#40 DELICIOUS DAL

1.MASOOR AND MOONG DAL


Ingredients-

• Masoor dal and moong dal-1 cup each
• Big tomato-1
• Green chilies-3
• Curry leaves
• Ginger-5 to 6 pieces
• Jeera-1/2 tsp
• Mustard seeds-1/2 tsp
• Turmeric-1/2 tsp
• pinch of asafetida (heeng)
• Edible oil-1 tbs
• Salt to taste
• Tamarind water of Lemon juice

Method-

• Wash dal and put chopped tomatoes, chilies, curry leaves and coriander in a vessel and keep it aside. Take  an open vessel and heat the oil. Add jeera and mustard seeds. Once the popping of jeera and mustards seeds stops, add turmeric and asafetida. Then add dal along with the other ingredients.Add 5 to 6 glasses of water to it. Add salt and let it cook completely. Add the soaked tamarind water or lemon to make it a little sour (optional).

2. DAL MAKHANI



Ingredients-

• Whole Black Gram 1/2 cup

• Red Kidney Beans 2 tablespoons

• Salt to taste

• Tomatoes roughly chopped 3 medium

• Garlic roughly chopped 8-10 cloves

• Ginger roughly chopped 1 1/2 inch piece

• Oil 2 teaspoons

• Cumin seeds 1 teaspoon

• Red chilli powder 1 teaspoon

• Garam masala powder 1 teaspoon

Method-

• Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree.
• Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, garam masala powder and mix. Simmer for fifteen minutes. Serve hot.

3.Jain Cholay Rajma Dal

Ingredients-

• Chickpeas (kabuli chana) soaked and boiled 1 cup
• Kidney beans soaked and boiled 1 cup
• Olive oil 2 tablespoons
• Cinnamon 1 inch stick
• Fresh tomato puree ½ cup
• White sesame seeds 1 teaspoon
• Garam masala powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Salt to taste
• Fresh coriander leaves chopped 1 tablespoon
• Fresh parsley chopped 1 tablespoon
• Fresh mint leaves 1 tablespoon chopped + for garnishing
• Lemon juice 1 teaspoon
• Fresh mint leaves for garnishing

Method-

• Heat one tablespoon oil ina non-stick pan and add cinnamon, tomato puree, sesame seeds, garam masala powder, red chilli powder and salt and mix well. Cook for two to three minutes.
• Add chickpeas and kidney beans and mix well. Add one and a half cups water and let it cook for about five to ten minutes or till oil rises to the surface.
• Now add coriander leaves, parsley, mint leaves and one tablespoon olive oil and mix well.
• Finally add lemon juice and mix well. Switch off the heat.
• Transfer into a serving bowl and serve hot garnished with mint leaves.