Dal Mughlai

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Toor dal and chana dal cooked with bottle gourd and some flavourful masalas

Ingredients

Split pigeon peas (toor dal) ½ cup
Split Bengal gram (chana dal) ½ cup
Sunflower oil 1 tbsp
Cumin seeds 1 tsp
Garlic, minced 2 tsps
Ginger, minced 1 tsp + to garnish
Medium onion, chopped 1
Green chilli, chopped 1
Medium bottle gourd, peeled and cut into medium cubes ½
Salt to taste
Medium tomato, finely chopped 1
Fresh coriander leaves, chopped 2 tsps + to garnish

Methods

Heat oil in a deep non-stick pan, add cumin seeds, garlic and ginger and saute till fragrant.
Add onion, green chilli and bottle gourd and mix well. Add salt and turmeric powder and mix well and saute for 2-3 minutes.
Add tomato and mix well. Cook till tomato softens a little. Add split pigeon peas and split Bengal gram and mix. Add 1 cup water and mix well. Let the mixture come to a boil and continue to cook till bottle gourd is done.
Add coriander leaves, mix and turn off heat.
Transfer into a serving bowl, garnish with ginger, green chillies and coriander leaves and serve hot.

Trevati daal

By Chef Shantanu Gupte

By India Unlimited

Prep: 45 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Split Bengal gram
Split pigeon peas
Split skinless green gram

A traditional Gujarati dal made with a mixture of three dals and aromatic ingredients

Ingredients

Split Bengal gram (chana dal), soaked and boiled ½ cup
Split pigeon peas (tuvar dal), soaked and boiled ½ cup
Split skinless green gram (dhuli moong dal) ½ cup
Oil 4 tbsps
Bay leaves 2
Dried red chillies 4
Ginger, finely chopped 2 tsps
Asafoetida 2 pinches
Turmeric powder ½ tsp
Onions, finely chopped ¾ cup
Green chillies, finely chopped 2
Tomatoes, finely chopped 1 cup
Stock of pulses 1½ cups
Salt to taste
Garlic cloves, crushed 7 to 8
Fresh coriander leaves, chopped 1 tbsp

Methods

Heat 3 tbsps oil in a deep non-stick pan, add bay leaves, 2 red chillies, ginger, a pinch of asafoetida and turmeric powder and saute for 1 minute.
Add boiled split Bengal gram, pigeon peas, split green gram and onions and mix.
Add green chillies, tomatoes and stock of pulses and mix well.
Add salt and mix. Cover and simmer for a 5-6 minutes.
Heat 1 tbsp oil in a small non-stick pan, add garlic and saute till light golden.
Add remaining red chillies and remaining asafoetida and mix well. Add this tempering to the dal mixture.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Dal Makhani

By Chef Saransh Goila

By Health Challenge

Prep: 6 hours

Cook: 40 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Whole black gram (sabut urad)
Red kidney beans (rajma)

This popular dal made healthy – weight watchers should definitely try this

Ingredients

Whole black gram (abut urad), soaked for 6 hours and drained 1 cup
Red kidney beans (rajma), soaked for 6 hours and drained ¼ cup
Olive oio 1 tbsp
Ginger-garlic paste 2 tsps
Tomato puree 4 tbsps
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Dried fenugreek leaf (kasuri methi) powder 1 tsps
Fresh cream 1 tsp

Methods

Drain both whole black gram and red kidney beans and pressure cook with 3 cups of water till 7-8 whistles are given out or till completely cooked and soft.
Heat olive oil in a deep non-stick pan, add ginger-garlic paste and saute for 2 minutes on medium heat.
Add tomato puree, coriander powder, cumin powder, turmeric powder, red chilli powder and garam masala powder and saute till the oil separates from the masala.
Add black grams, kidney beans and salt and mix well. Adjust the consistency by adding sufficient water and mix well.
And dried fenugreek leaves, mix well and simmer for 5 minutes.
Add cream and mix well. Transfer into a serving bowl and serve hot.

Palak Kadhi

By Chef Shantanu Gupte

By Health Mange More

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Spinach
Yogurt
Gram flour

This kadhi looks good, tastes great and is nutritious too

Ingredients

Spinach, roughly chopped ½ cup
Yogurt 1 cup
Gram flour (besan) 1 tbsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Salt to taste
Oil 1 tbsp
Cumin seeds 1 tsp
Ginger-garlic paste 1 tsp
Medium onion, sliced ½
Green chillies, slit 2
Fresh coriander leaves, chopped 1 tbsp

Methods

Take yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl and whisk till smooth.
Heat oil in a non-stick pan, add cumin seeds, ginger-garlic paste, onion and green chillies and saute till fragrant.
Add yogurt mixture and 2 cups water and mix well. Cook, stirring continuously, on low heat for 15-20 minutes.
Add spinach and mix and cook for 2-3 minutes. Do not over-cook.
Transfer into a serving bowl, garnish with coriander leaves and serve hot with rice or chapatti.

Dal Panchmel

By Chef Shantanu Gupte

By Health Mange More

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Chana dal
Sabut moong
Dhuli urad dal
Toor dal
Sabut masoor

The Rajasthanis love their dal full of flavour and spice and this is an excellent example

Ingredients

Split Bengal gram (chana dal) 2 tbsps
Whole green gram (sabut moong) 2 tbsps
Split skinless black gram (dhuli urad dal) 2 tbsps
Split pigeon peas (toor dal) 2 tbsps
Whole red lentils (sabut masoor) 2 tbsps
Sunflower oil 1 tbsp
Cumin seeds ½ tsp
Garlic, finely chopped 1 tsp
Medium onion, finely chopped ½
Red chilli powder ½ tsp
Coriander powder ½ tsp
Garam masala powder ¼ tsp
Cumin powder ¼ tsp
Asafoetida ½ tsp
Medium tomato, finely chopped ½
Salt to taste
Lemon juice 1 tbsp
Fresh coriander leaves, chopped 1 tbsp

Methods

Mix all the dals in a bowl, wash well and soak in sufficient water overnight.
Drain, and put into a pressure cooker. Add 1½ cups water and cook under pressure till 3 whistles are given out. Drain the dals and reserve the cooking liquor.
Heat oil in a deep non-stick pan, add cumin seeds and garlic and saute for 2 minutes. Add onion and saute till light brown.
Add red chilli powder, coriander powder, garam masala powder, cumin powder and asafoetida and mix well. Saute till the oil begins to leave the masala.
Add tomato and mix and saute till it turns pulpy.
Add the boiled mixed dals along with the reserved liqueur and mix well. Add more water as required to get the right consistency. Add salt and mix and simmer for 4-5 minutes.
Transfer into a serving bowl, drizzle lemon juice and garnish with coriander leaves and serve hot.