Manjula's Kitchen

Category: Dal Recipe (Lentils)

Indian Dal Recipes: A Wholesome and Flavorful Delight

Dal is a staple in Indian cuisine, offering a nutritious and delicious addition to any meal. These Indian dal recipes are known for their rich flavors and comforting textures. From simple everyday dals to more elaborate preparations, there’s something for everyone. Let’s explore some popular daal recipes that you can easily prepare at home.

Popular Indian Dal Recipes

Tadka Dal

Tadka Dal is a classic Indian dal recipe made with yellow lentils (toor dal) and tempered with a mixture of ghee, cumin seeds, garlic, and red chilies. This dal is simple yet flavorful, making it a perfect choice for an easy daal recipe. Tadka Dal is often enjoyed with rice or roti and is a staple in traditional Indian recipes.

Dal Makhani

Dal Makhani is a rich and creamy Indian dal made with whole black lentils (urad dal) and kidney beans, cooked with butter and cream. This dal is a favorite in North Indian recipes and is often served at special occasions and festive meals. Dal Makhani is a must-try for those who love indulgent and comforting dishes.

Moong Dal

Moong Dal is a light and nutritious daal recipe made with split yellow mung beans. This dal is easy to digest and is often included in healthy Indian recipes. Moong Dal is typically cooked with turmeric and cumin seeds and can be enjoyed with rice or as a soup. It’s one of the best easy daal recipes for a quick and wholesome meal.

Chana Dal

Chana Dal is a hearty and flavorful Indian dal made with split chickpeas. This dal is cooked with tomatoes, and a blend of spices, creating a rich and satisfying dish. Chana Dal is often included in dinner recipes and can be paired with rice, roti, or paratha. It is also a great addition to vegetarian Indian recipes.

Panchmel Dal

Panchmel Dal, also known as Panchratan Dal, is a unique and delicious daal recipe made with five different types of lentils. This dal is a specialty from Rajasthan and is known for its complex flavors and textures. Panchmel Dal is perfect for festive occasions and can be served with rice or traditional Indian breads. It’s one of the most intriguing different dal recipes to try.

Enhancing Your Dal Experience

To enhance your dal experience, consider exploring related categories that complement these Indian dal recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including fusion dishes like Indo-Mexican quesadillas can add a unique twist to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Indian dal recipes? 

A: Some popular Indian dal recipes include Tadka Dal, Dal Makhani, Moong Dal, Chana Dal, and Panchmel Dal.

Q: How can I make a simple daal recipe? 

A: To make a simple daal recipe, try Tadka Dal, which requires basic ingredients like yellow lentils, cumin seeds, garlic, and red chilies. This easy daal recipe is perfect for beginners.

Q: What makes Indian dal unique? 

A: Indian dal is unique due to its use of various lentils, aromatic spices, and tempering techniques that add depth and flavor to the dish. Each region in India has its own variation of dal, making it a diverse and beloved part of Indian cuisine.

Q: Are there healthy dal recipes? 

A: Yes, there are several healthy Indian dal recipes such as Moong Dal and Chana Dal. These dals are nutritious, easy to digest, and often included in healthy Indian recipes.

Q: Can I prepare dal recipes in advance? 

A: Absolutely! Many Indian dal recipes can be prepared in advance and stored in the refrigerator for a few days. Reheat the dal before serving and enjoy a quick and convenient meal.

Q: What are some different dal recipes to try? 

A: Some different dal recipes to try include Panchmel Dal, Dal Bukhara, and Masoor Dal. These recipes offer unique flavors and textures that can enhance your culinary repertoire.

Conclusion

Indian dal recipes are a delightful way to add nutrition and flavor to your meals. Whether you’re looking for a quick and easy daal or a rich and creamy dish for special occasions, these recipes will bring warmth and satisfaction to your table. So, gather your ingredients, try out these daal recipes, and create unforgettable meals with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dals into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a simple everyday meal or a special dish for a festive occasion, there’s an Indian dal recipe to suit every taste. Happy cooking!

  • Sambar Recipe

    Sambar Recipe

    Sambar (Spicy Lentil Soup)

    Sambar is a flavorful spicy South Indian lentil soup made with a variety of vegetables. It fits nicely with many South Indian meals, including dosas (pancakes), idlis (savory cakes), and rice. It could be said that a South Indian meal is incomplete without sambar.
    5 from 2 votes
    Print Recipe
    Course dal
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup toor dal/arhar dal available in any Indian grocery store
    • 1/2 tbsp salt
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp fenugreek seed (methi)
    • 1/4 tbsp mustard seeds (rai)
    • Pinch of asafetida (hing)
    • 10-12 curry leaves
    • 4 dry whole red chilies
    • 1 large tomato cubed in small pieces
    • 1-½ cups mixed vegetables, cute into bite-size cubes (green beans, carrots, zucchini, radishes)
    • 2 tbsp tamarind pulp
    • 1/2 tbsp salt
    • 1 tbsp sambar powder, available in any Indian grocery store

    Instructions
     

    • Wash and soak the dal in two cups of water for ten minutes or longer.
    • In a pressure cooker combine soaked dal with 2½ cups of water, salt, and turmeric. Cook over medium high heat.
    • When the pressure cooker starts to steam, reduce the heat to medium and cook for another six minutes.
    • Turn off the heat and wait until steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
    • Mix the dal well enough to remove lumps. If the dal is thick, add up to one cup of water.

    Notes

    Prepare Seasoning
    1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks immediately, the oil is ready.
    2. Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, red chilies, and curry leaves. Stir for a few seconds.
    3. Add tomatoes, vegetables, sambar powder, tamarind pulp and ½ cup water.
    4. Cover the pan and let the vegetables cook until they are tender over medium heat.
    5. Combine the vegetables and the dal to make the Sambar.  Sambar should be thin, like soup. If the sambar is thick, add water as needed.
    6. Cook sambar on low heat for 10-15 minutes.
    Serve Sambar with dosa, idli, rice or with any meal as a side.
    Keyword Dal
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    How to make Sambar Masala: Sambar Recipe

    Sambar is a quintessential South Indian dish that holds a cherished place in Indian cuisine. This sambar recipe is a delightful combination of sambar dal, vegetables, and aromatic spices, creating a flavorful and nutritious sambar masala. In this comprehensive guide, we’ll explore how to make sambar step by step, incorporating tips, variations, and benefits to elevate your culinary experience.

    Tips for Perfecting Your Sambar Recipe

    • Use Fresh Ingredients: Opt for fresh spices, vegetables, and lentils to ensure the best flavor and texture in your sambar.
    • Balance the Flavors: Adjust the proportions of tamarind paste, jaggery, and salt to achieve the perfect balance of sour, sweet, and savoury notes in your sambar.
    • Experiment with Vegetables: Don’t hesitate to experiment with different combinations of vegetables to create unique variations of sambar tailored to your liking.
    • Temper with Care: Take care not to burn the spices while tempering, as it can impart a bitter taste to the sambar. Maintain medium heat and keep a close eye on the tempering process.
    • Allow for Resting Time: Let the sambar rest for a few minutes after cooking to allow the flavors to develop fully before serving.

    Variations of Sambar

    • Mixed Vegetable Sambar: Incorporate a medley of seasonal vegetables such as pumpkin, beans, and bell peppers for a colorful and nutritious twist on the classic sambar.
    • Tiffin Sambar: Prepare a thinner version of sambar specifically paired with idli, dosa, or vada, featuring a lighter consistency and a higher proportion of tamarind for tanginess.
    • Kadamba Sambar: This variation of sambar includes a diverse range of vegetables along with freshly ground spices, lending it a robust and hearty character ideal for special occasions.

    Benefits of Including Sambar in Your Diet

    • Rich in Protein: Sambar is a rich source of protein due to the inclusion of lentils, making it a nourishing option for vegetarians and vegans.
    • Loaded with Vitamins and Minerals: The array of vegetables in sambar provides essential vitamins, minerals, and dietary fibre, promoting overall health and well-being.
    • Digestive Aid: The spices and herbs in sambar, such as cumin, fenugreek, and curry leaves, possess digestive properties that aid in digestion and alleviate digestive discomfort.
    • Low in Calories: Despite its hearty and satisfying nature, sambar is relatively low in calories, making it a guilt-free indulgence for those watching their calorie intake.
    • Boosts Immunity: The antioxidants present in the spices and vegetables in sambar help strengthen the immune system and protect the body against various infections and diseases.

    FAQs (Frequently Asked Questions) About Sambar

    • Can I make sambar without tamarind paste? 

    • Yes, you can substitute tamarind paste with lemon juice or dried mango powder (amchur) for a tangy flavor in your sambar.

    • Is sambar gluten-free? 

    • Yes, sambar is naturally gluten-free as long as no wheat-based ingredients such as asafoetida powder (hing) are used in the recipe. You can use gluten-free asafoetida or omit it altogether to ensure the dish is gluten-free.

    • Can I make sambar ahead of time? 

    • Yes, you can prepare sambar in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave before serving.

    • Can I freeze leftover sambar? 

    • While it’s technically possible to freeze leftover sambar, the texture of the vegetables and lentils may change upon thawing, resulting in a slightly altered consistency. It’s best to consume fresh sambar for optimal taste and texture.

