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Indian Dal Recipes

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    Indian

    Lentil RecipesLow Calorie & Delightful

    Dals of India

    By S RajiAuthor of

    Nutty Chocolate Delights

    Published Byne!inuteBoo"s

    http://www.amazon.com/dp/B00A6RYBLGhttp://www.amazon.com/dp/B00A6RYBLG
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    #ll Rights Reser$edYou may not modify this document in any way, under any circumstances

    This e-book is supplied for information purposes only and, asexperienced in this subject matter as the contributors are, the materialherein does not constitute professional advice The informationpresented herein represents the view of the contributors as of the date ofpublication Because of the rate with which conditions chan!e, thecontributors reserve the ri!ht to alter and update their opinion based onhe new conditions This e-book is desi!ned to provide accurate and

    authoritative information with re!ard to the subject matter covered "t issold with the understandin! that the publisher and the contributors arenot en!a!ed in renderin! le!al, accountin!, or other professional advicef le!al advice or other professional assistance is re#uired, the services

    of a competent professional should be sou!ht The reader is advised toconsult with an appropriately #ualified professional before makin! anybusiness decision

    $e do not accept any responsibility for any liabilities resultin! from thebusiness decisions made by purchasers of this book Any perceivedsli!hts of specific people or or!ani%ations are unintentional

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    %ale of Contents

    %ale of ContentsCoo"ing Indian 'ood at (o)e * +here to Start,

    CN-.RSIN %#BL.S/lossary of %er)sLentils & Legu)es

    Dal 0ala"!asoor Dal * Red Lentils

    #rahar Dal * 1ellow Lentils/reen !ango Lentil

    Lentil and -egetale SoupChana Dal

    Channa Dal 0ayasa) * # Sweet Lentil RecipeDal !a"hani * !aa 2i Daal

    0ancharatna Dal%he Indian Lentils and (ow %hey 'or) an 3neatale

    Co)ination with Rice0unjai Rongi !asala * Blac" .ye Bean Curry

    Dal Nawai/ujarati Dal Recipe0unjai Dal %ad"a

    Red 2idney Beans r Raj)ah !asala!i4ed Chili Lentil 5 Dal Chili

    +hy Indian Lentils are /reat /loal Cuisine#out %he #uthor

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    !outhwatering Dals of India

    ndian &uisine has been influenced by '((( years of history andraditions of the subcontinent and its re!ional and ethnic diversity that is

    very much uni#ue to "ndia "n all its diversity the overall culinary deli!htshave a bindin! thread across the re!ion of the extensive usa!e ofspices, herbs, and ve!etables

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    t is interestin! to note that over the centuries the subcontinent,embraced a ve!etarian diets durin! the )edic period and culture*ubse#uently this was stren!thened with the advent of Buddhism +ruits,ve!etables and a wide variety of !rains unified with the spices formedhe core of the delicious "ndian cuisines

    $hile indu culture played an important role in the development ofndian cuisines, it also embraced and evolved into mouth waterin!

    delicacies with influence of on!ols, the British and &hinese whoespecially came to "ndia as spice traders

    .eams could be written on the history of the "ndian cuisine but this is abook about recipes *o let us strai!ht away dip into the delicious world ofndian cookin!

    The core of the "ndian meal is the Dal $hether you are in the plains ofPunjab or Hills of Kumaon, or in the coast of umbai or the sultry&hennai in the south of "ndia, Dalis truly a dish which every "ndian worthhis salt loves and can hardly do without in any of the meal Dalor lentilsare a versatile dish and nature/s best food

    0ach re!ion of "ndia has their own uni#ue blend of lentils ran!in! fromspicy to burnin! hot, from sweet to sour and from creamy thick soups likeo dry with hardly a little !ravy $hile each re!ion has a different type ofentil the main in!redients apart from the lentils remain as !arlic, !in!erand a combination of spices 1 turmeric, cumin, coriander and red and!reen chilies

    f you are health food aficionado or nature lover you have the addedbenefit of consumin! some excellent and of course tasty proteins2entils leave very little carbon footprint while bein! cultivated and youmay !et some solace as a nature lover that you have contributed to thepreservation of the world while you are enjoyin! the most delicious ofDalsor lentils

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    Coo"ing Indian 'ood at (o)e * +here toStart,

