Spicy Whole Brown Lentils / Whole Masoor Masala Dhal

Beans and Pulses are naturally low in fat, high in fiber and rich in protein. Lentils are one of the best sources for iron, protein, folic acid and zinc.

Brown lentils are simply whole red lentils. But it will take to cook longer time.

Brown Lentils

Cuisine:          North Indian

Prep Time:      10 Mins  

Cook Time:     25 Mins 

Serves:           4

Ingredients

 Whole Brown Lentils    1 cup, washed                              

Water                          2 – 2 ½ cups

Grated Ginger              1 Tablespoon

Chopped Tomatoes       1 Cup

Beaten curd                 2 Tablespoons

Chopped Coriander       2 Tablespoons for decoration

Salt                             To Taste

Masala Powders:

Turmeric Powder           1 Teaspoon

Red Chili Powder           1/2 Teaspoon

Coriander Powder          1 Teaspoon

Chole Masala Powder      ½ Teaspoon

Amchur/Mango Powder  ½ Teaspoon

Hing  Powder                 ¼ Teaspoon

For Seasoning:

Ghee                            2 Tablespoon

Cumin Seeds                ½ Teaspoon

Method

• Wash and soak the dhal for 10 minutes. Pressure cook for 3 whistles. Keep aside.
• Heat the pan, add oil/Ghee add cumin seeds , let it splutter.,
• Then add the chopped tomatoes, grated ginger .
• Add all masala powders expect Chenna masala powder, mix well and sauté for a minute .
• Cook until tomato gets mashed and oil floats on top, add cooked dal.
• Add enough water to cover the dal and bring it to boil.  Add salt and beaten curd .
• Cook it in  low flame (depending on how mushy you would like your dal to be, but make sure your Masoor holds shape and does not become beaten).
• Bring it to a boil, now add Chenna  masala and simmer for 5 minutes in slow flame.  Off flame and let the dal sit for 5-10 minutes before serving.
• Now dhal is ready to serve. Garnish the dhal with chopped coriander leaves.
• Serve hot with steamed rice or roti/paratha along with achar, papad or a simple stir fry.

Brown Lentils Masala

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Navratna Dal/ Blend of 9 Pules/ Gluten free Dal

This month  My” Madappalli” is completing years 10 years.While I wanted to share something special for the occasion. Navratna Dal is one of the most popular and savored Indian recipe prepared with a combination of nine different dals. This easy dal recipe is generously garnished with tempering of dry red chilies, cumin seeds and asafetida. This easy Dal recipe will take complete control over your taste buds and you will relish it for a longer time. In fact, this delicacy is one of the most common dish of every Indian household.

Cuisine:                    North Indian

Preparation Time   :  5 minutes

Cooking Time            25 minutes

Serves                        4-6 Nos.

Ingredients:

Tovar Dal                           ¼ cup

Chenna Dal                        ¼ cup

Brown Masoor Dal              ¼ cup

Red Masoor Dal                  ¼ cup

Green Gram Mung Dal         2 Tablespoons

Split Urdh Dal                    ¼ Cup

Split Green Pea Dal            ¼ Cup

Rajma                                2 Tablespoon (Soaked in hot water)

Black Urdh Dal                   2 Tablespoons.

Other Ingredients:

 Chopped Tomatoes            1 cup

Chopped Capsicums           ¼ cup (optional)

Grated Ginger                    1 Tablespoon

Salt                                   To Taste

Chopped Coriander            1 Tablespoon.

Butter                               1 Tablespoon. (optional)

Masalas:

Turmeric Powder                ½ Teaspoon

Hing Powder                       ½ Teaspoon

Coriander Powder               ½ Teaspoon

Chili Powder                       ¾- 1 Teaspoon

Gram Masala Powder           ½ Teaspoon

For Tempering:

Ghee                                 2 Tablespoon

Cinnamon sticks                 1 no

Cloves                                5 no.

Cardamom                         4no.

Cumin Seeds                       ½ Teaspoon

Fennel seeds                       ½ Teaspoon

Method:

• Soak the Green Moong dal and Rajma dhal for 5 hours in the hot water.

• Wash all the dals and soak them in enough water for 30 minutes.

• Drain the water and add the dals with turmeric powder, Grated ginger in a pressure cooker along with 5 cups of water. Pressure cook until dal is done.

• Remove the pressure cooker from heat and let the pressure release.

• Heat a wok, put a teaspoon of Ghee, once heated, add all tempering items,

• let them crackle for a few seconds.

• Now add green Capsicums, and tomato and fry for 3-4 minutes.

• Now add all masala powders  , fry for 2 minutes in the low heat.