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Toor Dal

    Toor Dal

    Toor Dal

    Toor Dal

    Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish as part of the main course in almost every household. Below I describe two variations, one with added vegetables and the other with seasoning only. Serves 2 to 4.
    4.13 from 8 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 0 people

    Ingredients
      

    • 1 cup toor dal
    • 4 cup water
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 1 Tbsp ginger finely chopped
    • 1 tsp mango powder amchoor
    • 1 tsp garam masala

    Variation 1: With Vegetable Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 1/2 tsp red chili powder lal mirch
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 1 medium tomato chopped
    • 1 small zucchini chopped into 1 inch long cubes
    • 6 string beans chopped about 1 inch long

    Variation 2: Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 4 whole red chili sabut lal mirch
    • 1/4 tsp paprika

    Instructions
     

    • Wash dal, changing water several times until the water appears clear.
    • Soak dal in 4 cups of water for 30 minutes or longer.
    • In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
    • When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
    • Turn off the heat and wait until steam has stopped before opening.
    • Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
    • Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

    Variation 1: Vegetable Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
    • After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
    • Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
    • Combine the vegetables and the dal and mix gently.

    Variation 2: Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
    • Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
    • Pour in spice mix over dal.

    Notes

    Serve with steamed rice or any Indian bread.
    Keyword Arhar, beans, Chaunk, Daal, Dal, Gluten Free, lentils, Soup, Toor, Yellow Lentil
    Tried this recipe?Let us know how it was!

    How To Make Toor Dal Recipe – Manjula’s Kitchen

    Toor Dal, also known as split pigeon peas, takes centre stage in this toor dal recipe. This humble yet versatile ingredient, when treated with care and precision, transforms into a dish that transcends ordinary expectations. Follow the detailed toor dal recipe carefully to embark on a journey of how to cook toor dal that promises to tantalize your taste buds.

    1. The Prelude: Cleaning and Soaking

    We begin the toor dal recipe by washing the toor daal meticulously, changing the water several times until it runs clear. This ensures the removal of any impurities, setting the stage for a pure and flavorful dal. Allow the dal to soak in four cups of water for a minimum of 30 minutes, allowing it to absorb the moisture and soften, preparing it for the cooking process.

    2. The Pressure Cooker Overture: Infusing Flavors with Precision

    In the pressure cooker, combine the soaked toor daal with water, salt, turmeric, and ginger. This combination lays the foundation for the flavor profile of the dal. Place the pressure cooker over medium-high heat and allow the magic to unfold. As the cooker starts to steam, lower the heat to medium and let it cook for seven minutes, allowing the dal to absorb the flavors and achieve the perfect texture.

    3. The Culmination: Unveiling the Cooked Dal

    Turn off the heat and patiently wait until the steam has dissipated before opening the pressure cooker. This step is crucial as it ensures that the toor daal is cooked to perfection, with each grain maintaining its integrity. Upon opening, mix the dal thoroughly. If the consistency is thicker than desired, adjust by adding more boiling water until you achieve the preferred thickness.

    4. The Flavor Infusion: Mango Powder and Garam Masala Elevation

    Enhance the dal’s flavor profile by creating a mixture of mango powder and garam masala with a few spoons of water. This potent blend introduces a burst of tanginess and warmth to the dal. Gently incorporate this mixture into the dal, ensuring an even distribution of the aromatic spices that will elevate the dish to new heights.

    5. Variation 1: Vegetable Chaunk/Tadka/Tempering

    For those seeking an extra layer of texture and flavor, consider the Vegetable Chaunk. In a separate saucepan, heat oil until it reaches the right temperature (verified by the crackling of a cumin seed). Add hing, cumin seeds, and mustard seeds and let them crackle before adding bay leaves and chili powder. Stir for a few seconds before incorporating your choice of vegetables. Cook until the vegetables reach a tender state, and then gently combine them with the dal, marrying the flavors into a harmonious union.

    6. Variation 2: Chaunk/Tadka/Tempering

    Alternatively, choose the second variation for a more robust flavor profile. In a separate saucepan, heat oil and add hing, cumin seeds, and mustard seeds. Once crackled, introduce bay leaves, whole red chilies, and paprika. Stir for a moment, adding a tablespoon of water to prevent burning. Pour this spice-infused concoction over the dal, letting the flavors meld into a symphony of tastes that dance on your palate.

    7. Culinary Notes: Serving Suggestions

    As the final act unfolds, serve this delightful toor Dal with steamed rice or any Indian bread: Lacha Paratha, Puri, or Roti of your choice. The versatile nature of Toor Dal makes it a perfect accompaniment to various grains and bread, ensuring a satisfying and wholesome dining experience.

    The art of crafting How to make Toor Dal recipe involves meticulous attention to detail, from cleaning and soaking to the infusion of spices and the optional variations. This toor dal recipe encapsulates the essence of Indian cuisine, where simple ingredients are transformed into a dish that not only nourishes the body but also delights the senses. 

    Enjoy the rich flavors, the aromatic spices, and the satisfaction of creating a Toor Dal that stands as a testament to the culinary traditions passed down through generations.

  • Chole Masala

    Chole Masala

    Chola Chana Masala

    Chola Chana Masala, Spicy Chickpeas

    Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 15oz can of chickpeas kable chana, Garbanzo beans
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 1 large tomato chopped
    • 1 tsp ginger paste
    • 1 tsp chopped green chili
    • 2 tsp coriander powder dhania
    • 1/2 tsp turmeric heldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cilantro hara dhania

    Few slices of tomatoes for garnishing

    Instructions
     

    • Drain chickpeas and wash well.
    • Blend the tomatoes, green chilies and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
    • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
    • Add the garam masala and cilantro. Let it cook for another minute.
    • Garnish with thin tomato slices.

    Notes

    Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
    Chana Masala is also a delectable treat over plain rice.
    This is a healthy, nutritious dish for vegan and gluten-free diets.
    Keyword Chickpeas, Chole, Punjabi Cuisine, Spicy Garbanzo
    Tried this recipe?Let us know how it was!

    Chola Chana Masala Recipe: A Flavorful North Indian Delicacy

    Chana Masala, also known as Chola Chana Masala or simply Chola Masala, is a beloved North Indian delicacy famed for its robust flavors and comforting texture. This Chola Chana Masala recipe artfully combines tender chickpeas with an array of aromatic spices, ensuring a dish that’s both hearty and satisfying. Whether paired with fluffy rice, crispy puris, or warm naan bread, this chola masala recipe promises to delight your palate and leave you yearning for more. 

    Chana Masala is gluten-free, vegan making it suitable for individuals with dietary restrictions. Chola Chana Masala combines tender chickpeas (chola) with a variety of aromatic spices, creating a satisfying and nutritious meal. The dish is typically prepared by simmering cooked chickpeas in a flavorful gravy made from a blend of spices, tomatoes, and other aromatic ingredients. 

    Tips for Perfect Chola Chana Masala

    Consistency is Key: Adjust the quantity of water or cooking liquid added to the chickpeas to attain the desired consistency of the masala. For a thicker gravy, prolong the simmering duration to allow the sauce to reduce and thicken.

    Enhance Flavor with Whole Spices: For an enhanced depth of flavor, contemplate incorporating whole spices such as bay leaves, cinnamon sticks, and cardamom pods into the dish. These spices impart a subtle aroma and complexity to the masala.

    Customize Spice Level: Tailor the spice level of the Chana Chola Masala to align with your taste preferences by adjusting the quantities of red chili powder and green chilies utilized in chola masala recipe.

    Make Ahead for Enhanced Flavor: Similar to numerous Indian dishes, Chola Chana Masala attains an even richer flavor profile when allowed to rest for a few hours or overnight, permitting the flavors to mature and intensify.

    Variations of Chola Chana Masala

    Punjabi Chana Masala: This variant of Chana Chola Masala showcases a tangy and spicy tomato-based gravy infused with the flavors synonymous with Punjab.

    Kabuli Chana Masala: Kabuli Chana, also referred to as white chickpeas, can serve as a substitute for black chickpeas, offering a lighter-colored and milder-flavored rendition of the dish.

    Chola Chana Masala with Spinach: Elevate the nutritional quotient of the dish by incorporating fresh spinach leaves into the masala, thereby amplifying its health benefits and introducing vibrant hues.

    Health Benefits of Chola Chana Masala

    Rich in Protein: Chickpeas, the primary ingredient in Chana Chola Masala, serve as an excellent source of plant-based protein, vital for muscle repair and growth.

    High in Fiber: Chickpeas boast a high dietary fiber content, which facilitates digestive health and aids in weight management by inducing a sensation of fullness and satiety.

    Packed with Vitamins and Minerals: This dish abounds in essential vitamins and minerals, including iron, magnesium, and vitamin C, which collectively contribute to overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas instead of dried ones?

    Indeed, canned chickpeas can serve as a convenient time-saving alternative. However, it’s worth noting that dried chickpeas soaked overnight tend to yield superior texture and flavor.

    Can I prepare Chola Chana Masala in advance?

    Absolutely! This dish exhibits enhanced flavors upon reheating, as it allows the various spices and ingredients to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.

    Is Chana Chola Masala suitable for a vegan diet?

    Certainly! This dish is inherently vegan, devoid of any animal products, rendering it a perfect culinary choice for individuals adhering to a vegan or plant-based diet.

    For an exploration of additional delectable Indian recipes, peruse Manjula’s Kitchen, which offers delightful culinary adventures such as Punjabi Aloo Paratha.

