Dal with corander sticks

Guest author: Gauri Karmali

Ingredients

1 cup toor dal

1 tomato

1/2 tsp red chilli powder

1/2 cup coriander sticks (which we usually throw after picking out the coriander leaves but they are very nutritious for health and we can still use them instead of throwing them out)

1/2 tsp mustard seeds

Pinch of asafoetedia

1 tbsp of ghee

Pressure cook the toor dal with the tomato and the coriander sticks. Once they are cooked, just grind them in the mixie. After the dal, tomato and the sticks are blended well, just take it out and boil the mixture by adding salt, pinch of turmeric and red chilli powder. Temper the dal mixture using 1 tbsp of ghee, mustard seeds and add pinch of asafoetedia. Now the dal is ready to be served with rice.

I think garlic can be used in this dal while tempering, may be it will taste good. I think who eat garlic can try using and let me too know how it exactly tastes. But without garlic it tastes delicious.

This is her fifth entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

Cabbage dal

My mom sent in this dish made by her to bring a change in the usual dal

Ingredients

1 cup green gram dal (moong dal)
1 cup masoor dal
1 cup finely grated cabbage

1 small tomato chopped finely
2 tsp ghee
1 tsp cumin seeds
1 tsp mustard seeds
Few curry leaves
2 red chillies cut into pcs
Salt to taste
1/2 tsp turmeric powder
Finely cut coriander leaves

Fry the cabbage in 1 tsp oil for 3-4 mins. Pressure cook it along with both the dals and tomatoes.

Heat ghee, add mustard seeds and cumin seeds. When it splutters, add curry leaves, red chillies or green chillies, the cooked dal and cabbage, salt and turmeric powder. Cook for 2-3 mins and garnish with finely chopped coriander leaves
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Carrot Dal

Ingredients

1 cup chopped carrots
1 cup green gram dal
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Few curry leaves
2 Green chillies slit into half
Salt to taste
1/2 tsp turmeric powder
1 tsp lemon juice
Finely chopped coriander leaves to garnish
1/2 tsp ginger paste
A bit of asafoetida

Cook the greengram dal and carrots together till soft.

Heat oil, add mustard and cumin seeds. When it splutters, add curry leaves and green chillies. Then add turmeric, cooked dal and carrots, ginger paste and asafoetida. Cook for five minutes.

Switch off the stove and add lemon juice. Garnish with finely chopped coriander leaves.

Serve hot with rotis/rice.

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Dal Masala

This dal is adapted from Priyanka's version at Lajawaab blog

Ingredients

1/2 cup redgram dal
1/2 cup masoor dal
Salt to taste
1/2 tsp turmeric powder
2 red chillies
1 medium tomato chopped
1/2 tsp cumin seeds
A bit of asafoetida
1 green chilli
1 tsp lemon juice
2 tsp oil
1/2 tsp garam masala powder
Finely chopped coriander to garnish

Soak both the dals for about an hour and pressure cook with turmeric and green chilli until soft.

Heat oil, add cumin seeds and red chillies. Add chopped tomatoes and cook till soft. Add rest of the ingredients except lemon juice and coriander leaves and cook for some time.

Just before serving add the lemon juice and finely chopped coriander leaves to garnish.

Serve hot with rice/rotis.

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Triveni Dal

This dal recipe is adapted from Kannada Cuisine blog.

Ingredients

1/4 cup each of red gram dal, masoor dal and green gram dal
1 medium sized tomato cut into small pieces
1 bunch of spinach
2 green chillies
Few curry leaves
1/2 tsp cumin seeds
2 tsp oil
1/2tsp mustard seeds
11/4 tsp turmeric powder
A bit of asafoetida
Salt to taste

Pressure cook the dals, chopped spinach, tomatoes and turmeric powder.

Heat oil, add mustard seeds, cumin seeds. When it splutters, add curry leaves and green chillies. Finally add the dal and required salt.

Cook for five minutes.

Serve hot with rice/rotis.

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Ginger dal

Recipe Source: Sagari's Ginger dal

Ingredients

1 cup red gram dal
2 tbsp ginger paste
1 big tomato
3 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp oil
Chopped coriander
1/2 tsp turmeric powder
1/2 tsp fennel seeds
1 red chilli
Salt to taste

Pressure cook the dal with turmeric powder and green chillies.

Heat oil, add mustard and cumin seeds. When it splutters, add fennel seeds, turmeric, ginger and red chilli. Add the cooked and mashed dal, salt and some water and cook for five minutes to get a thick dal.

Garnish with coriander leaves.

Serve hot with rice or chapatis.

This is my contribution to the Click : Yellow for Bri event hosted by Jugalbandi

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.
She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.
The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.
CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri
Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.
The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.
The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.
There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.
Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.
This month’s photo contest also has some prizes. Details HERE.
You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

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Dal Fry

Ingredients

1 cup cooked red gram dal
Salt to taste
2 tsp oil
1/2 tsp ginger paste
1/2 tsp turmeric powder
3 green chillies slit into half
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Few curry leaves
Finely chopped coriander leaves to garnish

Heat oil, add mustard and cumin seeds. When it splutters, add the green chillies, curry leaves, turmeric and ginger paste. Add the cooked dal and salt. Cook for five minutes till all the ingredients blend together.

Garnish with coriander leaves

Serve hot with rotis or rice.
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Panchmel Dal

This Rajasthani Dal recipe is from Asha's blog Foodieshope..I tried it yesterday and it tasted great

Ingredients
1/2 cup greengram dal
1/4 cup bengalgram dal
1/4 cup red gram dal
1/4 cup masoor dal
2 tbsp blackgram dal
1/2 tsp turmeric powder
Salt to taste
2 tbsp of tomato sauce
Finely chopped coriander to garnish
2 tbsp of ghee
2 tbsp oil
1 tsp cumin seeds
2 bay leaves
2 cardamoms crushed
A small piece of cinnamon
2 cloves
2 redchillies
2 tsp of ginger paste
1/2 tsp red chilli powder

Pressure cook all the dals together with turmeric and mash well.

