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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!

  • Lauki Chana Dal (Bottle Gourd, Ghiya, Doodhi)

    Lauki Chana Dal (Bottle Gourd, Ghiya, Doodhi)

    Lauki Chana Dal is is a healthful, wholesome lentil and vegetable main course dish. Having a low glycemic index, it is especially good for diabetics.

    • 1 medium bottle gourd (laucki, ghiya, doodhi)
    • 1/2 cup yellow split gram (chana dal)
    • 2 tbsp oil
    • 1/2 tsp cumin seeds (jeera)
    • 1/8 tsp asafetida (hing)
    • 2 whole red chilies
    • 1 tsp ginger shredded (adrak)
    • 1/4 tsp turmeric (haldi)
    • 1/2 tsp chili powder, adjust to taste
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tsp mango powder (amchoor)
    • 2 tbsp cilantro finely chopped (hara dhania)
    • 1 cup water used as needed

    1. Wash and soak chana dal for one hour or more.

    2. Peel and wash laucki (bottle gourd). Cut into half-inch cubes.

    3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds. Add ginger, turmeric, and chili powder and stir for a few seconds.

    4. Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
    5. Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.

    Serving suggestion

    Serve with roti (whole wheat flat bread), paratha (flat bread), or plain rice.

    Variations

    Mango powder can be replaced with lemon juice.

    Add two tablespoons dry fenugreek leaves or two tablespoons of fresh chopped fenugreek leaves when adding the bottle gourd.

    Main Course
    Indian

    Introduction to Lauki Chana Dal

    Lauki Chana Dal, also known as bottle gourd with split chickpeas, is a nutritious gluten free and flavorful dish that is popular in Indian cuisine. This wholesome recipe combines tender bottle gourd (lauki) with protein-rich split chickpeas (chana dal) to create a comforting and satisfying dish. In this Lauki Chana Dal recipe, we’ll show you how to make this delicious sabzi (vegetable dish) step by step, so you can enjoy its goodness at home.

    Step 1: Preparing the Ingredients:

    To start, gather all the necessary ingredients for making Lauki Chana Dal. Rinse the chana dal under cold water and soak it for a few hours or overnight to soften. Meanwhile, peel the bottle gourd and chop it into small cubes. Finely chopped tomatoes, green chilies, garlic, and ginger. Having all the ingredients prepped and ready will make the cooking process smoother.

    Step 2: Cooking the Chana Dal:

    In a pressure cooker or a pot, add the soaked chana dal along with water, turmeric, and salt. Pressure cook or simmer until the dal is soft and cooked through. Cooking the dal separately ensures that it’s tender and retains its shape when combined with the other ingredients later. Once the dal is cooked, set it aside while we prepare the rest of the dish.

    Step 3: Tempering the Spices:

    In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Next, add ginger, followed by chopped green chilies. Sauté until the raw aroma of the spices disappears and the mixture becomes fragrant.

    Step 4: Adding the Bottle Gourd:

    Once the spices are tempered, add the chopped bottle gourd to the pan. Stir well to coat the gourd pieces with the aromatic spices. Cook the bottle gourd for a few minutes until it starts to soften slightly. The gentle cooking process allows the flavors to meld together, resulting in a delicious and well-balanced dish.

    Step 5: Combining with Chana Dal:

    Now, add the cooked chana dal to the pan with the bottle gourd and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to mingle and the bottle gourd to cook through completely. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.

    Step 6: Finishing Touches:

    Once the Lauki Chana Dal is cooked to perfection, garnish it with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dish to enhance its flavor. Serve the Lauki Chana Dal hot with steamed rice or roti for a wholesome and satisfying meal.

    Tips for Making Perfect Lauki Chana Dal:

    • Soak Chana Dal: Soaking the chana dal beforehand helps reduce cooking time and ensures that it cooks evenly.
    • Don’t Overcook Bottle Gourd: Be careful not to overcook the bottle gourd, as it can become mushy. Cook until it’s tender but still retains its shape.
    • Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of green chilies or adding red chili powder.

    Variations of Lauki Chana Dal:

    • Lauki Chana Dal Curry: Add coconut milk or tomato puree to create a creamy curry version of the dish.
    • Spicy Lauki Chana Dal: Increase the amount of green chilies or add dried red chili flakes for extra heat.
    • Lauki Chana Dal Soup: Blend the cooked ingredients with some vegetable broth to create a hearty and nutritious soup.