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Red Lentil Dal (Instant Pot Recipe)

    Red Lentil Dal (Instant Pot Recipe)

    A bowl of Red Lentil Dal garnished with red chilies

    Red Lentil Dal – Instant Pot

    Red Lentil Dal is a washed and split Masoor Dal. It is a rich, healthy lentil packed with protein and serves as a great side dish for a meal. You can also serve this as a comforting lentil soup. This is an easy dish to make.
    I am in my seventies and surprisingly I had never cooked or tasted this lentil. About a month back we had dinner with our friend, where she served this red lentil for dinner. We loved it. I asked her how she cooked this dal. It tasted so good! After finding out which lentil she had used, I was genuinely surprised. I questioned myself: why haven’t I been cooking it? I see this red lentil in an Indian grocery store all the time but never thought I should try it. My friend, like me, was surprised when she found out that this was my first time trying this dal. She suggested this lentil for Alex (my husband) and explained that it will be good for him since it is easy to digest.
    After that dinner, I have made this dal many times. It is an easy, simple recipe and it tastes delicious. I serve this dal with roti, rice, and one dry vegetable (e.g. aloo methi). I thought I should share this recipe because now this dal has become a staple dish for us.
    Recently I have been using an instant pot instead of a pressure-cooker. It takes the same time as the pressure cooker, but the advantage is that you don’t have to watch over it when it starts steaming or when it is time to turn off. You can take care of other things in the meantime.
    This recipe will serve 3.
    4.15 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Course Soup
    Cuisine Indian
    Servings 0

    Ingredients
      

    • ½ cup red lentils
    • 1 Tbsp oil
    • ½ tsp cumin seeds
    • ½ tsp mustard seeds
    • ⅛ tsp asafetida
    • 2 dry red chilies
    • 1 Tbsp thinly sliced ginger
    • ½ cup chopped tomato
    • ¼ tsp turmeric
    • ¼ tsp red chili powder
    • 1 tsp salt
    • 2 cup water

    Instructions
     

    • Wash lentils changing water few times.
    • I am using instant pot to make dal. Use the instant pot on sauté mode and add oil. After oil is moderately hot add cumin seeds, and mustard seeds, after the seeds crack, add asafetida, whole red chili and ginger stir for about a minute. Now take out the ginger and red chilies from oil and keep aside. We will use this later for garnishing.
    • Next add tomatoes, turmeric, red chili powder and salt. Cook and stir until tomatoes are soft.
    • Add dal and water, stir, and close the instant pot. Change the instant pot setting to pressure cooker mode. Cook for 14 minutes.
    • Dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.
    • Take dal out in serving bowl and garnish with ginger and red chilies.
    • Serve hot.
    Keyword Dal Fry, Diabetic, Gravy, Hare Krishna, Healthy, High Protein, Homemade, Jain Food, Low Cholesterol, Low Fat, No Garlic, No Onion, Roti, Sattvic Food, Split Lentil, Split Masoor, Swami Narayan Food, Temple Food, Vaishnava Food
    Tried this recipe?Let us know how it was!

    Instant Pot Red Lentil Dal: A Quick and Flavorful Meal

    Red Lentil Dal is a nutritious and flavorful dish made from red lentils, which are rich in protein, fibre, and essential nutrients. It is suitable for individuals with diabetes, as it has a low glycemic index and helps regulate blood sugar levels. Additionally, it is gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    This dish can be easily prepared in an Instant Pot, allowing for quick and convenient cooking. It is low in fat, making it a healthy option for those looking to reduce their fat intake. As a vegan dish, it does not contain any animal products, making it suitable for those following a plant-based diet.

    The dish is typically prepared by cooking red lentils with a variety of vegetables, such as tomatoes, and spinach, in a flavorful curry or gravy made from spices like cumin, coriander, turmeric, and ginger. The result is a hearty and satisfying meal that is both delicious and nutritious.

    Instant Pot Red Lentil Dal, also known as Masoor Dal, is a popular Indian lentil dish known for its simplicity, flavor, and quick preparation. This Instant Pot Red Lentil Dal recipe offers a convenient way to enjoy the rich flavors of lentils infused with aromatic spices in a fraction of the time. Perfect for busy weeknights or whenever you’re craving a hearty and nutritious meal, this dish is sure to become a staple in your recipe repertoire.

    Step 1: Preparation of Lentils

    Begin by rinsing the red lentils (masoor dal) under cold water until the water runs clear. This step helps remove any impurities and starch from the lentils, ensuring they cook evenly and maintain their shape. Once rinsed, drain the lentils and set them aside while you prepare the other ingredients.

    Step 2: Sautéing Aromatics

    To infuse the dal with flavor, heat oil or ghee in the Instant Pot using the “Sauté” function. Add aromatics such as cumin seeds, mustard seeds, and dried red chilies to the hot oil, allowing them to sizzle and release their fragrance. Then, add ginger, sautéing until they turn golden brown and aromatic.

    Step 3: Adding Spices

    Next, it’s time to add a medley of spices to the Instant Pot to create a robust flavor base for the dal. Incorporate ground turmeric, ground coriander, ground cumin, and red chili powder, stirring well to coat the aromatics. Toasting the spices in oil helps enhance their flavors and aromas, elevating the taste of the dal.

    Step 4: Cooking Lentils in Instant Pot

    Once the spices are well-incorporated, add the rinsed red lentils to the Instant Pot, stirring to coat them with the aromatic spice mixture. Pour in water or vegetable broth, ensuring that the lentils are fully submerged. Close the lid of the Instant Pot and set it to “Pressure Cook” mode, cooking the dal for the specified time until the lentils are tender and cooked through.

    Step 5: Natural Pressure Release

    After the cooking cycle is complete, allow the Instant Pot to naturally release pressure for a few minutes before carefully opening the lid. This gradual release of pressure helps prevent the dal from splattering and ensures that the lentils are fully cooked and tender. Once the pressure has been released, gently stir the dal to combine the flavors.

    Step 6: Adjusting Consistency and Seasoning

    At this stage, you can adjust the consistency of the dal by adding more water or broth if desired. Taste the dal and adjust the seasoning by adding salt and freshly ground black pepper according to your preferences. For added freshness, squeeze in a splash of lemon juice or garnish with chopped cilantro leaves before serving.

    Step 7: Serving and Enjoying

    Serve the Instant Pot Red Lentil Dal hot, garnished with additional cilantro leaves for a pop of color and freshness. This versatile dish pairs well with steamed rice, naan bread, or roti, making it a satisfying and wholesome meal option for any occasion.

    Tips for Perfect Instant Pot Red Lentil Dal

    Rinse Lentils Thoroughly: Be sure to rinse the red lentils thoroughly under cold water before cooking to remove any dirt or debris.

    Control Spice Level: Adjust the amount of red chili powder and dried red chilies according to your spice tolerance. For a milder dal, reduce the amount of chili powder or omit the dried red chilies altogether.

    Experiment with Spices: Feel free to customize the spice blend to suit your taste preferences. Additions such as garam masala, cinnamon, or cloves can add depth and complexity to the flavor profile of the dal.

    Variations of Instant Pot Red Lentil Dal

    Coconut Red Lentil Dal: Incorporate coconut milk or coconut cream into the dal for a creamy and indulgent variation with a hint of sweetness.

    Spinach Red Lentil Dal: Add fresh spinach leaves to the dal during the cooking process for an extra dose of greens and nutrition.

    Tadka Tempering: Elevate the flavor of the dal by adding a tadka (tempering) of ghee, cumin seeds, and dried red chilies to the finished dish before serving.

    Benefits of Instant Pot Red Lentil Dal

    High in Protein: Red lentils are a rich source of plant-based protein, making this dal an excellent option for vegetarians and vegans.

    Rich in Fiber: Lentils are also high in dietary fiber, which helps promote digestive health and keeps you feeling full and satisfied.

    Quick and Convenient: Cooking dal in the Instant Pot drastically reduces the cooking time compared to traditional stovetop methods, making it a convenient option for busy lifestyles.

    Frequently Asked Questions (FAQs)

    Can I use other types of lentils for this recipe?

    Yes, you can substitute other varieties of lentils such as green lentils or brown lentils for the red lentils in this recipe, although the cooking time may vary.

    Can I make this recipe on the stovetop instead of using an Instant Pot?

    Absolutely! Simply follow the same steps using a large pot or saucepan on the stovetop, adjusting the cooking time as needed until the lentils are tender.

    Can I freeze leftover dal for later?

    Yes, you can freeze leftover dal in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating and serving.

    Explore more delightful Indian recipes on Manjula’s Kitchen, such as Chana Masala for another culinary adventure.

  • Pithla

    Pithla

    A bowl of creamy yellow Pithla, garnished with chopped fresh cilantro, served alongside traditional Indian accompaniments on a textured surface.

    Pithla (Besan Curry)

    Pithla, a variation of Kadhi, comes in many forms. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, on the other hand, is notably thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal.
    Despite my initial belief that Pithla originated from Bihar, I've learned it's also popular in Maharashtra. Growing up in North India with roots in Bihar, my mom's cooking blended traditional Bihari simplicity with the spiciness of North Indian cuisine. Fond memories of enjoying Pithla with family persist, and when I visit my sisters in India, they recreate these cherished moments with a spread of dishes, including Pithla served with rice. Truly, it's comfort food at its finest. This recipe serves 2.
    5 from 4 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup besan Bengal gram flour
    • 2 Tbsp oil
    • 1 tsp cumin jeera
    • ½ tsp mustard seeds rai
    • ⅛ tsp asafetida hing
    • ½ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp salt
    • 1 ½ tsp mango powder aam choor
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 4 cup water

    For Garnishing

    • 2 Tbsp ghee clarified butter, this is optional
    • ¼ tap red chili powder

    Instructions
     

    • In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
    • Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
    • Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
    • Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
    • Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

    Notes

    Serving suggestions:
    Serve Pithla with Rice, Roti, Kurkuri Bhindi.
    Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking
    Tried this recipe?Let us know how it was!

    How to make Besan Curry Recipe – Manjula’s Kitchen

    Pithla Besan curry, a savory gram flour dish, is a testament to the rich culinary heritage of India. The besan gravy recipe combines simple ingredients to create a dish that is not only delicious but also a showcase of culinary prowess. This pitla recipe explores precision and technique coming together to create a symphony of flavors.

