Black Uradh recipies

7/28/2019 Black Uradh recipies

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Black (Kali) Urad Dal Recipe

Whole Urad dal is also known as Black (Kali) Urad dal due to its whole black colour.Urid Gram is one of the most frequently made dal at Punjabi homes. Kaali dal goes well

with plain roti and rice and there is no need to serve any vegetables along with it.

Ingredients for Black (Kali) Urad Dal :

1 cup whole Urad dal (Black gram lentils)1 onion, finely chopped

2 small tomatoes, chopped

1 table-spoon, grated ginger (adrak)1 t-spoon garlic, finely chopped (lahsun)

2 green chillies, chopped

2 table-spoon butter

1 table-spoon coriander leaves, finely chopped to garnish (dhaniya patti)2 table-spoon oil

4 cup water

salt to taste

Herbs and Spices :

1 t-spoon turmeric powdered (haldi)1/4 t-spoon garam masala

1/2 t-spoon cumin seeds (jeera)

How to make Black (Kali) Urad Dal :

Take a pressure cooker and add 4 cup water, Urad Dal, turmeric and salt. Pressure

cook it over medium-high heat until dal gets tender.

Now, take a separate large frying pan, heat oil in it over medium heat. Splutter

cumin seeds and green chillies, stir it for 15-30 secs. Then, add onion, ginger,

garlic and cook for about 3-4 mins. stirring frequently. Add, chopped tomatoesand garam masala to the pan and cook further on medium flame for 2-3 mins.

Add cooked dal and salt to the large frying pan and turn the heat to high, stir it

well. When it starts boiling, turn the heat to low, cover the pan and cook furtherfor 8-10 mins.

Garnish Black Urad Dal with chopped coriander leaves and 2 table-spoon of

butter. Serve hot with rice or chapati and Papad.

Black Dal/Whole Urad Dal


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Posted: May 25, 2010 by incidentalcooksuman inIndian Food

Tags: Black Lentils,Dal, Dal Tadka, lentils,Rice,urad dal, Whole Dal

21

Black Dal/Whole Urad Dal

This is one of my family favorite dal of all times. As I have already said that dal has to be

there in our everyday meal so here is the recipe ofBlack Whole Urad Dal.

Urad Dal

INGREDIENTS: For Dal:

1 cup whole black urad dal or black lentils.

1 teaspoon turmeric powder

Salt to taste

For Dal tadka:

1 small onion, chopped

2 garlic cloves, crushed

1 teaspoon grated ginger

1 teaspoon turmeric powder

1 medium tomato, chopped

1 green chillies deveined and chopped

1 teaspoon garam masala powder

2 tablespoon oil

1 teaspoon cumin seeds

Salt to taste

PREPARATION:

Wash and pressure cook dal with turmeric powder, salt to taste and water.

Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
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Add chopped onions, garlic, ginger, dried red chillies and green chillies and cook

until onions get translucent.

Add chopped tomatoes, turmeric powder, garam masala powder, coriander

powder and salt to taste, cook until masala separates from oil about 3-4 minutes.

Add cooked dal in the pan with some water for consistency. Stir well and give a

boil. Serve hot with rice and desi ghee(clarified butter)on top.

Recipe for urad whole (goti)?

I dont know too much about Indian lentils, but I do enjoy eating them when I go out to

Indian restaurants. I recently bought some white lentils from an Indian grocery store herein the US and am looking for ideas on how to cook them. The packet says "Urad whole

(Goti)". I thought Urad dal was supposed to be black in color, but these lentils are white

(probably they are peeled urad?). Does anyone have any suggestions on how I can cookthis?

4 years ago

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Ashley

Best Answer - Chosen by Voters

1 cup mah dal (black lentils or whole urad dal)6 cups water1 fresh green chili chopped