    Benefits of Including Lauki Chana Dal in Your Diet

    • Rich in Protein: Chana dal is an excellent source of plant-based protein, making Lauki Chana Dal a nutritious option for vegetarians and vegans.
    • High in Fiber: Both chana dal and bottle gourd are rich in fiber, which aids digestion and helps keep you feeling full and satisfied.
    • Loaded with Vitamins and Minerals: Lauki Chana Dal is packed with essential nutrients such as vitamin C, vitamin B6, iron, and potassium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Lauki Chana Dal:

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

    A: Yes, you can use other lentils such as masoor dal or moong dal if you prefer. Keep in mind that cooking times may vary.

    Q: Can I make Lauki Chana Dal ahead of time?

    A: Yes, Lauki Chana Dal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Lauki Chana Dal gluten-free?

    A: Yes, Lauki Chana Dal is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian vegetable recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes featuring seasonal vegetables, lentils, and spices to add variety and flavor to your meals.

  • Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.

    Ingredients:

    • 1/2 cup lentils (masoor dal)
    • 1 cup of carrots, sliced in 1/2-inch pieces
    • 1/2  cup of green string beans, sliced ½ inch pieces
    • 1 cup of celery, sliced in ½ inch pieces
    • 3 medium size tomatoes cut into 8 pieces
    • About ½ inch ginger thin sliced
    • 1½ teaspoon salt
    • 1/2 teaspoon turmeric (haldi)
    • 1/2  teaspoon black pepper

    Chaunk (seasoning):

    • 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/2  teaspoon garam masala
    • Half a lemon

    Method:

    1. Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.

    2. Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.

    3. Close the pressure cooker and put the weight on (or seal the exhaust).

    4. As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.

    5. Turn off the heat and wait until the steam has stopped before opening the pressure cooker.

    6. Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.

    Chaunk (seasoning):

    1. For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.

    2. Add garam masala to the soup and mix it well.

    3. Before serving squeeze, a few drops of lemon juice.

    Soup
    Indian

    Introduction to Lentil Vegetable Soup:

    Lentil Vegetable Soup is a nutritious and hearty dish that combines lentils with various vegetables to create a flavorful and satisfying meal. It is suitable for individuals with diabetes, as it is low in cholesterol, low in fat, and gluten-free. Additionally, it is high in protein, making it a great option for those looking to increase their protein intake. This soup is perfect for winter months and can be easily packed into lunch boxes for a nutritious meal on the go. It is a wholesome option for anyone looking for a healthy and filling soup or salad option.

    Lentil Vegetable Soup is a comforting and nutritious dish that is perfect for chilly days or whenever you’re craving a hearty meal. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only delicious but also easy to make. In this recipe, we’ll show you how to make red lentil vegetable soup step by step, so you can enjoy its warmth and goodness at home.

    Step 1: Gathering Ingredients:

    To begin making Lentil Vegetable Soup, gather all the necessary ingredients. You’ll need red lentils, mixed vegetables such as carrots, celery, and bell peppers, along with tomatoes. Having all the ingredients prepared and ready will make the cooking process smoother and more efficient.

    Step 2: Preparation of Vegetables:

    Start by washing and chopping the vegetables for the soup. Dice the carrots, celery, and bell peppers into small, bite-sized pieces. Finely chop tomatoes, mince and dice the tomatoes. Preparing the vegetables in advance ensures that they cook evenly and helps to build layers of flavor in the soup.

    Step 3: Sauteing Aromatics:

    In a large pot or Dutch oven, heat olive oil over medium heat. Then, add the minced and cook for another minute until aromatic. The combination forms the base of the soup and adds depth of flavor.

    Step 4: Adding Vegetables and Lentils:

    Once the aromatics are sautéed, add the chopped vegetables to the pot. Stir well to coat the vegetables with mixture. Then, add the rinsed red lentils to the pot along with vegetable broth or water. Stir everything together and bring the soup to a gentle simmer.

    Step 5: Simmering the Soup:

    Let the Lentil Vegetable Soup simmer over medium-low heat for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. The soup will thicken as it cooks, creating a hearty and satisfying texture.

    Step 6: Seasoning and Adjustments:

    Once the soup is cooked through, season it with salt, pepper, and any other desired herbs or spices such as thyme, oregano, or bay leaves. Taste and adjust the seasoning according to your preference. You can also add a splash of lemon juice for a hint of acidity and brightness.

    Step 7: Finishing Touches:

    Before serving, garnish the Lentil Vegetable Soup with freshly chopped parsley or cilantro for a pop of color and freshness. Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete meal. This hearty and nutritious soup is sure to warm you up from the inside out.

