Dal Varieities

mathangikkumar · Mar 30, 2011

[FONT=&quot] [/FONT]
[FONT=&quot]TYPE 1[/FONT][FONT=&quot][/FONT]
[FONT=&quot]
Tuvar dal - 1/2 cup
Tomatoes - 2
Green chillies - 4
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Chilli powder - 1 tsp
Dania powder - 1 1/2 tsp
Jaggery - as required (crushed)
Red chillies - 2
Asafoetida - a large pinch
Oil - 1 tbsp
Salt to taste
Lime - 1
Coriander leaves - 1 small bunch[/FONT][FONT=&quot] [/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot] Method

Cut tomatoes finely, slit green chillies into two pieces. Break 2 pieces of whole red chilies.[/FONT]
[FONT=&quot]
Cook dal separately, add turmeric and salt in cooker with enough water. Cook till it is soft and dal is mash properly and keep aside.[/FONT]
[FONT=&quot]
Heat oil in a "kadai" season with mustard. When crackle add red chillies, cumin seeds, tomatoes, asafoetida and fry for few minutes.[/FONT]
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Put green chilies, mashed daI, jaggerry, salt, dania. and chilli powder. Cook for few minutes.[/FONT]
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Remove from fire. Add coriander leaves, curry leaves and optionally add lime juice.[/FONT]
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TYPE 2[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]Tuvar dal - 1 cup. Jaggery - about the size of a large lemon[/FONT]
[FONT=&quot]
Raw groundnuts- 10 to 12[/FONT]
[FONT=&quot]
Curry leaves[/FONT]
[FONT=&quot]
One lemon. Ginger - small piece, grated. Coriander leaves, finely chopped[/FONT]
[FONT=&quot]
Asafoetida (Hing). Mustard seeds[/FONT]
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Turmeric powder. Red chilly powder[/FONT]
[FONT=&quot]
Coriander powder.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] Bay leaves - 2. [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] Clove 2 pieces [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Dry red chillies - 1[/FONT]
[FONT=&quot]
Garam masala - 1 tsp. Oil for tadka - 2 tsp[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Method[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Pressure cook tuvar dal along with turmeric powder and salt.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]After the dal is cooked properly, mash the dal well using a blender and transfer it to a thick bottomed utensil.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add water if required.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]The consistency should be a little watery compared to say dal fry. [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add jaggery to the dal and let it simmer for about 10 minutes[/FONT]
[FONT=&quot].[/FONT]
[FONT=&quot]After the jaggery is dissolved, heat oil in a small pan and add mustard seeds.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]After they crackle, add asafoetida, groundnuts , dry red chillies, bay leaves , cloves and curry leaves.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Switch off the flame and then add red chilly powder and dania powder to the tadka.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Pour the tadka over the simmering dal and add grated ginger to it. [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add finely chopped coriander leaves and squeeze a lemon.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Let it simmer for 2-3 more minutes. [/FONT]
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[FONT=&quot]TYPE 3[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 cup tuvar dal[/FONT]
[FONT=&quot]¼ cup chopped tomatoes[/FONT]
[FONT=&quot]1 teaspoon chopped ginger[/FONT]
[FONT=&quot]1 sliced green chilli[/FONT]
[FONT=&quot]5 curry leaves[/FONT]
[FONT=&quot]¼ teaspoon asafoetida[/FONT]
[FONT=&quot]1 teaspoon turmeric powder[/FONT]
[FONT=&quot]1 teaspoon red chilli powder[/FONT]
[FONT=&quot]½ teaspoon mustard seeds[/FONT]
[FONT=&quot]½ teaspoon cumin seeds[/FONT]
[FONT=&quot]1 inch long cinnamon stick[/FONT]
[FONT=&quot]1 tablespoon skinned peanuts[/FONT]
[FONT=&quot]1 tablespoon jaggery[/FONT]
[FONT=&quot]2 tablespoon lemon juice[/FONT]
[FONT=&quot]1 tablespoon oil[/FONT]
[FONT=&quot]1 tablespoon chopped coriander leaves[/FONT]
[FONT=&quot]Salt to taste[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Method[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Cook the Tuvar Dal. Whisk the cooked dal well until well blended.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Heat oil in a pan; add mustard seeds, cumin seeds, curry leaves, cinnamon stick and allow it to crackle.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add tomatoes, turmeric powder, asafoetida, red chilli powder and sauté until the tomatoes are soft.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Now add the cooked dal, salt, jaggery, peanuts and approximately 2 cups of water. Allow it to boil for 5 minutes.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Turn off heat and add coriander leaves .[/FONT]
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[/FONT]

