Trevti Dal Recipe
Ingredients
Tuvar dal (1/4c), moong dal (1/4c), chana dal (1/4c), chopped onion (1), chopped garlic cloves, minced (3), chopped tomatoes (1), ginger (1/2inch), oil (2tbsp), lemon juice (1tbsp), oil (2tbsp), turmeric powder (1 pinch), chopped coriander leaves (3tbsp) and salt (to taste).
For seasoning:- Bay leaves (2), dry red chilies (2), asafoetida (a pinch), broken cloves (2).
Method of preparation:-
Take all dals, wash them and then soak them in water for about 1 hour. Cook the dals in the pressure cooker and then keep it aside. Take a pan, heat oil in it and then fry the seasonings in it until they turn brown. Then fry the chopped garlic, ginger and chillies in it for about 4 to 5 minutes. Add tomatoes, onions, turmeric powder and salt in it and cook them. Smash the dals add it in the pan and then add 2 cups of water. Reduce the heat to low and keep it to simmer for few minutes. Add coriander leaves and lemon juice in the dal and mix it. When the trivet dal gets cooked then serve it hot with rice.
Email This Recipe To Your Friend
Gujrati Dal Dhokali Recipe
Ingredients
Wheat flour (200gms), tuvar dal (250gms), ground nuts (50gms), green chilies (3), mustard seeds (1tbsp), tamarind (1tbsp), green chili paste (1tbsp), cashewnut (25gms), tomatoes (2), cinnamon (2), turmeric powder (1tbsp), salt (to taste), brown sugar (100gms), Ajama (1tsp), oil (4 to 5 tbsp)oil (3 to 4 tbsp), cilantro leaves (1/2c), red chilli powder (2tbsp).
Method of preparation:-
Take a bowl, sieve wheat flour in it. Then add ajama, turmeric powder, red chili powder and salt in it. Mix it well and add oil in it and hen knead it to make dough. Keep it aside. Take tuvar dal, wash it and put it in pressure cooker and then cook it for about 3 whitles. Now take off the pressure cooker from the heat. Take a pan, heat ghee and oil in it. Add cinnamon and cloves in it and then add mustard seeds in it. Fry them and then add green chilies, curry leaves and asafoetida in it. Now put the Tovar dal in it and add water of brown sugar and tamarind, garam masala, cashew nuts, ground nuts and red chili powder in it. Mix all these ingredients well. Add 2 cups of water, turmeric powder and salt and tomato pulp in it. Now keep the dal to boil. Take dough and make rotis of it and then cut them into pieces and then put these pieces of rotis in dal. Boil it for about 10 minutes and then take off the pan from heat. Garnish it with coriander leaves and then serve the dal dhokali.
Email This Recipe To Your Friend
Osaman Recipe
Ingredients
Roasted peanuts (2tbsp), red grams divide masoor dal (150gms), curry leaves (12), tamarind pulp (2tbsp), grated jiggery (2tbsp), oil (2tbsp), asafoetida (1 big pinch), fenugreek seeds (1/2tsp), mustard seeds (1tbsp), cumin seeds (1tsp), turmeric powder (1/2tsp), sliced green chillies (4), chopped coriander leaves (2tbsp).
Method of preparation:-
Take a bowl, put tamarind pulp in it. Add 4 tablespoon of water in it and then mix it. Take lentils in a bowl, wash them and then keep them to boil in water in a pan and then keep it to simmer over low heat. When the lentils are nearly to cook then add tamarind water, jiggery, turmeric, salt and peanuts in it. Keep it to simmer until the lentils get cooked. Take a small pan, heat oil in it. Add mustard seeds in it, when they splutter then mix curry leaves, cumin seeds, fenugreek seeds and asafoetida in it. Now pour this mixture of spices into the dal. Garnish it with chopped coriander leaves and serve it hot.
Email This Recipe To Your Friend
Ek Toap Na Dal Bhaat Recipe
Ingredients
Uncooked rice (2c), asafoetida or hing 92 to 3 pinches), potatoes (5small), onions (10small), turmeric powder (1/4tsp), soda bi-carb (2 pinches), toovar dal (1c), ghee (4tbsp), small brinjals (4 to 5), green peas (3/4c).
Mixed Masala Mixture:- Coriander- cumin seed powder (4tsp), grated fresh coconut (1/2), sugar (4tsp), salt (to taste), chopped coriander (4 to 5 tbsp), chilli powder (2tsp), asafoetida (a pinch), sugar (4tsp).