3 tablespoons ghee or vegetable oil

1 inch ginger, peeled and chopped into tiny pieces2 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon cumin seeds
http://en.wikipedia.org/wiki/Clarified_butterhttp://en.wikipedia.org/wiki/Clarified_butterhttp://in.answers.yahoo.com/question/report;_ylt=AvDVe7WKC0XWtn6uuG1Lk6FPRRV.;_ylv=3?qid=20081026114252AA6ku8n&kid=Lr1IXU34CDa3ebhHn.ic&date=2008-10-26+11%3A42%3A52&.crumb=FOIdAesbLSw&s=qhttp://in.answers.yahoo.com/my/profile;_ylt=AsPM1n4kdTOA3TimIfg1bJpPRRV.;_ylv=3?show=AA11802297http://in.answers.yahoo.com/my/profile;_ylt=Agiq2_hERBsdoKBLoDFcE_RPRRV.;_ylv=3?show=AA11802297http://sumanjsingh.files.wordpress.com/2010/05/whole-urad-dal.jpghttp://en.wikipedia.org/wiki/Clarified_butterhttp://in.answers.yahoo.com/question/report;_ylt=AvDVe7WKC0XWtn6uuG1Lk6FPRRV.;_ylv=3?qid=20081026114252AA6ku8n&kid=Lr1IXU34CDa3ebhHn.ic&date=2008-10-26+11%3A42%3A52&.crumb=FOIdAesbLSw&s=qhttp://in.answers.yahoo.com/my/profile;_ylt=AsPM1n4kdTOA3TimIfg1bJpPRRV.;_ylv=3?show=AA11802297


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1 teaspoon salt

1 teaspoon black pepper

2 teaspoon heavy cream (optional - makes it more digestible and boosts the protein in thedish)

Juice of one lime

cilantro leaves to garnish

Wash the dal in several changes of water. Drain and add the water. Add salt, coriander

powder and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 30minutes.

Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown. Add the

cumin and pepper and stir. Pour this mixture into the dal and simmer for at least another30 minutes. Add heavy cream and simmer until the lentils are thoroughly soft. Add lime

juice, Stir. Garnish with cilantro leaves before serving.

i m giving u a very easy recipe of white urad dal, its tasty too-------take 1 cup of white

urad dal ,1/4 cup of channa dal(garam dal)

3 and 1/2 cup of watera pinch of heeng(optional)

1/4 turmeric pwdr

1/4 red chilly pwdr2 tbsp desi ghee or any oil u like

kasuri methi

salt acc. to taste

wash the dal

cook in cooker with turmeric and salt for one whistlethan slow the flame and cook for 5 mnts.

switch of the gas

now take another panheat ghee or oil

add kasuri methi and red chilly pwdr (should not burn)

just after 1 mnt add it in dal

Source(s):

i always cook urad like this

Spicy Urad Dal

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In India's multifarious regional cuisines, each ingredient chosen plays an important and

intricate role in creating the complexity of any given dish.

Take dal, for instance. There are thousands and more ways to make a dal, and the

diversity of flavor in each dal recipe begins, at the most basic level, with the choice oflentils used.

Most Indian cooks have a half a dozen or so lentils in their pantry, give or take a couple,

each with a distinct flavor. But the ones you'll find featured most commonly in dalrecipes are chana dal, tuvar dal, masoor dal, udad dal and moong dal.

Each traditional dal recipe is associated with a specific lentil. For instance, dal makhaniismade with udad dal while a Maharashtrian varan is made with yellow split peas or tuvar

dal. Some South Indian kootus and masials use moong dal while some Bengali dals use

chana dal as a base.

You could, of course, substitute other lentils in these recipes, and the results could be

perfectly edible, but they wouldn't be dal makhani or varan. Get it?

Each dal recipe, no matter what it's called, usually starts with boiling the lentils totenderness (I do this in a pressure cooker and sometimes in a microwave), and ends with

a tadka, which is a process of heating oil and adding a few spices to it, like mustard orcumin seeds or garlic or curry leaves. The tempered oil is then added to the dal to give it

a crowning dash of flavor.

I usually use tuvar dal, masoor dal or moong dal to make most of my dals. But the recipe

I am about to share today is made with udad dal, a tiny white lentil with a black skin.
http://earthvegan.blogspot.com/2008/02/dairy-free-dal-makhani-with-raisin-and.htmlhttp://earthvegan.blogspot.com/2008/02/dairy-free-dal-makhani-with-raisin-and.htmlhttp://2.bp.blogspot.com/_Z-dKySUt_GQ/SkuWt2K1-dI/AAAAAAAAEec/sExvOVDO1vE/s1600-h/051308kolata0022.JPGhttp://earthvegan.blogspot.com/2008/02/dairy-free-dal-makhani-with-raisin-and.html


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Udad dal has a mildly bitter flavor and a slightly slippery-sticky texture which makes it

great as a binding agent in dishes like idlis, steamed rice cakes, and dosas, lentil and ricecrepes that are popular in South Indian cuisine and restaurants around the world.

In this dish, the udad is combined with a number of spices, and their fire is toned down atthe tail end with the addition of a dollop or two of vegan butter that also adds a smooth

creaminess.

