Buttermilk Moong Dal

This lovely dal is very popular in North-Gujarat, mostly in Jain Community without onion and garlic though. This is home cooked food which usually is unseen in restaurants. My version is garlicky and tangy with use of buttermilk, garlic paste, & green garlic. One can make this dal without onion-garlic as well, and it is still very flavorful. It is perfect with roti or thepla, jeera rice, and with cucumber salad. Also folks don't forget to watch video of this recipe :)


Ingredients :-

• 1-1/2 cups Yellow Moong Dal
• 1-1/2 cups Water
• 3 cups Buttermilk, 1-1/2 cups Yogurt + 1-1/2 cups Water Mix
• 2 tbsp Oil
• 1/4 tsp Cracked Fenugreek Seeds
• 1 Medium Red Onion, chopped
• 1 Medium Tomato, chopped
• 1/4 tsp Asafoetida
• 1 tsp Green Garlic
• 1/2 tsp Cumin Seeds
• 3 Green Chilies, chopped
• 1/4 tsp Turmeric Powder
• 1 tbsp Garlic Paste
• 1 tsp Gujarati Dal & Subji masala, optional
• 1 tsp Red Chili Powder
• 1 tsp Cumin-Coriander Powder
• Salt to taste
• Cilantro, chopped

Method :-

1. Soak yellow moong dal in water for 4-6 hours.

2. Pressore cook moong dal with water, salt, and cracked fenugreek seeds.

3. Now heat oil in pan, add asafoetida,cumin seeds and let them splutter.

4. Add green chilies, garlic paste,gujarati dal-subji masala, dhania-jeera powder, turmeric, red chili powder. Mix and saute for 10 seconds.

5. Now add onion, mix well with masala and cook for 3-4 minutes.

6. At this point, add tomato and green garlic. Cook for another 3-4 minutes.

7. Pour buttermilk in masala, and bring it to boil on medium-low heat.

8. When it starts to boil, add cooked moong dal and salt. mix it well.

9. Cover pan with lid and simmer this dal on low heat for 8-10 minutes.

10. Garnish with fresh chopped cilantro and serve hot.

Enjoy...

Panch Phoron (5 Spice) Dal

This daal is very special to me because whenever I make this dal, one person in my family enjoys it the most, my 3 year old:)) This daal is in our menu every week.


Panch Phoran means five whole-seed spices. Panch phoran usually constitutes Mustard Seeds, Cumin Seeds, Kalonji/Onion Seeds, Fennugreek Seeds, and Fennel Seeds, all in equal parts. This spice blend is great in daals and pickle. Usually this blend is fried in hot oil or ghee, and it smells really nice while frying. Mix this whole seeds together in equal parts and use.

Ingredients :-

• 1/2 cup Toovar Dal/Toor Dal
• 1/4 cup Chana Dal
• 1/8 cup Fresh Tomato Puree
• 1 tbsp Tamarind Paste 
• 1-1/2 tsp Red Chili Powder
• 1 tsp Cumin-Coriander Powder
• Cilantro, chopped
• Salt to taste

For tempering :-

• 3 tbsp Olive Oil
• 1 tbsp Panch Phoran
• 1/4 tsp Hing
• 1 Dry Whole Red Chili
  

Method :-

1. Wash and soak toovar and chana dal in warm water for 3-4 hours.

2. Pressure cook both daals together in 2 cups of water.

3. Heat oil in sauce pan.

4. Once it hot, add hing, and whole chilli in it.

5. Add 5 spice mix in it and let them splutter well.

6. Then add tomato puree and cook for 2-3 minutes.

7. Now add dal, tamarind, cumin-coriander powder, red chili powder, and salt with 1 cup of water.

8. Let the dal boil for 3-4 minutes and than simmer for 5-7 minutes on low heat.

9. Garnish dal with chopped cilantro, and serve hot with rice or have it as a soup.

Enjoy...

Dal Fry

Dal Fry and Jeera rice are my family favorite meal. Whenever all my family members get to gather, all of them want dal fry. It is quick to make so we can spend more time playing cards, board games, gossips, laughs, and talks :))) Its best for cold winters as it can be cooked to be very spicy. I guess in every home they have their own dal fry recipe and I am sharing mine here.

Ingredients:-

• 1/2 cup Toor Dal
  
• 1/4 cup Chana Dal
  
• 1/8 cup Yellow Moong Dal
  
• Lemon Jiuce
  
• Pinch Of Hing
  
• Salt to taste
  
• Scallion, chopped
  

-- For Dal Fry Masala

• 1 Big Onion, chopped
  
• 2 Medium Tomato, chopped
  
• 1 tsp Ginger Paste
  
• 1 tsp Garlic Paste
  
• 1-2 Green Chilli, chopped
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Garam Masala
  
• 1 tbsp Dhania-Jeera Powder
  
• 1/4 tsp Turmeric
  
• 6-7 Curry Leaves
  
• 3-4 tbsp Olive Oil
  
• 1 tbsp Ghee
  
• 1/4 tsp Mustard Seeds
  
• 1/4 tsp Cumin Seeds
  
• 1/8 tsp Fenugreek Seeds, cracked
  

Method:-

1. Soak all the dals together for 5-6 hour. Pressure cook it until they become soft.

2. Heat oil in sauce pan, add cumin seeds and mustard seeds. Allow them to crackle, then add cracked fenugreek seeds, curry leaves.