    Tips for Making the Best Lentil Vegetable Soup:

    Use Fresh Ingredients: Fresh vegetables and herbs will give the soup the best flavor and texture.

    Don’t Overcook Lentils: Be careful not to overcook the lentils, as they can become mushy. Cook until they are tender but still hold their shape.

    Adjust Consistency: If the soup is too thick, you can thin it out with more vegetable broth or water. If it’s too thin, let it simmer for longer to reduce and thicken.

    Variations of Lentil Vegetable Soup:

    Curried Lentil Vegetable Soup: Add curry powder or paste to the soup for a spicy and aromatic twist.

    Coconut Lentil Vegetable Soup: Stir in coconut milk for a creamy and indulgent flavor.

    Italian Lentil Vegetable Soup: Add diced tomatoes, cannellini beans, and Italian herbs such as basil and rosemary for an Italian-inspired version of the soup.

    Benefits of Including Lentil Vegetable Soup in Your Diet:

    Rich in Protein: Lentils are a great source of plant-based protein, making this soup a filling and satisfying meal.

    Loaded with Fiber: Both lentils and vegetables are high in fiber, which promotes digestive health and helps keep you feeling full and satisfied.

    Packed with Vitamins and Minerals: Lentil Vegetable Soup is packed with essential nutrients such as vitamin C, vitamin A, iron, and potassium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Lentil Vegetable Soup:

    Q: Can I freeze Lentil Vegetable Soup?

    A: Yes, Lentil Vegetable Soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

    Q: Can I use other types of lentils in this soup?

    A: Yes, you can use other varieties of lentils such as green lentils or brown lentils if you prefer. Keep in mind that cooking times may vary.

    Q: Is Lentil Vegetable Soup gluten-free?

    A: Yes, Lentil Vegetable Soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, including lentil soups, vegetable soups, and more, to warm up your soul and tantalize your taste buds.

  • Chole Palak (Chickpeas With Spinach)

    Chole Palak (Chickpeas With Spinach)

    Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, high protein dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.

    Ingredients:

    • 1 15 oz can of chickpea (chole, garbanzo)
    • 3 cups finely chopped spinach (palak)
    • 2 medium tomatoes chopped
    • 1/2" piece ginger (adrak)
    • 1 green chili
    • 3 tablespoon oil
    • 1/4 teaspoon asafetida (hing)
    • 1 teaspoon cumin seed (jeera)
    • 1 tablespoon coriander powder (dhania)
    • 1/2  teaspoon turmeric (haldi)
    • 1/2  teaspoon red pepper adjust to taste
    • 1/2  teaspoon salt adjust to taste
    • 1/2  teaspoon garam masala

    Method

    1. Drain the chickpeas and rinse well.

    2. Blend the tomatoes, green chilies, and ginger to make a puree.

    3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook for three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.

    4. Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.

    5. Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala.

    Serving suggestions

    1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
    2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet
    dal
    Indian

    Introduction to Chole Palak – Chickpeas with Spinach:

    Palak Chana Masala is a flavorful and nutritious Indian dish that combines spinach (palak) and chickpeas (chana) in a spiced gravy or curry. It is typically made with dal (lentils), making it a good source of protein, and is naturally gluten-free and low in fat. This dish is quick and easy to prepare, making it perfect for a winter meal. It is also suitable for vegans as it does not contain any animal products.

    Chole Palak, also known as chickpeas with spinach or palak chana masala, is a delightful and nutritious dish that combines the goodness of chickpeas and spinach in a flavorful curry. This Chana Saag recipe is a perfect balance of protein-rich chickpeas and iron-packed spinach, making it not only delicious but also incredibly healthy. In this recipe, we’ll guide you through the process of making this hearty and satisfying dish step by step.

    Chole Palak Recipe:

    • Drain and Rinse the Chickpeas: Open the can of chickpeas and pour its contents into a colander. Use running water to thoroughly rinse the chickpeas, removing any canning liquid or residue. Shake the colander gently to remove excess water. Set the rinsed chickpeas aside for now.

    • Blend the Aromatics: Wash and roughly chop the tomatoes, green chilies, and ginger. Add them to a blender and blend until you have a smooth puree. This puree will form the flavorful base of your chickpea curry.

    • Heat the Oil and Add Spices: Pour oil into a saucepan and heat it up on medium heat. To test if the oil is hot enough, carefully add a single cumin seed to the pan. If the seed sizzles and cracks right away, the oil is at the perfect temperature. Once the oil is hot, add the asafetida (a pinch is enough) and cumin seeds. Asafetida adds a unique, slightly garlicky aroma to curries. Listen for the cumin seeds to crackle, indicating they’ve released their flavors.