Heat oil, butter and add cumin seeds, cinnamon, cloves, cardamom, bayleaf and red chillies. Then add ginger paste, turmeric, tomato sauce and red chilli powder and mix well.

Add the dal, salt and cook well till the dal blends with the masala.

Garnish with coriander leaves.

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Char Dal Ka Dalcha

This recipe is adapted from Kailas Kitchen blog with very minor changes. It tasted great and different..thanks Jayashree

Ingredients
1/4 cup bengalgram dal
1/4 cup red gram dal
2 tbsp masoor dal
2 tsp split yellow dal
1 tsp ginger paste
A small lemon sized tamarind soaked in water
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
2 tsp oil
2 green chillies
2 potatoes cut into cubes (Jayashree's version is that of ashgourd)

To temper

1 tsp ghee
2 red chillies
1 tsp cumin seeds
Few curry leaves

Pressure cook the four dals with a bit of turmeric and chilli powder.

Heat oil, add ginger paste, turmeric and red chilli powder. Add green chillies, potatoes and cook covered with some water for five minutes. Add the cooked dal, tamarind extract, salt and mix well. Cook for another five to ten minutes. Adjust the consistency with little more water if required.

Add the tempering by heating the ghee and adding all ingredients. Spread this over the dal and serve hot with rice or rotis.

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Dal Makhani

Ingredients

1 small cup black urad dal
2 tbsp kidney beans
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp turmeric powder
Puree from 2 small tomatoes
1/2 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
2 tbsp butter
2 tsp kasuri methi
4 tbsp cream (your choice to add more)

Soak the urad dal and kidney beans for atleast 5 to 6 hours and pressure cook them well until soft.

Heat oil, add cumin seeds. When it splutters, add ginger paste, turmeric powder, tomato puree and cook on low heat for about five minutes.

Add some water to it to help in cooking. Add the chilli powder, coriander powder, salt, butter, cooked and half mashed dals and crushed

kasuri methi and mix well. If the mixture is very thick, add some water. Cook covered on very low heat for about 30 minutes, stirring every

five minutes. Finally add the cream and cook for five more minutes.

Serve hot with rotis/parathas/naan/kulcha or plain rice.

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Bengali Dal

Ingredients

2 cups bengalgram dal
1/2 tsp turmeric powder
2 Red chillies
1 bay leaf
A small piece of cinnamon
1 tsp cumin seeds
2 cardamoms
1/2 ginger paste
Green chillies (optional)
A bit of jaggery
1 tsp mustard seeds
Salt to taste
2 tsp oil

Heat oil and add cloves, cinnamon, cumin seeds, red chillies, cardamom and bay leaves. Mix well for a minute and then add the remaining ingredients and fry for another two minutes. Finally add about 3 1/2 cups of water and pressure cook it. Temper with little ghee and mustard seeds.

Recipe Source- Hare Krsna Recipes

This dal goes to Sandeepa for the RCI : Bengal event.

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Gujarati Dal

This tasty dal belongs to Archana's who blogs at Archana's Kitchen

Ingredients

1 cup cooked red gram dal
1 medium size tomato chopped into small pieces
1 green chilli
1 tsp ginger paste
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp asafoetida
1 tsp skinned groundnuts
2 tsp lemon juice
A bit of jaggery

To temper
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A piece of cinnamon
Few curry leaves

To garnish
Finely chopped coriander leaves


Heat oil, add the tempering and when it splutters add the turmeric powder, tomato, red chilli powder, asafoetida and cook till tomato is soft.

Add the cooked and mashed dal,green chilli, ginger paste, salt, jaggery, peanuts and some water and cook for five minutes. Add the lemon juice and mix well.

Garnish with finely chopped coriander leaves and serve with hot rotis or rice.


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Lemon Dal

Ingredients (Translation)

1 cup moong dal
2 tsp oil
1/2 tsp mustard seeds
Few curry leaves
Finely chopped coriander leaves
1 tomato
2 tsp lemon juice
1 green chilli
Salt as per taste

Pressure cook the moong, green chilli and tomato together.

Heat oil, add mustard seeds and curry leaves. When it splutters, add the cooked dal, salt and cook till it starts boiling.

Remove from fire, add lemon juice and finely chopped coriander leaves. Serve hot with plain rice, pulav or chapatis...it tastes great with anything.

All those planning to participate in the Travel Food Festival event, please rush up-just two more days to go for it.

Lemon dal is my contribution to JFI-Lime/Lemon event hosted by The Spice Cafe

Also sending this across to the International Women's day event hosted by Zorra.....



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Masoor Dal

Ingredients (Translation)

1/2 cup Masoor Dal

1/2 cup Moong Dal

Salt to taste

1/4 tsp Turmeric Powder

1/8 tsp Red Chilli Powder

Ginger (grated) a small piece

2 Green chillies

1 Tomato (cut into small pieces)

1/2 tbsp Cumin seeds

1/2 tsp Ghee

Coriander leaves for garnishing

Wash both the dals. Add the tomato and water and cook it well. When cooked, add turmeric powder, red chilli powder, salt, grated ginger and green chillies.

Mix well and cook on medium flame for five minutes.

Heat the ghee in a small pan and add the cumin seeds. Add this to the dal.

Garnish with finely chopped coriander leaves.

A simple and tasty dal is ready. It can be served with chapatis, dosas as well as rice.

The microwave version of this dal
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