Here goes the recipe. Enjoy!

Spicy Urad Dal

Ingredients:

1 cup urad dal (black gram dal)

3 tomatoes, pureed (I used fresh tomatoes because they're abundantly available in the

market right now, but you can use 1 1/2 cup of canned tomatoes)

10 cloves of garlic, minced or grated

1-inch piece of ginger, grated

1 tsp garam masala
http://earthvegan.blogspot.com/2007/11/margos-masala-mushroom-curry.htmlhttp://4.bp.blogspot.com/_Z-dKySUt_GQ/SkuWtacha9I/AAAAAAAAEeU/GcAbupUG_IQ/s1600-h/051308kolata0021.JPGhttp://earthvegan.blogspot.com/2007/11/margos-masala-mushroom-curry.html


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1 tsp red chilli powder

1/2 tsp turmeric

2 tbsp vegan "butter," like Earth Balance

1 tbsp canola or other vegetable oil

Cook or pressure-cook the dal along with the ginger, red chilli powder, turmeric andsome salt until tender and mushy.

Heat the oil in a skillet or saucepan.

Add the garlic and stir quickly for about a minute. Add the tomatoes and cook until they

express the oil.

Add the cooked urad dal and garam masala powder and stir together. Check for salt andadd more if needed.

If the dal is too thick, add some water.

Simmer for about 15 minutes on medium-low heat.

At the very end, add the 2 tbsp of vegan butter. Stir in. Turn off heat.

Garnish with chopped coriander leaves.

Serve hot with rice or rotis.

Dal Makhani ( Fast Foods Made Healthy Recipe)

by Tarla Dalal


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Image by Tarla Dalal

View larger image

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Green Dal Fry

Hare Lasun ki Dal

Low Calorie Dal Makhani ( Fast Foods Made Healthy Recipe)

Accompaniments

Garlic Naan (kebabs and Tikkis Recipe)

Naan

Nawabi Naan

Phudina Naan

Pressure Cooker Naan

Dal Makhani VideoAdded to 546 cookbooks

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2

Dal makhani is a robust preparation a celebrated delicacy from punjab. Whole urad and

rajma are cooked in an onion-tomato gravy, perked with spices and garnished with butterwhich adds unnecessary cholesterol to our diet. Turn over, for a flavorful and healthierversion of this dal!

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Preparation Time: 15 mins

Cooking Time: 20 mins

Makes 4 servings

Show me for servings

Ingredients

3/4 cup of whole urad (whole black lentil)

2 tbsp rajma (kidney beans)

1 tspcumin seeds (jeera)

2slit green chillies

25 mm (1) piececinnamon (dalchini)

2cloves (laung / lavang)

3cardamoms

1/2 cup finely chopped onions

1/2 tspginger-garlic (adrak-lehsun) paste

1 tspchilli powder

1/4 tspturmeric powder (haldi)

1 1/2 cups freshtomato pulp

3/4 cup fresh cream

3 tbsp butter

saltto taste
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10/18

For The Garnish

2 tbsp chopped coriander (dhania)

1 tbsp butter

Method

1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.

2. Combine the dals and salt with 2 cups of water and pressure cook till the dal is overcooked. Whisk well till

the dal is almost mashed.

3. Heat the butter in a pan and add the cumin seeds.

4. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, onions and ginger garlic

paste and saut till the onions turn golden brown in colour.

5. Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the oil separates

from the tomato gravy.

6. Add the dal mixture, cup of water and salt if required and simmer for 10-15 minutes.

7. Add the cream and mix well.

8. Garnish with coriander and butter and serve hot.

Handy tip:

1. You will require 4 medium tomatoes to make 1 cups fresh tomato puree.

Nutrient values per serving

Calories Fat

236 cal. 10.0 gm.

Dal Makhani ( Low Fat Recipe )

by Tarla Dalal


111

Dal makhani, a flavourful robust lentil preparation, is a celebrated delicacy from punjab.Rajma and whole urad provide protein and calcium which are extremely important for

maintenance of your body cells and healthy bones. Cooking the dal in tomato pure adds

a little sharpness to this dish and also enriches it with folic acid and vitamin a. Try thisdal with methi makai ki roti, to make a satisfying low fat meal.