    $hen you discover the joys of the "ndian cuisines, most of us end up

    !oin! to fine "ndian restaurants and enjoyin! various dishes in suchexotic eateries owever, it may put #uite a dent in the pocket The bestalternative to this is to start learnin! to cook the "ndian dishes at homeand enjoy the deli!htful varieties of the spicy home cooked "ndian food

    You/ll then discover the 3real4 "ndian cookery as you keep learnin! howo cook the stuff yourself

    There are a few stumblin! blocks, however The endless list of spices,seasonin!s and flavorin!s which one need to !et familiar with and !etused to and you may also think it may cost a fortune 5ot to worry Youmay already have #uite a few of them

    ere/s a list of items you re#uire

    Blac" peppercorns * ay lea$es * chili powder * ground ginger 5nut)eg * clo$es and cinna)on * )ustard seeds * sesa)e seeds 5cu)in 5 coriander * tur)eric * carda)o)

    That takes care of the most of the basic in!redients, which appear in aot of "ndian recipes ost often you will need !round cumin andcoriander but if you may buy the whole spices and !rind them asnecessary

    $hen startin! with "ndian cookin! choose fairly simple recipes and thats what we did in this book on lentils The next time you want to cook anndian meal, choose another recipe with similar in!redients so it is easiero learn and familiari%e with the "ndian style of cookin! *oon enou!h

    you would be an expert and may even start teachin! others the fine artof "ndian cookin! and build a reputation as an expert

    The flavors are !reat, a curry evenin! is really the best way to sociali%e,so !o on, have fun6

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    CN-.RSIN %#BL.S

    &ookbooks and authors use different measures in different parts of the

    world ere/s a conversion table, which you can print and put up on thepin board in your kitchen This can help you convert different measures#uickly

    teaspoon 8 ' milliliters tablespoon 8 7' milliliters fluid ounce 8 9( milliliters

    cup 8 :'( milliliters pint 8 : cups ;7< fluid ounces= #uart 8 > cups ;: pints or 9: fluid ounces= !allon 8 7< cups ;> #uarts= peck 8 ? #uarts bushel 8 > pecks pound 8 >'> !rams

    @unce 8 :? !rams &up 8 7

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    /lossary of %er)s

    Lentils & Legu)es

    As all the 2entil C 2e!ume preparations are of "ndian ori!in, most of theerms used to describe the in!redients are in the indi, a lan!ua!e

    commonly spoken in most parts of northern "ndia and understood in restof "ndia +or the convenience of the western !ourmets the translationsare provided for the terms used in these recipes The indi words arealso italici%ed The !lossary may not be exhaustive and covers only theecipes in this book

    al 1 2entils and 2e!umesDala &hana - Ben!al Eram whole or &hickpeasDali Frad al - Black Eram*abooth asoor al - Brown 2entil $holeara &hana - &hick peas Ereen

    Dabuli &hana - &hickpeas whiteoon! 1 Ereen Eram.ajma 1 Didney BeansG.ed Beansasoor al 1 .ed 2entils&hana al 1 *plit Ben!al !ramattar 1 PeasAraharGTuvar 1 Pi!eon Peas split

    2obhiya 1 &ow PeasGBlack 0yed BeansBesan 1 Ben!al Eram +lourEhee 1 &larified ButterEaram asala 1 ixed *pices ;Available in "ndian *tores=*aunf 1 Aniseedsin! 1 AsafetidaTej Patta 1 Bay 2eaf

    Tulsi 1 Basil 2eafhaniya 1 &ilantroG&orianderethi 1 +enu!reekHeera 1 &umin *eedsPudina 1 intaldi 1 Turmeric PowderGEround Turmeric

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    mli 1 Tamarind.otiG5aan 1 An "ndian breadPulao 1 A .ice preparationTandoor 1 Traditional &harcoal +ired *tove

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    Dal 0ala"

    ngredients

    :'(-9(( !ram masoor al;red lentils=?oo ml water

    G: tsp saltG: tsp !round turmericG: teaspoon chili powder

    '(( !ram spinach, well rinsed and finely chopped

    tbsp !hee ;&larified or melted butter= onion, chopped tsp !round cumin tsp mustard seed tsp garam masala

