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,...
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...
Make this dal (lentil) recipe with toor dal only. Curry leaves are a MUST and are only available at Indian grocery stores.Ingredients1 cup split pigeon pea/ toor dal1/2 cup red onion, finely chopped7-8 curry leaves, each torn in 21 jalapeno, finely chopped1/4 teaspoon cayenne powder1 tablespoon sugar2 tablespoons ghee1 teaspoon black mustard seeds, whole1 teaspoon cumin seeds2 pinches aforesaid/ hing OPTIONAL3 cloves of garlic1/2 teaspoon turmeric powder1 large tomato, finely chopped3 cloves garlic, finely choppedSalt to tasteInstructionsIf you do not have a pressure cooker, don't worry. Soak lentils (after washing it once in cold water) in 2 cups water, preferably overnight.In a 5 qt pot, add soaked lentils with any left over water and 3 cups of water, turmeric, jalapeno...
Ingredients1 cup yellow moong dal1 teaspoon black mustard seeds1 teaspoon cumin seeds1/2 cup chopped onion, preferably red onion2 pinches asafoetida (hing)1/2 jalapeno, finely chopped (or 1/4 tsp cayenne powder)1 medium tomato, finely chopped1/4 teaspoon turmeric powder1 Tablespoon ghee2 Tablespoonss chopped cilantroSalt, to tasteInstructionsBoil 1 cup moong dal in 3 cups water in a 3 qt pot over medium heat, do not cover the pot.In a small frying pan, heat ghee, and when the ghee is hot, add mustard seeds and allow mustard seeds to crackle.Add cumin seeds, hing, jalapeno, onion and saute for 4-5 minutes over medium heat, stirring every minute.Add tomato and cook for a couple of minutes.Add this seasoning to cooked dal, add salt and mix well. Taste,...