Cooking Time: 20 mins
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11/18

Makes 4 servings


Ingredients

1/2 cup urad (whole black lentil)


1 cup low fat milk

1/2 tspcumin seeds (jeera)


1 tspginger-garlic (adrak-lehsun) paste

1 tspchilli powder


2 tspcoriander (dhania)powder

3/4 cup fresh tomato pulp1 tspoil

saltto taste

For The Garnish

2 tbsp chopped coriander (dhania) (dhania)

Method

1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.

2. Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till

the dal is almost mashed.

3. Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.

4. Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-

garlic paste and saut till the onions turn golden brown.

5. Add the chilli powder, turmeric powder, coriander powder and tomato

6. Pulp with cup of water and saut for 5 to 7 minutes.

7. Add this to the dal mixture and simmer for 10 to 12 minutes till the

8. Dal is thick and creamy.

9. Serve hot, garnished with the coriander.

Dal Makhani ( Punjabi Recipe )

by Tarla Dalal
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12/18

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth

velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab.

Every punjabi restaurant, roadside eating place and food stall vendor makes the claim thatthis is a delicacy that they alone can make to perfection. This my own tested recipe dare i

claim it as the best?

dal makhani is traditionally cooked on a low flame overnight and allowed to thicken.Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.



Cooking Time: 40 minsMakes 4 servings


Ingredients3/4 cup wholeurad (whole black lentil)


saltto taste

3 tbsp butter


2green chillies , cut lengthwise

25 mm (1") piece cinnamon (dalchini)


3cardamoms



1 tspchilli powder


1 1/2 cups freshtomato puree

1/2 cup fresh cream

2 tbsp chopped coriander (dhania)

1 tbsp fresh creamfor the garnish

Method

1. Clean, wash and soak the whole urad and rajma overnight.

2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.

3. Allow the steam to escape before opening the lid.

4. Whisk till the dal is almost mashed. Keep aside.

5. For the tempering, heat the butter in a deep pan and add the cumin seeds.

6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and saut

till the onions turn golden brown in colour.

7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame

till the mixture leaves oil.

8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
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13/18

9. Add the cream and mix well. Simmer for 2 to 3 more minutes.

10. Serve hot garnished with coriander and fresh cream.

Dal Makhani ( Vegetarian Cooking Recipe )

by Tarla Dalal

Serve with parathas or rice.


Preparation Time: 15 minsCooking Time: 30 mins

Makes 6 servings


Ingredients

3/4 cup urad (whole black lentil)

1 tbsp chana dal (split bengal gram)


1onion
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14/18

25 mm (1") piece ofginger (adrak)

4green chillies

1tomato

1/3 cup fresh cream

1/3 cup curds (dahi)

1/2 tspchilli powder



2 tbsp ghee

saltto taste

Method

1. Soak the gram dal and rajma for 5 hours.

2. Chop the green chillies, ginger, onion and tomato.

3. Put the urad dal, gram dal and rajma in a vessel, add 2 teacups of water and cook in a pressure cooker.

4. Mash very well with a big spoon and boil again for 20 mintures.

5. Add the curds and cream to the cooked dal.

6. Heat the ghee in a vessel and fry the onion, chillies, ginger and cumin seeds for 2 minutes.

7. Add the tomato, turmeric powder and chilli powder. Fry again for 2 minutes.

8. Add the dal and salt and cook for a few minutes.

9. Serve hot with parathas.

Maa Ki Dal ( Pressure Cooker )

by Tarla Dalal
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15/18

Image by Tarla Dalal

View larger image

Added to 59 cookbooks


2

Maa ki dal , flavoured with tangy tomatoes, curds and cream-its a rich feeling you can

enjoy once in a while. Ensure that the beans and dal are soaked well overnight.

Traditionally this dal is simmered all night long to get the unique flavour however thisjiffy version is equally tasty!


Whistles: High 4, Low 3

Soaking: 8 Hours

Preparation Time: 15 minsCooking Time: 40 mins

Makes 4 servings


Ingredients

1 tbspoil

2 tbsp butter


25 mm. (1") stickcinnamon (dalchini)


3cardamom (elaichi)