    • Cook the Tomato Masala: Now it’s time to add the blended tomato puree, coriander powder, turmeric, and red chili powder to the pan with the cumin seeds. Stir the mixture well to combine all the spices with the tomato puree. Let this mixture cook on medium heat for three to four minutes. As it cooks, the oil will separate from the tomato mixture, and the mixture itself will reduce in volume by about half. This concentration of flavors is what will give your curry its depth.

    • Add Spinach and Simmer: After the tomato masala has cooked down, add the spinach and salt to the pan. Pour in half a cup of water as well. Give everything a good stir and bring to a simmer. Cover the pan and let the contents simmer for four to five minutes on medium heat. The spinach should wilt and become tender during this time.

    • Add Chickpeas and Adjust Consistency: Once the spinach is cooked, add the rinsed and drained chickpeas to the pan. Use a spatula to gently mash some of the chickpeas against the side of the pan. This will help slightly thicken the gravy and add some textural variation to the curry. If the gravy seems too thick at this point, simply add more water, a little bit at a time, until you reach your desired consistency. Let the chickpeas simmer in the gravy for another seven to eight minutes on low heat, allowing them to absorb all the flavors.

    • Finish with Garam Masala: As a final touch, take the pan off the heat and stir in the garam masala. Garam masala is a warming spice blend commonly used in Indian cuisine. It will add another layer of complexity to your curry. Give everything a final stir and your chickpea curry is complete!

    Tips for Making Perfect Chole Palak:

    • Use Fresh Spinach: Fresh spinach works best in this recipe as it adds a vibrant green color and a tender texture to the curry.
    • Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.
    • Add Lemon Juice: A squeeze of lemon juice added to the curry just before serving will brighten the flavors and add a hint of acidity.

    Variations of Chole Palak:

    • Creamy Chole Palak: Stir in some coconut milk or cashew cream for a creamy and indulgent version of the dish.
    • Spicy Chole Palak: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.
    • Chole Palak with Paneer: Add cubed paneer to the curry for added richness and protein.

    Benefits of Including Chole Palak in Your Diet:

    • High in Protein: Chickpeas are an excellent source of plant-based protein, making Chole Palak a nutritious option for vegetarians and vegans.
    • Rich in Iron: Spinach is packed with iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Loaded with Vitamins and Minerals: Chole Palak is rich in vitamins A, C, and K, as well as folate, potassium, and magnesium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Chole Palak:

    Q: Can I use frozen spinach instead of fresh spinach?

    A: Yes, you can use frozen spinach if fresh spinach is not available. Thaw the frozen spinach and squeeze out any excess water before adding it to the curry.

    Q: Can I make Chole Palak in advance?

    A: Yes, Chole Palak can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Chole Palak gluten-free?

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

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curries featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Moong Dal With Spinach

    This wholesome and comforting dish is a staple in Indian cuisine, packed with protein, fiber, and essential vitamins and minerals. In this Palak Dal Recipe, we’ll show you how to make Moong Dal with Spinach step by step, so you can enjoy its deliciousness and health benefits.

    Step 1: Preparation of Ingredients:

    Begin by gathering all the necessary ingredients for making Moong Dal with Spinach. Rinse the moong dal under cold water and soak it for about 30 minutes to soften. Meanwhile, wash the spinach leaves thoroughly and chop them finely. tomatoes and ginger to prepare the flavor base for the dal. Having all the ingredients prepped and ready will streamline the cooking process.

    Step 2: Cooking the Moong Dal:

    In a pressure cooker or a pot, add the soaked moong dal along with water, turmeric, and salt. Pressure cook or simmer until the dal is soft and cooked through. Cooking the dal separately ensures that it’s tender and retains its shape when combined with the spinach later. Once the dal is cooked, set it aside while we prepare the spinach.

    Step 3: Sauteing Aromatics:

    In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Next, add minced ginger, and cook until fragrant. The aroma of these spices will form the flavorful base of the Moong Dal with Spinach.

    Step 4: Adding Spinach:

    Once the aromatics are sautéed, it’s time to add the chopped spinach to the pan. Stir well to coat the spinach leaves with the aromatic spices. Cook the spinach for a few minutes until it starts to wilt and shrink in volume. The gentle cooking process allows the spinach to retain its vibrant green color and nutrients.

