Introduction of Dal recipes :
Dal or lentils have an important place in the traditional cuisine of many cultures around the world. From comforting dal dishes from India to hearty lentil soups from the Middle East to hearty stews from the Mediterranean, dal recipes offer delicious and nutritious ways to enjoy pulses in a variety of forms. daldal
NO 1 : Moong Dal recipe
Introduction :
Ingredients :
-
1 cup split moong dal (yellow lentils) -
3 cups water -
1 tablespoon ghee or vegetable oil -
1 teaspoon cumin seeds -
1 onion, finely chopped -
2 tomatoes, chopped -
2 green chilies, slit lengthwise -
1 teaspoon ginger-garlic paste -
1/2 teaspoon turmeric powder -
1 teaspoon coriander powder -
Salt to taste -
Chopped cilantro leaves for garnish -
Lemon wedges for serving (optional)
Instruction :
Step 1 : Wash the Mondal under running water until the water runs clear. Drain and set aside. Step 2 : In a large pot or pressure cooker, add the washed moong dal and water. Bring to thethy boil over medium-high heat.
Step 3 : Once it boils, reduce the heat, partially cover the dal, and simmer for about 20-25 minutes, or until the dal is soft and cooked through. If using a pressure cooker, boil 5 to 6 times.
Step 4 : While the dal is cooking, heat ghee or oil in a separate pot over medium heat. Add cumin and whisk.
Step 5 : Add the chopped onions to the frying pan and fry until golden brown.
Step 6 : Add the ginger-garlic paste and green chillies, stir and fry for another minute until fragrant.
Step 7 : Add the chopped tomatoes to the pot and cook until soft and falling apart.
Step 8 : Once the tomatoes are cooked, add turmeric powder, coriander powder, red chili powder and salt to taste. Mix well and let the spices cook for 1 minute.
Step 9 : Add the cooked dal to the pan along with the spices and stir. If the dal is too thick, you can adjust the consistency by adding water. Boil the dal for another 5-10 minutes to blend the flavors.
Step 10 : Taste and adjust seasoning as the thy needed.
Step 11 : Garnish the Mondal with chopped coriander leaves and serve with hot rice or roti.
Step 12 : Serve with optional lemon wedges on the side for a tangy flavor.
NO 2 : Masoor dal recipe :
Introduction :
Masoor dal, also known as red lentil, is a versatile and nutritious ingredient widely used in Indian cuisine. Masoor dal recipes range from simple, comforting soups to hearty, spicy curries and are a staple in many households.
Ingredients :
-
1 cup masoor dal (red lentils), rinsed and drained -
3 cups water -
1 tablespoon ghee or vegetable oil -
1 teaspoon cumin seeds -
1 onion, finely chopped -
2 tomatoes, chopped -
2 green chilies, slit lengthwise -
1 teaspoon ginger-garlic paste -
1/2 teaspoon turmeric powder -
1 teaspoon coriander powder -
Salt to taste -
Fresh cilantro leaves for garnish -
Lemon wedges for serving (optional)
Instruction :
Step 1 : Rinse the masoor dal under running water until the water runs clear. Drain and set aside.
Step 2 : In a large pot or pressure cooker, add the washed Masoor dal and water. Bring to the thy boil over medium-high heat.
Step 3 : Once it boils, reduce the heat, partially cover the dal, and simmer for about 20-25 minutes, or until the dal is soft and cooked through. If using a pressure cooker, boil 5 to 6 times.
Step 4 : While the dal is cooking, heat ghee or oil in a separate pot over medium heat. Add cumin and whisk.
Step 5 : Add the chopped onions to the frying pan and fry until golden brown.
Step 6 : Add the ginger-garlic paste and green chillies, stir and fry for another minute until fragrant. Add the chopped tomatoes to the pot and cook until soft and falling apart.
Step 7 : Once the tomatoes are cooked, add turmeric powder, coriander powder, red chili powder and salt to taste. Mix well and let the spices cook for 1 minute.
Step 8 : Add the cooked dal to the pan along with the spices and stir. If the dal is too thick, you can adjust the consistency by adding water. Boil the dal for another 5-10 minutes to blend the flavors.
Step 9 : Taste and adjust seasoning as the thu needed.
Step 10 : Garnish the Masoor Dal with chopped coriander leaves and serve with hot rice or roti. Serve with optional lemon wedges on the side for a tangy flavor.
NO 3 : Chana Dal recipe :
Introduction :
Chana dal, also known as split chickpeas, is a type of lentil widely used in Indian and other South Asian cuisines. It is made by splitting whole chickpeas, so it has a nutty flavor and a rich texture. Chana dal is a versatile ingredient that plays an important role in a variety of dishes, from soups and stews to curries and snacks.
Ingredients :
-
1 cup chana dal (split chickpeas), the tyrinsed and drained -
3 cups water -
1 tablespoon ghee or vegetable oil -
1 teaspoon cumin seeds -
1 onion, finely chopped -
2 tomatoes, chopped -
2 green chilies, slit lengthwise -
1 teaspoon ginger-garlic paste -
1/2 teaspoon turmeric powder -
1 teaspoon coriander powder -
Salt to taste -
Chopped cilantro leaves for garnish -
Lemon wedges for serving (optional)
Instruction :
Step 1: Wash the chana dal under running water until the water runs clear. Drain and set aside.
Step 2 : Place the washed chana dal and water in a large pot or pressure cooker. Bring to the thy boil over medium-high heat.