2green chillies , slit



1 tspchilli powder


1 1/2 cups grated tomatoes

1/2 tspgaram masala

3/4 tspkitchen king masala

3/4 cup whole urad (whole black lentil), soaked and drained

2 tbsp rajma (kidney beans) , soaked and drained

saltto taste
http://www.tarladalal.com/MyPage.aspx?memid=9306http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.tarladalal.com%2FMaa-Ki-Dal-(-Pressure-Cooker-)-33369r&media=http%3A%2F%2Fwww.tarladalal.com%2Fmembers%2F9306%2Fimages%2Fmaa-ki-dal-(-pressure-cooker-)-2103.jpg&description=Maa+ki+dal+%2C+flavoured+with+tangy+tomatoes%2C+curds+and+cream-it%E2%80%99s+a+rich+feeling+you+can+enjoy+once+in+a+while.+Ensure+that+the+beans+and+dal+are+soaked+well+overnight.+Traditionally+this+dal+is+simmered+all+night+long+to+get+the+unique+flavour+however+this+jiffy+version+is+equally+tasty!http://__dopostback%28%27ctl00%24cntrightpanel%24lbtnaddprivatenote%27%2C%27%27%29/http://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-butter-233ihttp://www.tarladalal.com/glossary-cumin-seeds-381ihttp://www.tarladalal.com/glossary-cumin-seeds-381ihttp://www.tarladalal.com/glossary-cinnamon-346ihttp://www.tarladalal.com/glossary-cinnamon-346ihttp://www.tarladalal.com/glossary-cloves-322ihttp://www.tarladalal.com/glossary-cloves-322ihttp://www.tarladalal.com/glossary-cardamom-262ihttp://www.tarladalal.com/glossary-cardamom-262ihttp://www.tarladalal.com/glossary-green-chillies-331ihttp://www.tarladalal.com/glossary-green-chillies-331ihttp://www.tarladalal.com/glossary-chopped-onions-722ihttp://www.tarladalal.com/glossary-ginger-garlic-paste-939ihttp://www.tarladalal.com/glossary-ginger-garlic-paste-939ihttp://www.tarladalal.com/glossary-chilli-powder-339ihttp://www.tarladalal.com/glossary-chilli-powder-339ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-grated-tomatoes-1147ihttp://www.tarladalal.com/garam-masala-163rhttp://www.tarladalal.com/garam-masala-163rhttp://www.tarladalal.com/glossary-kitchen-king-masala-1037ihttp://www.tarladalal.com/glossary-kitchen-king-masala-1037ihttp://www.tarladalal.com/glossary-urad-957ihttp://www.tarladalal.com/glossary-urad-957ihttp://www.tarladalal.com/glossary-rajma-197ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/MyPage.aspx?memid=9306http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.tarladalal.com%2FMaa-Ki-Dal-(-Pressure-Cooker-)-33369r&media=http%3A%2F%2Fwww.tarladalal.com%2Fmembers%2F9306%2Fimages%2Fmaa-ki-dal-(-pressure-cooker-)-2103.jpg&description=Maa+ki+dal+%2C+flavoured+with+tangy+tomatoes%2C+curds+and+cream-it%E2%80%99s+a+rich+feeling+you+can+enjoy+once+in+a+while.+Ensure+that+the+beans+and+dal+are+soaked+well+overnight.+Traditionally+this+dal+is+simmered+all+night+long+to+get+the+unique+flavour+however+this+jiffy+version+is+equally+tasty!http://__dopostback%28%27ctl00%24cntrightpanel%24lbtnaddprivatenote%27%2C%27%27%29/http://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-butter-233ihttp://www.tarladalal.com/glossary-cumin-seeds-381ihttp://www.tarladalal.com/glossary-cinnamon-346ihttp://www.tarladalal.com/glossary-cloves-322ihttp://www.tarladalal.com/glossary-cardamom-262ihttp://www.tarladalal.com/glossary-green-chillies-331ihttp://www.tarladalal.com/glossary-chopped-onions-722ihttp://www.tarladalal.com/glossary-ginger-garlic-paste-939ihttp://www.tarladalal.com/glossary-chilli-powder-339ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-grated-tomatoes-1147ihttp://www.tarladalal.com/garam-masala-163rhttp://www.tarladalal.com/glossary-kitchen-king-masala-1037ihttp://www.tarladalal.com/glossary-urad-957ihttp://www.tarladalal.com/glossary-rajma-197ihttp://www.tarladalal.com/glossary-salt-418i


16/18

1/2 cup fresh cream

3 tbsp fresh curds (dahi)

Method

1. Heat the oil and butter in a pressure cooker and add the cumin seeds.

2. When the seeds crackle, add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste

and saut on a medium flame till the onions turn golden brown in colour.

3. Add the chilli powder, turmeric powder and tomatoes and cook on a medium flame till the mixture leaves oil,

while stirring continuously.

