Enjoy Our Delicious Dal Recipes.😋

Yellow Moong Dal


Servings - 2 - 3


INGREDIENTS
Split mung beans - 250 grams
Water - 1500 milliliters, divided
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Ghee - 2 tablespoons
Ghee - 40 milliliters
Cumin - 1 teaspoon
Garlic - 30 grams
Ginger - 35 grams
Onions - 200 grams
Tomato - 220 grams
Green chili - 1 tablespoon
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala -1 teaspoon
Coriander - 2 tablespoons
Ghee - 1 tablespoon
Cumin - 1/2 teaspoon
Garlic - 1 1/2 tablespoons
Dry red chili - 2


PREPARATION
1. In a bowl, add 250 grams split mung beans, 700 milliliters watered soak for 1 hour.
2. Take a pressure cooker, add the soaked dal, 800 milliliters water, 1/2 teaspoon salt, 1 teaspoon turmeric, 2 tablespoons ghee and cover it with lid.
3. Cook for 10 - 12 minutes on medium heat.
4. Open the lid and remove it from heat.
5. Heat 40 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 30 grams garlic, 35 grams ginger and stir well.
6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 220 grams tomato, 1 tablespoon green chili and saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
8. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
9. Now, add the cooked dal and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 2 tablespoons coriander and mix it well.
12. Heat 1 tablespoon ghee in a pan, add 1/2 teaspoon cumin, 1 1/2 tablespoons garlic, 2 dry red chili and stir for 1 -2. minutes.
13. Pour the tempering over the dal.
14. Serve.

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