Dal Panchmel

Dal Panchmel

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

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.
Trevati daal

Prep: 45 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

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

Prep: 6 hours

Cook: 40 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

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

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

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.
Gujarati Kadhi

Gujarati Kadhi

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

Key Ingredients:

  • Yogurt
  • Gram flour

Gujaratis love their kadhi and make it frequently

Ingredients

  • Yogurt 1½ cups
  • Gram flour (besan 1½ tbsps
  • Oil 1 tbsp
  • Fenugreek seeds (methi dana) ¼ tsp
  • Ginger, grated 1 tsp
  • Mustard seeds ½ tsp
  • Dried red chilli 1
  • Curry leaves 5 to 6 + to garnish
  • Asafoetida ½ tsp
  • Salt to taste
  • Jaggery, grated ½ tsp
  • Honey 2 to 3 tsps
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Take yogurt in a bowl, add gram flour and whisk well so that there are no lumps.
  • Heat oil in a deep non-stick pan, add fenugreeks seeds, ginger and mustard seeds and let them splutter.
  • Add red chilli and curry leaves and saute for ½ minute.
  • Add yogurt mixture and mix well. Cook on low heat, stirring continuously.
  • Add 1 cup water and continue to cook, stirring continuously.
  • Add asafoetida powder and salt and mix well. Add more water as required to get the correct consistency. Cook, stirring, for 10 minutes.
  • Add jaggery and honey and mix well. Cook till jaggery dissolves.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.
Darbari Dal

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

Key Ingredients:

  • Red kidney beans (rajma)
  • Split piegeon peas (toor dal)
  • Split red lentils (masoor dal)

Don’t know where this dal got its name from, but it definitely is delicious

Ingredients

  • Red kidney beans (rajma), soaked overnight and pressure cooked 3 tbsps
  • Split pigeon peas (toor dal), cooked 3 tbsps
  • Split red lentils (masoor dal), cooked 3 tbsps
  • Medium onion, chopped ½
  • Ginger-garlic paste 2 tsps
  • Green chillies, chopped 2
  • Cauliflower, grated 2 tbsps
  • Oil 1 tbsp
  • Ginger, chopped 1 tsp
  • Baby corns, chopped ¼ cup
  • Red pumpkin cubes ¼ cup
  • Salt to taste
  • Cumin powder ¼ tsp
  • Coriander powder ¼ tsp
  • Turmeric powder ½ tsp
  • Garam masala powder ½ tsp
  • Medium tomato, finely chopped 1
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Red chilli powder ¼ tsp

Methods

  • Dry roast onion, ginger-garlic paste, green chillies and cauliflower in a non-stick pan till brown.
  • Transfer into a mixer jar, add a little water and grind into a paste.
  • Heat oil in another non-stick pan, add ginger and saute for 1 minute. Add baby corns and red pumpkin and saute till lightly browned.
  • Add salt, cumin powder, coriander powder, turmeric powder and garam masala powder and mix well.
  • Add red chilli powder and tomato, mix and saute till tomato becomes soft.
  • Add ground paste, mix well and saute till oil separates.
  • Add kidney beans, split pigeon peas, split red lentils and 1½ cups water, mix well and cook till the mixture thickens.
  • Add coriander leaves, switch off the heat and mix well.
  • Transfer into a serving bowl and serve hot.