3. Add onion, ginger paste, garlic paste, green chilli, and little salt. Cook them on medium heat until they become soft.

4. Add tomatoes, red chilli powder, garam masala, turmeric powder, dhania-jeera powder, and 1 tbsp water.

5. Mix well, cover pan with lid, and cook this masala on medium-low heat for 4-5 minutes or until onion and tomatoes are cooked.

6. When you see oil and ghee start to get separated on the surface, add cooked dal, and stir it lightly. Also add 1 cup of water and mix them well.

6. Adjust salt and add lemon juice. Bring it to boil, and cook for another 5 minutes on medium heat.

7. Garnish with chopped scallions and serve piping hot.

Enjoy...

Tips :-

1. Drizzle few drops of mango pickle oil while serving dal in bowl.

2. You can freeze this masala for 6-7 days in freezer.

3. Use 3-4 tbsp Dal Fry masala in pulav, or subjis.

Enjoy...

Dear friend Jayanthy sharing this award with me, thanks you so much Jayanthy :)).



I want to share this award with all of you :)) Happy Holidays friends :))

Also Check out my upcoming posts..

Carrot Halwa Bar With Chocolate Ganache



Hot and Sour Asian Style Linguine



Enjoy...

Garlic Dal

This is my DH's favorite dish to make when he is in the kitchen, which usually happens after very very long intervals :)). Because it is very simple yet tasty dal. This dal is heaven for garlic lovers. Your whole house will fill with aroma of garlic tadka. Recently when we came back from vacation, my DH made this as a surprise for me. Have this daal with rice or have it as a soup it's perfect light meal for you.

Ingredients:-

• 1 cup Toor/Tuvar Dal (Arhal Dal)
  
• 1/4 tsp Turmeric Powder
  
• 1/4 tsp Asafoetida
  
• 1/2 tsp Cumin Powder
  
• 2-3 Whole Dry Red Chilli
  
• 5-6 Curry Leaves
  
• Salt to taste
  

-- For Tadka

6-8 Garlic Cloves, chopped
3 tbsp Olive Oil
1/2 tsp Cumin Seeds

Method:-

1. Pressure cook toor dal with 2 cups of water.

2. Whisk the cooked dal until well blended.

3. In sauce pan, pour dal with turmeric, Asafoetida, cumin powder, dried red chilli, curry leaves, and salt.

4. Mix well and bring it to boil.

5. Heat oil along with chopped garlic, when they turn light brown. Turn off the heat and add cumin seeds.

6. Give Tadka to the dal and serve piping hot.

This is my entry to Priti's His Cooking Event.




Enjoy...

Spinach Tomato Dal

This is simple, tasty, and healthy dal recipe. It is high in vitamin c (tomato) , protein (lentil), and fiber(spinach) from this dal. This item is very good for the pregnant women. I used cherry tomatoes, which infuses the unique sweetness to the dal. I grilled cherry tomatoes a little for serving. It is a simple thing but will look very trendy and will add more a little more flavor to the dal.

Ingredients:-

1 cup Moong Dal
2 cups Spinach, chopped
1/2 cup Cherry Tomatoes, chopped plus extra for grilling.
1/4 tsp Turmeric
1/4 tsp Asafetida
1 tsp Red Chili Powder
1/2 Ginger-Garlic Paste
1/2 tsp lemon Juice
Salt to taste
Cilantro, chopped

-- For Tadka

2 tbsp oil
1/2 Mustard Seeds
3-4 Curry leaves
2 Dry Whole Red Chilli
Pinch of Asafetida



Method:-

1. Cook moong dal in 2 cups of water with spinach, and tomatoes in pressure cook.

2. Whisk lightly after cooked.

2. In cooked dal, add more water and all the other ingredients.

3. Boil for 4-5 minutes.

-- For Tadka

1. Heat oil, add mustard seeds. When they crackle, add
curry leaves.

2. Turn down the heat. Now add whole red chili and pinch of Asafetida.

3. Pour tadka in the dal.

3. Sprinkle chopped cilantro and serve piping hot.

Serving Tip :-

1. Heat little oil in flat pan and grill halves of cheery tomatoes. Serve this tomatoes on top of the dal for more exotic look and flavor.

Enjoy...

Spicy Kadai Dal

This dal has very good aroma. The wonderful aroma comes from star anise. Star Anise is most popular in Asian cooking, mostly in China. In India, this spice is used in garam masala, biryani masala, dals etc. In China, they use it with soy sauce in meats and poultry dishes. Sometimes, very rarely, chefs use it in sweet dishes.