    Pithla Besan, a savory delight hailing from the heart of Indian cuisine, is a testament to the versatility of besan (gram flour). This besan recipe, also known as Pitla, transforms this humble ingredient into a flavorful and comforting dish that can be relished with various accompaniments. Let’s embark on a detailed exploration of how to make besan curry recipe, unraveling the secrets and nuances that make this besan curry a culinary masterpiece.

    1. Setting the Stage: Creating the Besan Batter

    Begin besan curry recipe by preparing the besan batter, the foundation of Pithla Besan. In a bowl, slowly add 1-1/2 cups of water to the besan, ensuring a gradual and consistent pouring to avoid lumps. The goal is to achieve a smooth batter, akin to the consistency of pancake or dosa batter. This step sets the tone for the entire dish, ensuring a velvety texture that will coat each element in the curry.

    2. The Culinary Prelude: Heating the Oil and Sizzling Seeds

    As the besan batter rests, open the heat on medium-high, readying the oil for the symphony of spices. The oil should reach a moderate heat, and a crucial test involves adding cumin seeds. The immediate crackling of the seeds signifies the optimal temperature. Into this aromatic canvas, introduce cumin seeds, mustard seeds, asafetida, turmeric, and chili powder. Stir this spice medley, infusing the oil with a fragrant blend that will define the character of the besan curry.

    3. Besan Ballet: Whipping and Simmering

    With the spice-infused oil taking center stage, it’s time to introduce the besan batter. Open the heat to medium, and as you add the besan batter, the whipping action begins. This constant stirring is key as the batter thickens, absorbing the flavors of the spices. In this delicate dance, add salt, and slowly incorporate about 2-1/2 cups of water. The besan curry begins to take shape, and as it comes to a boil, be prepared for the besan to splatter, a sign that the magic is happening. Reduce the heat to low, cover the pan, and let it simmer for 5 to 8 minutes, allowing the flavors to meld and the besan to achieve its desired consistency.

    4. The Grand Finale: Flavorful Additions and Simmering

    As the Pithla reaches its zenith, add the final touches. The besan will have thickened substantially by now, creating a hearty base for additional ingredients. Introduce chopped cilantro and mango powder, elevating the besan curry to new heights. Let it simmer for an additional 2 minutes, allowing the flavors to meld seamlessly. The besan curry should now be thick and rich as part of the besan gravy recipe.

    5. The Presentation: Serving Tradition on a Plate

    Pithla Besan is best served piping hot, capturing the essence of its freshly-cooked perfection. Traditionally, it is garnished with hot ghee (clarified butter), adding a luxurious richness to the dish. A sprinkle of red chili powder adds a final touch, not just for aesthetics but to introduce a subtle kick that complements the other flavors. For those adhering to a vegan lifestyle, the ghee can be skipped without compromising the integrity of the dish.

    In conclusion, the journey to create Pithla Besan is a delicate ballet of flavors, textures, and culinary finesse. From the creation of the besan batter to the sizzling symphony of seeds, the besan curry recipe is a testament to the artistry involved in Indian cuisine. With its rich, aromatic profile and velvety consistency, Pithla Besan invites you to savor a dish that celebrates the simple yet profound beauty of besan. Enjoy this besan curry with steamed rice, Indian bread: roti, naan, missa paratha, or as your heart desires, and revel in the joy of crafting a culinary masterpiece in the comfort of your kitchen.

  • Urad Dal Tadka

    Urad Dal Tadka

    Urad Dal Tadka

    Tadka Urad Dal

    Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.
    4.37 from 19 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup urad dal washed
    • 1 tsp salt
    • 1/4 tsp turmeric
    • 1 Tbsp ginger finely chopped
    • 2 cups water
    • 1/4 tsp garam masala
    • 1/2 tsp mango powder amchoor

    Seasoning

    • 3 Tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 green chili sliced
    • 1 Tbsp ginger thinly sliced
    • 1/2 tsp red pepper adjust to taste
    • 4 pieces lemon for garnishing

    Instructions
     

    • Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
    • Add garam masala, and mango powder mix it well.

    Seasoning

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

    Notes

    Tadka urad dal is ready serve with roti or paratha, or with plain rice.
    Tried this recipe?Let us know how it was!

    Urad Dal Tadka: A Tempting Tempered Lentil Dish

    Urad Dal Tadka, also known as Urad Dal Ka Tadka or Black Urad Dal Tadka, is a flavorful and comforting lentil dish that hails from North India. This urad dal tadka recipe features split black gram lentils cooked to perfection and tempered with aromatic spices, creating a dish that’s gluten free, healthy, hearty and satisfying. Whether served with steamed rice, roti, or naan bread, urad dal tadka is sure to delight your taste buds and leave you craving more of its irresistible flavors.

    To commence the preparation, it is imperative to first ensure that all the vegetables are meticulously dried, a step crucial in achieving the desired texture and consistency in the final dish. This entails patting dry each vegetable, thereby mitigating excess moisture which could potentially alter the outcome of the recipe.

    Once the vegetables are suitably dried, the next step entails assembling all the ingredients within a food processor. This multifunctional kitchen appliance serves as the cornerstone in amalgamating the disparate elements into a cohesive mixture. However, it is imperative to exercise caution during this stage, as over-processing the ingredients can lead to an undesired homogeneity akin to a paste. The objective here is to achieve a harmonious blend wherein the individual components remain discernible, imparting both visual appeal and varied texture to the final product.

    Upon achieving the desired consistency, the mixture is then transferred from the confines of the food processor. At this juncture, it should embody the texture of a chunky yet pliable dough, indicative of a successful amalgamation of ingredients. This textured amalgam serves as the canvas upon which the ensuing steps of the recipe unfold.

    With the mixture at hand, the next course of action involves portioning it into individual servings. This is accomplished by dividing the mixture into 16 equal portions, each to be fashioned into flat patties approximately half an inch in thickness. This meticulous shaping process not only ensures uniformity in size but also facilitates even cooking, thereby contributing to the overall gustatory experience.

    As the patties take shape, attention shifts towards the culinary medium responsible for their transformation—hot oil. In a frying pan preheated to medium-high heat, a liberal amount of oil is introduced, its shimmering surface a harbinger of the culinary alchemy about to unfold. With utmost care, the patties are then gently lowered into the oil, ensuring that they are evenly spaced and devoid of any overlap. This deliberate approach not only prevents overcrowding but also promotes uniformity in cooking, allowing each cutlet to attain a golden brown hue, indicative of its culinary readiness.

    Throughout the frying process, periodic rotation of the cutlets ensures uniformity in color and texture, with a total cooking time averaging between 5 to 6 minutes. Once the desired golden hue is achieved, the cutlets are carefully removed from the frying pan, their journey culminating on a bed of absorbent paper towels. This final step serves the dual purpose of draining any residual oil while preserving the inherent crispiness of the cutlets.

    In culmination, the fruition of this culinary endeavor is best savored when the cutlets are served piping hot, their delectable aroma tantalizing the senses. Paired with the refreshing zest of cilantro chutney, each bite is a symphony of flavors and textures—a testament to the meticulous preparation and artistry inherent in this timeless recipe.

    Tips for Perfect Urad Dal Tadka

    • Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
    • Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
    • Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.

    Variations of Urad Dal Tadka

    • Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
    • Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.

    Benefits of Urad Dal Tadka

    • Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
    • High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
    • Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I make urad dal tadka without soaking the lentils?

    • While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.

    Can I make urad dal tadka ahead of time?

    • Yes, urad dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is urad dal tadka vegan-friendly?

    • Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.

    Explore more delicious Indian recipes on Manjula’s Kitchen 

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

     

  • Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor.  Dal dhokli also makes a delightful one pot one dish meal.
    5 from 2 votes
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    Prep Time 15 minutes
    Cook Time 25 minutes
    Course dal
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For dal

    • 1/2 cup Toor dal (Pigeon peas)
    • 1 tbsp salt
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp peanuts
    • 1/2 tbsp Red chili powder
    • 1/2 cup tomato chopped
    • 1 tbsp ginger paste
    • 1 tbsp Jaggery, gur
    • 3 cup of water

    For Seasoning (Tadka)

    • 2 tbsp oil
    • 1/4 tbsp mustard seeds (rai)
    • 1/4 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 2 whole red chilies

    For garnishing

    • 2 tbsp cilantro finely chopped

    For Dhokli 

    • 1/2 cup whole wheat flour (Chapati atta)
    • 1 tbsp besan (gram flour)
    • 1/4 tbsp Turmeric (haldi)
    • 1 tbsp finely chopped green chili
    • 1/8 tbsp asafetida (hing)
    • 1/8 tbsp Carom seed (Ajwain)
    • 1/2 tbsp Salt
    • 1 tbsp Oil
    • 1/4 cup water

    Instructions
     

    For the dhoklis

    • Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
    • Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
    • Cut each roti into about 1-1/2 inch squares and set aside.

    For the dal

    • Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
    • When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
    • Turn off the heat and allow the steam to escape before opening the lid.
    • Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
    • Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
    • Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
    • Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
    • Add cilantro and cook for another 2 minutes on low medium heat.

    Notes

    Serving suggestions
    Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli.  Dal dhokli should be served hot.
    You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf
    Keyword Dal, Dal Dhokli
    Tried this recipe?Let us know how it was!

    How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy

    Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.

    Step 1: Preparing traditional Gujarati dal dhokli recipe

    To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.

    Step 2: Rolling and Cutting Dhokli

    Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.

    Step 3: Cooking Dhokli in Dal

    In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.

    Step 4: Tempering and Flavoring the Dal Dokli

    In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.

    Step 5: Incorporating the Tempering into the Dal

    Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving

    Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.

    Tips for Perfect Dal Dhokli

    Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.

    Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.

    Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.

    Tempering Technique: Take care not to burn the spices while tempering. The tempering should be aromatic and flavorful without any burnt taste.

    Variations of Dal Dhokli

    Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.

    Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.

    Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.

    Benefits of Dal Dokli

    Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.

    High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.

    Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs)

    Can I use store-bought dhokli instead of making it from scratch?

    Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.

    Can I make dal dhokli ahead of time?

    Yes, dal dhokli tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is dal dhokli gluten-free?

    No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.

    Explore more delightful Gujarati recipes on Manjula’s Kitchen, such as Gujarati Kadhi for another culinary adventure.
    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka)

    Dal Fry (Dal Tadka)

    Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course dal
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup toor dal, arahar dal
    • 2-1/2 cup water
    • 1 tbsp salt
    • 1/4 tbsp turmeric

    Seasoning  

    • 3 tbsp clarified butter or ghee
    • 1 cup tomatoes chopped I used 3 medium size tomatoes
    • 1/2 tbsp cumin seeds (jeera)
    • 1/2 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 whole dry red chili
    • 2 bay leaf
    • 1 tbsp green chili finely chopped adjust to taste
    • 2 tbsp ginger finely shredded
    • 2 tbsp cilantro finely chopped (hara dhania)
    • 1/2 tbsp red pepper adjust to taste
    • 1/2 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1/4 tbsp garam masala

    Instructions
     

    • Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.

    Seasoning

    • Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
    • Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
    • Add cilantro, mango powder, and garam masala cook for about one minute.
    • Pour the seasoning over  dal mix it well and cook for another minute.
    • Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.
    Tried this recipe?Let us know how it was!

    How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

    Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

    Step 1: Cooking the Lentils

    To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

    Step 2: Preparing the Tadka

    While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

    Step 3: Adding Aromatics and Spices

    Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

    Step 4: Combining Lentils and Tadka

    Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

    Step 5: Garnishing and Serving

    Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

    Tips for Perfect Dal Tadka

    Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

    Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

    Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

    Variations of Dal Tadka

    Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

    Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

    Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

    Benefits of Dal Tadka

    Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

    High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use different types of lentils for dal tadka?

    Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

    Can I make dal tadka ahead of time?

    Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is dal tadka gluten-free?

    Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Dal Bati Recipe

    Dal Bati Recipe

    Dal Bati

    Dal Bati (Rajasthani cuisine)

    When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.
    My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi.  First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.
    3.20 from 10 votes
    Print Recipe Pin Recipe
    Course dal
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/4 cup chana dal (split gram)
    • 1/4 cup toor dal
    • 1/4 cup moong dal (split with skin)
    • 1/4 cup urad dal (split black lentil with skin)
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp ginger grated
    • 1-1/2 tbsp salt
    • 1 tbsp coriander powder (dhania)
    • 2 tbsp mango powder (amchoor)
    • 1/2 tbsp garam masala

    For seasoning

    • 3 tbsp clarified butter (ghee)
    • 1 tbsp cumin seeds
    • 1/8 tbsp asafetida (hing)
    • 1/2 tbsp chili powder
    • 2 dried red chili broken in pieces

    For Bati

    • 1 cup whole wheat flour (roti ka atta)
    • 1/4 cup fine sooji (semolina)
    • 1/8 tbsp baking powder
    • 1/2 tbsp salt
    • 1/4 cup clarified butter (ghee)
    • 1/2 cup milk use as needed

    For serving

    • About 1/4 cup hot clarify butter (ghee)

    Instructions
     

    • Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
    • After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
    • Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
    • Add garam masala and amchoor, mix it well.
    • Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder.  Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
    • Dal is ready.

    For the Bati

    • Preheat the oven to 350 degree F.
    • In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
    • Break one bati from one side to make sure they have cooked through.

    Notes

    How to Serve
    1. Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
    2. If you have baked the batties earlier heat the batties in oven for about 10 minutes.
    Tried this recipe?Let us know how it was!

    How to make Dal Bati: A Flavorful Rajasthani Specialty

    Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.

    To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.

    After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.

    For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.

    Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.

    Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.

    To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.

    Tips for Perfect Dal Bati

    • Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
    • Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
    • Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.

    Variations of Dal Bati

    • Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
    • Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.

    Benefits of Dal Bati

    • High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
    • Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.

    Frequently Asked Questions (FAQs)

    Can I make dal bati without an oven?

    • Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.

    Can I use different types of lentils for the dal?

    • Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.

    Is Dal Baati a vegetarian dish?

    • Yes, Dal Baati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.

    Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Aam Ki Dal (Toor dal With Raw Mango)

    Aam Ki Dal (Toor dal With Raw Mango)

    indian dal

    Aam Ki Dal – Toor Dal with Raw Mango – Instant Pot

    Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, that’s what I have been using instead pressure cooker. 
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup toor dal arhar dal
    • 1/2 cup raw mango peeled and cut into small pieces
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 3 cups water

    Seasoning

    • 2 tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 8 curry leaves
    • 1 tbsp green chili cut into small pieces
    • 2 dry red chilies
    • 1/4 tsp red chili powder

    Instructions
     

    • Wash dal changing water few times. 
    • Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you don’t have to watch over when it starts steaming and when it is time to turn off. You can take care other things.
    • After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.

    seasoning

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving.

    Notes

    Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean.
    Tried this recipe?Let us know how it was!

    Raw Mango Dal Fry Recipe: A Tangy Twist to Traditional Dal

    Raw Mango Dal Fry, also known as Aam Ki Dal, is a delightful Indian dish that combines the tangy flavor of raw mangoes with the richness of lentils. This Instant Pot Raw Mango Dal Fry recipe offers a refreshing twist to traditional dal, adding a burst of tanginess and freshness to every bite. With its perfect balance of flavors and nutritious ingredients, Raw Mango Dal Fry is gluten free during the summer months when raw mangoes are in season.

    Step 1: Preparing the Lentils

    Start by rinsing the toor dal (pigeon peas) thoroughly and soaking it in water for about 30 minutes to soften the lentils. Once soaked, drain the water and transfer the dal to a pressure cooker or a large pot. Add fresh water, turmeric powder, and salt to the dal, and cook until it becomes soft and mushy. Cooking the dal until it’s well-cooked ensures a creamy and smooth texture for the dal fry.

    Step 2: Preparing the Raw Mango

    Peel the raw mango and cut it into small pieces, discarding the seed. The raw mango adds a tangy flavor to the dal fry and brings a refreshing twist to the dish. Adjust the amount of raw mango according to your taste preferences and the tartness of the mango.

    Step 3: Tempering the Dal

    In a separate pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and dried red chilies. Allow the seeds to crackle and release their aroma before adding until they turn golden brown and aromatic, enhancing the flavor of the tempering.

    Step 4: Adding Aromatics and Spices

    Add minced ginger, green chilies, and chopped tomatoes to the pan, stirring to combine with the tempering. Cook the mixture until the tomatoes are soft and mushy, adding ground spices such as coriander powder, cumin powder, and red chili powder for additional flavor and depth.

    Step 5: Incorporating the Raw Mango

    Once the tempering is ready, add the chopped raw mango pieces to the pan, stirring gently to coat the mangoes with the aromatic spices. Let the raw mango cook for a few minutes until it becomes soft and releases its juices, infusing the dal fry with its tangy flavor.

    Step 6: Combining the Lentils and Mango

    Once the raw mango is cooked, add the cooked toor dal to the pan, stirring well to combine with the mango and spice mixture. Adjust the consistency of the dal fry by adding water as needed to achieve the desired thickness. Let the dal simmer for a few more minutes to allow the flavors to meld together.

    Step 7: Garnishing and Serving

    Before serving, garnish the Raw Mango Dal Fry with freshly chopped cilantro leaves for a burst of freshness and color. Serve the dal fry hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

    Tips for Perfect Raw Mango Dal Fry

    Adjusting Tartness: Taste the raw mango before adding it to the dal fry and adjust the quantity according to its tartness. If the mango is too sour, you can reduce the amount used or balance it with a pinch of sugar.

    Consistency of Dal: Cook the toor dal until it’s well-cooked and soft, ensuring a creamy texture for the dal fry. If the dal is too thick, you can add more water to achieve the desired consistency.

    Balancing Flavors: Adjust the amount of spices and seasoning according to your taste preferences. You can increase or decrease the spice level to suit your palate.

    Variations of Raw Mango Dal Fry

    Coconut Mango Dal: Add grated coconut or coconut milk to the dal fry for a creamy texture and a hint of sweetness that complements the tanginess of the raw mango.

    Spicy Mango Dal: Increase the heat level of the dal fry by adding more green chilies or red chili powder for an extra kick of spice.

    Benefits of Raw Mango Dal Fry

    Rich in Vitamin C: Raw mangoes are a good source of vitamin C, which helps boost immunity and promote overall health.

    Digestive Aid: The tangy flavor of raw mangoes aids in digestion and can help alleviate digestive issues such as bloating and indigestion.

    Nutrient-Dense: Raw Mango Dal Fry is a nutritious dish that provides a good balance of protein, fiber, and essential vitamins and minerals, making it a wholesome meal option for all.

    Frequently Asked Questions (FAQs)

    Can I use other lentils for this recipe?

    Yes, you can use other lentils such as masoor dal (red lentils) or moong dal (split mung beans) instead of toor dal for variation.

    Can I make aam ki dal ahead of time?

    Yes, you can prepare the dal fry in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.

    Can I freeze aam ki dal?