    Direction

    67 *oak the lentils for about :( minutes after rinsin!87 Take a lar!e pan and add in the water and let it come to a boil97 Add in salt, turmeric, chili powder and Dal:7 &over let it boil for about '-I minutes;7 Turn the heat to low and let simmer for about 7(-7: minutes

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    !asoor Dal * Red Lentils

    ngredients

    :'(! masoor dal;red lentils=G: teaspoon saltG: teaspoon !round turmericG: teaspoon chili powder

    '((! spinach, rinsed and finely chopped9(! !hee onion, chopped

    teaspoon !round cumin teaspoon mustard seed teaspoon garam masala(( ml coconut milk Kuantities su!!ested serves >

    Directions

    67 .inse dal in cold water of about ?'( ml and soak for :( minutes87 "n a lar!e pan, brin! water to the boil and stir in salt, dal, turmeric

    and chili powder97 &over till the water boils, then let it simmer for 7' minutes in low

    heat:7 Add in the spinach and cook for ' minutes, or until dal is soft Add

    more water if necessary;7 Add a few lar!e spoons of !hee or clarified butter ;Ehee= in a

    small pan eat it in a medium fire @nce the !hee is melted fullyadd and stir fry onions with cumin and mustard seeds

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    #rahar Dal * 1ellow Lentils

    ngredients

    :((! *plit yellow 2entilG: tsp !round Turmeric tsp &umin *eed Powder

    : Ereen &hili split: ry .ed &hili broken up

    tsp chopped Ein!er

    onion finely chopped: Bay 2eaves

    (! ixed *pices fenu!reek seeds, cumin seeds and mustard seeds: tbsp Ghee;&larified Butter=

    G: tsp *u!ar*alt to taste

    Directions

    67 .inse the yellow lentil and cook in a pan over a medium flame87 Add in the salt, turmeric, and su!ar97 Deep aside one half of the chopped !in!er and add the rest to the

    lentils:7 Add the cumin powder

    ;7 $hen the lentil is well cooked and soft remove from the fire7 +ry for a couple of minutes and pour over the lentil in a servin!

    bowl

    ?7 ix well the Arahar Dalpreparatory to servin!6@7*erve hot to enjoy the spicy Arhar Dalwith rice or "ndian breads

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    /reen !ango Lentil

    ngredients

    cup *plit .ed 2entil cup chopped Ereen an!oG: tsp Turmeric Powder

    *alt to taste tsp chopped Ein!er tsp &umin *eed Powder

    : Ereen &hilies

    : tbsp &larified Butter ;Ehee=: dry .ed &hilly ;$hole=

    tsp *u!ar tsp ustard *eeds spri! &urry 2eaves tsp Garam Masala

    Directions

    67 $ash and cook the lentils with the turmeric powder, salt and thesu!ar till the lentils turn soft

    87 Add the man!o to the pan97 Add a part of the !in!er to the lentils alon! with the cumin powder

    and the garam masalapowder *tir well

    :7 $hen the lentil and the man!o is cooked remove from fire;7 eat the Ehee ;clarified butter= in a pan

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    Lentil and -egetale Soup

    ngredients

    cup Moong Dal ;Ereen Eram split=< cups of watercinnamon

    tsp !round turmeric Tbsp Ehee ;clarified Butter= cup chopped Ereen an!oG: cup ve!etables of your choice cut in cubes

    tomato finely chopped: tsp cumin seeds: red chiliesGcayenne peppers tsp !in!er paste

    cilantro leaves chopped 7G: tsp salt

    Directions

    67 .inse the Ereen !ram, drain water and set it aside87 Add water, salt, bay leaves, cinnamon in a sauce pan and let it

    reach boilin! point97 Add the Moong Dalor Ereen !ram to boilin! water:7 &ook for :( minutes on low to medium fire

    ;7 &heck if the lentils are tender and soft7 eat clarified butter ;!hee= in a small panL add cumin seeds and

    red chilies *tir and add !in!er paste and fry for a few seconds?7 Add the now ready seasonin! into the lentil preparation6@7Add in cut ve!etables cover the pan and cook until ve!etables are

    soft and tender667Add the tomatoes as well and let it cook for :-9 minutes more687*erve the lentils hot with rice or .oti/Nan;"ndian bread=

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    Chana Dal

    ngredients

    cup &hana Dal;split black chick peas=I cup water

    G> tsp cayenne pepper or red chiliesG> tsp cumin powderG> tsp black mustard seedsG> tsp coriander powder