Step 3 : Once it boils, reduce the heat, partially cover the dal, and simmer for about 20-25 minutes, or until the dal is soft and cooked through. If using a pressure cooker, boil 5 to 6 times.
Step 4 : While the dal is cooking, heat ghee or oil in a separate pot over medium heat. Add cumin and whisk.
Step 5 : Add the chopped onions to the frying pan and fry until golden brown.
Step 6 : Add the ginger-garlic paste and green chillies, stir and fry for another minute until fragrant. Add the chopped tomatoes to the pot and cook until soft and falling apart.
Step 7 : Once the tomatoes are cooked, add turmeric powder, coriander powder, red chili powder and salt to taste. Mix well and let the spices cook for 1 minute.
Step 8 : Pour the cooked chana dal into the pot along with the spices and stir. If the dal is too thick, you can adjust the consistency by adding water. Boil the dal for another 5-10 minutes to blend the flavors.
Step 9 : Taste and adjust seasoning as the thi needed.
Step 10 : Garnish the chana dal with chopped coriander leaves and serve with hot rice or roti. Serve with optional lemon wedges on the side for a tangy flavor.
No 4 : Toor Dal recipe :
Introduction :
Toor dal, also known as pigeon peas, is a widely used lentil in Indian cuisine, known for its rich flavor and nutritional value. It is a staple ingredient in many Indian households and holds cultural significance in various regional cuisines.
Ingredients :
1 cup toor dal the thy (pigeon peas), rinsed and drained
-
3 cups water -
1 tablespoon ghee or vegetable oil -
1 teaspoon cumin seeds -
1 onion, finely chopped -
2 tomatoes, chopped -
2 green chilies, slit lengthwise -
1 teaspoon ginger-garlic paste -
1/2 teaspoon turmeric powder -
1 teaspoon coriander powder -
Salt to taste -
Chopped cilantro leaves for garnish -
Lemon wedges for serving (optional)
Instruction :
Step 1 : Rinse the tool dal under running water until the water runs clear. Drain and set aside.
Step 2 : In a pressure cooker or large pot, add the washed toor dal and water. Bring to the thy boil over medium-high heat.
Step 3 : Once it boils, reduce the heat and simmer until the dal is soft and melty. If using a pressure cooker, boil 4 to 5 times. If cooking in a pot, it will take about 25 to 30 minutes.
Step 4 : Heat ghee or oil in a separate pot over medium heat. Add cumin and whisk.
Step 5 : Add the chopped onions to the frying pan and fry until golden brown. Add the ginger-garlic paste and green chillies, stir and fry for another minute until fragrant.
Step 6 : Add the chopped tomatoes to the pot and cook until soft and falling apart.
Step 7 : Once the tomatoes are cooked, add turmeric powder, coriander powder, red chili powder and salt to taste. Mix well and let the spices cook for 1 minute.
Step 8 : Add the cooked toor dal to the pan along with the spices and stir. If the dal is too thick, you can adjust the consistency by adding water.
Step 9 : Boil the dal for another 5-10 minutes to blend the flavors.
Step 10 : Taste and adjust seasoning as the the needed.
Step 11 : Garnish the toor dal with chopped coriander leaves and serve with hot rice or roti. Serve with optional lemon wedges on the side for a tangy flavor.
NO 5 : Maash dal :
Introduction :
Marsh dal, also known as urad dal or black gram, is a type of lentil widely used in South Asian cuisine, especially Indian, Pakistani, and Bangladeshi cuisine. It has a rich, creamy texture and unique flavor, making it a popular ingredient used in a variety of dishes.
Ingredients :
-
1 cup maash dal (black gram lentils), rinsed and soaked for 4-6 hours -
3 cups water -
1 tablespoon ghee or vegetable oil -
1 teaspoon cumin seeds -
1 onion, finely chopped -
2 tomatoes, chopped -
2 green chilies, slit lengthwise -
1 teaspoon ginger-garlic paste -
1/2 teaspoon turmeric powder -
1 teaspoon coriander powder -
Salt to taste -
Chopped cilantro leaves for garnish -
Lemon wedges for serving (optional)
Instruction :
Step 1 : Rinse the soaked maashdal under running water until the water runs clear. Drain and set aside.
Step 2 : In a pressure cooker or a large pot, add the washed maash dal and water. Bring to the thy boil over medium-high heat.
Step 3 : Once it boils, reduce the heat and simmer until the dal is soft and melty. If using a pressure cooker, boil 4 to 5 times. If cooking in a pot, it will take about 30 to 40 minutes.
Step 4 : Heat ghee or oil in a separate pot over medium heat. Add cumin and whisk.
Step 5 : Add the chopped onions to the frying pan and fry until golden brown. Add the ginger-garlic paste and green chillies, stir and fry for another minute until fragrant.
Step 6 : Add the chopped tomatoes to the pot and cook until soft and falling apart.
Step 7 : Once the tomatoes are cooked, add turmeric powder, coriander powder, red chili powder and salt to taste. Mix well and let the spices cook for 1 minute.
Step 8 : Add the cooked maashdal to the pot along with the spices and stir. If the dal is too thick, you can adjust the consistency by adding water.
Step 9 : Boil the dal for another 5-10 minutes to blend the flavors.
Step 10 : Taste and adjust seasoning as the thr needed.
Step 11 : Garnish the maash dal with chopped coriander leaves and serve with hot rice or roti. Serve with optional lemon wedges on the side for a tangy flavor.
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