    Yes, you can freeze the dal fry in an airtight container for up to 1 month. Thaw it in the refrigerator overnight and reheat it before serving.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry is a healthy and delicious main course meal. This is a popular north Indian cuisine which consists of boiled beans cooked with spicy tomato gravy. It goes well with roti, naan or rice.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup chick peas, chole, kabuli chana, garbanzo beans,
    • 1/2 cup kidney beans rajma
    • 2 cup diced tomatoes about I used 3 Tomatoes
    • 1 Tbsp chopped ginger adrak
    • 1 Tbsp chopped green chili
    • 3 Tbsp oil prefer canola or vegetable
    • 1/4 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 Tbsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp black pepper
    • 1-1/4 tsp salt
    • 1/2 tsp garam masala

    Instructions
     

    • Wash and soak chick peas and kidney beans in about six cups of water for at least 6 hours, preferably overnight (the beans will double in volume).
    • Cook the chick peas and kidney beans in pressure cooker with 3 cups of water. Close the cooker and put the pressure on.
    • Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 30 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Beans should be soft and tender.
    • Cut the tomatoes and green chili in small pieces, and blend tomatoes, green chili, and ginger to make a pure.
    • Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, and black pepper.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add beans, salt, and more water as needed. Cover the pan and cook over medium high heat, for about 10 minutes.
    • Turn off the heat. Chole Rajma Curry is ready to serve. 

    Notes

    Serve hot, with rice, or your choice of bread.
    Tried this recipe?Let us know how it was!

    Rajma Chole Ki Recipe: A Hearty Indian Delight

    Chole Rajma is a popular Indian dish made with a combination of two types of legumes: chickpeas (Chole) and kidney beans (Rajma). It is a hearty and flavorful curry/gravy dish that is commonly enjoyed as a main course. The dish is naturally gluten-free and high in protein, making it suitable for those with dietary restrictions or preferences. Chole Rajma typically includes a rich tomato-based gravy seasoned with various spices like cumin, coriander, turmeric, and garam masala. 

    It is often served with rice or flat bread (such as roti or naan) and is a favorite at parties or gatherings. Additionally, it can be made vegan by omitting any dairy-based ingredients like ghee or yogurt commonly used in some variations of the recipe. Overall, Chole Rajma is a delicious and nutritious dish that showcases the versatility of lentils and beans in Indian cuisine. 

    Chole Rajma Curry is a flavorful and hearty Indian dish that combines two popular legumes – chickpeas (chole) and kidney beans (rajma) – in a rich and aromatic gravy. This Chole Rajma Curry recipe is a favorite among vegetarians and vegans alike for its delicious taste and nutritious ingredients. With its perfect balance of spices and textures, Chole Rajma Curry is a comforting meal that’s perfect for any occasion.

    Step 1: Soaking and Cooking Legumes

    Begin by soaking dried chickpeas and kidney beans in water separately for at least 8 hours or overnight. Soaking helps soften the legumes and reduce cooking time. Once soaked, drain the water and rinse the chickpeas and kidney beans thoroughly. Cook them separately in a pressure cooker or large pot until they are tender and cooked through. Ensure that the chickpeas and kidney beans are well-cooked but not mushy.

    Step 2: Preparing the Gravy Base

    In a deep pan or skillet, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle until fragrant. Then, add finely sauté until they turn golden brown and translucent. Next, add minced ginger, and green chilies, stirring well to combine. Cook until the raw smell of ginger disappears, infusing the base with aromatic flavors.

    Step 3: Adding Tomatoes and Spices

    Add finely chopped tomatoes to the pan along with ground spices such as turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Stir well to combine the spices with the tomatoes and cook until the tomatoes break down and release their juices, creating a thick and flavorful gravy base.

    Step 4: Combining Chickpeas and Kidney Beans

    Once the tomatoes are cooked and the gravy base is well-flavored, add the cooked chickpeas and kidney beans to the pan, stirring gently to coat them with the gravy. Allow the legumes to simmer in the gravy for a few minutes to absorb the flavors and thicken the consistency. Adjust the seasoning with salt and sugar to balance the flavors.

    Step 5: Garnishing and Serving

    Before serving, garnish the Chole Rajma Curry with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a squeeze of lemon juice over the curry for an extra tangy kick. Serve the curry hot with steamed rice, roti, or naan bread for a wholesome and satisfying meal.

    Tips for Perfect Chole Rajma Curry

    Consistency of Gravy: Adjust the amount of water added to the gravy to achieve the desired consistency. The gravy should be thick and coat the legumes evenly without being too watery.

    Mashing Legumes: For a creamier texture, mash some of the chickpeas and kidney beans with the back of a spoon or a potato masher before adding them to the gravy. This helps thicken the curry and enhances its richness.

    Balancing Flavors: Taste the curry and adjust the seasoning according to your preference. You can add more spices for extra heat or sweetness to balance the flavors.

    Variations of Chole Rajma Curry

    Creamy Coconut Curry: Add coconut milk or grated coconut to the gravy for a creamy and indulgent twist. Coconut adds a hint of sweetness and richness to the curry, elevating its flavor profile.

    Spinach and Paneer Curry: Enhance the nutritional value of the curry by adding chopped spinach and cubed paneer (Indian cottage cheese) to the gravy. Spinach adds a pop of color and nutrients, while paneer provides protein and texture.

    Benefits of Chole Rajma Curry

    High in Protein: Chickpeas and kidney beans are rich sources of plant-based protein, essential for muscle repair and growth.

    Rich in Fiber: Legumes are high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Chole Rajma Curry is packed with essential vitamins, minerals, and antioxidants, making it a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas and kidney beans for this recipe?

    Yes, you can use canned legumes for convenience. Rinse them well before adding them to the curry.

    Can I make Chole Rajma Curry ahead of time?

    Yes, the flavors of the curry develop even more when allowed to sit for a few hours or overnight. Reheat it gently before serving.

    Is Chole Rajma Curry gluten-free?

    Yes, Chole Rajma Curry is naturally gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Indian recipes on Manjula’s Kitchen, such as Palak Paneer for another culinary adventure. 

  • Black Eyed Beans (Lobia)

    Black Eyed Beans (Lobia)

    Black Eyed Beans (Peas, Lobia)

    Black Eyed Beans (Lobia)

    Black Eyed Bean is also known as Lobia or Chawli This is a basic recipe, quick & easy, healthy and nutritious recipe to make, very delicious and protein-rich.
    3.70 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup black eyed beans lobia, chawli
    • 2 tbsp oil
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp coriander powder dhania
    • 1 tbsp ginger shredded
    • 1/4 tsp red chili powder
    • 1/4 tsp turmeric haldi
    • 1/2 tsp mango powder aam choor
    • 1/4 tsp garam masala
    • 1 tsp salt
    • 1 tomato chopped
    • 3 cups water approx.

    Garnishing

    • 2 green chili
    • 2 lemon slices

    Instructions
     

    • Wash and soak beans for one hour or more.
    • In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.
    • Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.
    • Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.
    • Turn off the heat and wait until the steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
    • Add mango powder, garam masala, and tomatoes, and cover the cooker for a few minutes. That will give tomatoes a chance to get semi-cooked with steam.
    • Garnish this with lemon wedge.

    Notes

    Tips
    Making a paste with the spices will prevent the spices from burning.
    Tried this recipe?Let us know how it was!

    Make The Best Black Eyed Beans Recipe

    Mastering the Art of Black-eyed beans are a type of legume that are also known as black-eyed peas. They are a variety of cowpea and are commonly used in cooking around the world. Black-eyed beans are a popular ingredient in many cuisines due to their versatility and nutritional value. They are a good source of plant-based protein, making them a great option for vegan and vegetarian diets. 

    Additionally, they are naturally gluten-free, making them suitable for those with gluten sensitivities or celiac disease. Black-eyed beans can be used to make a variety of dishes, including salads, soups, stews, and curries. They are often used in combination with other ingredients such as vegetables, spices, and grains to create flavorful and nutritious meals.

    How To Make The Best Black Eyed Beans Recipe

    • Rinse the beans: Give your black-eyed beans a good wash under running water.
    • Soak the beans (optional): Soaking the beans for at least 1 hour (or even overnight) will make them softer and easier to digest. You can skip this step if you’re short on time, but the beans may take longer to cook.
    • Make a spice mix: Combine ginger, green chili, coriander powder, turmeric, and a little water to create a flavorful paste.
    • Heat oil and spices: Add oil to your pressure cooker and heat it up. Then, add cumin seeds and wait for them to sizzle. This tells you the oil is hot enough. Once hot, toss in a pinch of asafetida (optional) followed by the spice paste. Let the spices cook for a minute or so until they smell fragrant.
    • Cook the beans: Add the rinsed (and possibly soaked) beans along with water and salt to the pressure cooker. Close the lid and let it come up to pressure. Once it starts steaming, reduce heat and cook for 6-7 minutes.
    • Release pressure and add flavor: Once done cooking, turn off the heat and let the pressure release naturally for a while. Then, carefully open the cooker. Now, add some mango powder, garam masala, and chopped tomatoes. Close the lid again for a few minutes to let the tomatoes soften with the steam.
    • Serve and enjoy! Finish the dish with a squeeze of lemon juice for a fresh touch. Your delicious black-eyed beans are ready to be devoured!

    Tips for Cooking the Best Black-Eyed Beans

    Use Fresh Beans: Whenever possible, use fresh, high-quality black-eyed beans for the best results. Fresh beans will cook more evenly and have better texture compared to older beans.

    Don’t Salt Too Early: Avoid adding salt to the cooking water until the beans are almost fully cooked. Adding salt too early can toughen the beans and prolong the cooking time.

    Customize the Flavor: Experiment with different seasonings and aromatics to customize the flavor of the beans to your taste preferences. Don’t be afraid to get creative and try new combinations of herbs and spices.

    Frequently Asked Questions (FAQs)

    What are the health benefits of black eyed beans?
    Black eyed beans are a nutritional powerhouse! They are a good source of protein, fiber, folate, iron, and magnesium. These contribute to a healthy heart, blood sugar control, and overall well-being.

    Do I need to soak black eyed beans before cooking?
    Soaking is not strictly necessary, but it helps reduce cooking time and can make the beans easier to digest. Soaking for at least 6 hours is recommended, or you can use a quick soak method.