• Add the cooked dal  and salt, stir well.

• You can add more water if needed to adjust the consistency of the dal. Cover and cook over for few minutes. Then add lime juice, coriander leaves and mix well.

• Garnish dal with chopped coriander leaves and Butter.

•  Serve while it’s hot.

• This dal makes a wonderful, exuberant partner of Rice, Chapatti and Nan.

Navratna Dal

515: Dhaba Style Dal Tadka / Tadka Dal

Dhaba Style Dal Tadka

Dal Tadka is a Dhaba Staple, found easily at any Dhaba. The way they make dal Tadka in road side dabbas are always awesome.  I don’t like the regular pressure cooker with turmeric and salt only yellow dal. I want mine to have bold flavors, some Tadka (tempering), some masala and only then I’m satisfied. Like this one. The secret of Dhaba dal fry is butter and Cream. Dal Tadka or dal fry with Jeera Pulao is one of my favorite meals.

Preparation Time    15 Minutes

Cook Time                20 Minutes

Cuisine                       North Indian

Serves                        4 Nos.

Ingredient:

Masoor Dal (Whole Red Lentils)     ¼ Cup

Toor Dal / Split Pigeon Pea's-         1 Cup      

Water                                          2 cups

Turmeric Powder                          ½ Teaspoon

Finely chopped Ginger                   1 Tablespoon

Finely Chopped Tomatoes               2 Nos.

Chopped Coriander Leaves             1 Tablespoon

Salt                                             To Taste

Masalas

Red chili Powder                           2 Teaspoon

Hing Powder                                1/2 Teaspoon

Gram Masala Powder                     ½ Teaspoon

For Tadka/ Tempering

Oil/ Butter                                    2 Tablespoon

Cumin Seeds                                1 Teaspoon                            

For Decorative

 Cream                                         2 Tablespoon

Butter                                           1 Teaspoon

Chopped Coriander                         1 Tablespoon  

Method:

Cook The Dal

• Wash the dal and soak it in 2  cups water for about 15 to 20 minutes.
• In a pressure Cooker add all the Dals, Salt, Turmeric, ghee and Hing, Water and Pressure cook for about 4 Whistles.

Make a Masala

• In a large wok or pan, heat the oil. Once the oil is hot, add cumin seeds and stir until the e cumin seeds are golden. Make sure that the cumin seeds don’t turn black.
• Now add the finely chopped ginger and fry for a minute. Now add finely chopped tomatoes. turn down the heat.
• Add, red chili powder and  Gram Masala powder , cook until the tomato puree absorbs all the flavors from the spices, about 7 to 8 minutes.
• Now add the Dal and Water to the Masala. Mix Well.
• Stir in the cooked dal, add the salt and extra water if required and mix well.
• Cover with Lid and cook for 3 minutes.
• Switch off the stove and transfer the dal to the Serving Bowl.
• Add the Butter ,Cream and chopped coriander to the top of the dal.
• Serve hot with Jeera Pulao , Rice or Roti

Note:

• You can use a variety of dals like Masoor dal, urad dal or Chenna dal, either in combination or individually. Adjust the consistency of the water according to taste.
• Use fresh spices for more flavor.
• Adjust Salt as per your taste. If you use salted butter you would need less salt.

Low Fat Dal Maharani

Dal Maharani is delicacy from Punjab, and filled with rich proteins and fiber. Traditionally this dal was cooked on low flame, for hours, on charcoal. This gave it a creamier texture. It had malai (cream) or fresh butter added to it. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A. Surprisingly simple to make an instant reminder of hot Tandoori Rotis and Parathas!.

Ingredients

Whole Urad Daal (Black gram lentils)  1 cup

Rajma                                                ½ cup

Water                                                as required

Ginger finely sliced                             1 Tbsp.

Green chilies                                      3 nos

Organic Tomato puree                        2 cups

Sugar                                                 1 Tsp.

Garam masala powder                       1 Tsp.

Red chili powder                                 1 Tsp.

Salt                                                    To taste

For Tampering

Oil                                                     1 Tsp.

Shahi Zeera (black cumin seeds)        1 Tbsp. 

Kathuri methi                                    1 Tsp.    

Finishing Touch

Fat Free cream                                 2 Tbsp.

For Decoration:

Lemon, cut into wedges

Fresh coriander leaves finely chopped  2 Tbsp.

