Pressure Cooker to whistle 1 time.
Turn the flame off and allow the pressure to go down by itself.
Open the Cooker follow the same steps mentioned above.

Stove-Top Method:

Cook Water and Daal in a Saucepan, covered, till the Daal is cooked.
Follow the same steps as the Slow-Cooker Method.

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Kidney Beans Curry (Rajma) Recipe

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Recipe Ingredients

Kidney Beans – 1 cup
Water – 4 cups
Salt – to taste
Turmeric Powder – 1/4 tsp
Green Chili – to taste (optional)
Oil – 2 tbsp
Onions – 2 medium, finely chopped
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Salt – to taste
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp
Garam Masala – 1 tsp
Cilantro – for garnishing, finely chopped

Recipe Method

Wash and soak the Kidney Beans in 4 cups of water overnight.
Put the Rajma in a pressure cooker, alongwith the water that you soaked it in.
Turn the flame on high and add in the Turmeric Powder, Some Salt and Green Chili.
Cooking time in the Pressure Cooker – 3 whistles, lower flame and cook for another 30 minutes.
Meanwhile, in a medium size pan on medium heat, add in the Oil.
Allow it to heat up and add in the Onions.
Add in a little Salt and cook till the moisture evaporates from the Onions. Stir frequently.
Add in the Ginger and Garlic, mix well and cook till the Onions start to brown.
Add in the Tomato Puree. Mix again.
Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
Add in Coriander Powder, Chaat Masala & Garam Masala.
Add in a little water (about 1/4 cup) to help mix in the dry spices and to prevent it from burning.
Cook for a couple of minutes.
Open the Pressure Cooker once the pressure has gone and add in the Rajma to the masala.
Make sure Rajma (kidney beans) is well cooked and should have opened up a bit.
Mix well and allow it to come to a boil again.
Add in some of the fresh Cilantro leaves and keep some for garnishing.
Serve over hot rice on a lazy sunday afternoon.

Tags: Kidney , Beans , Curry , Rajma , Lentils , Indian , Recipe

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Sabat Moong Dal Recipe

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Recipe Ingredients

1 cup whole green gram
6 Garlic chopped cloves
5 tbsps ginger chopped
1 tsp Turmeric powder
10 cups Water
5 tbsps Coriander leaves chopped
4 Green chili (chopped)
to taste salt
5 tbsps Oil
4 chilies
1 tsp Cumin seeds
3 tomatoes (chopped)

Recipe Method

Clean and soak dal for 4 hours
Drain and wash it. Place together with half of water. Bring to a boil over high heat
Add garlic, ginger, turmeric and salt
Reduce heat and cover
Simmer over low heat, until green gram become soft. Add rest water
To prepare the tarka, heat oil, add cumin seeds and as they splutter add chilies and tomatoes. Stir, fry for 5mins
Pour this over the cooked dal. Stir well
Serve with rice or naan

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Moong Dal Recipe

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Recipe Ingredients

1 cup green gram
to taste Salt
1 tbsp Red Chili Powder
1 cup Oil
1/2 cup Onion chopped
1/2 cup Tomato chopped
1 tsp turmeric powder
2 tbsps ginger garlic paste

Recipe Method

Clean and soak dal for 1 hour
Heat oil in a pressure cooker saute’ onion in it
Add ginger garlic paste, turmeric powder, salt and red chili powder. Stir
Add tomatoes and cook for 5mins
Add dal in it and stir well
Put 5cup water in it
Cover it. After 3 hours
Put in a pot and serve hot

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