<p>Subzi, roti, chaval, papad, pickle, salad…..does this meal seem complete? Something seems missing right? Of course, the dal. Any Indian meal seems incomplete without a dal. A hot tasty dal seems just right with hot rotis or naans or may be even jeera rice. Here are a few recipes of yummy dals for you to try out, so ready to put the tadka or vaghaar or chonk or seasoning or whatever you may call it, and slurp on the creamy concoction.<br /><br /></p>.<p>Three-in-One Dal<br /><br />INGREDIENTS<br />Chana dal — 1/2 cup, split moong (khichri ka dal) — 1/2 cup, urad dal — 1 tbsp, Finely chopped ginger — 1/2 tsp, Finely chopped garlic — 1 tsp, Finely chopped green chillies — 2, Asafoetida — a pinch, Cumin seeds — 1 tsp, Red chilly powder — 1 tsp, Turmeric powder — 1/2 tsp, Amchur powder — 1/2 tsp, Curry leaves — 10-12, Fresh Coriander leaves — 1 tbsp, Oil, Salt to taste.<br /><br />METHOD: Clean, wash and soak all the three dals together for about 45 minutes. In a pressure cooker, put 3 cups water, soaked dals, ginger, garlic, green chillies, 2-3 drops of oil and cook the dals till they are soft. In a frying pan, heat 2 tbsp oil, add the cumin seeds, asafoetida and curry leaves and stir for a minute. Then add red chilly powder. And turmeric powder and pour this mixture over the cooked dals. Add salt and mix the dals properly. Cover the dals and cook on a low flame for 10 minutes, adding some water if required. Finally, add the amchur powder, garnish with coriander leaves and serve hot.<br /><br />Dal Tadka<br /><br />INGREDIENTS<br />Masoor dal — 1 cup, Sliced onion — 1 medium sized, Ginger-Garlic paste — 1 tbsp, Finely chopped green chillies — 2, Whole red chillies — 2, Curry leaves — 10-12, Tomato puree — 3/4 cup, Cumin seeds — 1 tsp, Asafoetida — a pinch, Coriander leaves — 1 tbsp, Salt, Oil.<br /><br />METHOD: Pick, wash and soak the dal for 1½-2 hours. Pressure cook it in sufficient water by adding 2-3 drops of oil and a pinch of turmeric powder till the dal is soft. When done, add the tomato puree to the cooked dal and cover it and let it cook on a low flame for 10 minutes. <br />In another pan, heat 2 tbspn of oil, add cumin seeds, whole red chillies, asafoetida and curry leaves and sauté for a few seconds. Then add the sliced onions and sauté till the onions are pink, add the ginger-garlic paste and cook for a minute, add red chilly powder. And turmeric powder and pour this seasoning over the cooked dal. Add salt, mix well and cover the dal. Cook the dal on a low flame for 10 minutes. Garnish with fresh coriander leaves and serve hot.<br /><br />Dal Makhni<br /><br />INGREDIENTS<br />Whole black gram dal — 1 cup, Finely chopped onions — 2, Ginger-Garlic paste — 1 tbsp, Finely chopped green chillies — 2, Tomato puree — 1½ cups, Whole red chillies — 2, Red chilli powder — 1½ tsp, Garam masala — 1 tsp, Fresh cream — 2-3 tbsp, Salt and Oil.<br />METHOD: Pick, wash and soak the dal for 6-7 hours. Pressure cook the dal in about3-4 cups of water upto 3 whistles and then keep it on a low flame for about 15 minutes or till the dal is properly cooked. In another thick bottomed vessel, heat some oil and sauté the onion till pink, add the ginger-garlic paste and green chillies and stir for a minute. Add the tomato puree, red chilli powder and garam masala powder. Drain the cooked dal and keep the water aside. Add the cooked dal to the tomato mixture, add salt and mix. Cook on a low flame for 10 minutes, add fresh cream and keep stirring. Add the drained dal water and some more water if required. Cook on a low flame for 10- 15 minutes. Serve hot.<br /></p>
