Enjoy Our Delicious Dal Recipes.😋

Shahi Moti Dal

Servings - 2 - 3

INGREDIENTS
Kidney beans - 50 grams
Green mung beans - 50 grams
Chickpeas - 50 grams
Black eyed peas - 50 grams
Water - 1250 milliliters, divided
Ghee - 30 milliliters
Cumin - 1 teaspoon
Bay leaf - 1
Black cardamom - 1 pod
Onions - 200 grams
Tomato - 160 grams
Salt - 2 teaspoons
Ginger - 25 grams
Turmeric - 1 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Milk - 100 milliliters
Water - 100 milliliters
Garam masala - 1 teaspoon
White pepper - 1 teaspoon
Ghee - 5 teaspoons
Fresh cream - 50 milliliters
Ghee - 2 tablespoons
Garlic - 1 tablespoon
Dry red chili - 2
Dry fenugreek leaves - 1 tablespoon

PREPARATION
1. In a bowl, add 50 grams kidney beans, 50 grams green mung beans, 50 grams chickpeas, 50 grams black eyed peas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked lentils and beans, 750 milliliters water and cover it with lid.
3. Cook until you hear 4 whistles.
4. Open the lid and remove it from heat.
5. Heat 30 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf, 1 pod black cardamom and stir well.
6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 160 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 2 teaspoons salt, 25 grams ginger and mix it well.
10. Add 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon coriander powder and mix it again.
11. Then, add the boiled lentils and beans in it and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add 100 milliliters milk and mix it well.
14. Add 100 milliliters water and mix it again.
15. Bring it to a boil.
16. Add 1 teaspoon garam masala, 1 teaspoon white pepper and mix it well.
17. Now, add 1 teaspoon ghee and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Repeat this ghee process for 4 more times.
20. The, add 50 milliliters fresh cream and mix it well.
21. Remove it from heat and keep aside.
22. Heat 2 tablespoons ghee in a pan, add 1 tablespoon garlic and stir well.
23. Add 2 dry red chili, 1 tablespoon dry fenugreek leaves and stir again for 2 - 3 minutes.
24. Pour the tempering over the dal.
25. Serve hot.

Mix Dal Tadka

Servings - 2 - 3

INGREDIENTS
Split pigeon peas - 80 grams
Green mung beans - 80 grams
Split bengal gram - 70 grams
Split black gram - 80 grams
Water - 1600 milliliters, divided
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Ghee - 4 tablespoons, divided
Dry red chili - 3
Asafoetida - 1/4 teaspoon
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Lemon juice - 1 tablespoon
Coriander - 2 tablespoons
Ghee - 2 tablespoons
Cumin seeds - 1 teaspoon
Red chili - 1 teaspoon

PREPARATION
1. In a bowl, add 80 grams split pigeon peas, 80 grams green mung beans, 70 grams split bengal gram, 80 grams split black gram, 700 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add the soaked lentils, 900 milliliters water, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 2 tablespoons ghee and cover it with lid.
3. Cook until you hear 3 whistles.
4. Open the lid and give it a nice stir.
5. Remove it from heat and keep aside.
6. Heat 2 tablespoons ghee in a heavy skillet, add 3 dry red chili, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili and stir for 2 - 3 minutes.
7. Then, add the boiled dal in it and mix it well.
8. Bring it to a boil.
9. Now, add 1 tablespoon lemon juice, 2 tablespoons coriander and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Heat 2 tablespoons ghee in a pan, add 1 teaspoon cumin seeds, 1 teaspoon red chili and stir well.
13. Add the mixture into the dal and mix it well.
14. Serve hot.