DARBARI DAL/SIDE DISH FOR ROTIS

I was on a long break from this blogging world and now I'm  back with a bang.Sorry to be away for this long,but due to some personal commitments,I could not post for quite sometime.I made this Darbari Dal  for the Kungumam Thozhi Magazine last month.Needless to say it was creamy,filling and mildly spiced which was loved by all at home.This has a combination of massor dal and moong dal which adds a special creamy texture to the dal.It is different from the usual dals and can be made as a change from the usual sides we make for rotis or parathas.When you are in the mood for a hearty yet easy meal, try this dal and let me know..

SUMMARY
Course:Side Dish
Cuisine:North Indian
Serves-2
Preparation Time:20 minutes
Cooking Time:10 minutes
Total time:30 minutes


INGREDIENTS

• Masoor Dal-1/4 cup
• Moong Dal-1/4 cup
• Tomato-1
• Onion-1
• Jeera/Cumin-1/2 tsp
• Oil-2 tsp
• Butter-1 tsp
• Green Chilli-1
• Red Chilli Powder-1/2 tsp
• Turmeric Powder Powder-1/2 tsp
• Garam Masala Powder-1/4 tsp
• Salt-to taste
• Kasoori Methi-1/2 tsp
• Coriander Leaves-2 tsp(chopped)
• Fresh Cream-1 tsp

HOW TO MAKE

• Soak masoor and moong dals seperately in water for 15 minutes.Pressure cook for 3 whistles,mash and keep aside.

• Add oil,butter,jeera,green chilli and   ginger bit in a pan.Once the butter melts add chopped onion.Fry till translucent.

• Add chopped tomato followed by red chilli powder,turmeric powder,garam masala powder and salt.Cook till mushy.

• Add cooked dals and mix well.

• Add crushed kasoori methi and fresh cream.

• Add coriander leaves for garnishing.

• Enjoy Darbari Dal with rotis or rice.

Notes

• You can add ginger garlic paste for more taste.
• You can add thick yogurt in place of fresh cream.
• Addition of butter enhances the taste,so don't skip that.
• If you want you can add fresh peas and chopped carrots too.

Read How to Cook

DAL MAKHNI/MAA KI DAL/REVIEW FOR EASTERN SPICES 1

I was some time before contacted by Eastern Condiments And Spices to write reviews about their products.I received a parcel containing these masala products and couldn’t wait to try them out.So here comes my first review on Dal Makhni.It is an easy to go side dish for rotis,phulkas and rice.It is easy to make and whilesome and filling besides being nutricious.I made this recipe with eastern masala and the result was super tasty.Daughter who is a fussy eater,loved it to the core and asked for more during dinner.The masala was also super tasty,perfectly blend and aromatic.Easily I could make this recipe in a jiffy .Thank you Eastern Spices for this oppurtunity and my readers,do follow this recipe and try out Dal makhni..

INGREDIENTS

Black Urad Dal	1 cup
Rajma	4 tsp
Onion	1
Jeera/Cumin	1/2 tsp
Green Chilli	1
Oil	2 tsp
Tomato puree	1/2 cup
Turmeric Powder	1/2 tsp
Red Chilli Powder	1/2 tsp
Ginger (grated)	1/4 tsp
Salt	to taste
Eastern Dal Makhni Powder	1 tsp
Coriander Leaves	to garnish
Milk	1/4 cup

If not using eastern powder dry roast all the  following ingredients and add

Coriander seeds	1/4 tsp
Fennel	1/4 tsp
Cinnamon	1/4 inch
Nutmeg	a bit
Kasoori Methi	a pinch

HOW TO MAKE

• Soak black urad dal and rajma overnight in water.In the morning presurre cook for 3 whistles.

• Mash with the help of the back of the laddle.In a pan add oil and add jeera followed by chopped onions,ginger and green chilli.

• Add tomato puree,red chilli powder,turmeric powder and eastern dal makhni powder.

• Add cooked dal and salt.Mix well.

• Add milk and simmer for some time.Garnish with coriander leaves.

• Dal Makhni or Maa Ki Daal is redy.Serve with rotis or rice.

Notes

• I have used Eastern Masala Dal Makhni Powder here.If  you don’t get that masala add the ingredients given in table.
• Adding milk ensures a creamy texture to the dal.
• Adding garlic pod also enhances the taste,but I haven’t added as I don’t like it.
• I f not using tomato puree,make freshly pureed tomatoes at home.
• Adding cream also enhances the taste at the end.

Read How to Cook

BLACK URAD DAL TADKA

It was sometime back that I saw this recipe in a magazine.It sounded great and filling too.It was like Dal makhani but I tried to incorporate my own feel to it and made some alterations.I didn’t add onions and garlic and it tasted too well without it.I  find it really difficult to make sidedish for rotis without onions,sometimes it seems impossible.But this one believe me tasted realiy yum.I don’t buy black urad dal on a regular basis and it was welcomed by all in my house ,so after tasting this recipe iam afraid will find a regular feature in my monthly pantry list.For all those who want to break the monotony of eating the same dal for rotis or phulkas try this one out and iam sure you’ll make this not once.I learnt that it becomes very thick when cooked and it’s heavier than the usual dal.If you want to make it you can soak overnight.It is slimier and sticky and be careful it dosen’t get over cooked.The health benefits of urad dal and that too of the black ones are innumerable.It contains iron and is quite useful to women having low heamoglobin.Coming to the recipe let’s now see how I made this for rotis.

Read How to Cook

MATAR TAMATAR DAL

It was one of those days again,when onion is not taken in our family.When fasting or vrat days come it becomes difficult for me to prepare the night meal.But then thankfully i remenbered mom's famous recipes Matar Tamatar Dal.She would prepare this dish in no time and me and my bro would wonder whether she went into the kitchen or not.This dal is so quick to make that even for office goers it will be a great lunch option sidedish.Matar/Peas are in season now and when fasting day came i wasted no time in preparing this.Hubby dear liked this and i was also satisfied with the outcome.Now to the recipe.

INGREDIENTS

Tomatoes	3
Fresh Green Peas	a fistful
Turmeric Powder	1/2 tsp
Mustard	1 tsp
Channa Dal	1 tsp
Moong Dal/Green Gram	2 cups
Salt	to taste
Coriander Leaves	to  garnish
Lemon	1/2
Green Chilly	2
Sambhar Powder	1 tsp
Oil	1 tsp

HOW TO MAKE

                                                                                              

•    Cut the tomatoes and shell the green peas.In a kadai pour oil and when it gets heated add mustard,channa dal and slit green chilles.Add the tomatoes and green peas and fry a little.  

• When it is cooking add turmeric powder,sambhar powder and mix well.Cook moon dal in a pressure cooker and set aside.Add the cooked dal to tomato-peas mixture and mix well.Add salt.

• Cook for 2 minutes and add half a squeeze of lemon.Garnish with coriander leaves.

• Serve hot with chappathis or phulkas.

Notes

• You can temper with red chillies if you want.
• Sambhar powder can be replaced by red chilly powder and cumin powder.
• Tempering with ghee in place of oil adds to the taste of the dal.

                                                                                                                                                         

                                                                                                                                                                                                                                                       

                                                

                                                

                                                                   

Read How to Cook