CHOLAR DAAL

Ingredients :

one cup of chholar daal (chana)
one large onion-sliced
one large potato-cut into pieces
2/3 dry red chillies
1 tbsp. of white cumin powder
1/2 tbsp. of coriander powder.
1/2 tbsp. of curry leaves.powder (optional)
1/2 tbsp. of turmeric powder
salt, 1/2 tbsp. of sugar, oil
cloves, cardamom - 3 pieces each (smashed)
cinnamon powder - 1/2 tbsp.

Method :

        

• Heat oil in pressure cooker.add red chillies. Add onion and fry. Add potato pieces.
• Mix cumin, coriander, curry leaves, & turmeric pow. In 1/2 cup of water add it. 
• Add salt, sugar. and  washed daal. Pressure cook until it is done. 
• Meanwhile dry roast clove cardamom-cinnamon powder. 
• Add to the cooked daal. Let the gravy thicken on medium flame.
• Test the salt-remove from the oven. The daal will be thick and a sweet aroma will come out if cooked properly.

COCONUT MOONG DAL

Ingredients

Moong dal 1/2 cup
Coconut freshly grated 1 cup
Turmeric powder 1/2 tsp
Garlic cloves 3-4 nos.
Curry leaves
Mustard seeds 1 tsp

Cumin seeds 1 tsp

Red chilly 2 nos.
 

Method

  

1. Take the moong dal & roast it dry without any oil till it is pink in colour. Keep aside to cool.
2. Then cook the dal with salt and turmeric till it becomes soft & can be smashed.
3. Meanwhile grind the coconut, garlic, cumin seeds together.
4. Add the grinded mixture to it and cook for some time. Remove from heat and keep aside.
5. Take a pan add on some oil & then to it the mustard seeds.
6. Once it starts spluttering add the 2 red chillies & curry leaves to it & pour it into the dal mixture.
7. Serve it with hot rice & papad.

AAM DAL

Ingredients
 

1 cup aahar or tuvar dal
half tsp haldi (turmeric powder)
11/2 tsp salt or to taste
1 unripe mango
1 onion-finely chopped
3 cloves garlic-finely chopped

1/2 tsp Cumin Seeds (Jeera)
1 dry red chilly

A few curry leaves
1 tbsp ghee or 2 tsp oil

Method

1. Wash and soak the dal for 1 hour.
2. Add 11/2 tsp salt and haldi.keep on medium fire to boil till the dal is half cooked.
3. Peel the mango cut into big pieces.add to the half cooked dal.
4. Cook till dal is tender and the mango pieces are cooked to a pulp.
5. Keep aside. Heat the ghee in a frying pan and fry the cumin seeds till they get brown.
6. Add chopped onion and garlic and fry till brown.
7. Add red chillies and curry leaves. Add to the cooked dal. Aam dal should be watery in consistency.
8. Serve with rice.

TOMATO PAPPU (DAL)

Ingredients

250 gm Tuvar dal

1/2 tsp Turmeric powder

2 tbsp Oil

250 gm Tomatoes ( finely chopped)

2 Green chillies ( Slit lengthwise)

8 curry leaves

50 gm Tamrind ( soaked in water and squeeze to make a pulp)

A handful of chopped coriander leaves

1 tsp Mustard seeds

1/2 tsp cumin seeds

2 dried red chillies

A pinch of asafoetida

Method

 

• Dry roast dal until slightly brown. Pressure cook with turmeric powder and enough water till dal is soft.
• Heat 2 tbsp oil in a pan and add the tomatoes, green  chillies and curry leaves. Fry well.
• Add cooked dal, tamarind pulp and coriander leaves and boil for a few minutes.
• Heat 2 tsp oil in a pan and add mustard seeds, cumin seeds, red chillies and asafoedita.
• When the seeds start to crackle, stir tempering into the dal and serve hot.

Note -: Pappu implies any lentil based dish and can include Tuvar dal( Kand pappu) or Moong dal ( Pesara pappu), sometimes cooked with a vegetables or greens.

