Traditional Indian Cousins Vegeterian
By Lalit Niranjan.
DAL MAKHANI
INGREDIENTS
½ cup toor dal, ¼ cup masoor dal
¼ cup moong dal, ¼ cup urad dal
1 onion sliced finely, 3-4 garlic flakes finely chopped
3-4 green chilies finely chopped
1” ginger grated, 2 bay leaves
¼ cup coriander leaves finely chopped
½ tsp zeera, ½ tsp dengi mirch
½ tsp red chilly powder, ½ tsp black pepper powder
½ tsp garam masala
4 tbsp butter, 2 tbsp fresh cream
A pinch of hing, 1 tsp lemon juice
A bunch of coriander leaves finely chopped
2 tsp desi ghee
Salt to taste
METHOD
1 Wash all dal properly, soak in water for at least 45 minutes, cook dal in a pressure cooker ( See it is not over cooked)
Heat butter with desi ghee in a pan, add bay leaves, garlic and a pinch of hing, let it splutter, add onion and deep fry it
2 Now add all the masala and cook on low heat for some time
Now add dal and cook on simmer for 10-15 minute till it is of desired consistency,
3 Pour lemon juice and garnish with coriander leaves, serve hot.
DHABA DI RAJMAH DAL
INGREDIENTS
¼ cup rajmah (Red kidney beans)
½ cup urad kid al (chhilake wali)
¼ cup chana dal (Bengal gram)
10- 12 garlic flakes finely chopped
1 onion finely chopped
4-6 green chilies 2 tsp red chilly powder
½ tsp cumin seed, 2 bay leaves
2 tomatoes finely chopped
½ tsp kasuri methi
A pinch of hing, methi dana and ajwine
A bunch of coriander leaves finely chopped
¼ cup desi ghee
2 tbsp butter
Salt to taste
METHOD
1 Soak rajmah, chana dal and urad dal over night or at least 8 hrs
2 Strain the excess water put all the dal in a pressure cocker and cook till all the dal is tender and soft, Take it out and mix it with hand grinder or round ladle to make a thick paste
3 Heat oil in a pan, add hing, methi dana, ajwine, garlic, bay leaves and cumin seed, let it splutter, add all the other masala and saute it, now add onion and tomatoes and fry it for few minutes
4 Now add the dal and allow boiling for 2 minute then simmering and cooking for few minutes
5 Finally add butter, salt to taste and coriander leaves, take it out and add crushed kasuri methi, serve hot with Nan, tandoori roti or parantha.
LEHSOONI DAL TADAKA
INGREDIENTS
½ cup moong dal
½ cup masoor dal
¼ cup toor dal
12 -15 garlic flakes finely chopped
2 medium size tomatoes finely chopped,
2 medium size onions finely chopped
1 tsp cumin seed, 1 tsp red chilly powder,
1 tsp jeera 1 tsp garam masala,
4-5 green chilies finely chopped
1 tsp lemon juice,
A pinch of hing
3-4 whole red chilly, 1 tbsp crushed black pepper corn
¼ cup desi ghee or refined oil
Salt to taste
METHOD
1 Wash all dal and mix together and soak in water for 1 hr, drain the excess water, cook the dal with fresh water, turmeric and salt, when dal is cooked, blend it thoroughly
2 Now heat desi ghee in a pan, add garlic, a pinch of hing and whole red chilly and let it splutter, add chopped onions and cook till it is tender, add crushed black pepper and cook for a while, add rest of the ingredients including dal, cook for few minutes till it is done., now pour lemon juice
3 Garnish with coriander leaves, serve hot with Roti, or Nan
CHANA DAL TADAKA
(It is a very popular dish in North India, especially in Bihar, Parts of the Utter Pradesh and adjoining area of Bengal, Orisa etc This recipe is very popular on road side Dhaba and eaten with Roti and eggs or fried chicken)
INGREDIENTS
1 cup chana dal (soaked in water for 45 minutes)
7-8 garlic flakes finely chopped
2 medium sizes of onions finely chopped
½ tsp turmeric powder, 1 tsp zeera powder
1 tsp red chilly powder, 1 tsp dhania powder
½ tsp roasted zeera, 1 tsp crushed pepper corns
2-3 bay leave, 3-4 curry leaves
2-3 whole red chilly, 4-5 green chilly finely chopped
2-3 cloves, 3-4 green cardamom, 1 black cardamom
½ “x 1 cinnamon stick
¼ tsp methi dana, ¼ tsp ajwaine,
1 tbsp garam masala
¼ cup desi ghee
A pinch of hing and kasuri methi powder,
Method
1 Cook the chana dal with turmeric powder and salt till almost done, let extra water to dry, mix gently and keep aside.
2 Heat desi ghee in a kadahi, add garlic, bay leaves, curry leaves, zeera and a pinch of hing, and let it splutter.
3 Add onions and deep fry it, add all the masala except garam masala, cook on low heat till all the ingredients are thoroughly mixed and cooked, now pour the dal, cook for for 7-8 minutes on slow heat.
4 Add garam masala, cook for 2-3 minutes, garnish with chopped coriander leaves and serve hot.
LAUKI WALI CHANA DAL
(WHITE BOTTLE GOURD)
INGREDIENTS
1 cup chana dal
1 small lauki
½ tsp turmeric powder
1 -2 whole red chilly, 1 tsp garam masala
A pinch of hing, ¼ cup dry ginger powder
3-4 cloves, 1 black cardamom
1 tsp zeera, 1-2 bay leaves
2 tbsp desi ghee
Salt to taste,
¼ cup finely chopped coriander leave
METHOD
1 Soak dal for about 1 hr before cooking, wash the dal, cook it with water, turmeric powder and salt till ¾ cooked (75%),
2 Peel the lauki and cut into 2” square and keep aside.
Heat oil and light fry the lauki, remove it and add to the dal, cook for some time till it is done
3 Heat desi ghee in a pan , add hing and let it splutter, add bay leaves and all the masala and cook for a while, add a little of the dal and cook till thoroughly mixed, now add the lauki dal to the pan and cook for few minutes on slow flame.
4 Serve hot with the main course of the meal.
MUMBAIYA DAL
INGREIENTS
1 cup toor dal
1 cup chopped tomato,
1 onion finely chopped
½ tsp turmeric powder
½ tsp jeera (cumin seed),
½ tsp red chilly powder
2-3 whole red chilies
3-4 green chilies
5-6 garlic flakes chopped
2 bay leaves
3-4 curry leaves
A pinch of hing and methi, ajwine (optional)
A bunch of coriander leaves finely chopped
¼ cup mint leaves finely chopped
2 tbsp desi ghee
Salt to taste, ½ tsp sugar
METHOD
1 Wash toor dal, cook in a pressure cooker with turmeric powder and salt, mash the dal thoroughly and keep aside
2 Heat desi ghee in a pan, add hing, curry leaves, bay leaves, methi, and garlic flakes, let it splutter, add onions and fry it till golden brown, add whole red chilly, green chilly and all the masala and cook for few minutes.
3 Now add tomato and cook for a while, add coriander leaves and mint leaves, just cook for 1-2 minute.
4 Add this to dal and simmer for 5 minutes, serve hot.