mathangikkumar · Mar 30, 2011

Dal Varieities 2

 [FONT=&quot] TYPE 4 [/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Rinse, drain and cook tuvar dal with sufficient water.[/FONT]
[FONT=&quot]
Remove and cook a little.[/FONT]
[FONT=&quot]
Now heat butter, add cumin seeds, finely cut onions , garlic, ginger, salt, turmeric and chilli powder, garam masala powder, dania, jeera powder and fry on slow fire till golden brown.[/FONT]
[FONT=&quot]
Pour in the cooked dal mixture and stir.[/FONT]
[FONT=&quot]
Cook for 5-6 minutes on medium flame.[/FONT]
[FONT=&quot]
Garnish coriander leaves and serve hot.[/FONT]
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[FONT=&quot]TYPE 5 [/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1/2 cup tuvar dal [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1/2 cup yellow moong dal [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1/2teaspoon Garam masala powder [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 large onion cup onion (finely chopped) [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1/2 cup tomatoes (chopped) [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 teaspoon turmeric powder [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]2 teaspoon red chilli powder [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]6 tablespoon ghee [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]salt to taste [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]5 hot green chillies deseeded and finely chopped or slit length wise in between [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 teaspoon cumin [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 teaspoon garlic paste [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 teaspoon ginger paste [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1 tablespoon lemon juice [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]2 tablespoon coriander (chopped) [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] (dry mango powder)- 1 tsp [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] Method [/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] Mix and wash thoroughly all Dal (lentils). Cook slowly in medium heat until half done. [/FONT]
[FONT=&quot]
Heat ½ of ghee and fry onions. [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add all the spices until onions are fried until light golden brown.[/FONT]
[FONT=&quot]
Add the onion and mixture to Dals (lentils) and cook until done.[/FONT]
[FONT=&quot]
Heat remaining ghee in a small saucepan on a high. [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add all of all the others except coriander and lemon juice and fry for few more seconds[/FONT]
[FONT=&quot]
Add lemon juice and chopped coriander to Dal. [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Sprinkle dry mango powder.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Some times you can add ,[/FONT][FONT=&quot] salt, turmeric and ginger paste also.[/FONT][FONT=&quot][/FONT]
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[FONT=&quot] [/FONT]
[FONT=&quot]TYPE 3 [/FONT][FONT=&quot][/FONT]
[FONT=&quot]
1 cup(s) split red gram (tuvar dal)[/FONT]
[FONT=&quot]
1 tomato(es) chopped finely[/FONT]
[FONT=&quot]
2 tablespoon(s) oil[/FONT]
[FONT=&quot]
1 teaspoon(s) each of mustard and cumin seeds[/FONT]
[FONT=&quot]
1 tablespoon finely chopped ginger[/FONT]
[FONT=&quot]
2 green chillies slit[/FONT]
[FONT=&quot]
4 cups water[/FONT]
[FONT=&quot]
4 curry leaves[/FONT]
[FONT=&quot]
½ teaspoon(s) each of asafoetida and turmeric powder[/FONT]
[FONT=&quot]
a squeeze of lemon, jaggery and salt to taste[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Method [/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add turmeric powder, salt and a drop of oil till the gram is fully cooked.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Fry on medium level for about 2 minutes till the seeds splutter. [/FONT]
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[FONT=&quot]Add this to the cooked red gram and let it come to a simmer.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Add the rest of the ingredients and simmer for about 10 minutes. After it is cooked remove from fire.[/FONT]
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Dal Varieities

mathangikkumar Platinum IL'ite

mathangikkumar Platinum IL'ite

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