4. Add the garam masala, kitchen king masala, urad, rajma, 2 cups of water and salt, mix well and pressure cook

on high flame for 4 whistles.

5. Lower the flame and pressure cook for another 3 whistles.

6. Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.

7. Add the cream and curds and mix well. Serve hot.

Handy tip:

1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the

pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-

releasing the pressure can cause the beans to split apart.

Hare Lasun ki Dal

by Tarla Dalal

Buy plenty of green garlic when in season, and dish out this dal with a deep flavor of

green lasun. Ginger, tomatoes and other spices complement the flavors and make it atotally delicious dal. Try it, taste it and savor the flavors.


Preparation Time: 10 mins.

Cooking Time: 25 mins.

Serves 4 to 6.


Ingredients

1 cup toovar (arhar) dal
http://www.tarladalal.com/glossary-fresh-cream-1877ihttp://www.tarladalal.com/glossary-curds-383ihttp://__dopostback%28%27ctl00%24cntrightpanel%24lbtnaddprivatenote%27%2C%27%27%29/http://www.tarladalal.com/glossary-toovar-dal-955ihttp://www.tarladalal.com/glossary-fresh-cream-1877ihttp://www.tarladalal.com/glossary-curds-383ihttp://__dopostback%28%27ctl00%24cntrightpanel%24lbtnaddprivatenote%27%2C%27%27%29/http://www.tarladalal.com/glossary-toovar-dal-955i


17/18


1/2 cup finely chopped green garlic (hara lehsun)

1/2 tspcumin seeds (jeera)

2whole dry kashmiri red chillies, broken


1/4 tspasafoetida (hing)

1/4 cup chopped tomatoes

2 tbsp oil

saltto taste

For the garnish

coriander (dhania)

Method

1. Clean, wash and soak the dal in water for about 30 minutes. Drain.

2. Add the turmeric powder, salt and 3 cups of water and pressure cook till the dal is done.

3. Whish well and keep aside.

4. Heat the oil in a pan and add the cumin seeds.

5. When the seeds crackle, add the dry red chillies, ginger-green chilli paste, asafoetida and green garlic and

saut for 2 to 3 minutes.

6. Add the tomatoes and saut till the mixture leaves oil

7. Add the cooked dal and cup of water and bring to a boil.

8. Serve hot, garnished with the chopped coriander.

Tips

1. A mixture of chopped coriander and garlic can be substituted when green garlic isnot in season

RECIPE SOURCE : Dals

Darbari Dal ( Zero Oil Dal Recipe)

by Tarla Dalal

Straight from royal kitchens, healthy though unlike its traditional version as is oil free,

and uses less amount of fat rich ingredients like coconut. A combination of dal andveggies is flavoured with spices like ginger-garlic paste, green chillies, garam masala is

sure to appeal to you. All the dals used are full of nutrients hence making this dal a

healthy treat.

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18/18

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Makes 6 servings


Ingredients

1/4 cup rajma (kidney beans) , soaked overnight ,

1/4 cup toovar (arhar) dal

1/4 cup masoor dal (split red lentil)


saltto taste


1/2 cup finely chopped tomatoes

1 tspginger-garlic (adrak-lehsun) paste

1 tbsp freshly grated coconut

1 tspcoriander-cumin seeds (dhania-jeera) powder

1/2 tspchilli powder

1 tspgaram masala

1/2 cup bottle gourd (doodhi / lauki), cut into big pieces

1/4 cup red pumpkin (bhopla / kaddu), cut into big pieces

1/4 cup baby corn, chopped into big pieces

1slit green chilli , slit green chilli

1/2 cup chopped coriander (dhania)

Method

1. Clean, wash and soak the rajma and dals for about 30 minutes.

2. Drain and combine the rajma, toovar dal and masoor dal with 1 cups of water, turmeric powder and salt and

pressure cook for 2 whistles.

3. Allow the steam to escape before opening the lid. Remove, whisk well and keep aside.

4. Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast till the onions turn light

brown in colour. Sprinkle a little water if they start burning.

5. Lower the flame, add the tomatoes ginger-garlic paste, coconut, coriander-cumin seeds powder, chilli

powder, garam masala and dry roast for 2 to 3 minutes.

6. Add the bottle gourd, pumpkin, baby corn, green chillies, cooked dal and cup of water and bring to boil.

7. Simmer till the vegetables are done and then add the coriander.

8. Simmer for a couple of more minutes and serve hot.

RECIPE SOURCE : Zero Oil Dal & Chawal
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