Jeffery Said:Any Suggestions for good Lentil Recipes (Chana Dal) Please?
We Answered:Ok...I dont know whether you are Indian but this is a Sindhi recipe with the minimum of spices....It serves 3 to 4 people and takes about 10-12 minutes in a cooker.
250 grms chana dal.
1tsp cummin seeds
2-3 slit chillies (take out the seeds if you are not Indian or you might find it too pungent.
half teaspoon tumeric (haldi)powder
3-4 tbspoons oil
pinch of chilli powder
somce chopped coriander leaves
3 cups of water.
Wash and soak the dal for about 2 hours. Pour 3-4tablespoons oil in a cooker and allow it to heat.Add cummin seeds and greenc hillies and fry for a couple of minutes. Now WITHOUT draining the water, add the soaked dal, tumeric (haldi) powder and salt. Let it simmer in the cooker for 10-12 minutes until the dal is tender. When cool sprinkle fresh coriander (dhania) leaves over it and add a pinch of amchur (dried mango powder which gives it a lttle sourish taste...not necessary but makes it tastier.)
2. There is another recipe cooked in more or less the same way but with spinach,one large potato 2 tomatoes, small aubergine and finely grated ginger...called Sai Bhaji which is also delicious especially when eaten with hot basmati rice.
George Said:i wnat to know the recipes of dal makhni and rajma.chole.?
We Answered:Dal Makhani
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours (overnight).
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.
Dal Makhni is ready to serve. Decorate with cream.
Rajma 1 cup
Green chilli 1
Ginger an inch
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing
1. Soak rajma in water overnight.
2. Pressure cook rajma until tender.
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.
1 cup Chole [white]
1 small Red Onion
6 flakes Garlic
3 tbsp Tomato puree
1 no.big Cardamom
1 small stick Cinnamon
8-10 beads Black Pepper
1 tsp Jeera
1/2 tsp Turmeric pwd.
1 tsp. Chilli pwd.
1 tsp. Garam Masala pwd.
2 tsp. MDH Channa Masala pwd.
2 Green Chillies finely chopped
Green Coriander 2 tbsp finely chopped
Salt to taste
4 tbsp Oil
1. Wash & soak chole overnight. Boil it with salt in cooker for approximately 30 minutes.
2. Peel onion, garlic & ginger & grind it throughly to make a fine paste.
3. Take oil in a dutch oven, heat it & put cardamom, cloves, cinnemon, black pepper & jeera. When it starts spluttering put the paste in it & fry it until golden brown.
4. Mix turmeric, chilli & channa masala pwds. to it & fry again for 2 minutes, then add tomato puree to it & fry untill it leaves the oil.
5. Now mix boiled chole to the masala & put garam massala pwd. & let it boil throughly on low heat for 20 minutes so that masala can blend well.
6. Add chopped chilli & coriander & let it boil for more 2-3 minutes.
Serve it with puri or bhatura or any way you like.
Becky Said:Good dal recipes please!?
We Answered:Yellow toor daal
1/2 c Toor daal
-OR- mung beans or lentils
1 1/2 c Water
1/2 tb Vegetable oil
1 ts Cumin seeds
1/8 ts Asafetida or "hing" (opt.)
1 sm Dry, whole red chili
1 ts Salt
3/4 ts Fresh green serrano chilies
2 ts Brown sugar or honey (opt.)
1/2 ts Turmeric powder
2 tb Tomatoes, chopped
1 tb Fresh cilantro, chopped
1 tb Yogurt; -OR-
1/2 ts Lemon or lime juice
'Daal' refers to a variety of lentils, peas and beans that are used
to make soups and stews also known as 'daal'. This recipe calls for
'toor daal', split yellow pigeon peas, but you can substitute mung
beans or red lentils. Vaghar, the method used here to saute spices in
oil is a basic Gujarati cooking technique used in making most dishes.
DIRECTIONS: =========== Cover daal with water and soak 30 minutes. If
using a pressure cooker, reduce soaking time to 10 minutes. Discard
soaking water in a large saucepan or pressure cooker. Cook 50 minutes
by conventional method or 15 minutes in a pressure cooker. If using
red lentils, cook 30 minutes by conventional method or 10 minutes in
pressure cooker. For a souplike consistency, add 1/4 to 1/2 cup more
water if needed. Puree daal with a handheld electric blender or in a
Heat oil in a small skillet over medium heat. Add cumin seeds and
asafetida. Cook until cumin seeds turn golden brown, about 1 minute.
Add to the daal and bring to a boil.
Stir in chilies, salt, sugar, turmeric and tomatoes. Lower heat and
simmer uncovered 5 minutes. Remove daal from heat. Stir in cilantro
and yogurt or lemon juice and serve immediately.
