MIXED DAL - by Tarla Dalal
MIXED DAL
tasty combination of lentils.
Cooking Time : 40 min. Preparation Time : 10 min. Serves 6.
Ingredients
1 tablespoon moong dal
1 tablespoon masoor dal
1 tablespoon urad dal
1 tablespoon chana dal
2 tablespoons toovar dal
1 teaspoon cumin seeds
1 onion, chopped
2 teaspoons coriander powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For the tempering
2 tablespoons butter
1 chopped tomato
1 teacup fresh curds
1/2 teaspoon garam masala
Method
1. Wash all the dals. Soak for 1 hour and then drain.
2.Heat the ghee. Add the cumin seeds and cook until they begin to crackle.
3. Add the onion and cook until light pink.
4. Now add all the dals and cook again for 4 to 5 minutes.
5. Add 1 litre of water and cook on a slow flame until soft.
6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
7. Mash the dals lightly.
8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
9. Add to the cooked dals and stir for 3 to 4 minutes.
Sprinkle coriander on top and serve hot.
Recipe Source : Exciting Vegetarian Cooking
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15 comments:
Dear Mrs Dalal
Tried this recipe today. was simply great. i have not made such tasy dal ever...
regards
an ardent fan
Dear Ms.Tarla Dalal
Another great recepie -- as ususal ofcourse !!!
great taste and easy to make
Dear Ms Dalal
I am member of ur site. and had tried this Dal few days back.. and it turned out great!
I just wanted to know one thing.. wats the difference between cooking the Dal over slow flames till its done and cooking it in pressure cooker?
Tarala dalal madam,
it was great!i always like your recipes because they are easy and simple to make and tastes are great!
thank you
veena
Awesome dal! I love to cook different dals. This was simply great. Thanx again.
Dear Mrs Dalal, I wanted to know how one gets the "coal" flavouring in dals etc.
thanks and regards
Dear Anonymous,
It is very easy to get the tantalising tandoori flavour, here's how...
1.Prepare the food (may it be a subzi, dal or biryani) and remove it in a kadhai or a serving bowl.
2. Heat the coals on an open flame to ignite them and transfer to a small katori (bowl) with the help of a pair of tongs.
3. Place this katori (bowl) in the bowl containing the prepared food.
Pour oil on the ignited coal and cover with a lid.
4. Keep aside for about five minutes and then remove the lid and discard the small katori. This process is called smoking and it imparts the typical tandoori taste to the dish.
Relish your favourites at home creating the unique tandoori flavour this easy way....
Happy cooking!
we don't use masoor dal at all. can i make this dal without that and if yes will the proportion of the ingredients have any changes?
Dear Shona,
Yes you can make this dal without masoor dal...simply add 1 tbsp of any other dal. It should not make much difference.
Dear Ms. Dalal,
Greetings!!!
Your idea of creating a tandoori taste is simply superb and easy. I am a Marwadi from Jodhpur Rajasthan and we have been using this techinique since ever to make 'Dhumkare hue Pyyaz' as we say in hindi since ages...Never wondered that it can be used to add tandoori flavours to other dishes !!
Thnaks again..Will try it soon..
Meenakshi Jain
I am a South Indian, but children love to eat only North Indian type of dishes. But it was difficult for me to choose the right recipe, but once I tried a recipe from your book 101 Dal recipes, then became your fan. Great recipes indeed. The great thing about all your recipes is one can try without a second thought. They come out really well. This Daal is added to our regular mnnu now and it is liked by one and all.
HATS OFF TO MADAM TARLA DALAL
I am a South Indian, but children love to eat only North Indian type of dishes. But it was difficult for me to choose the right recipe, but once I tried a recipe from your book 101 Dal recipes, then became your fan. Great recipes indeed. The great thing about all your recipes is one can try without a second thought. They come out really well. This Daal is added to our regular mnnu now and it is liked by one and all.
HATS OFF TO MADAM TARLA DALAL
I am a South Indian, but children love to eat only North Indian type of dishes. But it was difficult for me to choose the right recipe, but once I tried a recipe from your book 101 Dal recipes, then became your fan. Great recipes indeed. The great thing about all your recipes is one can try without a second thought. They come out really well. This Daal is added to our regular mnnu now and it is liked by one and all.
HATS OFF TO MADAM TARLA DALAL
I am a South Indian, but children love to eat only North Indian type of dishes. But it was difficult for me to choose the right recipe, but once I tried a recipe from your book 101 Dal recipes, then became your fan. Great recipes indeed. The great thing about all your recipes is one can try without a second thought. They come out really well. This Daal is added to our regular mnnu now and it is liked by one and all.
HATS OFF TO MADAM TARLA DALAL
Dear Ms. Dalal
We are running a mid-day meal project of govt.of india catering 1.0 lakh students in the rural area of palghar/wada taluka. we are facing a problem. The time between cooking rice,dal,subji and the time the sudents eat is minimun of 8-10 hrs we cannot lessen the time as we have lot of area to cover.the food some times gets spoied one reason,it is hot when it is filled in steel containers and the summer heat is incerasing.
WE WANT YOUR ADVICE AS TO HOW this problem can be eliminated.
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