Dhabe Wali Tadka Dal / Spicy Tempered Yellow Pulses

Dhabe wali Dal, the name itself explains and make you wanting to have it.. Heavily tempered Arhar / Toor dal with onions, chillies and tomatoes.. Its an easy dal, made in every household but there is something different about that roadside dhabewali dal..Hai na ?? So, here I am sharing the recipe with pics...

Ingredients:

Arhar / toor dal / Split pigeon peas- 2 cups

Onion - 1 big chopped in small pieces

Tomatoes - 2 medium chopped in small pieces

Green chillies - 2 chopped

Garlic- 4 cloves chopped

Cumin seeds - 1 tbs

Turmeric powder - 1 tbs

Pure Ghee - 1 tbs

Method:

Wash dal and in a pressure cooker add dal, 4 cups water, 1 tbs turmeric powder, salt to taste and let it boil till 3 whistles.

In a pan, heat ghee, add cumin, chopped chillies and garlic. Saute for 1 minute.

Now add chopped onion and saute for 2 minutes and then add chopped tomatoes. Saute for 1 minute.

What gives this dal its Dhaba flavor is , the crispiness of onion and tomatoes, so you don't have to fry the tempering for long.

Now add, boiled dal to the onion tomato tempering and its done.



Garnish with chopped green coriander.
It goes best with Jeera Rice..

                                    
Hope you liked it..

Boiled Bengal Gram and Spinach in stir fried Tomatoes / Palak Chana Dal

Palak Chana Dal or Boiled Spinach and Bengal gram in stir fried tomatoes is an extremely healthy recipe. The taste is good and a nice variation to dals. Spinach makes this healthier and children will also prefer it over simple dal. I specially love this when it is made by Mom in Law. I learnt this from her. So here I am sharing the recipe for this easy dal....

Ingredients:

Spinach - 500 gms
Bengal Gram / Chana Dal - 100 gm
Tomatoes-  4 chopped
Onion - 1 small chopped coarsely 
Cumin seeds - 1/2 tbs
Green Chillies - 2 chopped
Garlic - 3 cloves chopped
Turmeric powder - 1/2 tbs
Red Chilly powder - 1/2 tbs
Coriander Powder - 1/2 tbs
Salt to taste
Asafoetida - 1 small pinch

Method:

Soak bengal gram for 30 minutes. Then drain water.

Chop spinach leaves. Pressure cook spinach leaves, bengal gram in 2 cups water. Add 1/2 tbs turmeric powder and 1/2 tbs salt. Give it 3 whistles or cook for 12 minutes.

 
In a pan, heat 4tbs of oil. Once hot add cumin seeds, chopped garlic, green chillies and saute for 2 minutes.

Now add chopped onion, saute till it tuns translucent. Now add chopped tomatoes. Add 1/4 tbs salt. Cook for 7 minutes. 

 
Add 1/2 tbs coriander powder, 1/2 tbs red chilly powder, a pinch of asafoetida powder (optional).

At the end add boiled spinach and grams in the tomatoes mixture. Saute and let it cook for 5 minutes or till it becomes thick ( extra water evaporates ). 

Palak chana dal is ready. Serve with light chapatis or layered parathas.

 Hope you liked it .....

Moong Masoor Dal / Healthy Lentil Soup

This is the lightest daal. Split skinless yellow and red pulses tempered with a little onion tomato gravy makes it very delicious and tasty. Its very nutritious and light and is very soothing especially when you had heavy food. Here I am sharing recipe with pictures..



Ingredients:

Split Skinless Yellow Pulses / Dhuli Moong Dal - 1/2 cup
Split Skinless Red Pulses / dhuli Masoor Dal - 1/2 cup
Turmeric Powder - 1/2 tbs
Salt to taste
Red Gravy - 2 tbs
Green chilly - 1 chopped
Garlic - 2-3 cloves chopped
Cumin seeds - 1/2 tbs
Coriander leaves - 2 tbs chopped
Desi ghee - 1 tbs ( For tempering)

Method:

Mix both the pulses and boil in 4 cups of water adding turmeric powder and salt. Boil in a pressure cooker till 2 whistles only. it boils very fast.



In a pan, heat desi ghee, add cumin seeds, chopped green chiilies and garlic. As it turns light brownish add 2 tbs of red gravy and saute for a minute.



Add this tadka to boiled dal. Mix.



If you think dal is thick for you then add some water and give a boil. else garnish with chopped coriander leaves.

Serve with rice or simple chapatis and enjoy the simple taste of pulses.

Hope you liked it...



Masala Masoor Daal

Masoor Daal or Red Lentils is a common lentil of India. It can be prepared in various ways. Here I am sharing the recipes of Masala Masoor Daal with recipes ...

Ingredients:

Masoor dal - 100 gms
Red gravy masala - 4 big tbs
Green Chilly - 2 chopped
Garlic - 4 cloves chopped
Pure Ghee - 2 tbs
Cumin - 1 small tbs
Turmeric powder - 1tbs
Coriander Powder - 1/2 tbs
Red Chilly Powder - 1/2 tbs
Garam Masala Powder - 1/2 tbs
Water - 4cups
Salt to taste
Chopped coriander for garnishing



Method:

Soak lentils for about 1 hr.



In a Pressure cooker add soaked lentils, 4 cups water, 1tbs turmeric powder, Salt to taste and pressure cook for 10 minutes ( approx. 6 whistles on high flame then reduce the flame for sometime).



On another side in a pan heat pure ghee and add cumin. As it splutters add chopped garlic and green chilly. Saute for a minute and add 4 tbs of red gravy masala.  Add turmeric, coriander, red chilly and garam masala powder and mix for a minute.



Once the lentils are boiled, add this gravy masala in it and mix.  Put on the flame and let it boil again for 5 minutes. If it is thick add more water as per your liking.



Masala Masoor Daal is ready. Garnish with chopped coriander leaves and serve with rice, chapati or paranthas.



Hope you liked it...