    Step 5: Combining with Moong Dal:

    Now, add the cooked moong dal to the pan with the spinach and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to meld together and the spinach to fully cook down. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.

    Step 6: Finishing Touches:

    Before serving, garnish the Moong Dal with Spinach with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dal to enhance its flavor. Serve the dal hot with rice, roti, or naan for a wholesome and satisfying meal.

    Tips for Making Perfect Moong Dal with Spinach:

    Soak Moong Dal: Soaking the moong dal beforehand helps reduce cooking time and ensures that it cooks evenly.

    Use Fresh Spinach: Fresh spinach works best in this Palak Dal Recipe as it adds a vibrant green color and a tender texture to the dal.

    Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.

    Variations of Moong Dal with Spinach:

    Creamy Moong Dal with Spinach: Stir in some coconut milk or cream for a creamy and indulgent version of the dish.

    Spicy Moong Dal with Spinach: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.

    Moong Dal with Spinach and Tomatoes: Add diced tomatoes along with the spinach for a tangy twist to the dish.

    Frequently Asked Questions (FAQs) about Moong Dal with Spinach:

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

    A: Yes, you can use other lentils such as masoor dal or Toor dal if you prefer. Keep in mind that cooking times may vary.

    Q: Can I make Moong Dal with Spinach ahead of time?

    A: Yes, Moong Dal with Spinach can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Moong Dal with Spinach gluten-free?

    A: Yes, Moong Dal with Spinach is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    What is moong dal?

    Moong dal, also called mung dal, are tiny, yellow lentils that are hulled and split. They are a staple ingredient in Indian cuisine.

    What does moong dal taste like?

    Moong dal has a mild, nutty flavor and a delicate, slightly creamy texture when cooked.

    Is moong dal easy to digest?

    Yes, moong dal is generally considered one of the easiest lentils to digest. This makes it a great choice for people with sensitive stomachs.

    Is moong dal healthy?

    Moong dal is a nutritional powerhouse! It’s rich in protein, fiber, vitamins, and minerals. It’s also low in fat and cholesterol.

    How can I cook moong dal?

    Moong dal cooks quickly and easily. You can simply boil it with water or broth until tender. It’s also commonly pressure cooked for even faster preparation.

    How do I use moong dal?

    Moong dal is incredibly versatile. It’s used in soups, stews, dals (of course!), salads, and even sprouted for use in stir-fries or eaten raw.

    Are there any benefits to sprouted moong dal?

    Sprouted moong dal is believed to be even more nutritious than regular moong dal, as sprouting increases the availability of certain vitamins and minerals.

    Does moong dal contain gluten?

    No, moong dal is naturally gluten-free.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Rajma Chawal (Kidney Bean Curry)

    How To Make Rajma Chawal Recipe: A Jain Rajma Recipe with Tips and FAQs

    Rajma Chawal, a quintessential North Indian dish, is beloved for its rich flavors and comforting texture. While traditionally made with kidney beans simmered in a tomato-based gravy, there are various regional and dietary variations to this dish. In this rendition, we present a Jain version of Rajma Chawal, devoid of onion and garlic, yet bursting with aromatic spices and wholesome goodness.

    Preparation:

    Wash the kidney beans thoroughly under running water to remove any dirt or impurities.

    Soak the kidney beans in about six cups of water for at least 6 hours or overnight. This helps in softening the beans and reducing cooking time.

    Making the Paste:

    Cut the tomatoes into small pieces and slice the green chilies lengthwise, removing the seeds if you prefer a milder taste.

    Peel and chop the ginger.

    In a blender, combine the tomatoes, green chilies, and ginger to make a smooth paste. Set aside.

    Cooking:

    Heat the cooking oil in a pressure cooker over medium heat.

    To test the oil temperature, add one cumin seed. If it crackles right away, the oil is ready.

    Add a pinch of asafetida followed by the cumin seeds. Allow the cumin seeds to crackle.

    Once the cumin seeds start crackling, add the prepared tomato paste to the cooker.

    Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and paprika. Mix well.

    Stir-frying:

    Stir-fry the mixture for two to three minutes or until the oil begins to separate from the sides. This step enhances the flavor of the spices and ensures a rich gravy.

    Adding Kidney Beans:

    Drain the soaked kidney beans and add them to the pressure cooker.

    Season with salt according to taste.

    Pour in three cups of water and mix well to combine all the ingredients.

    Pressure Cooking:

    Close the pressure cooker with its lid securely.

    Cook over medium-high heat until the pressure cooker starts steaming.

