Category Archives: Delicious Dhal’s

Dhal Durga Double Tadka

 Dhal Durga Double Tadka

You might be wondering what is this,  a peculiar name for a dhal. Double Tadka is seasoning the dhal TWICE. Durga is my very good friend from whom I learnt this dhal. A very simple dhal bursting with flavours. I thank Durga for sharing this recipe with me. Goes well with phulkas, paranthas, puri, naan, kulcha, plain rice and jeera rice.

The process of making this dish is very different. Do try and Enjoy. 

Ingredients

Broken moong dhal – 1 and 1/4 cups( paasi paruppu)

chopped beans, chopped carrot – 3/4 cup ( steamed )

Steamed green peas – 1/2 cup

Turmeric powder – 1/4 teaspoon

Slit green chillies – 2

Amchur ( dried mango powder ) – 1/4 teaspoon

Dried ginger powder – 2 pinches

Salt to taste

Sugar – 1 teaspoon

Water – 5 cups

To Season ( seasoning – 1 ) ( Tadka ) 

Ghee – 2 tablespoons

Whole bay leaf – 2 ( small )

Torn dry Kashmiri red chillies – 2

Jeera – 1 teaspoon

Coarsely crushed black pepper powder – 3/4 teaspoon

Asafoetida powder – 1/2 teaspoon

To Season ( seasoning – 2 )

Ghee – 2 tablespoons

Kashmiri Chilli powder – 1 teaspoon

Garam masala powder – 1 teaspoon

To Garnish

Finely chopped green coriander leaves –  little

Finely chopped curry leaves – little

Dhal Durga served with  Plain Parathas

Method

Heat a pressure cooker. Add the dhal. Dry roast on sim flame till it emanates a  very good aroma and is golden in colour.  Add the slit green chillies, turmeric powder and water. Cover and pressure cook for 4 whistles and leave it on sim flame for 6 minutes. Switch off the stove. Once the pressure subsides, open the cooker and mash lightly. Heat the dhal on medium flame. Add the steamed beans, carrot and the green peas. Add the salt and sugar . Add the amchur powder and the dried ginger powder. Mix well. Boil till little thick.

Give the first tadka. Season the first seasoning. Mix, cover and keep aside. At the time of serving, heat the dhal very well and give the second tadka. Season the second seasoning. Garnish. Serve hot.

Chef’s Tips

1) Do not over roast the dhal. The taste will change.

2) By seasoning twice, the dhal tastes yum.

 

 

Advertisements

Dhal Kamali

Dhal Kamali

My grand mother Kamali is an expert in making  this dhal. This dhal is her recipe. I am very happy to share her recipe with all of you. Dhal, the Indian staple made from split pulses, is very good for health. The recipe given below is a delicious every day dhal. Please try and kindly post your feed back.

Ingredients

Broken Yellow moong dhal ( Paasi paruppu ) – 1 cup ( washed and soaked in water for 1/2 an hour and drained )

Peeled and cubed potatoes – 2

Chopped tomatoes -2

Peeled and chopped ginger – 1 tablespoon

Slit green chillies -2

Turmeric powder – 1/2 teaspoon

Water  – required amount

Salt to taste

Lemon juice – 1 and 1/2 tablespoons

To Season

Ghee – 1 tablespoon

Oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Jeera ( cumin seeds ) – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

To Garnish

Finely chopped green coriander leaves and curry leaves – little

Dhal Kamali served with Chappathi and Sweet Lemon Pickle

Method

Heat a pan. Add the required amount of water. Once the water starts to boil, add the drained dhal. Once the dhal starts to boil, sim the flame or else the dhal will flow out of the pan and soil the stove. Add the turmeric powder. Once the dhal is half cooked, add  the cubed potatoes. Add the chopped ginger, chopped tomatoes and the slit green chillies. Cook on sim flame till the potatoes are fully cooked. Add the  salt to taste. Mix well.  Switch off the stove. Season and garnish.  Add the lemon juice . Mix gently. Serve hot with chappathis.

Chef’s Tips

1) Add the lemon juice after switching off the stove, or else it will become bitter.

2) If the dhal becomes too thick, dilute with some hot water.

 

 

 

Continue reading Dhal Kamali

Dhal Falguni

Dhal Falguni

img_1087

A lemon green coloured dhal, very, very  special to me , cause I got to learn this recipe from my friend  Gopa Ganguly. Saibal and Gopa were our neighbours in Trichy. I still remember the great days , Gopa used to make food for us and send it with her cook Nakul. Gopa used to serve this dhal with steaming hot Basmathi rice topped with a generous blob of Amul butter.  This dhal goes well with parathas, puri, jeera rice and phulkas.

Ingredients

Masoor dhal  – 1 cup ( washed and soaked in water for 20 minutes )

Thinly sliced onions – 1/2 cup

Slit green chillies – 3

Small onions – ( peeled ) – 1 handful

Turmeric powder – 1/4 teaspoon

Salt to taste

Green peas – 1/2 cup

Water –  4 cups

To Season

Oil – 3 tablespoons

Kalonji ( onion seeds ) – 1  teaspoon

To Garnish

Finely chopped Green coriander leaves – 1 handful

Method

Take a pressure cooker. Put the base on the stove. Heat it. Add the oil. Next add the kalonji seeds. When the kalonji seeds splutter, add the sliced onions. Sauté on sim flame till the onions turn transparent. Next add the slit green chillies, turmeric powder, the drained dhal ,  small onions and the green peas. Sauté for 3 minutes. Add the water and cover the cooker and keep the flame on medium. When  the steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Keep the cooker aside and allow it to cool. Open the cooker. Mix. Add salt to taste. Mix the  dhal well. Boil the dhal on sim flame for 3 minutes. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) I have used masoor dhal without the skin.

2) The consistency of the dhal should  to be thick.

3) Kalonji is available in all the big super markets.

4) If you want the green peas to look fresh, cook them separately and mix it in the end.

5) Kalonji gives that extra taste to this dhal.