The term dal is a Sanskrit coinage, which means to split. Dal, dhal, daal and dahl are all the same. Dal is a popular preparation of split pulses or dried beans. The pulses are first stripped of their outer hulls and then split. Dal is commonly eaten with the main meals every day in India, Pakistan and Bangladesh. Dal is especially a staple of Indian vegetarian cuisine. The most commonly cooked dals are toor, chana, mung, kala chana, urad, masoor and rajma.
DAL RECIPE (yellow split dal)
Ingredients
Will serve 3 to 4 people
Toor dal or yellow lentils – 1 cup
Water or vegetable broth – 2 cups
Hing – 1 pinch
Turmeric – 1 tsp
Salt – ½ tsp
Vegetable oil or ghee – 1 tsp
Cloves – 2 hole pcs
Cumin seeds – 1 tsp
Red chili powder – ½ tsp
Diced onion – 1
Chopped coriander leaves for garnishing.
Preparation
Wash the toor dal properly before putting it into water or vegetable stock. Add turmeric and salt – and boil in a pressure cooker.
Heat the ghee or oil in a separate pan, then add hing, cumin seeds, and cloves. Allow to splutter before adding onion and frying them till soft.
Add red chili and pour in the boiled dal. Add turmeric, stir and boil for five minutes. Its consistency should be that of a thick soup.
Garnish with chopped coriander leaves and serve hot with rice or Indian rotis.
Popularity: 6% [?]
Sambhar is a hot favorite South Indian curry which is popularly served with idli (rice dumplings) and dosai (a type of Indian pancake). Sambhar is prepared from Indian lentils and vegetables. It is very easy to make and tastes excellent. All one has to do is gather the ingredients together, and go according to the recipe – step by step. Unsweetened or freshly grated coconut is added to sambhar to enhance its taste. A special masala called sambhar masala is added to toor dal with certain vegetables to prepare sambhar. Sambhar masala is available all over India in local grocery shops. South Indians make sambhar masala at home. Sambhar goes very well with boiled rice for the main meals of the day. Idli and dosai are very nourishing and popular breakfast items.
SAMBHAR RECIPE
Ingredients
Toor dal – 2 cups
Sambhar masala – 4 tbsps
Chopped eggplant (into neat 2″ cubes) – 1 cup
Chopped potato (into neat 1” cubes) – 1 cup
Pearl onion (peeled and cored – 10 no
Baby okra – 10 to 12 no
Pumpkin – ½ cup
Drumsticks (3” long pcs) – 10-12
A lump of tamarind – about the size of a small ball
Ghee – 3 tbsps
Mustard seeds – 1 tbsp
Curry leaves – 8 to 10 no
Freshly chopped coriander leaves – 2 tsps
Dry red chili – 3 to 4 no
Salt to taste
Preparation
Boil toor dal with sambhar masala with lots of water till tender and soft. Its consistency should be that of a thick soup.
Leave the tamarind to soak in hot water for 10 minutes at least. Then squeeze it properly and remove all juice.
Add the puree to the boiled lentil and mix very well. Add salt and allow it to simmer. Then add the potato pieces, cook till half done.
Now add other vegetables and cook till all are done. Now heat some oil in a pan and add some mustard seeds, curry leaves and red chilies.
Fry till the spluttering stops and add to the boiled dal and mix again.
Garnish with coriander and serve piping hot with idlis dosas, vadas or plain boiled rice.
Popularity: 8% [?]
Palak paneer is a delicately flavored vegetable which is eaten with relish in North India. Palak paneer is a favorite Indian vegetable, which is both nourishing and delicious. It is a North Indian dish, which is popularly served with meals all over the country. Palak paneer is made of palonshak and paneer. Palanshak is the Indian name for spinach, and paneer is the Indian counterpart of cheese. However, paneer can also be substituted with tofu to suit individual taste.
PALAK PANEER RECIPE
Ingredients
Paneer – 500gms
Fresh spinach- two medium sized bunches
Fresh coriander- half a bunch
Cooking oil – 4 tsps
Onion- one large
Tomato- One large
Garlic paste-3tsps
Ginger paste- 1tsp
Coriander powder- 2 tsps
Cumin powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala powder- 1 tsp
Butter- 1 tsp
Preparation
First cut the paneer into small ( about 1”) cubes.
Take a heavy bottomed pan and heat 2 tsps of cooking oil.
Stir-fry the paneer cubes till golden brown.
Remove and drain on a tissue. Keep paneer aside.
Add 2 spoons of oil in same pan and fry chopped or grinded onion till soft.
Add garlic and ginger paste and stir for a minute before mixing the tomato paste, freshly chopped coriander leaves, coriander powder, turmeric powder, cumin powder and garam masala powder.
Mix well and roast for a while.
Boil the spinach leaves and blend in a food processor after they cool down.