    How long does it take to cook black eyed beans?
    Cooking time depends on whether you soaked them beforehand. Soaked beans will take about an hour to cook on the stovetop, while unsoaked beans can take up to two hours.

    How can I use black eyed beans in recipes?
    Black eyed beans are incredibly versatile! They are a delicious addition to soups, stews, salads, dips, and even burgers. You can find them used in cuisines worldwide, from Southern Hoppin’ John to Brazilian Feijoada.

    Are black eyed peas the same as black eyed beans?
    Yes, black eyed beans and black eyed peas are the same thing!

    Where can I buy black eyed beans?
    Black eyed beans are widely available in most grocery stores. You can find them dried in bulk bins or bags, or canned and pre-cooked for convenience.

    How should I store black eyed beans?
    Dried black eyed beans can be stored in an airtight container in a cool, dry place for up to a year. Cooked black eyed beans should be stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.

  • Mixed Dal (Mixed Lentils)

    Mixed Dal (Mixed Lentils)

    Mixed Dal (Lentils) Curry

    Mixed Dal (Mixed Lentils)

    Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it dinner or lunch as a simple main course the dish fills all appetite. Mixing a variety of lentils gives a more interesting flavor.
    5 from 2 votes
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    Course dal
    Cuisine Indian
    Servings 4 Mixed Dal

    Ingredients
      

    Ingredients:

    • 1/4 cup split urad dal (with skin) (available in Indian grocery stores)
    • 1/4 cup split-wash moong dal (without skin) (available in Indian grocery stores)
    • 1/4 cup lentil (masoor)
    • 1/4  cup toor dal/arhar (available in Indian grocery stores)
    • 1/2  teaspoon turmeric (haldi)
    • 1 tablespoon minced ginger
    • 1-1/2 teaspoon salt
    • 3 cups water
    • 1/2  teaspoon garam masala, optional (available in Indian grocery stores)
    • 1/2  teaspoon mango powder (amchoor)

    Chaunk (Seasoned oil)

    • 4 tablespoons clarified butter (ghee); or oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 4 whole red chilies
    • 1/2  teaspoon red chili powder

    Instructions
     

    Method

    • Combine all dals. Wash and soak in approx. four cups of water for at least 30 minutes. Drain the water.
    • Put three cups water into a pressure cooker and add salt, turmeric, and ginger. Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook seven minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
    • Mix dal, if needed, and add more water to adjust thickness to your liking. Cook another three to four minutes on low heat. Dal will thicken as it sits after cooking.  So leave it more liquid than you want it to be.
    • Add garam masala and amchoor powder.

    Prepare Chaunk

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, red chilies and red chili powder. Stir for a few seconds.  To prevent the spices from burning, you may add one teaspoon of water.  Pour spiced chaunk over dal.
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    How to make Mix Dal: A Flavorful Medley

    Mixed dal, also known as mixed lentils, is a wholesome and nutritious gluten free high protein dish that combines a variety of lentils to create a flavorful medley. This mixed dal recipe is a popular choice in Indian cuisine, loved for its rich taste and comforting texture. 

    With a harmonious blend of different lentils, mixed dal offers a balanced combination of protein, fibre, and essential nutrients. Let’s dive into the art of making delicious mixed dal that will tantalize your taste buds and nourish your body.

    Step 1: Selecting Lentils

    Begin by selecting a variety of lentils for your mix dal. Common choices include split green gram (moong dal), split pigeon peas (toor dal), split chickpeas (chana dal), and red lentils (masoor dal). Each lentil brings its unique flavor and texture to the dish, creating a well-rounded flavor profile. Rinse the lentils thoroughly under cold water to remove any dirt or debris before cooking.

    Step 2: Preparing the Lentils

    In a large bowl, combine the rinsed lentils and soak them in water for at least 30 minutes to soften them and reduce cooking time. Alternatively, you can skip the soaking step and cook the lentils directly, but soaking helps in faster and more even cooking. Once soaked, drain the lentils and rinse them again before cooking.

    Step 3: Cooking the Lentils

    Transfer the soaked lentils to a pressure cooker or large pot and cover them with water. For every cup of lentils, add approximately three cups of water. Cook the lentils until they are soft and tender, but not mushy. In a pressure cooker, cook the lentils for about 3-4 whistles, while in a pot, simmer them over medium heat for 20-25 minutes, stirring occasionally.

    Step 4: Tempering the Dal

    In a separate pan, heat ghee or oil over medium heat. Add cumin seeds, mustard seeds, and dry red chilies to the hot oil and let them sizzle and crackle. Then, add ginger, sautéing until they turn golden brown and aromatic. Next, add diced tomatoes and cook until they soften and release their juices, adding a tangy sweetness to the tempering.

    Step 5: Flavoring the Dal

    Once the tempering is ready, add ground spices such as turmeric powder, coriander powder, cumin powder, and red chili powder to the pan, stirring well to combine. The spices infuse the tempering with their rich flavors and aromatic fragrance, enhancing the taste of the dal. You can adjust the amount of spices according to your preference for heat and flavor intensity.

    Step 6: Combining Lentils and Tempering

    Once the lentils are cooked and the tempering is flavored, add the tempering to the cooked lentils, stirring gently to combine. Let the dal simmer for a few minutes to allow the flavors to meld together and the consistency to thicken slightly. If the dal is too thick, you can add more water to achieve the desired consistency.

    Step 7: Garnishing and Serving

    Before serving, garnish the mixed dal with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a dash of lemon juice over the dal for an extra tangy kick. Serve the mixed dal hot with steamed rice or roti for a comforting and satisfying meal.

    Tips for Perfect Mixed Dal

    • Balance of Lentils: Experiment with different ratios of lentils to find the perfect balance of flavors and textures. You can adjust the proportion of each lentil according to your preference.
    • Tempering Variation: Get creative with the tempering by adding ingredients like curry leaves, green chilies, and grated coconut for added flavor and complexity.
    • Consistency Control: Pay attention to the consistency of the dal and adjust it by adding more water if it’s too thick or simmering it longer if it’s too thin.

    Variations of Mixed Dal

    • Creamy Coconut Dal: Add coconut milk or grated coconut to the dal for a creamy and indulgent variation. Coconut adds richness and sweetness to the dish, balancing the spices.
    • Vegetable Medley Dal: Enhance the nutritional value of the dal by adding a variety of vegetables such as carrots, potatoes, and spinach. Vegetables add color, texture, and flavor to the dish, making it more wholesome and satisfying.

    Benefits of Mixed Dal

    • Protein-Packed: Mixed dal is a rich source of plant-based protein, essential for muscle growth and repair.
    • Fiber-Rich: With a high fiber content, mixed dal promotes digestive health and helps regulate blood sugar levels.
    • Nutrient-Dense: Mixed dal is packed with essential vitamins, minerals, and antioxidants, making it a nourishing and balanced meal option.

    Frequently Asked Questions (FAQs)

    Can I use canned lentils for mixed dal?

    • Yes, you can use canned lentils for convenience, but keep in mind that they may have a softer texture compared to dried lentils.

    Can I freeze mixed dal for later use?

    • Yes, you can freeze mixed dal in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

    Is mixed dal gluten-free?

    • Yes, mixed dal is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
  • Kala Chana (Black Chana)

    Kala Chana (Black Chana)

    Kala Chana (Black Chickpea) Curry

    Kala Chana (Black Chana)

    Kala Chana is very high protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram. This recipe goes along nicely with rotis and rice.
    5 from 1 vote
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    Course dal
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 1 cup kala chana
    • 3 tablespoons oil
    • 1/8 teaspoon asafetida (hing)
    • 1 teaspoon cumin seeds (jeera)
    • 2 tablespoons gram flour (besan)
    • 1 tablespoon grated ginger
    • 1 green chili finely chopped
    • 2 tablespoons coriander powder (dhania)
    • ½ tablespoon turmeric (haldi)
    • ½ teaspoon red chili powder adjust to taste
    • 2 teaspoons salt adjust to taste
    • Approximately 1 teaspoon lemon juice
    • 1 tablespoon finely chopped cilantro (hara dhania) to garnish

    Instructions
     

    Method

    • Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala chana will double in volume after soaking.
    • In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
    • Heat oil in a pressure cooker over medium high heat. Test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
    • Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds. Add the mixed spices (step 2) and stir for another minute.
    • Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
    • Turn off the heat and wait until all the steam has released before opening the pressure cooker.
    • Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for 2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
    • Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.

    Notes

    Tip
    Kala Chana can also be prepared without a pressure cooker. Just remember to cook on medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked all the way.
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    Introduction to easy kala chana recipe

    Kala chana, also known as black chickpea, is a versatile legume widely used in Indian cuisine. This easy kala chana recipe is a flavorful and nutritious dish that can be enjoyed as a side or main course. Packed with protein, fiber, and essential nutrients, kala chana curry is not only delicious but also beneficial for your health as it is low fat, gluten free winter special. In this recipe, we’ll guide you through the process of making a delicious kala chana curry that will surely become a favorite in your kitchen.

    Step 1: Preparing the Kala Chana:

    Before you begin cooking, it’s essential to properly prepare the kala chana. Start by rinsing the black chickpeas under cold water to remove any dirt or debris. Then, soak them in water overnight or for at least 8 hours. This soaking process helps soften the chickpeas, reducing the cooking time and improving their texture. Once the kala chana are soaked, drain the water and they’re ready to be cooked.

    Step 2: Sauteing Aromatics:

    To infuse the kala chana curry with flavor, we’ll start by sautéing aromatics such as ginger. Next, add minced ginger, and cook for another couple of minutes until fragrant. The aroma of these ingredients will enhance the taste of the curry.