    Reduce the heat to medium and continue cooking for twelve minutes.

    Finishing Touches:

    Once the cooking time is complete, turn off the heat and allow the pressure to release naturally.

    Once the steam has stopped, carefully open the pressure cooker lid.

    Mashing and Adjusting Seasoning:

    The kidney beans should be soft and tender. Gently stir and mash them to thicken the gravy.

    Taste the Rajma and adjust the salt and pepper as per your preference.

    Garnishing:

    Serve the Jain Rajma hot, garnished with chopped tomatoes for a refreshing burst of flavor.

    Tips and Suggestions:

    Soaking the kidney beans overnight or for at least 6 hours is crucial as it helps in reducing the cooking time and ensures even cooking.

    Use mustard oil for an authentic flavor, but if unavailable, any cooking oil can be substituted.

    Adjust the quantity of green chilies and red chili powder according to your spice preference.

    For a creamier texture, you can mash some of the kidney beans before serving.

    Garnish the Rajma with freshly chopped cilantro for added freshness and aroma.

    Serve Rajma Chawal with steamed rice or Indian bread like roti or naan for a wholesome meal.

    Benefits of Rajma Chawal:

    High in Protein: Kidney beans are an excellent source of plant-based protein, making Rajma Chawal a nutritious meal choice, especially for vegetarians and vegans.

    Rich in Fiber: Rajma is loaded with dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy weight.

    Essential Nutrients: This dish provides essential nutrients such as iron, potassium, and folate, which are vital for overall health and well-being.

    Heart-Healthy: Consuming kidney beans regularly may help lower cholesterol levels and reduce the risk of heart disease.

    Satisfying and Comforting: Rajma Chawal is not only nutritious but also deeply comforting, making it a favorite comfort food for many.

    FAQs (Frequently Asked Questions):

    Q: Can I use canned kidney beans instead of dried ones?

    A: Yes, you can use canned kidney beans for convenience. However, dried beans are preferred for their texture and flavor.

    Q: Can I skip soaking the kidney beans?

    A: Soaking the kidney beans is essential as it helps in reducing cooking time and aids in digestion. Skipping this step may result in unevenly cooked beans.

    Q: How do I make Jain Rajma without onion and garlic?

    A: In this Rajma recipe, we have omitted onion and garlic to make it suitable for a Jain diet. The rich flavor comes from a blend of aromatic spices and tomatoes.

    Q: Can I make this Rajma recipe without a pressure cooker?

    A: While a pressure cooker significantly reduces the cooking time, you can cook Rajma on a stovetop in a heavy-bottomed pot. It will require longer cooking time and frequent stirring to prevent sticking.

    Q: How long can I store leftover Rajma?

    A: Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

    Jain Rajma Chawal is a delicious and wholesome dish that can be enjoyed by everyone, regardless of dietary preferences. With aromatic spices, creamy kidney beans, and a rich tomato gravy, it’s a comforting meal that’s perfect for any occasion. Follow this simple rajma chawal recipe and savor the authentic flavors of North Indian cuisine right in your own kitchen.
    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)

  • Dal Makhani

    Dal Makhani, Punjabi Style

    Dal Makhani is a popular dish from state of Punjab and across North India. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti (oven-baked flat bread).

    • 1/2 cup whole urad dal
    • 1/8 cup red kidney beans (rajma)
    • 1 tsp ginger grated
    • 1 green chili, finely chopped
    • 1/2 tsp turmeric (haldi)
    • 3/4 tsp salt
    • 1/2 tsp mango powder (amchoor)
    • 1/4 tsp garam masala
    • 1/4 cup cream

    For Seasoning

    • 2 tbsp ghee, clarified ghee
    • 1/2 tsp cumin seeds (jeera)
    • 1/8 tsp asafetida (hing)
    • 3 whole dried red chilies
    • 1/4 tsp red chili powder
    • 1/2 tbsp ginger thinly sliced

    1. Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.

    2. Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili, and cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.

    3. Turn off the heat. Wait until steam has stopped before opening the pressure cooker. The dal and kidney beans should be soft and tender.

    4. Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
    5. Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.

    For Seasoning

    1. Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.

    2. Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
    3. Garnish with shredded ginger.

    Serving suggestion, taste best with Naan, or Tandoori Roti

    Main Course
    Indian

    Punjabi Dal Makhani: A Step by Step Urad Dal Makhani Recipe

    Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. Made with black lentils (urad dal), kidney beans, and a blend of aromatic spices, this dal makhani recipe is a staple in Punjabi cuisine. Known for its luscious texture and indulgent flavors, Dal Makhani is a popular Indian dish made primarily from lentils (dal) and typically enjoyed during the winter months. 