    G> tsp turmeric powder tsp salt tbsp tamarind extractG: tsp su!ar tbsp ve!etable oil chopped !arlic clove

    Direction

    67 *oak Chana Dalin >(( ml hot water for : hours87 Boil >(( ml water with the salt in a lar!e pan97 Add the water from the soaked Chana Dalto the pan as well:7 &over and cook with medium heat for 9( minutes;7 Deep stirrin! the Dala few times in the interim so that it does not

    lump to!ether7 Take a separate fryin! pan and heat the ve!etable oil or butter oil

    over low heat?7 Add the mustard seeds and let it crackle

    6@7Add the chopped !arlic and stir fry till it turns !olden brown667Add this to the simmerin! Dalin the pan687&over the pot and let it simmer for a few minutes more697Fncover and cook for ' more minutes to a thick !ravy6:7Dal is ready to be served with rice or bread

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    Channa Dal 0ayasa) * # Sweet LentilRecipe

    f you want to rustle up a #uick sweet dish to alon! with the meal nothin!

    ike the typical south "ndian Payasamor a preparation of split Ben!al!rams cooked with butter and sweetened with su!ar and ja!!ery ThePayasam/ is !enerally served midcourse durin! a meal

    ngredients

    G: cup split Chana;Ben!al Eram=:-9 tbsp !rated &oconut>-' tbsp Ehee ;&larified Butter=

    cup Gur;Ha!!ery=9-> &ardamom powdered: tbsp &oconut finely chopped' -I diced &ashew nut

    Directions

    67 .inse and soak the Chana Dalin warm water87 elt a portion of the Ghee;clarified butter= in a pan, add part of

    the !rated coconut and fry to a !olden color over low flame97 *train the Ehee and set aside:7 +ry the cashew nuts to a !olden brown in the left over !hee over

    low heat and set aside;7 *oak rest of the !rated coconut in a cup of water for 7' minutes

    and extract the milk by passin! the mixture throu!h a strainer7 &ook for '-7( minutes or till the mixture is a little thick but thin

    enou!h have the li#uid pourin! consistency?7 *tir often so that it does not !et burnt6@7Add rest of the clarified butter and the cardamoms *tir and mix

    well667*erve the delicious Payasamhot, !arnished with the fried

    coconut and cashew nuts

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    Dal !a"hani * !aa 2i Daal

    ngredients

    cupArhar Dal;Black 2entil=tbsp Rajmah;.ed kidney beans= finely chopped @nion finely chopped TomatoM Ein!er piece

    :-9 finely chopped !reen chilieschopped coriander leaves

    9-> chopped !arlic or Earlic pasteG: cup stirred curdG: cup fresh cream

    : tbsp butter tsp cumin seeds

    N tsp turmeric powderN tsp Garam masala

    .ed chili powder to tasteN tsp coriander powder*alt to taste

    Directions

    67 *oak .ed Didney Beans in water either overni!ht or in hot water

    for a few hours87 Add water with the salt in a pressure cooker alon! with the .ed

    Didney Beans and Black lentils97 &ook for :' minutes The lentils should turn soft ash the red

    kidney beans and boil a!ain for 7' minutes:7 Add cream and curd to the cooked lentil and heat for :-9 minutes;7 "n a pan heat oil Add the cumin seeds and let it splutter, add the

    !arlic paste7 *prinkle the spice mix, !round turmeric, cumin powder, chili

    powder, and salt +ry a!ain for a couple of minutes

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    ?7 Add the lentils and cook on medium fire6@7As it starts to boil remove from the oven667*prinkle some Garam Masalapowder687Earnish with coriander leaves697+inally add : tsp of butter on top6:7*erve the Dal Mahanihot 0xcellent accompaniment with

    .oti/Naanor rice

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    0ancharatna Dal

    ngredients

    : tbsp split masoor dal ;red lentil=: tbsp split moog dal Green !ram: tbsp split tuar dal Red lentil: tbsp urad dal split Black !ram: tbsp !hana dal split Ben!al !ram