Method of preparation:-
Take potatoes, onions and brinjals. Make criss-cross slits on them and then fill them with masala mixture. Keep aside the remaining masala mixture. Take rice and dal, wash them. Take a pan, heat ghee in it. Add toovar dal and asafoetida in it and then fry it for about 2 minutes. Add turmeric powder, soda bi-carb and water about 2 cups in it. Cover the pan and keep it to cook for about 5 to 7 minutes. Add vegetables and cover them with rice and then keep it to cook. Take a vessel, boil water in it and then add a pinch of turmeric powder and salt in it. Pour this water in parts over the rice and cook until the rice gets cooked. Now add the left over masala mixture over the cooked rice. Thn serve them hot with ghee and buttermilk.
Number of servings – 6
Email This Recipe To Your Friend
Moong Salad Recipe
Ingredients
Moong (1/2c), tomato (1), pineapple chunks (1/2c), ginger (1”), beet root (1), green peas (1/4c), tomato (1), carrot (1), cucumber (1), potato (1large), few fresh coriander leaves, few fresh mint leaves.
Method of preparation:-
Take moong dal, wash it and then soak it in water for about 1 hour. Then boil the soaked dal, until it gets soft and cooked. Boil the potatoes. Chop all the vegetables and then mix them in a bowl. Take a large salad bowl, add cooked moong dal, boiled potatoes, and chopped mixed vegetables in it and then mix them. Decorate it with minced ginger, coriander and mint leaves. Now keep the salad bowl in the refrigerator for an hour to chill. When the salad gets chilled then serve it. The salad is good in taste.
Number of servings – 2
Email This Recipe To Your Friend
Tarkari Diyea Arhar Dal Recipe
Ingredients
Soaked split pigeon peas (1c), ghee (optional), lemon juice (2tbsp), garam masala (1/4tsp), chopped green chile (1tsp), minced ginger (1tbsp), finely chopped onion (1c), kalongi seeds (1/4tsp), bay leaf (1 each), vegetable oil (2tbsp), green beans, cut into pieces (3/4c), butternut squash, peeled and cubed (1c), sugar (1/2tsp), salt (1/2tsp), ground coriander 91tsp), ground cumin (1tsp), seeded wedge lemon (1each), green chilies (2), turmeric (1/4tsp), water (4c).
Method of preparation:-
Take water and keep it to boil and then mix dal in it. Add whole chilies, turmeric and lemon wedge in it. Cover the pan and keep it to cook for about 20 minutes. Add sugar and squash, salt, coriander and cumin in it. Again keep it to simmer for about 5 minutes. Add green beans in it and keep them to simmer for about 15 minutes or until they get soft. Take a frying pan, heat oil in it and then fry kalongi and bay leaf for few seconds. Add onions and fry them until they turn brown in color. Add chopped chile and ginger and mix it well. Now pour the dal in it and keep it to simmer for about 2 to 3 minutes. Take off the pan from heat and garam masala in it. Cover the pan and keep it for few minutes. Take out the lemon wedge from it. Mix ghee and juice in it. Decorate it with chopped cilantro and serve it.
Email This Recipe To Your Friend
Fish Dal Recipe
Ingredients
Fish head, white fish or red fish, salmon, carp (2), onion (1small), garlic (3cloves), water (2c), whole cumin (1/4tsp), cinnamon (1stick), sugar (1/4tsp), salt (to taste), chopped tomato (1medium), Bengali garam masala (1tsp of equal portion of dalchini, elaichi and lavang are ground to powder), bay leaves (2),Whole green chilies, slit (2 to 3), red chili powder (1 to 2tsp), black pepper powder (1/4tsp), coriander powder (1tsp), cumin powder (1 1/2tsp), turmeric powder (2tsp), ginger (1 inch), yellow moong dal (1 1/2c).
Method of preparation:-
Take fish heads, remove the eyes and gills and then clean them. Cut the cleaned fish heads into 4 pieces. Dust salt on the pieces and then apply turmeric powder to cover the pieces. Keep them aside for about 10 minutes and then wash it in cold water to remove its strong smell. Add the turmeric to the pieces and then deep fry the fish pieces. Keep them aside. Now boil the moong dal with salt and turmeric powder until the dal gets soft. Make the paste of garlic, ginger and onion. Take a kadai, heat oil in it and fry whole cumin, slit green chilies, bay leaves and cinnamon stick in it. Then add the ginger-garlic-onion paste in it and fry it over medium heat. Now put the tomatoes and fried fish heads in it. Then add the dry powders and mix it well to coat the fish pieces. Now add the prepared dal in it. Mix it and then keep it to boil and then add the garam masala in it. Now fish dal is ready to serve. Serve it hot with rice.