    It is a rich and creamy dish that is usually gluten-free, as lentils themselves are naturally gluten-free. The main ingredients for making Dal Makhani include black lentils (urad dal), red kidney beans (rajma), butter, cream, and various spices such as cumin, coriander, turmeric, and garam masala. It is traditionally cooked slowly over a low flame, allowing the flavors to meld together and the lentils to become tender. Dal Makhani is often served with rice or Indian bread like naan or roti.

    Step 1: Preparation of Ingredients:

    Begin by gathering all the necessary ingredients for making Dal Makhani. Rinse the black lentils and kidney beans under cold water and soak them for at least 8 hours or overnight to soften. Finely chop tomatoes, ginger, and green chilies to prepare the base for the dal. Having all the ingredients prepped and ready will make the cooking process smoother.

    Step 2: Cooking the Lentils:

    In a pressure cooker or a pot, add the soaked black lentils and kidney beans along with fresh water, salt, and a pinch of turmeric powder. Pressure cook or simmer until the lentils and beans are soft and fully cooked. Cooking them until tender is essential for achieving the creamy texture of Dal Makhani. Once cooked, set them aside while we prepare the gravy.

    Step 3: Preparing the Gravy:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add whole spices such as cinnamon, cloves, and cardamom pods, and let them sizzle. Then, add finely chopped ginger and green chilies, and sauté until fragrant. The aromatic base will infuse the gravy with depth of flavor.

    Step 4: Adding Tomatoes: 

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. You can also add tomato puree for a smoother texture. Stir in spices such as coriander powder, cumin powder, red chili powder, and garam masala, and cook until the oil separates from the mixture.

    Step 5: Cooking the Lentils with Gravy:

    Now, add the cooked black lentils and kidney beans to the pot with the tomato gravy. Stir well to combine all the ingredients. Allow the mixture to simmer for a while, allowing the flavors to meld together. This slow cooking process helps develop the rich and indulgent flavors of Dal Makhani.

    Step 6: Adding Cream and Butter:

    To finish off the dish, add a generous amount of cream and butter to the pot. Stir well to incorporate the cream and butter into the dal, creating a velvety and luxurious texture. Adjust the seasoning with salt and add a pinch of sugar to balance the acidity of the tomatoes if needed.

    Step 7: Garnishing and Serving:

    Before serving, garnish the Dal Makhani with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a little more cream on top for added richness. Serve the Dal Makhani hot with steamed rice, naan, or roti for a comforting and satisfying meal.

    Tips for Making Perfect Dal Makhani:

    • Soak Lentils and Beans: Soaking the black lentils and kidney beans overnight helps reduce cooking time and ensures they cook evenly.
    • Slow Cooking: Allow the dal to simmer on low heat for a longer time to develop the flavors and achieve the desired creamy consistency.
    • Use Fresh Cream and Butter: Using fresh cream and butter adds richness and depth of flavor to the dish.

    Variations of Dal Makhani:

    • Spicy Dal Makhani: Add extra green chilies or red chili powder for a spicier version of the dish.
    • Restaurant-style Dal Makhani: For a restaurant-style flavor, add a tadka (tempering) of cumin seeds and dried red chilies in ghee and pour it over the prepared dal before serving.

    Benefits of Including Dal Makhani in Your Diet:

    • High in Protein: Dal Makhani is rich in protein from black lentils and kidney beans, making it a nutritious option for vegetarians and vegans.
    • Rich in Iron: Black lentils are a good source of iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Source of Healthy Fats: The addition of cream and butter provides healthy fats, which are important for overall health and satiety.

    Frequently Asked Questions (FAQs) about Dal Makhani:

    Q: Can I make Dal Makhani in advance?

    A: Yes, Dal Makhani tastes even better when made in advance as it allows the flavors to develop. It can be stored in the refrigerator for up to 3-4 days and reheated before serving.

    Q: Can I freeze Dal Makhani?

    A: Yes, Dal Makhani freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Q: Is Dal Makhani gluten-free?