    $ater about ?'( ml or as re#uiredG: teaspoon round turmeric teaspoon red chili powder teaspoon garam masala teaspoon coriander powder teaspoon !in!er !arlic pasteG: teaspoon !reen chili paste

    tomato finely chopped onion finely chopped tsp *alt ;)ary to taste=

    &oriander chopped9 tablespoon !hee or oil

    teaspoon cumin seeds: bay leaf

    : red dry chili>-' whole black peppercurry leaves

    G: teaspoon red chili powderG> teaspoon asafetida

    Direction

    67 .inse all the the Dalsto!ether and cook in a pressure cooker with?'( ml of water for about I-7( minutes The Dals or lentils shouldbe soft and should easily be mashed by your fin!ers

    87 eat : tbsp !hee in lar!e pan and fry onions to a olden brown97 Add the tomatoes and stir fry for : more minutes

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    :7 *tir in the turmeric powder, red chili powder, coriander powder,!aram masala, !in!er !arlic paste, chili paste *tir for a minute ortwo

    ;7 &rush the black peppers and add them in with the salt minutes>7 "n a small pan heat 7 tablespoon of butter oil and add in cumin

    seed , bay leaf, asafetida, whole red chili, curry leaves and 7G:teaspoon red chili powder 2et it simmer for about 7-: minutes

    ?7 Add all this in!redients to the Daland cook for another >-'minutes

    6@7Earnish with coriander leaves667&an be served hot as an accompaniment with Pulao, ; a rice

    preparation= plain rice, rotisand naan; both are a type of "ndianbread=

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    %he Indian Lentils and (ow %hey 'or) an3neatale Co)ination with Rice

    als or various types of lentil preparations are often mixed and eatenwith rice The book on als would not be complete without learnin! howo cook .ice the best way A well prepared and !rainy rice makes the

    als that much tastier

    You may cook .ice in many different ways 0ach method re#uiresdifferent amounts of water These methods are boilin!, steamed Basmati.ice and as Pulao which is fried rice

    $hatever be the method used, it is important to see that the .ice !rainsmust be whole and distinct The .ice should not be over cooked norbecome pasty with constant stirrin! "deally .ice should be cooked in aice cooker with the ri!ht amount of water

    Boiled Rice

    cup of riceG: tsp *alt or to taste

    67 $ash the rice well and add it to the boilin! salted water Boilrapidly until the water be!ins to appear milky because of thestarch comin! out of the rice into the water or until a !rain can beeasily crushed between the fin!ers

    87 Boilin! is about the simplest way Properly boiled rice not onlyforms a valuable dish itself, but is an excellent foundation for otherdishes that may be served at any meal The water in which rice isboiled should not be wasted, as it contains much nutritivematerial This water may be utili%ed in preparation of soups orsauces

    Stea)ed RiceABas)ati RiceA0ulao

    ngredients

    cup or :((! to serve > persons

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    Pinch of salt> cups of $ater

    Directions

    67 $ash the rice well in a lar!e bowl filled with water *lowly pourthe water away usin! a strainer

    87 Add *ome Ehee and sautee the Heera ;&umin *eeds=Alternately if you are makin! a Paneer ;&otta!e &heese=Pulao,fry small cubes of Paneer to a !olden brown

    97 Add the rice fully drained of water to the fried cumin seedGcotta!echeese *tir the .ice in !hee for a few minutes or until the !rainsbecome translucent before you add the water

    :7 $hen cookin! rice the water ratio is about 7 N parts water for onepart of rice

    ;7 "n most recipes, trapped steam helps cook the rice, so keep thepan covered ti!htly $hen you steam rice, use the lowest heat,without liftin! the lid

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    0unjai Rongi !asala * Blac" .ye BeanCurry

    Rongi or the lentil curry made with black eyed lentils are a very popular

    dish of the north "ndian plains especially Punjab $hile it has a deliciousaste it is also rich in calcium, foliate and )itamin A

    ngredients

    : cups Black eyed Beans tbsp @il tsp cumin seeds tsp !rated !in!ertsp !rated !arlic

    : !reen chopped chilies chopped onion

    : chopped tomatoesN tsp turmeric powderN tsp black pepper powder

    tsp garam masala*alt to taste.ed pepper to taste&hopped coriander for !arnishin!