Email This Recipe To Your Friend
Dhoka Dalna Recipe
Ingredients
Cholar Dal, chana dal, Bengal gram (1c), green chilies (2), tomatoes (2medium), coriander powder (1tsp), cumin seed powder (1tsp), cumin seeds (1tsp),grated ginger (1tsp), oil (2 to 3 tbsp), ghee (1tsp), asafoetida (1tsp), salt (to taste), garam masala (1/2tsp), chili powder (1tsp), turmeric powder (1/2tsp).
Method of preparation:-
Take Bengal gram dal, wash it and soak it in water for about 4 to 6 hours. Drain water the dal and then make the paste of it by grinding it in a grinder. Take a pan, place it over heat and then heat oil in it. Add cumin seeds, ginger paste, asafoetida, salt and turmeric powder in it. Now cook the grounded dal in it until it gets soft. Take a dish, grease it with oil. Spread the cooked dal on the dish and lightly press it with spatula. Keep it to cool and then cut it into diamond or square shapes. Heat the oil in pan and then fry the dhokas in it until they turn lightly brown in color. Then keep them aside. Take a grinder, put tomatoes, green chilies, ginger, coriander powder, chili powder, cumin seeds and turmeric powder in it and grind them to make puree. Take a deep and heavy pan, place it over heat. Heat oil in it and add cumin seeds in it and then sauté puree in it. Then add water and salt in it and then keep it to simmer for about 4 to 5 minutes. Now add the fried dhokas and keep the curry to boil. Reduce the heat to low and cook the dhokas. Add garam masala and ghee in it . Now take off the pan from heat and serve the dish hot with rice.
Email This Recipe To Your Friend
Bangla Khichdi Recipe
Ingredients
Rice, washed and soaked for 30 minutes (1c), channa dal, washed and soaked for 30 minutes (1tbsp), Masoor dal, washed and soaked for 30 minutes (1c), cumin seeds (1/2tsp), cinnamon stick (1 inch), bay leaf 91), peeled tiny onions (10 to 12), green cardamom (3), cloves (3), grated ginger (1tsp), shelled peas (1/2c), washed and clean baby potatoes (10 to 12),diced carrot (1), grated garlic (1tsp), turmeric powder (1/2tsp), finely chopped green chilies (3 to 4), water (5c), salt (to taste), ghee (4tbsp), garam masala powder (1/2tsp), chopped coriander leaves (for garnish), chutney and curd (to serve).
Method of preparation:-
Take colander, drain the soaked rice and dals in it and keep them aside. Take cloves, cinnamon and cardamom spices, crush them. Take large and heavy frying pan, place it over heat. Heat 3 tablespoon of ghee in it. Fry bay leaf, cumin seeds and crushed spices in it and then add garlic, ginger and chilies in it and fry them by stirring for a minute. Then fry onions and baby potatoes in it for about 2 minutes by stirring them. Add peas, carrots, salt and garam masala and turmeric powder in it. Now add rice and dals. Fry for one minute and then add water in it. Keep it to boil, then cover the pan and keep it to simmer until the rice gets cooked. When the rice gets cooked then mix ghee in it and sprinkle the coriander leaves on it. Now Bangla khichdi gets ready. Serve it hot with curd and chutney.
Email This Recipe To Your Friend
Rajasthani Panchmel Dal (Five Lentils) Recipe
Ingredients
Dhuli urad dal (1/4c), channa dal (1/4c), arhar or toovar dal (1/4c), lal masoor (1/4c), chilkewali moong dal (1/4c), turmeric powder (1/2tsp) and salt (to taste).
For tadka:- Pure ghee (1tbsp), moti ilaichi (2), tej patta or bay leaves (2), cloves or laung (4), coriander powder (1tsp), chopped tomatoes (2medium), chopped ginger (1 inch), chopped green chilies (2), asafoetida (a pinch), cumin seeds (1/2tsp).
Method of preparation:-
Take a bowl; mix all the five dals in it. Wash them and soak them for about 1 hour. Drain and then put the dals in pressure cooker with water, salt, turmeric powder and half of the chopped ginger. Cook dals and then mash them with karchhi.
For tadka:- Take a pan, place it over heat. Heat ghee in it and add cumin seeds and fry them. Then add cardamom, bay leaves, hing or asafoetida, cloves in it. Fry them for about 1 minute. Sauté ginger, and green chilies in it . Now add tomatoes, cumin powder and coriander powder in it. Cook it until the tomatoes get soft. Then at once add this tadka to the boiled dals and keep the dals to simmer for about 5 minutes. Now panchmel dal is ready. Decorate it with chopped fresh coriander leaves. Serve it hot with rice or roti.
Email This Recipe To Your Friend