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

    For more delicious Indian dal recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dal dishes featuring a range of lentils, spices, and vegetables to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Punjabi Chole

     

    Punjabi Chole

    Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 

    • 1 cup chickpeas, garbanzo beans (kabuli chana)
    • 2 teabags
    • 3 tbso oil
    • 1 tsp cumin seeds (jeera)
    • 1 tbsp besan (gram flour)
    • 2 tomatoes medium size
    • 1 green chili
    • 1 tbsp ginger shredded
    • 1 tbsp coriander powder (dhania)
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1/2 tsp black salt
    • 1 tsp garam masala
    • 1 tsp mango powder (amchoor)

    For Garnishing

    • 1 tbsp ginger sliced
    • 1 green chili sliced long ways

    1. Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.

    2. Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
    3. In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
    4. As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
    5. Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
    6. Blend the tomatoes, ginger and green chili to make paste.
    7. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
    8. Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.

    9. Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.

    10. Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
    11. Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
    12. Garnish choles with shredded ginger and sliced green chili.
    Main Course
    Indian

    Homestyle Punjabi Chola Curry: A Flavorful Delight

    Chola, also known as chole or chana, refers to a popular North Indian dish made from dal (lentils), specifically chickpeas, which are simmered in a flavorful blend of spices and herbs. This dish is typically enjoyed with rice, naan, or bhature. 

    Chola is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It’s often included in party recipes due to its rich, hearty flavor and versatility in serving large gatherings. Additionally, chola is a favorite among vegans, as it contains no animal products and provides a substantial source of plant-based protein.

    Step 1: Preparation – Punjabi Chola Recipe

    Before diving into cooking the Punjabi chola, it’s essential to prepare all the ingredients. Gather punjabi chola, chickpeas, tomatoes, ginger, green chilies, and spices like cumin, coriander powder, garam masala, and amchur. Rinse the chickpeas thoroughly and soak them overnight or for at least 8 hours. Soaking helps in softening the chickpeas and reduces the cooking time. Also, finely chop tomatoes, ginger  and green chilies.

    Step 2: Cooking the Chickpeas – Punjabi Chole Recipe

    In a pressure cooker, add the soaked chickpeas along with water, salt, and tea bags. The tea bags impart a dark color to the chickpeas, giving them an authentic Punjabi chole look. Pressure cook the chickpeas until they are soft and cooked through. Once cooked, discard the tea bags and set the chickpeas aside.

    Step 3: Preparing the Base – Chola Curry Recipe

    Heat oil in a pan and add cumin seeds. Let them crackle, then add Add finely chopped ginger and green chilies, and sauté for a few more minutes until the raw smell disappears. Now, add tomatoes and cook until they are soft and mushy.

    Step 4: Adding Spices – Punjabi Chole Recipe

    Once the tomatoes are cooked, it’s time to add the spices. Add coriander powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). These spices lend the authentic flavors to the Punjabi chola. Stir well to combine and cook the spices for a couple of minutes until they release their aroma.

    Step 5: Incorporating Chickpeas – Chola Curry Recipe 

    Now, add the cooked chickpeas to the pan along with a little water. Stir well to coat the chickpeas with the masala mixture. Allow the chola curry to simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving – Punjabi Chole Recipe

    Once the chola curry has thickened to your desired consistency, garnish it with freshly chopped coriander leaves. Serve the piping hot Punjabi chole with bhature, naan, or rice for a hearty and satisfying meal.

    Tips for Perfect Punjabi Chole:

    • Soaking Chickpeas: Ensure you soak the chickpeas for an adequate amount of time to soften them, reducing the cooking time.
    • Using Tea Bags: Adding tea bags while cooking the chickpeas gives them a rich, dark color characteristic of authentic Punjabi chole.
    • Spice Levels: Adjust the amount of red chili powder and green chilies according to your preference for spice levels.
    • Garnish: Freshly chopped coriander leaves add a burst of freshness to the chola curry. Don’t skip this step for the best flavor.

    Variations of Punjabi Chola:

    • Creamy Chola Curry: Add a splash of cream or coconut milk towards the end of cooking for a creamy texture and milder flavor.

    Benefits of Punjabi Chola:

    • Rich in Protein: Chickpeas are an excellent source of plant-based protein, making Punjabi chola a nutritious option for vegetarians and vegans.
    • Fiber-Rich: Chickpeas are high in dietary fiber, promoting digestive health and aiding in weight management.
    • Vitamins and Minerals: Chola curry is packed with essential vitamins and minerals like iron, folate, and vitamin C from tomatoes and spices.

    FAQs – Punjabi Chole Recipe:

    Can I use canned chickpeas instead of dried ones?

    • Yes, you can use canned chickpeas for convenience, but the texture may vary slightly from using dried chickpeas.

    How long can I store leftover Punjabi chole?

    • Leftover chola curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

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