    Directions

    67 *oak the Black eyed Beans overni!ht87 Add > cups of fresh water to the Black 0ye Beans and add salt,

    turmeric, !in!er &ook for about 9( minutes till the Black 0yeBeans are soft

    97 eat > tbsp oil, add onions ;finely chopped= and sautO till fried!olden brown Add black pepper and sautO for a moment Adddiced tomatoes, !in!er and !reen chilies +ry for a minute AddRajma Masala

    :7 *immer till the oil separates from the water Add the boiled Black0ye Beans 2et it simmer for 7' minutes on medium heat till theseasonin!s mix well Add yo!urt and heat for ' minutes

    ;7 *erve hot the health !ivin! Black 0ye Bean &urry !arnished withcilantro Eoes well with .oti or "ndian bread

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    Dal Nawai

    eres an all time favorite black !ram lentil yummy and spicy dal withajmah ; Didney Beans= 5utritionally it is a rich source of ve!etable

    protein, fiber and )itamin A and calcium

    ngredients

    cup JKala Chana;Black Eram=G: cup Kali "rad;Ben!al Eram split=

    G: cup Rajmah ;.ed Didney Beans= piece diced !in!er

    > onion chopped fine tbsp Ehee ;clarified butter=

    Directions

    67 Take about ?(( l of water and soak all the Jals/ andRajmahoverni!ht

    87 Before startin! to cook, !rind to!ether the !arlic buds, onionsand the !in!er *et aside

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    97 Add all in!redients into a pressure cooker Add in ?-7( cups ofwater After 7( minutes remove and pour in a pan &ook onlow flame for approximately 9( minutes

    :7 eat the clarified butter ;!hee= in a pan and fry the cotta!echeese

    ;7 "n the same !hee crackle cumin seeds and fry the onions untilit turns a !olden hue

    7 Add red chilly powder, black pepper powder, salt, su!ar, and

    tamarind?7 2et simmer for a minute6@7Add all fried in!redients to the lentil in the pan Add the cream

    as well and cook for 7( minutes6672et it simmer at very slow heat for ' more minutes687Earnish with coriander and serve hot the royal ;Na#a$i Dal=

    preparation as it is known to your ea!er, waitin! family and!uests

    697Eoes very well with the "ndian breads Naan G Rotibut may wellbe taken with any type of bakers bread as well

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    /ujarati Dal Recipe

    eres a delicious, spicy and sweet dal recipe, which is not only the

    avorite of the Eujratis on the western coast but for all "ndians Thisecipe is hi!h in proteins and micro nutrients

    ngredients

    cup red !ram split ; Arhar al= tsp mustard seeds

    G: tsp !round turmeric: tsp powdered coriander cups of water or as

    re#uired97 Add salt and !round turmeric and let it cook for 7'-:( minutes:7 &rush cloves and cinnamon sticks

    ;7 &hop !reen chilies and coriander leaves *et aside7 Add !reen chilies, coriander powder, and cinnamon +ry for a few

    minutes

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    ?7 Add cloves and cinnamon stick 2et it fry for a moment6@7Add the pressure cooked JArhar al/ to the pan6672et it simmer for ' minutes687Add tamarind water and su!ar697*immer for ' more minutes for all in!redients to mix well6:7*erve hot with coriander leaves !arnished on top

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    0unjai Dal %ad"a

    ngredients

    N cup Chana;&hickpeas=N cup "rd Dal; Black Eram= brokenN tsp *altN tsp .ed &hili PowderN round turmericN tsp Garam Masala: tbsp Ghee;clarified butter=

    N cup finely chopped @nion cup chopped Tomato

    Direction

    67 .inse the lentils and soak them in >(( ml of water for 7 hr87 Take a lar!e pan add the soaked lentils with the water and boil

    97 Add salt , turmeric and chili powder:7 &over with the lid and let it simmer in medium heat for :' minutes

    "f you use a pressure cooker it may be done in 7(-7' minutes;7 Take a fryin! pan and add in the !hee

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    Red 2idney Beans r Raj)ah !asala

    The plains of Punjab and the foothills of imalayas !et to be shiverin!

    cold especially at ni!ht durin! the months of 5ovember to +ebruary Thecookin! is centered on providin! heat to the household as well aspreparation of the delicious foods ost of the food includin! the "ndian.oti is cooked over coal fire called Tandoors

    .ajmah asala is one such dish of which the le!ends of !randmas andmothers of the re!ion are proud to boast about $hile the coal fired

    stoves provide heat for the body the .ajmah or the kidney beans arecooked slowly overni!ht on the simmerin! fires of the coals withoutwastin! the heat

