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Ingredients:
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard
seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste
How to make arhar dal:
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.
Then add some cream and cook for some more time.
Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.
Then remove it from the flame and garnish with coriander and serve hot.
MASALA DAL
Ingredients:
1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
Preparation:
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add
massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon
turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture
will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off
heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and
translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1
teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and
cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.
pan or lumping together. Cook over medium heat, partially covered, for about 30
minutes.
Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried
seasonings.
Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the
onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the
garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to
high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they
look slightly browned and cooked (about 5 minutes).
Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering
while you make the spiced butter.
Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2
tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika.
Immediately pour the entire contents of the pan over the dal, scraping the mixture out
with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
Serve garnished with coriander and more paprika.
Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
Garnish moong daal with coriander leaves and serve hot.
PARSI DAL
Ingredients:
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee
Preparation:
Clean, wash and soak chana dal for one hour.
Pressure cook the dal with 3 cups of water. Keep aside.
Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they
pop up.
Add onions and fry till brown. Add salt and turmeric powder. Mix well.
Add dal and let it boil for few minutes.
Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
Serve sukhi chana daal hot with rice or paratha.
Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
When the tuvar dal is cooled add lemon juice and serve.