    Step 3: Adding Spices:

    Spices play a crucial role in Indian cooking, adding depth and complexity to dishes. In this kala chana recipe, we’ll use a blend of spices to create a rich and aromatic curry. Add ground cumin, coriander, turmeric, and garam masala to the ginger. Stir well to coat the aromatics with the spices, allowing them to toast slightly and release their flavors.

    Step 4: Cooking the Kala Chana:

    Now it’s time to add the soaked kala chana to the pan. Stir well to combine the chickpeas with the aromatic spice mixture. Then, pour in enough water to cover the chickpeas and bring the mixture to a boil. Once boiling, reduce the heat to low and let the curry simmer gently until the kala chana are tender. This may take about 45 minutes to an hour, depending on the freshness of the chickpeas.

    Step 5: Finishing Touches:

    Once the kala chana are cooked to perfection, it’s time to add the finishing touches to the curry. Taste and adjust the seasoning as needed, adding salt and any additional spices to suit your preference. You can also add a splash of lemon juice for a hint of acidity and freshness. Garnish the kala chana curry with freshly chopped cilantro leaves for a burst of color and flavor.

    Step 6: Serving the Kala Chana Curry:

    Your kala chana curry is now ready to be served! Spoon the hot curry into serving bowls and garnish with more cilantro leaves if desired. Serve the kala chana curry alongside steamed rice, naan bread, or roti for a satisfying meal. This hearty and nutritious dish is perfect for lunch or dinner, and leftovers can be stored in the refrigerator for a few days.

    Tips for Making the Perfect Kala Chana Curry:

    • Soaking the kala chana overnight helps reduce cooking time and improves texture.
    • Experiment with different spices and seasonings to customize the flavor of the curry to your liking.
    • For extra creaminess, you can add a splash of coconut milk or yogurt to the curry.
    • To make the dish spicier, add chopped green chilies or a pinch of cayenne pepper.

    Variations of Kala Chana Curry:

    • Spinach Kala Chana Curry: Add chopped spinach to the curry for a nutritious twist.
    • Coconut Kala Chana Curry: Stir in coconut milk for a creamy and indulgent curry.
    • Tomato Kala Chana Curry: Add diced tomatoes for a tangy flavor and vibrant color.

    Benefits of Including Kala Chana in Your Diet:

    • High in Protein: Kala chana is an excellent source of plant-based protein, making it a great option for vegetarians and vegans.
    • Rich in Fiber: The high fiber content of kala chana promotes digestive health and helps keep you feeling full and satisfied.
    • Packed with Nutrients: Kala chana is loaded with vitamins, minerals, and antioxidants that contribute to overall health and well-being.

    Frequently Asked Questions (FAQs) about Kala Chana Curry:

    Q: Can I use canned kala chana instead of dried chickpeas?

    A: Yes, you can use canned kala chana for convenience, but keep in mind that the texture and flavor may differ slightly from dried chickpeas.

    Q: Can I freeze leftover kala chana curry?

    A: Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

    Q: Is kala chana curry spicy?

    A: The level of spiciness can be adjusted according to your preference by controlling the amount of chili powder or green chilies added to the curry.

    For more delicious Indian recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes, snacks, desserts, and more to elevate your culinary skills and delight your taste buds.

  • Moong Dal Soup

    Moong Dal Soup

    Moong Dal Soup

    Moong Dal Soup

    This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
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    Course dal, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Soup

    • 1 cup split yellow Moong dal, washed (available in Indian grocery stores)
    • 1 teaspoon salt
    • 1/4  teaspoon turmeric (haldi)
    • 3 cups water
    • Approximately 1/4 cup of Hari Cilantro Chutney

    For the Seasoning

    • 1 tablespoon oil
    • 1/2 teaspoon cumin seeds (jeera)
    • Pinch of asafetida (hing)

    For the Garnish (optional)

    • 1 tablespoon ginger, finely sliced
    • 1/8 teaspoon salt, adjust to taste
    • 1 teaspoon lemon juice

    Instructions
     

    Method

    • Wash the dal several times, until the water becomes almost clear.
    • In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
    • Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
    • Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
    • Add hari cilantro chutney to suit your taste.  The chutney gives the soup a fresh green appearance and a tangy flavor.

    Seasoning

    • Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
    • Pour the mixture over the cooked soup.

    Garnish (optional)

    • Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
    • Garnish with a few slices of marinated ginger.
    • Marinated ginger can be refrigerated for up to a week.

    Notes

    Time-saving Tip:
    To save time you may use a pressure cooker, as follows.
    1. In a pressure cooker add Moong dal, turmeric, salt, and water.  Close the cooker.
    2. Cook over medium-high heat until it starts to steam.  Lower the heat to medium and cook for 5 more minutes.
    3. Turn off the heat and let the steam escape before you open the pressure cooker.
    4. Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
    5. Add “Hari Cilantro Chutney” according to your taste.  The chutney will give a fresh green look to the soup and have a tangy flavor.
    Tried this recipe?Let us know how it was!

    How to make Yellow Moong al Soup with Vegetables

    Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for individuals with diabetes as it has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels. Additionally, it is gluten-free, making it safe for those with gluten sensitivities or celiac disease.

    The soup is high in protein due to the lentils, making it a filling and satisfying meal option. It is also low in fat, which can be beneficial for those looking to manage their weight or reduce their fat intake.

    Moong dal soup is often prepared as a vegan dish, as it typically does not contain any animal products. It can be served as a standalone soup or paired with salads for a wholesome and nutritious meal. Overall, it’s a healthy option that aligns with various dietary preferences and requirements.

    Moong dal soup is a comforting and nutritious dish that is popular in Indian cuisine. Made from split mung beans, this soup is not only delicious but also packed with protein, fibre, and essential nutrients. In this easy moong dal soup recipe, we’ll guide you through the process of making a flavorful and hearty soup that is perfect for any occasion.

    Easy Moong Dal Soup: A Cozy and Flavorful Treat
    This recipe guides you through making a delicious and comforting moong dal soup, perfect for a quick and nourishing meal. Moong dal, also known as split mung beans, cooks quickly and offers a satisfying protein punch. Let’s get started!

    Prep Work (15 minutes): Clean the Dal: Rinse the moong dal thoroughly under cold running water to remove any dust or debris. Soaking the dal for 30 minutes to 1 hour is optional, but it helps them cook faster and become more tender.

    Flavor Builders: While the dal soaks (or if you choose to skip soaking), chop up some fresh ginger for that warming aroma. You can also add diced tomatoes and green chilies for a touch of sweetness and heat, depending on your preference.

    Cooking the Soup (30-40 minutes): Sautéing the Aromatics: Heat oil or ghee in a pot over medium heat. Once hot, add the chopped ginger and cook for a few minutes until fragrant. This fragrant base will form the foundation of your soup’s flavor.

    Spice Up Your Life: Now comes the magic! Add ground cumin, coriander, turmeric, and a pinch of asafoetida (if using) to the pot with the ginger. Stir everything well to coat the aromatics in the spices. Let them sizzle for a bit, releasing their wonderful aromas. Feel free to adjust the spice quantities based on your taste preference.

    Simmering the Dal: Add the soaked (or unsoaked) moong dal to the pot and stir to combine it with the flavorful spice mixture. Next, pour in enough water or vegetable broth to cover the dal completely. Bring the mixture to a boil, then reduce heat and simmer gently. Let it simmer until the dal is tender and cooked through.

    Creamy Option (optional, 5-10 minutes): Smooth Operator (Optional): If you prefer a creamy soup, let it cool slightly. Then, use an immersion blender or a regular blender (in batches) to achieve a smooth and velvety texture. Blend until you reach your desired consistency.

    Final Touches (5 minutes): Season to Perfection: Now’s the time to adjust the taste! Add salt and a squeeze of lemon juice (optional) to balance the flavors. You can also add more spices if needed.

    Fresh Finish: Garnish your soup with freshly chopped cilantro leaves for a pop of color and a refreshing touch.

    Serving Up Warmth (enjoy!):

    Ladle and Enjoy: Ladle the hot soup into serving bowls and garnish with additional cilantro, if desired. Pair your comforting bowl of moong dal soup with crusty bread, naan, or rice for a complete and satisfying meal. Enjoy this nourishing and delicious soup anytime you need a warm hug in a bowl!

    Tips for Making the Perfect Moong Dal Soup:

    • Soaking the moong dal helps reduce cooking time and improves texture.
    • Experiment with different spices and seasonings to customize the flavor of the soup to your liking.
    • For added richness, you can stir in a spoonful of coconut milk or cream towards the end of cooking.
    • If you prefer a chunkier soup, you can skip blending and leave some of the dal intact.

    Variations of Moong Dal Soup:

    • Vegetable Moong Dal Soup: Add diced carrots, peas, and spinach for a hearty and nutritious twist.
    • Spicy Moong Dal Soup: Increase the amount of green chilies or add red chili powder for extra heat.
    • Coconut Moong Dal Soup: Stir in coconut milk for a creamy and indulgent flavor.

    Benefits of Including Moong Dal Soup in Your Diet:

    • High in Protein: Moong dal is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
    • Rich in Fiber: The fiber content in moong dal aids digestion and helps maintain a healthy gut.
    • Low in Fat: Moong dal soup is low in fat and cholesterol, making it a heart-healthy option for all.

    Frequently Asked Questions (FAQs) about Moong Dal Soup:

    Q: Can I use other lentils instead of moong dal?

    A: Yes, you can substitute other lentils such as masoor dal or red lentils for moong dal in this recipe.

    Q: Can I make moong dal soup in advance?

    A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

    Q: Is moong dal soup gluten-free?

    A: Yes, moong dal soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, appetizers, main courses, and desserts to delight your taste buds and impress your family and friends.