Add spinach paste to the mixture.
Now add the fried paneer cubes to the gravy and mix well, without crushing them.
Garnish with butter and serve hot with Indian rotis or parathas.
Popularity: 9% [?]
Ingredients
3/4 cup Tuvar(yellow lentils) dal
2 medium tomatoes
2 tbsp. coriander leaves
2 tsp. coriander powder
2-3 tsp. chili powder
2-3 garlic cloves
1/2 tsp. ginger
2 tbsp. butter
3 small onions
1 tsp. cumin seeds
1 cardamom,
1 cinnamon,
1 cloves
Salt according to taste
Method for preparing Spicy Dal Fry Recipe
• Boil the tuvar dal (yellow lentils) in the cooker for only two whistles.
• In the blender, grind together 1 onions, garlic,
• ginger, coriander leaves, tomatoes, cumin seeds,
• coriander powder and the red chilies.
• Slice the other onion finely.
• Melt the butter in a pan
• And fry the sliced onion with cardomom, cinammon and cloves.
• When the onions are turning a little brown,
• Add the ground masala
• And fry for around 15-20 minutes.
• Now add the boiled dal to it
• And add a little water to make a gravy.
• Add salt to taste.
• Boil for a while till you get the required consistency.
• Serve hot with rice and papad.
Courtesy : Indian child
Popularity: 5% [?]
Ingredients
1 cup Besan
3 cups Water
1/2 cup Yogurt
1 large crushed tomato
1/2 tbsp. onion paste
3 crushed cloves garlic
3 tbsp. oil
1/2 tsp. Turmeric powder
1/2 tsp. cumin powder
1/2 tsp. garam masala
1/2 cup chopped coriander leaves
Salt & Chili powder according to taste
Method for preparing Besan Sabzi Recipe
• Mix besan (gramflour), yogurt and 1 cup water and beat.
• In a pan take 2 tbsp. oil and pour the mixture.
• Cook on slow fire for 10 minutes, stirring continuously.
• Besan (gramflour) will start sticking to the bottom of the pot and a big soft lump will form.
• Then remove from stove.
• In an oiled tray, spread besan (gramflour) evenly, into a thick layer.
• Leave it to set for 10 minutes.
• Now cut besan (gramflour) into 1 inch diamonds.
• Besan (gramflour) should come out soft like paneer.
• In a pressure cooker heat oil and golden brown onion and garlic.
• Add crushed tomatoes, turmeric, cumin powder garam masala.
• Cook on high for 2 minutes or until smooth.
• Add 2 cups of water and besan (gramflour) pieces.
• Close cooker and give it a whistle in a pressure cooker.
• Garnish with coriander leaves.
• Serve hot with plain roti or naan
Popularity: 5% [?]
Ingredients
3/4 cup chopped cabbage,
beans,
carrots,
potatoes and cauliflower
1 small onion, sliced
2-3 tbsp. Oil
Salt according to taste
Coriander leaves for garnish
1/2 coconut, shredded
1 small onion
5-6 garlic pods
1 tsp. ginger
2 tbsp. curd (plain yogurt)
1/2 tsp. poppy seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
3 green chilies
2 dry red chilies
2-3 peppercorns
1/2 tsp. saunf (fennel)
1 small stick cinnamon
1 cardamom
2-3 cloves
1 tbsp. cashewnuts
1 small tomato
2 tsp. thick tamarind juice
2 tsp. lemon juice
Method for preparing Vegetable Korma Recipe
• Steam the vegetables till they are about half done.
• Remove and set aside.
• Heat the oil
• And fry the sliced onion till it starts changing color.
• Now add the blended masala
• And fry till the oil starts leaving the sides of the masala.
• If the masala starts sticking to the pan,
• lower the heat and sprinkle a little water and continue frying,
• Keep stirring continuously.
• When the masala is fried well and turns aromatic,
• add the half cooked vegetables and salt to taste.
• Add some water to get a gravy. Mix well.
• Bring it to a boil on low heat.
• Cook until the vegetables are soft and tender.
• Remove from heat.
• Garnish with coriander leaves.
• Serve hot with chapatis or plain rice.
Popularity: 5% [?]
Ingredients
1 LB or 450 GMS big round Brinjals
3 Onions,finely chopped
5 Red Chilies
2 tsp. Coriander seeds
1/2 tsp. Cumin seeds
1/2 tsp. Fenugreek seeds(methi dana)
1/2 tsp. Turmeric powder
1/2 cup Grated Coconut
1/2 tsp. Mustard seeds
2 Curry leaves
A small ball of Tamarind
Oil for frying
Salt according to taste
Method for preparing Bharwa Baingan Recipe
• Heat one tbsp. oil
• And fry the red chilies, coriander seeds, cumin seeds and fenugreek seeds lightly.