    +lavours are added to the beans and served by heatin! when re#uiredover the next day *imple to make and delicious, kidney beans are hi!hn proteins and inte!ral part of the daily menu

    ngredients

    : cups or about :((! Rajmah;.ed kidney beans= soaked overni!ht tsp !in!er paste tsp *alt or to taste

    : onions chopped fine

    : tbsp !hee ;clarified butter=> bell pepper sliced thin or 7 !reen chili chopped fine9 juicy tomatoes diced

    M cinnamon stick tsp Turmeric tsp !in!er paste !reen chili

    G> tsp garam masalaor spice mixG: teaspoon fresh !round black pepper or to tasteG> tsp su!ar tablespoon of plain yo!urt

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    Direction

    67 Add Didney Beans to ' cups of water87 Add the *alt97 &ook the kidney beans in a cooker until they become soft for

    about 7' hours:7 "f you are the more adventurous type, you can li!ht a traditional

    charcoal stove and cook overni!ht on slow coal fire on an earthenpot

    ;7 Add turmeric, !in!er and cinnamon

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    !i4ed Chili Lentil 5 Dal Chili

    ndian cuisine is often incomplete without a dal of the re!ion The varietyof Dalpreparations is mind bo!!lin! with hundreds of variations Dalor

    entils are rich in protein and inte!ral part of the "ndian diet *ome of thespicy Dal preparations have to be tasted to understand heavenly impacthey have on the taste buds

    ngredients

    ' tbs Moongsplit ;Yellow 2entils=

    ' tbsArahar ;Black Eram with skin=' tbs masooror Pink 2entils' tbs *plit Peas' tbs Kala !hana;Ben!al ram= medium onion chopped

    >-' !arlic cloves chopped: !reen chilies chopped

    small onion chopped fine or !rated- : tbsp of Garam Masala*pices

    *alt and lime juice and su!ar to taste tbsp oil for cookin! tbsp cilantro minced

    Direction

    67 ix all the Dalsand rinse and clean them well87 &ook the lentils with > cups of water until soft97 eat oil in a pan:7 Add the onions, !arlic, and chopped chili *prinkle the prepared

    spices as well;7 +ry the mixture until the onions turn pink

    7 Add salt and a dash of lime juice *prinkle a little su!ar to taste

    and !arnish with minced cilantro

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    +hy Indian Lentils are /reat /loal Cuisine

    5ot all the foods have transcended their borders and becomenternational favorites The sharp tan!y spices, the freshness of the taste

    hot from the oven, the wonderful herbs and above all the healthyproteins, vitamins, micronutrients and fibers make them truly wonderfulThe creamy feel on the palate, the silky softness on the ton!ue thatbrin!s a deep lin!erin! satisfaction lon! past the meal is over That/s thedelicious and exotic "ndian 2entils or Jals/ 1 the taste of "ndia "t is nowhe taste of the world

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    #out %he #uthor

    Raji Srini$asan is the est selling author of Indian Lentil Recipes *

    Low Calorie & Delightful Dals f India

    .aji *rinivasan is an independent jewelry desi!ner and mother of twoadolescent children who are alwaysclamorin! for and love to eat differentypes of exotic dishes *he is well versedn cookin! most "ndian dishes from an

    unendin! repertoire of recipes *he isalso adept in cookin! many westerndishes and expert in whippin! upma!inative and deli!htful *alads

    Takin! time out from her busy scheduleas a jewelry desi!ner she loves to

    experiment with different culinary styles ofhe world

    %ou May Also &ie

    Nutty Chocolate DelightsRecipes for #ll Nutty Chocolate Bars Coo"ies %ruffles Desserts

    Brownies Biscuits & !ore

    f you enjoyed readin! and preparin! these recipes, Please leave yourviews and reviews on Ama%on at the link above

    Be on the lookout for more excitin! cookbooks from .aji *rinivasan

    http://www.amazon.com/dp/B00A6RYBLGhttp://www.amazon.com/dp/B00A6RYBLGhttp://www.amazon.com/dp/B00A6RYBLGhttp://www.amazon.com/dp/B00A6RYBLGhttp://www.amazon.com/dp/B00A6RYBLGhttp://www.amazon.com/dp/B00A6RYBLG