SABUT URAD DAL CURRY

Ingredients

Urad dal sabut 250 gm

Ginger finely grated 2 tsp

Garlic cloves finely cut 4

Red chilli whole 4-5

Mustard Oil 1 tbsp

Salt as per taste

For Tempering 

Ghee/Oil 2 tbsp

Green chillies chopped 2-3

Onion chopped 1

Garam Masala 1/2 tsp

Cream 4 tbsp

Curd 5-6 tbsp

Method

• Wash the dal properly and soak it overnight in water.
• Add salt, garlic, ginger, red chilli and Oil.
• Pressure cook for 15-20 minutes.
• Remove from heat and mix thoroughly to a creamy consistency.
• Heat the ghee/ oil, fry Onion, green chillies till golden brown and add to the coked dal.
• Add garam masala, curd and mix well.
• Cook on a low flame for 2- minutes.
• Pour cream on top of the cooked dal just before serving. Serve piping hot.

DAL DHOKLI

Ingredients:

 
Whole Wheat Flour - 1 cup
Cayenne Pepper/Red Chilli Powder - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Salt
Toor Dal/Split Pigeon Peas - 2 tbsp
Mung Dal/Split Green Gram - 2 tbsp
Masoor Dal/Split Red Lentils - 2 tbsp
Chana Dal/Split Bengal Gram - 2 tbsp
Urad Dal/Split Black Gram - 2 tbsp
Tomato - 1 medium
Tamarind/Imli/Chinch - 1 tsp
Ginger - 1 inch piece
Green Chillies - 3
Coriander/Cilantro Leaves - few sprigs
Curry Leaves/Kadipata - a sprig
Dry Fenugreek Leaves/Kasuri Methi - 1 tsp
Cumin/Jeera Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Methi/Fenugreek Seeds - 1/8 tsp
Turmeric/Haldi - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Garam Masala - 1/4 tsp
Dry Red Chillies - 2
Oil - 2 tsp
Salt

Method

   

• In a mixing bowl, add whole wheat flour, cayenne pepper, 1/4 tsp turmeric and salt.  Add water little at a time, and knead to form a firm and smooth dough.  Let the dough rest for about 30 minutes.
• Divide the dough into 4 round balls.  Roll each one as thin as chapati.  Cut it into diamond shape pieces.  You can use a sharp knife or a pizza cutter as well.  You can make round circles as well.
• Make sure you place all the cut dough pieces separate, so that they do not stick. 
• Now Dla dhokli is ready to serve.

MANGLORE STYLE RASAM

Ingredients

50 gm Tuvar dal

20 gm Tamrind

1 big Tomato chopped

2-3 Green chilli slit

Salt

2 ½ tsp Rasam powder

1/4 tsp Turmeric powder

For Tempering

1 tsp ghee

1 dry red chilli

1 tsp mustard seeds

1/2 tsp black gram dal

Method

• Pressure cook tuvar dal with 1 cup of  water and a pinch of turmeric powder for 10 minutes. When   cold mash well.
• Soak tamarind in 2 cups of water for 10 minutes. Squeeze and strain out the liquid.
• Boil tamarind water with turmeric powder, slit green chilli, chopped tomato and salt till the raw smell of tamarind disappears and the tomatoes are well cooked.
• Add the mashed dal , 2 ½ cups of water and then rasam powder and boil for 5 minutes till slightly thick.
• Add curry leaves and coriander leaves. Remove from heat.
• Heat ghee in a pan, add mustard seeds, red chilli and black gram dal. When mustard seeds splutter add hing and pour the tempering over the Rasam.

QUICK DAL WITH PALAK

Ingredients
 Tuvar daal: 1cup
palak (spinach) : 3-4 bunches
tomato : 1 cup
tamarind : a small ball
garlic flakes: 3-4
onion: 1 (small)
kadipatta : 10-15 leaves
coriander (Dhania): a bunch
 

Method

   

In a pressure cooker add water, tur daal, spinach,  2 garlic flakes, a little
of the coriander, one whole tomato, one onion sliced into pieces, asafoetida
and close the cooker.

Cook until the daal is soft (about 5-8 mins). Mash this cooked mixture lightly.
Add salt and chilli powder. Cook on a slow flame.

