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Recipes — dal RSS



Bengal Lentils

Back to lentils, this is the no.1 lentil recipe of Bengal, I have been told. In March of last year, we had the no.1 chef of India visit DC, and I had the opportunity to eat food cooked by him. When I tasted this lentil dish prepared by his team, it was exactly how I make it at home. I felt so good that day, really really good :) It was more like a compliment to myself. I wish I was able to work with him for years, and I just hope that I keep doing a good job at something that I love the most...FOOD.Serves: 4Ingredients1 cup split yellow peas (chana dal), soaked in 2 cups water overnight2 tablespoons...

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Lentils with Wheat Rolls (Dal Baati)

I am not sure if because of MahaShivratri (a big Indian festival devoted to Lord Shiva), follow link to learn more about the festival:Daal Baati is a very traditional recipe from the state of Rajasthan. Daal is a thick lentil preparation and Baati is a wheat dough that is simply baked over charcoal pieces. Usually the Baati is dipped in ghee and then daal is poured over it. Of course, with a drizzle of ghee again.Some people boil Baati in water and then bake it, if you do that, then add turmeric powder to the dough and your baati will be yellow in color. If you do not want to boil your Baati, then turmeric is not necessary. Some add...

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24-hour Dal Makhani

Dal Makhani is usually cooked overnight in a tandoor (clay oven) when after a full day's of heat for baking naan, meat etc. the tandoor is cooling down overnight. At homes, we do not have this luxury, and hence Dal Makhani is cooked over gas stove on low heat for a couple of hours, it may seem long but its worth the effort. Serves: 8 Ingredients 1/2 cup red kidney beans, raw 1/2 cup chickpea lentils 1 cup black split lentils (skin-on) 1 stick unsalted butter (8 Tablespoons) 2 medium Roma tomatoes, pureed in a food processor with 1/2 cup heavy whipping cream Spice blend 1/2 teaspoon ground cayenne 1 teaspoon cumin seeds, freshly ground 1/2 teaspoon garam masala 1...

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Sindhi style Chickpea Lentils

This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).Serves: 4Ingredients1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked2 tablespoons ghee OR olive if you want to make this vegan1 tablespoon cumin seeds1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder1 jalapeno, finely chopped1 cup red onion, finely chopped1/2 cup chopped cilantro (chop leaves along with cilantro stalk)8-10 curry leaves OPTIONAL1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)1/2 teaspoon garam masalaSalt to taste (about 2 teaspoons)InstructionsIn a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves,...

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Ginger tadka dal

Ingredients1 cup toor dal (yellow split pea), soaked in double the water for an hour1 tsp turmeric powder1 jalapeno, finely chopped1 tablespoon black mustard seeds1 tablespoon cumin seeds10 curry leaves, torn into 2 OPTIONAL2 tablespoons fresh minced ginger2 tablespoon fresh coconut or 1/2 cup light coconut milk2 tablespoons ghee2 tablespoons chopped cilantroSalt to tasteInstructionsPressure cooked soaked dal (along with its water in which it has been soaked) in 2 cups additional water, turmeric and jalapeno. 3 whistles in a pressure cooker would work. Let the pressure cooker cool, this will take about 15 minutes.In the meanwhile, in a small pan, heat ghee over medium heat.When the ghee is hot, add mustard seeds and allow it to crackle. Once the crackling...

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