4 Healthy Dal Recipes.😋

Dal Tadka

Servings - 2 - 3

INGREDIENTS
Split pigeon pea - 160 grams
Split bengal gram - 80 grams
Water - 450 milliliters
Water - 850 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Ghee - 50 milliliters
Cumin - 1 teaspoon
Dry red chili - 3
Asafoetida - 1/4 teaspoon
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Green chili - 1 tablespoon
Onions - 70 grams
Tomato - 110 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek - 1 teaspoon
Ghee - 1 tablespoon
Cumin - 1 teaspoon
Dry red chili - 1
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Onions - 1 tablespoon
Red chili - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add 160 grams split pigeon pea, 80 grams split bengal gram, 450 milliliters water and soak for 2 hours.
2. Take a pressure cooker, add soaked lentils in it, add 850 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook till you hear 2 - 3 whistles.
4. Open the lid and mix it well. Keep aside.
5. Heat 50 milliliters ghee in a heavy skillet, add 1 teaspoon cumin and stir well.
6. Add 3 dry red chili, 1/4 teaspoon asafoetida and stir again.
7. Now, add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chili and saute for 2 - 3 minutes or till it turns golden brown in color.
8. Then, add 80 grams onions and fry till translucent.
9. Add 110 grams tomato and saute till it turns soft and pulpy.
10. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
11. Then, add the cooked dal in it and mxi it well.
12. Add 1 teaspoon dry fenugreek and mix it again.
13. Cook for 5 - 7 minutes. Keep aside.
14. Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin, 1 dry red chili and stir well.
15. Add 1 teaspoon ginger, 1 teaspoon garlic and saute for 2 - 3 minutes or till it turns golden brown in color.
16. Now, add 1 tablespoon onions and fry till translucent.
17. Then, add 1 teaspoon red chili and stir well.
18. Pour the tempering over the prepared dal.
19. Garnish with coriander.
20. Serve hot with roti or rice.

Coconut Chana Dal

Servings - 3 - 4

INGREDIENTS
Split bengal gram - 420 grams
Water - 1700 milliliters, divided
Salt - 1 1/2 teaspoons
Turmeric - 1/2 teaspoon
Ghee - 2 tablespoons
Dry red chili - 2
Bay leaf - 1
Cumin - 1/2 teaspoon
Desiccated coconut - 100 grams
Tomato - 100 grams
Salt - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Sugar - 2 teaspoons
Rice - 250 grams
Water - 550 milliliters
Ghee - 2 tablespoons
Cumin - 1 teaspoon
Water - 500 milliliters
Salt - 1/2 teaspoon

PREPARATION
1. In a bowl, add 420 grams split bengal gram, 800 milliliters water and soak for 1 hour.
2. Take a pressure cooker, add the soaked dal, 1 1/2 teaspoons salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook till you hear 2 - 3 whistles.
4. Open the lid and remove it from heat.
5. Heat 2 tablespoons ghee oil a heavy skillet, add 2 dry red chili, 1 bay leaf, 1 teaspoon cumin and stir well.
6. Then, add 100 grams desiccated coconut and cook until it turns golden brown in color.
7. Now, add 100 grams tomato and mix it well.
8. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.
9. Add 1/4 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
10. Now, add the cooked dal in it and mix it well.
11. Bring it to a boil.
12. Add 2 teaspoons sugar and mix it well.
13. Again bring it to a boil and cook for about 3 - 5 minutes on low heat.
14. Remove it from heat and keep aside.
15. In a bowl, add 250 grams rice, 550 milliliters water and soak for about 20 minutes.
16. Heat 2 tablespoons ghee in a skillet, add 1 teaspoon cumin and stir well.
17. Then, add 250 grams soaked rice in it and mix it well.
18. Now, add 500 milliliters water and mxi it again.
19. Cover it with and cook for about 20 minutes or until the rice fully cooked.
20. Open the lid and remove it from heat.
21. Garnish the dal with coconut.
22. Serve hot with prepared rice.

Hyderabadi Khatti Dal

Servings - 2 - 3

INGREDIENTS
Split pigeon peas - 150 grams
Orange lentils - 85 grams
Water - 800 milliliters
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Tomato - 240 grams
Water - 700 milliliters
Green chili - 3 - 4
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Tamarind pulp - 50 grams
Curry leaves - 18 - 20
Water - 200 milliliters
Coriander - 2 tablespoons
Ghee - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Garlic - 1 tablespoon
Dry red chili - 4
Curry leaves - 18 - 20

PREPARATION
1. Take a bowl and place a stainer on it.
2. Add 150 grams split pigeon peas, 85 grams orange lentils and wash it with water.
3. Transfer this into a bowl, add 800 milliliters water and soak for 30 minutes.
4. Take a pressure cooker, add the soaked dal in it.
5. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon turmeric, 1 teaspoon salt, 240 grams tomato, 700 milliliters water and mix it well.
6. Cover it with lid and cook until you hear 2 - 3 whistles.
7. Open the lid and give it a nice stir.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a smooth puree.
10. Transfer this puree into a heavy skillet and give it a nice stir.
11. Add 3 - 4 green chili, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon garam masala, 50 grams tamarind pulp, 18 - 20 curry leaves and mix it well.
12. Add 200 milliliters water and mix it again.
13. Bring it to a boil.
14. Add 2 tablespoons coriander and mix it well.
15. Remove it from heat.
16. Heat 2 tablespoons ghee in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 tablespoon garlic and stir for 1 - 2 minutes.
17. Add 4 dry red chili, 18 - 20 curry leaves and stir gain for 2 -3 minutes on medium heat.
18. Add the tempering over the dal.
19. Serve.

T

Servings - 2 - 3

INGREDIENTS
Whole black gram lentil - 170 grams
Red kidney beans - 70 grams
Water - 500 milliliters
Water - 1 litre
Salt - 1 teaspoon
Cloves - 4 pods
Black cardamom - 1 pod
Ghee - 1 tablespoon
Water - 1 litre
Tomato - 290 grams
Butter - 2 tablespoons
Cinnamon stick - 1
Bay leaf - 1
Cumin - 1 teaspoon
Green chili - 2
Turmeric - 1/4 teaspoon
Paprika - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Dry ginger powder - 1/4 teaspoon
Milk - 200 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Fresh cream - for garnishing

PREPARATION
1. In a bowl, add 170 grams whole black gram lentil, 70 grams red kidney beans, 500 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add the soaked dal and beans in it.
3. Add 1 litre water, 4 pods cloves, 1 pod black cardamom, 1 tablespoon ghee and cover it with lid.
4. Cook until you hear 5 - 6 whistles.
5. Open the lid and remove it from heat.
6. Heat 1 litre water in a pan, add 290 grams tomato and bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat.
9. Drain and peel the tomatoes.
10. Transfer this into a blender and blend it into a puree.
11. Heat 2 tablespoons butter in a heavy skillet, add 1 cinnamon stick, 1 bay leaf, 1 teaspoon cumin, 2 green chili and stir for 2 - 3 minutes.
12. Then, add the blended tomato puree in it and mix it well.
13. Add 1/4 teaspoon turmeric, 1 1/2 teaspoons paprika, 1/2 teaspoon salt, 1/4 teaspoon dry ginger powder and mix it well.
14. Now, add the cooked dal in it and mix it again.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 200 milliliters milk and mix it well.
17. Bring it to a boil.
18. Add 1/2 teaspoon garam masala and mix it well.
19. Add 1 tablespoon coriander and mix it again.
20. Cook for 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with fresh cream.
23. Serve hot.