Boil tamarind and half of the kadipatta leaves separately, till the tamarind
becomes soft - extract the pulp and add the tamarind water to the daal
mixture.

Cook on a slow flame for 2-3 minutes.

In a sauce pan, heat a little oil - add the remaining garlic and kadipatta, add red
chillies (2-3) and jeera. When the oil is hot and sputtering, add it to the daal
and immediately cover the daal with a tight lid.

Allow to stand for a few minutes.

Serve hot with rice and ghee and papad.

LEHSUNI DAAL

Ingredients

 
1/2 cup yellow moong dal
1/4 cup masoor dal
1/4 cup toor dal
3-4 flakes garlic crushed
1" piece ginger crushed or grated
4 green chillies finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
2 onions cut into rings or very thin strips
1/4 tsp. turmeric powder
2 pinches asafoetida ( Hing)
salt to taste
3 tbsp. ghee
1/2 tsp. each cumin & mustard seeds
 

Method
    

• Wash dals together. Drain water. Heat the ghee in a saucepan and fry the

          onion till dark brown and crisp.

• Drain out with a spoon. Remove 2 tsps. Ghee from the saucepan and keep

         aside. Add ginger and garlic to the rest.

• Fry for a minute, add dals and stir for 2-3 minutes. Add 3-3 1/2 cups water.

         Transfer to a cooker container.

• Add the turmeric to the dal, and pressure cook till done. (Approx.3 whistles)

         Cool cooker and remove the dal. Stir gently.

• Transfer to serving dish, add chopped coriander and fried onions. Reheat the

          ghee kept aside, add seeds, asafoetida, and curry leaves.

• Pour over dal while spluttering. Stir gently. Serve hot with steamed rice or

         parathas.

MOONG KA KORMA

Ingredients

Whole Moong daal- 2 cups

2 Onion grated

1 tsp Jeera

1 tbsp Whole dhania

1 tbsp ginger finely chopped

6-8 garlic cloves finely chopped

2-3 green chillies

1 cup fresh grated coconut

1 tsp khuskhus (Poppy)

3-4 tbsp curd

Salt as per taste

1 tsp gram masala

Oil

Finely chopped coriander leaves

Method

• Soak the Whole Moong in water at least 2-3 hours. Boil it with salt and turmeric powder.
• Heat a wok add jeera, whole dhania, chopped ginger and garlic fry well.
• Add khuskhus , grated onion and saute for 2-3 minutes.
• Add green chilli paste, fresh grated coconut and chopped coriander leaves saute for few minutes.
• Remove from heat add curd and sufficient water and grind in mixer for smooth paste.
•  Heat a wok add 1 tsp oil add above paste in it fry for 4-5 minutes or oil comes up.
• Add boil moong, salt, gram masala mix well so that moong covered with masala.saute 4-5 minutes.
• Mix 2-3 cup water in to it to make consistency.Boil for 2-3 minutes.

SPINACH DAL( PALAK DAL)

PANCHMEL DAAL

 Ingredients
Tuar dal [arhar dal] 1/4 cup
Urad dal 1/4 cup
Moong dal 1/4 cup
Red masoor dal 1/4 cup
Chana dal, lightly crushed 1/4 cup
Cloves 4
Whole black peppercorns 4
Cinnamon [dal chini] 1 stick
Cumin seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Onion, finely chopped 1
Whole red chilies 3
Red chili powder 1 teaspoon
Salt to taste
Garam masala 1/2 teaspoon
Ginger-garlic paste 1 teaspoon
Clarified butter[ghee] or oil 2 tablespoons
Green coriander leaves, finely chopped 2 tablespoons

 

Method

1. Wash all the daals well, transfer into the pressure cooker, add water, salt and turmeric powder and pressure cook for 3 whistles.
2. Let it open. Heat oil or butter in a pan over medium heat, add cumin , whole red chilies, cloves, peppercorns and cinnamon, and let it splutter.
3. Now add onions, and ginger-garlic paste and saute until light brown.
4. Now add red chili powder, coriander powder and garam masala and saute for 1 minute, now add cooked daal, stir, bring to a boil.
5. Garnish with coriander leaves and serve.