For this recipe, I used three types of dal with vegetables. Instead of garam masala, I use Kadai masala which is mostly used in sabzis and curries. Sautéed vegetables with Kadai masala and dals gives tasty tour of spices.

Ingredients:-

• 1/2 cup Toor Dal
  
• 1/3 cup Split Moong
  
• 1/4 Chana Dal
  
• 2 Green Chili, chopped
  
• 1 tsp Garlic, chopped
  
• 1-1/2 tsp Ginger, grated
  
• 1 Small Red Onion, finely chopped
  
• 1/2 Red Bell Pepper, chopped
  
• 1 Medium Potato, boiled and cut into small pieces
  
• 1/2 cup cauliflower, cooked and cut into pieces
  
• 2 tbsp Green Peas, boiled
  
• 2 Medium Tomato, chopped
  
• 1/2 tsp Red Chili Powder
  
• 1/2 tsp Turmeric Powder
  
• 1 tbsp Dhania-Jeera Powder
  
• 1/4 tsp Asafetida
  
• 1 tsp Kadai Masal
  
• 1 tsp Amchur Powder (dry Mango Powder)
  
• 2 Star Anise
  
• 1 tsp Scallion
  
• 3 tbsp Oil
  
• 1 tsp Mustard Seeds
  
• 1/2 tsp Cumin Seeds
  
• 5-6 Curry Leaves
  
• 1/2 tsp Red Chili Powder
  
• 1 small Red Chili, whole
  
• 1 tsp Lemon Juice
  
• Pinch of Asafetida
  
• Salt to taste
  

Method:-
1. Soak dals for 1 hour. Drain well.

2. Pressure cook dals with genrous amount of water. Whisk lightly after cooked. Chana Dal, eventhough cooked, does not mix completely with other dals, which gives nutty flavor.

3. Heat oil in deep kadai. Add mustard seeds. When they crackle, add cumin seeds, curry leaves. Then turn down the heat. Now add whole red chili, red chili powder, and pinch of Asafetida.

4. Immediately add ginger, garlic, onion, little salt, and let it sauté for 2-3 minutes.

5. Add tomato, turmeric powder, red chili powder, kadai masala, green chili, asafoetida,1 star anise, dhania-jeera powder, and cook on medium heat until tomatoes loosen up and they look like they are part of gravy.

6. Now add red bell pepper, potato, green peas, cauliflower, scallions. Mix well with cooked gravy. Put lid on kadai and leave it for 5 -6 minutes on low heat.

7. After 5 minutes, add cooked dals with 2 cups of water.

8. Now add salt, amchur powder, remaining 1 star anise, lemon juice and whisk lightly with ladle and bring it to boil. Star anise has very strong flaver so use it appropriately.

9. Garnish with chopped cilantro. Serve hot.

Enjoy...

Dal Tadka

This is authentic Indian dal recipe. It is known for its strong tadka. It is very good with chapatis or rice. This is my mom's recipe. She doesn't use Tamarind paste and Garam Masala. That's my little touch. Shahi Bawarchis used to serve this to their emperors. This dal is made with two Indian lentils. Its very good for digestive system.

Ingredients:-

• 3/4 cup Toor Dal(arhar dal)
  
• 1/4 cup Yellow moong dal
  
• 1 cup Tomato, Chopped
  
• 1 tbsp Green chili, Chopped
  
• 1/2 tsp Tamarind Paste (store bought)
  
• 1/4 tsp Turmeric Powder
  
• 1 tbsp Dhania Jeera Powder
  
• 1 tsp Garam Masala
  
• 1/2 tsp Garlic, Chopped
  
• 1/2 tsp Ginger, Grated
  
• 3/4 cup Onion, Sliced
  
• 1/2 tsp Hing
  
• 2 tbsp Oil
  
• 1 tbsp Lemon Juice
  
• Salt to taste.
  

-- For Tadka

• 1 tbsp Cumin Seeds
  
• 1 tsp Mustard Seeds
  
• Pinch of Asafeotida
  
• 3-4 Curry Leaves
  
• 1 Red Chili, Whole
  
• 1/2 tsp Red Chili Powder
  

-- For Garnish

• Chopped Mint leaves And Cilantro
  

Method:-
1. Clean, wash and soak Dals For 30 min. Then drain it with strainer.

2. Add tomatoes, turmeric, salt and 3-1/2 cups of water and pressure cook till the mixture is tender. Whisk the mixture a little bit.

3. Heat the oil in a large non-stick pan and add mustard and cumin seeds, red chili and curry leaves.

4. When the seeds crackle, add red chili powder, garlic, ginger, green chili, dhania-jeera powder, garam masala, asafoetida, and onions. Let it sauté till the onions turn golden brown.

5. Sprinkle about 1 tbsp water over it to prevent the onions from burning.

6. Mix tamarind paste, cooked dal mixture, and 1 cup of water. Bring it to boil. Add lemon juice.

6. Serve hot. Garnish with cilantro and mint leaves.

Enjoy...