Posts Tagged Daals and Lentils

Masala Daal

October 25, 2009 at 12:00 AM · Filed under Indian Taste, Lentils And Daals, Pakistani Delicacies, Vegtarian Corner ·Tagged , , ,

Yellow lentils cooked to perfection with the tasty tempering of butter and infused aroma of spices garnished with fresh coriander leaves and green chillies.

Ingredients:

FOR DAAL

  • 1 cup moong daal*
  • 1 cup masoor daal*
  • 4 cups water
  • Some salt
  • Some paprika

FOR TEMPERING

  • A scoop of butter / ghee* (unsalted)
  • 1 dried red chilli
  • ½ onion thinly sliced
  • Few cumin seeds
  • 1 pinch of Kasoori methi* (Fenugreek leaves)
  • 2 – 4 curry leaves

FOR GARNISHING

  • ½ bunch coriander chopped fine
  • 1 – 2 green chillies chopped fine
  • A pinch of garam masala powder

Procedure:

-Combine, Wash and soak both the lentils for 10 – 15 minutes. Place them in a pot and pour 4 cups of water and let them boil.

-Meanwhile, prepare tempering, Heat oil separately in a frying pan and fry onions when they are light brown add rest of the ingredients and let them splutter.

-When very little amount of water remains in daal and it comes to the right consistency add tempering.

-Mix lightly, garnish and serve hot with naan bread or chapattis.

Outcome:

Tasty masala daal is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Don’t let the tempering go black.

-Boil lentils well.

Servings:

This will serve 4 persons.

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Daal Maharaja

September 6, 2009 at 8:00 PM · Filed under Indian Taste, Lentils And Daals, Quick Sehr-o-Aftar Recipes, Vegtarian Corner ·Tagged , , ,

Daal Maharaja is the restaurant name For daal Makhani, Last week we went to “Shahi Indian Restaurant” in Parnell and there I had this daal, believe me its awesome. When you will ty it yourself then you will come to know that it is very easy-to-make, very easy to digest and very healthy. Do try this and add it to your weekly menu …

Ingredients:

  • 1 cup Black grams
  • ½ cup Bengal grams
  • ¼ cup kidney beans
  • 1 inch ginger
  • 4 green chilies
  • 4 tbspns butter
  • 2 tbspns cream
  • 3 tomatoes chopped
  • 2 onions chopped
  • 8 cloves garlic
  • 1 tspn cumin seeds
  • A pinch of hing (asafetida)
  • 2 tspns red chilli powder
  • Salt to taste

Procedure:

-Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours.

-Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to ‘medium’ and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.

-Heat 2 tbsp. of butter in a pan.

-Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.

-Add ginger-garlic paste and finely chopped onions. Fry until golden brown.

-Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).

-Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.

-Add the remaining butter and cook for 2 minutes.

Outcome:

Serve hot with cream and chapattis.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Do not overcook.

Servings:

This will serve 4 persons easily.

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