DAL

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ARHAR DAL

PANCH RATNI DAL RECIPE

DAL BATI RECIPE

MAKHNI DAL RECIPE

HARIYALI MASOOR RECIPE

SPINACH AND MOONG DAL RECIPE

DHULI MOONG RECIPE

CHOLAR DAL

MIXED DAL WITH VEGGIES RECIPE

MASALA DAL RECIPE

Lentils or pulses have an important role in Indian cuisine and are an important part of our daily meals. Daal made of different kinds of lentils. Any Indian meal, be it lunch or dinner, is considered incomplete without daal. These lentils are the comfort food for every household in India. These is a wide variety of Lentils available in India.

The color varies from yellow, green, brown, orange and red to deep black, these tiny disc-shaped members of the legume family are eaten in some form at least twice a day . India is one of the biggest producer as well as consumer of lentils. These lentils have a high nutritional value, which is very healthy for all age groups. The lentils include some essential proteins like amino acids isoleucine and lysine and sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine. They also contain nutrients, fiber, complex carbohydrates, and folic acld. It is a low calorie, low fat and cholesterol free food.

Lentils or Dal form an important part of any Indian meal. Usually served as a side dish, they are a tasty way to get your protein for the day. Across the country, different types of dals are available and people prepare it in different ways. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti in Northern India. Dal is a ready source of proteins for a balanced diet containing little or no meat. In South India, dal is primarily used to make the dish called sambar. Sambar is a spicy soup of toor dal and vegetables and is cooked with tamarind , asafoetida and some vegetables. The choice of vegetables affects the taste of the dal. It is eaten with rice or rice dishes. Find below some important Dal recipes for you to give a try.

ARHAR DAl

Ingredients

Split red lentil

1 cup

Turmeric powder

1/2 tbsp

Cumin seed powder

1 tbsp

Green chilli

Dry red chilli

Chopped ginger

1 tbsp

Bay leaf

Mixed spices

10 gms

Clarified butter

2 tbsp

Sugar

1 tbsp

Salt to taste

Method

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.

PANCH RATNI DAL RECIPE

Ingredients

Urad dal

1 tbsp

Toovar dal

1 tbsp

Moong dal

1 tbsp

Chana dal

1 tbsp

Masoor dal

1 tbsp

Mustard seeds

1 tbsp

Cumin seeds

1 tbsp

Cinnamon

1 stick

Cloves

Curry leaves

Red chilies

4 small

Green chilies finely chopped

Finely chopped garlic

2 tbsp

Tomatoes roughly chopped

Garam masala

1/2 tbsp

Chopped coriander

2 tbsp

Lemon juice

Oil

2 tbsp

Salt according to taste

Method

Wash all the dals. Soak for 1 hour and then drain.
Add 5 cups of water and cook in a pressure cooker or cook dal till soft on the stove.
Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they begin to crackle.
Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute.
Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes. Serve hot.

DAL BATI RECIPE

Ingredients

Chana (bengal gram dal) Dal mixed with 3/4 cup whole black gram (urad)soaked in water overnight with a pinch of soda bicarb

2 cups

Onions chopped finely

Tomatoes chopped finely

Garam masala powder

2 tbsp

Chili powder

2 tbsp

Turmeric powder

1 tbsp

Ginger garlic paste

1 tbsp

Green chilies slit lengthwise

Cream

2 tbsp

Ghee

4 tbsp

Corainder leaves chopped finely

1 cup

Oil

Salt according to taste

For Bati(dumplings)

Whole wheat flour sieved

5 cups

Ghee melted

1 cup

Curd

2 tbsp

Salt to taste

Dip hot dumplings in the dal while eating

Method

Pressure cook Chana dal and black gram or cook dal till soft on the stove. Keep it Aside.
Heat 4 tbsp. oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry.
Now add all the masalas and salt to the dal and simmer till well blended. The gravy should be thick.

For Bati(dumplings):

Knead a soft dough with flour, Ghee(clarified butter), curd, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour
Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
Garnish the dal with coriander leaves and slit green chilies.

MAKHNI DAL RECIPE

Ingredients

Sabut urad(black lentils)

1 1/2 cup

Rajma(kidney beans)

1/2 cup

Chana dal

1/4 cup

Water

10 cups

Tomato chopped

Tomato paste

1 tbsp

Onion chopped

Asafetida

1/2 tbsp

Ginger paste

1 tbsp

Garlic paste

1 tbsp

Butter

2 tbsp

Garam masala

1/2 tbsp

Salt and red chilli powder according to taste

Method

Clean and wash Urad, Chana dal and Rajma.
Put dal and beans in a pressure cooker and add water, ginger, tomato, garlic, salt and red chili powder or cook dal till soft on the stove.
Place cooker on maximum heat and cook for an hour.
Do not take the steam out and allow it to cool gradually.
In a pan fry onions with 3/4 butter till golden.
Add tomato paste and cook till butter separates.
Now put Hing (asafotida) and garam masala. Fry for another minute and pour the mixture into dal.
Just before serving add the remaining stick of butter to the dal.