• Remove from oil and grind along with turmeric powder, tamarind and salt.
• When well ground,
• Add the coconut and grind to a fine paste.
• Slit the brinjals into 4 pieces and immerse in water.
• Stuff the brinjals with half of the ground masala paste and save the other half.
• Heat 2 tbsp. oil in a pan
• And add mustard seeds and curry leaves to it.
• When the mustard seeds crackle,
• add the chopped onion and fry till golden brown.
• Place the brinjals in the pan and add the remaining masala paste.
• Saut lightly and add a little water.
• Cover and cook on low heat,
• turn the brinjals occasionally to ensure even cooking.
• When the brinjals are cooked and the gravy is thick, remove from heat.
• Serve garnished with grated coconut and chopped coriander leaves.
• Serve with hot indian chapatis
Popularity: 5% [?]
Ingredients
500 ml one day old curd
90 GMS gram flour
1 tsp. chili powder
1/2 tsp. turmeric powder
Salt according to taste
1/4 cup ghee (clarified butter) (clarified butter)
1/4 tsp. fenugreek seeds
200 GMS potatoes, cut into thin roundels
150 GMS onions, cut into thin roundels
100 GMS gram flour
300 g spinach, shredded
A pinch of soda bicarb
1/2 tsp. coarse coriander powder
1/2 tsp. ajwain
1 tsp. ginger, julienned
4 green chilies, chopped finely
Oil for deep frying
75 GMS pure ghee
1 tsp. cumin seeds
1/2 tsp. coriander seeds
1/2 tsp. mustard seeds
A pinch of asafoetida
5 whole dried red chilies
1/2 tsp. chili powder
Method for preparing Kadhi Pakora
• Whisk the curd in a bowl.
• Add gram flour, chili powder, turmeric powder
• And salt and whisk to mix well.
• Then add 1 liter water and whisk again.
• Add curd mixture and bring to a boil,
• stir continuously.
• Lower the heat, cover and simmer,
• Stir occasionally, until of thin sauce consistency.
• To prepare the pakora mix all the ingredients together,
• Add about three tbs. water and mix well.
• Heat oil in a kadhai and drop spoonfuls of the batter to make dumplings.
• Deep fry over medium heat until golden.
• Remove to an absorbent paper to drain the excess fat.
• Heat Ghee(clarified butter) in a pan,
• Add fenugreek seeds
• And stir over medium heat until they begin to pop.
• Then add potatoes roundels, bring to a boil,
• lower the heat and simmer,
• stirring occasionally, until the potatoes are cooked.
• Add the pakoras and onion roundels to the kadhai,
• bring to a boil, stirring occasionally.
• Remove and adjust the seasoning
• To prepare the tempering heat Ghee(clarified butter) in a frying pan,
• Add the mustard seeds, cumin seeds and coriander seeds.
• Stir over medium heat until they begin to pop.
• Then add asafetida and stir until it puffs up.
• Add whole red chilies and stir until they change color.
• Add chili powder and stir well.
• Remove from heat and pour over the kadhai.
• Serve with plain rice.
Popularity: 5% [?]
Ingredients
200 GMS Bhindi
50 GMS Onion (Sliced)
2 tsp. chopped green chilies
1 tsp. Chaat Masala
1 tsp. Cumin Seeds
2 tbsp. Coriander leaves (Chopped)
Salt and red chilies according to taste
Oil for Frying
Method for preparing Crispy Bhindi
• Cut bhindi into thin long slices
• And deep fry till crisp and golden.
• Heat oil and fry onions till golden brown
• And keep aside.
• Deseed green chilies and slice them.
• Heat little oil in frying pan and add cumin seeds,
• green chilies and bhindi toss slightly.
• Add the remaining ingredients.
• Garnished with coriander leaves.
• Serve hot with roti, puri, or paratha.
Popularity: 5% [?]
Ingredients
3 medium sized potatoes, boiled and cubed
2 medium tomatoes, cut into medium sized cubes
1 tsp. jeera
1/2 tsp. cumin powder
1 tsp. ginger, finely minced
1/2 tsp. turmeric
3-4 green chilies, split
1 tsp. chili powder
2 onions sliced
2 tsp. of coriander leaves, chopped
2 tbsp. oil or ghee (clarified butter)
Method for preparing Aloo Tamatar Bhaji
• Heat the oil and add the cumin seeds and onions.
• Fry till the onions turn translucent.
• Now add the green chilies
• And keep frying till the chilies turn color.
• Now add the remaining spices and fry for a minute.
• Add the tomatoes, potatoes and salt
• And fry for 5-6 minutes.
• Add one cup of water and cook on a low flame,
• Cook covered for 10 minutes.
• Serve hot with chopped coriander leaves.
• Goes very well with puris.
Popularity: 5% [?]
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