<p>Subzi, roti, chaval, papad, pickle, salad…..does this meal seem complete? Something seems missing right? Of course, the dal. Any Indian meal seems incomplete without a dal. A hot tasty dal seems just right with hot rotis or naans or may be even jeera rice. Here are a few recipes of yummy dals for you to try out, so ready to put the tadka or vaghaar or chonk or seasoning or whatever you may call it, and slurp on the creamy concoction.<br /><br /></p>.<p>Three-in-One Dal<br /><br />INGREDIENTS<br />Chana dal — 1/2 cup, split moong (khichri ka dal) — 1/2 cup, urad dal — 1 tbsp, Finely chopped ginger — 1/2 tsp, Finely chopped garlic — 1 tsp, Finely chopped green chillies — 2, Asafoetida — a pinch, Cumin seeds — 1 tsp, Red chilly powder — 1 tsp, Turmeric powder — 1/2 tsp, Amchur powder — 1/2 tsp, Curry leaves — 10-12, Fresh Coriander leaves — 1 tbsp, Oil, Salt to taste.<br /><br />METHOD: Clean, wash and soak all the three dals together for about 45 minutes. In a pressure cooker, put 3 cups water, soaked dals, ginger, garlic, green chillies, 2-3 drops of oil and cook the dals till they are soft. In a frying pan, heat 2 tbsp oil, add the cumin seeds, asafoetida and curry leaves and stir for a minute. Then add red chilly powder. And turmeric powder and pour this mixture over the cooked dals. Add salt and mix the dals properly. Cover the dals and cook on a low flame for 10 minutes, adding some water if required. Finally, add the amchur powder, garnish with coriander leaves and serve hot.<br /><br />Dal Tadka<br /><br />INGREDIENTS<br />Masoor dal — 1 cup, Sliced onion — 1 medium sized, Ginger-Garlic paste — 1 tbsp, Finely chopped green chillies — 2, Whole red chillies — 2, Curry leaves — 10-12, Tomato puree — 3/4 cup, Cumin seeds — 1 tsp, Asafoetida — a pinch, Coriander leaves — 1 tbsp, Salt, Oil.<br /><br />METHOD: Pick, wash and soak the dal for 1½-2 hours. Pressure cook it in sufficient water by adding 2-3 drops of oil and a pinch of turmeric powder till the dal is soft. When done, add the tomato puree to the cooked dal and cover it and let it cook on a low flame for 10 minutes. <br />In another pan, heat 2 tbspn of oil, add cumin seeds, whole red chillies, asafoetida and curry leaves and sauté for a few seconds. Then add the sliced onions and sauté till the onions are pink, add the ginger-garlic paste and cook for a minute, add red chilly powder. And turmeric powder and pour this seasoning over the cooked dal. Add salt, mix well and cover the dal. Cook the dal on a low flame for 10 minutes. Garnish with fresh coriander leaves and serve hot.<br /><br />Dal Makhni<br /><br />INGREDIENTS<br />Whole black gram dal — 1 cup, Finely chopped onions — 2, Ginger-Garlic paste — 1 tbsp, Finely chopped green chillies — 2, Tomato puree — 1½ cups, Whole red chillies — 2, Red chilli powder — 1½ tsp, Garam masala — 1 tsp, Fresh cream — 2-3 tbsp, Salt and Oil.<br />METHOD: Pick, wash and soak the dal for 6-7 hours. Pressure cook the dal in about3-4 cups of water upto 3 whistles and then keep it on a low flame for about 15 minutes or till the dal is properly cooked. In another thick bottomed vessel, heat some oil and sauté the onion till pink, add the ginger-garlic paste and green chillies and stir for a minute. Add the tomato puree, red chilli powder and garam masala powder. Drain the cooked dal and keep the water aside. Add the cooked dal to the tomato mixture, add salt and mix. Cook on a low flame for 10 minutes, add fresh cream and keep stirring. Add the drained dal water and some more water if required. Cook on a low flame for 10- 15 minutes. Serve hot.<br /></p>