Makes 3 to 4 servings
Scott Said:Does authentic UNDHIYO have dal in the recipe?
We Answered:Authentic undhiyo does not have dal in it so it must have been your friend's version of undhiyo :)
As for recipe...I don't have a exact recipe down to the last teaspoon of salt so to speak...but having lived in surat for about 10 yrs...I learnt a couple of key tricks.
Make sure you use lots of FRESH garlic...definitely not the readymade ginger - garlic paste stuff. You will be surprised what a difference fresh garlic makes.
Also all the spicyness should really come from just green chillies...suratis are known for using "lilo masalo" i.e green masala or spices
Collecting all the veggies for undhiyu can be kinda daunting...so depending where you live...you might be able to find frozen unhiyu mix veggies by Ashoka. Makes life a lot easier and making undhiyu a snap :)
Hope this helps.
Sue Said:Any good recipes for cooking dal?
We Answered:sorry...but i havnt any recipes for dal...but here are some other recipes you might like to try.....
Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe
1. Ghee or Cooking oil: Â¼ Cup
2. Skinless boneless chicken breast: 2 pounds
The chicken should be cut into 16 to 24 equal size pieces.
3. Finely chopped Onion almost pureed: Â½ Cup
4. Salt: Â½ teaspoon
5. Ground Cayenne (Lal Mirch): Â¼ teaspoon
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Curry Powder: 2 teaspoons
6. Dahi Yogurt: 2 Tablespoons
7. Chopped tomatoes: 1 Cup
8. Butter (unsalted): 2 Tablespoons
9. Water: Â¼ Cup
10. Garam Masala: 1 teaspoon
11. Bay leaves: 2
12. Paprika (Degi Mirch): Â½ teaspoon
13. Heavy whipping cream: 1 Cup
1. Heat oil in a heavy bottom pan.
2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.
3. Add Onions, salt and cayenne to hot oil in the pan. SautÃ© till onions are translucent and the edges start to turn brown.
4. Add garlic and ginger. SautÃ© another 2 minutes.
5. Add curry powder, sautÃ© 30 second.
6. Add Dahi Yogurt, sautÃ© till almost all the moisture from the yogurt is consumed.
7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.
8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan.
9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.
10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.
Lamb Curry Slow Cooker (Crock pot) Recipe
1. Cooking oil: Â½ Cup
2. Cubed Meat (1" cubes): 2 Pounds (can use beef)
3. Chopped Onions (Preferably ground): 2 Cup
4. Salt: Â¾ teaspoon
5. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
6. Minced Garlic: 2 Tablespoon
7. Finely Chopped peeled fresh ginger (1"): 1 Tablespoon
8. Chopped Hari Mirch (Serrano): 2
Remove seeds and white membrane to reduce heat.
9. Curry powder : 2Â½ Tablespoons
10. Chopped tomatoes: 1Â½ Cup
11. Water: 1 Cup
12. Bay Leaf: 2
13. Degi Mirch (Paprika): 2 teaspoon
14. Garam Masala : 2 teaspoons
1. Heat oil in heavy bottom pan. Brown meat. Remove with slotted spoon and transfer to the slow cooker.
2. Add onions, salt and cayenne pepper. SautÃ© about 5 minutes till the onions are translucent and the edges start to turn brown.
3. Add garlic, ginger, and Serrano. SautÃ© about 2 minutes.
4. Add Curry powder. SautÃ© about 30 seconds.
5. Add tomatoes and water. Heat till it is bubbly. Transfer the contents to the slow cooker. This heating process will give a head start for your slow cooker.
6. Add Bay leaf, Paprika, and Garam Masala to the crock pot. Cover. Turn on high.
7. Cook for 40 minutes. Stir. Turn to low. Cook for six to eight hours.
Kheer Rice Pudding Slow Cooker (Crock Pot) Recipe from cooked rice
1. Milk: 1Â½ Cups
2. Cooked Rice: 2Â½ cups.
3. Salt: 1/8 teaspoon
4. Sugar: Â¾ Cup
5. Unsalted Butter: Â½ Stick (1/8 Pound)
6. Slivered Blanched Almonds (optional): Â¼ Cup
7. Yellow raisins (optional): Â¼ Cup
8. Cardamom powder: Â¼ teaspoon
9. Nutmeg powder: Â¼ teaspoon
1. Put all the ingredients in the slow cooker. Cover and set 'High'. Cook for one to two hours, stirring every half an hour.
2. Longer you will cook, thicker will be the pudding.
3. Turn off. Let it cool and refrigerate. Serve chilled.