HARIYALI MASOOR RECIPE

Ingredients

AKHNI DAL RMasoor dal

1 1/2 cups

Boiled greens

2 cups

Chopped onion

Cumin seeds

1 tbsp

Amchur powder

2 tbsp

Chopped tomato

Turmeric powder

1/2 tbsp

Chili powder

3/4 tbsp

Ghee

3 tbsp

Salt according to taste

To be ground into a paste

Garlic

6 cloves

Green chilies

Ginger

1/2 tbsp

Method

Cook the dal separately with 2 cups of water.
Heat the Ghee(clarified butter) in a pan, add the onion and cumin seeds and fry for at least 2 minutes.
Add the cooked dal, the greens, amchur (mango powder) powder, tomato, turmeric powder, chili powder, paste and salt and cook for a few minutes.
Serve hot.

SPINACH AND MOONG DAL RECIPE

Ingredients

Fresh spinach finely chopped

1 bunch

Moong dal

1 cup

Tomato

1 large

Garlic

2 pods

Ginger

1 tbsp

Red chili powder

2 tbsp

Turmeric powder

1 tbsp

Corainder cumin powder

2 tbsp

Cumin seeds

1 tbsp

Lemon juice

Oil

2 tbsp

Sugar

2 tbsp

Salt according to taste

Water

3 cups

Method

Wash Moong Dal thoroughly and pressure cook for 3 whistles.
Take a deep pan and add 2 tbsp. of oil in it. Add cumin seeds and let them splutter.
Add garlic and ginger, chopped tomatoes and saute well.
Add this to the pressure cooked moong dal and mix well.
Add the red chili powder, cumin-coriander powder, turmeric powder, sugar and salt and let it simmer for less than a minute.
Add the chopped spinach. Now add 3 cups of water and mix it well.
If it appears to be thick add water to get the required consistency.
Let it simmer and cook well till the spinach is tender and soft.
Finally add juice of lemon and stir well.

DHULI MOONG RECIPE

Ingredients

Dhuli moong daal oil

1 cup

Water

4 1/2 cups

Pure ghee or oil to try onions

3 tbsp

Haldi

1/2 tbsp

Cumin

1/2 tbsp

Onion finely chopped

Fresh chopped tomato

Garlic crushed

4 cloves

Ginger paste

1/2 tbsp

Chopped cilantro

1/2 bunch

Green chilies finely chopped

Method

Wash dal. In a pressure cooker mix dal, water, salt, haldi (turmeric powder) and chili powder.
Cook the dal till 3 whistles. Do not take the steam out.
Take Ghee(clarified butter) in a small pan and fry cumin.
Mix onions and keep frying till they turn light gold. Now add ginger, garlic and the remaining ingredients.
Once garlic starts smelling, add tomato and cilantro. Cook until the mixture becomes a smooth paste.
Add garam masala and pour this mixture on dal.
Stir and serve hot.

CHOLAR DAL

Ingredients

Bengal gram dal

1 cup

Turmeric powder

1/4 tbsp

Finely chopped green chilies

Cumin powder

1 tbsp

Bay leaf

1 no

Red chilies

2 no

Cardamoms

5 no

Cinnamon

2 pieces

Cloves

2 nos

Onion seeds

1/4 tbsp

Garam masala

1/2 tbsp

Ghee

2 tbsp

Method

Soak the dal overnight in 4 cups of water.
Boil the dal with water, turmeric and green chili till completely tender (not dissolve completely).
Heat oil in a deep bottomed pan, add the bay leaf and red chili. Fry until the chili changes color.
Add the cardamoms, cinnamon and cloves. Fry for 5-7 seconds. Now add the onion seeds and fry for a few more seconds, stirring constantly.
Pour the dal into this mixture. Simmer for 5 minutes.
Add the garam masala powder, salt and cumin powder. Cook on a low flame for one minute.
Remove from heat and cool slightly.
Garnish with lemon wedges or coriander leaves or green chilies and Ghee (clarified butter)

MIXED DAL WITH VEGGIES RECIPE

Ingredients

Whole moong

2 tbsp

Gram

2 tbsp

Whole masoor

1 tbsp

Seasonal veggies diced

1 cup

Whole onions

6-7 small

Sliced onions

Larged chopped tomatoes

Oil

3 tbsp

Salt according to taste

For decoration

Sliced tomato

Chopped corainder

1 tbsp

To be grounded into a paste

Garlic cloves

Red chilies

Corainder seeds

2 tbsp

Cumin seeds

2 tbsp

Ginger

1/2 tbsp

Method

Soak the moong (yellow dal), gram and masoor (split red lentils) dal in water for at least 6 hours.
Drain and allow to sprout for 12 hours. Add 2 cups of water and cook in a pressure cooker.
Cut the cauliflower into big pieces and boil with the whole onions.
Heat the oil and fry the sliced onions for 3 minutes. Add the grounded paste and fry again for 5 minutes.
Add the soaked pulses and cook for a few minutes.
Add the cauliflower, whole onions, tomatoes and salt and cook for at least 10 minutes.
Serve hot decorated with tomato slices and chopped coriander.

MASALA DAL RECIPE

Ingredients

Moong dal

1/2 cup

Masoor dal

1/2 cup

Black gram dal

1/2 cup

Toovar dal

1/2 cup

Onion grated

Chopped tomatoes

Corainder powder, garam masala

1 tbsp

Ghee or oil

3 tbsp

Salt and red chili according to taste

For garnishing:

Chopped corainder

Method

Wash all the dals together.
Add 4 teacups of water and cook until done in a pressure cooker.
Heat the oil and fry the onions till light pink in color.
Add the tomatoes and cook again for 5 minutes.
Add the cooked dals, coriander powder, garam masala , red chilies and salt. Cook for 10 minutes.
Garnish with coriander. Serve hot.

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