Cooking Directions

• Wash and soak both lentils in water for about 8 hours or overnight.
• To the daal, add water, 1 tbsp of salt and ginger . cook until daal becomes tender.
• In a heavy  pan, heat the oil , add shahi zeera, kasuthri methi and green chilies.
• When they begin to splutter, add tomato puree, remaining salt, chili powder,sugar and garam masala power. Stir fry over high flame, till the oil separates.
• Finally add all the cooked lentils and mix properly and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
• Simmer it lightly until it’s get cooked completely for about 20 to 25 minutes. 
• Stir in cream and once it gets heated through, Garnish it with finely chopped fresh green coriander leaves.
• It’s ready to serve hot low fat Daal maharani with pulkas, chapattis and kulchas.

My Other Dal Makhani Recipes(Click the Link)

Dal Makhani Sauce

Dal Makhani
Butter Paneer Makhani

Brown Lentil fry/Masoor ki Daal

Lentils are a healthy and versatile food. Lentils also are a good source of dietary fiber, iron, fol ate, vitamin B1, and minerals. They are nutritious too. Rich in antioxidants, selenium, and B vitamins, all of which boost the immune system. They are also packed with protein, high in iron and very high in fiber, which is good for your digestive and heart health.

Health Benefits of Brown Lentils

    Stabilize Blood Sugar

    Increase Energy

    Weight Loss

    Full of Iron

    Protein Packed

    Lower Cholesterol

This fry is creamy, rich, and smoothy. This is very perfect accompaniment for rice or chapatti.

Ingredients

Brown Lentils (Masoor Dhal)           1 cup

Finely chopped Tomato                  ½ cup

Split Green Chilies                        2 nos.

Finely chopped Ginger                   2 tbsp.

 Finely chopped Jalapeno               1 no.

Turmeric Powder                           ¼ tsp.

Salt                                            to taste

For the Tempering:

Butter                                         1 tsp.

Cumin seeds                                ½ tsp.

Fennel seeds                                1 tsp. (optional)

For Garnish

Chopped coriander

Method                  

• Wash the dal; add ginger, turmeric, salt and 3 cups of water and pressure cook till the dhal are tender.
• Heat the Butter, in a pan add cumin & fennel seeds.
• When the seeds crackle, add chopped tomatoes, green chilies and Jalapeno. Sauté for 3 to 4 minutes.
• Now add the cooked Daal & salt in it and let it boil for few more minutes in simmer.
• Serve hot garnished with the chopped coriander .

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Tadka Dhal/Dal Fry

A simple everyday lentil dish that comes from the Punjab, north of India. Tadka is a generic term which refers to adding the spices to the hot oil or Ghee and then adding this Tadka into your dish. Tadka dahl is, low calorie dish and packed with energy.

Ingredients:

Moong dhal (split yellow lentils) -                  1/2 cup

Masoor dal (split red lentils)                          - 1 cup
Turmeric                                                     ¼ tsp.

Green chilies           –                                  5 no.

Grated ginger                                              1 tbsp.

Water -                                                       2 cups
Salt                                                           to taste

Lemon juice                                                 1 tbsp.

Ghee                                                           1 tbsp.

For the tempering:

Butter or Ghee –                                           1 tsp..

Curry leaves –                                               1 stem

Cumin seed -                                                1 tsp.

Chopped tomato –                                         2 tbsp.

Hing -                                                          a pinch

For the garnish

Chopped coriander –                                      1 tbsp

Ghee      /butter                                            1 tsp.

Method:

• Wash the both dals . Heat ghee in a pan and fry the dals for 2 minutes. Add chilies, ginger, turmeric powder and water to the dhal. Cook it in the pressure cooker till the dals are tender.
• Remove the chilies and discard it. Smash the dal well.  Keep aside.
• Take a pan, add ghee. Add the cumin seed, curry leaves and   hing. Once they start crackling add the tomatoes and sauté for 3 minutes.
• Add the dals, salt to the tempering mix well and bring to boil. Let it simmer for 5 more minutes on slow heat.
• Serve hot, garnished with the chopped coriander and ghee or butter.

Panchmela Daal (Five Lentils)

Dal is a ready source of proteins for a balanced diet. . Panch means five, and this recipe uses five daals. Its unique taste comes from the combination of five different daals. Add a dazzle of butter at the end to give better taste. The particular Daal is one of my favorites.

Ingredients:

Toovar dal                                                 – ¼ cup

Moong dal                                                  – ¼ cup

Chenna dal                                                 – ¼ cup

Masoor dal                                                  – ¼ cup

Split Urdh dal OR split green peas dal        - ¼ cup

Tomato finely chopped                               – 1 no

Turmeric Powder                                        – ½ tsp

Red chili powder                                            ¼ tsp

Ginger finely chopped                                   – 1 tsp

Green chilies finely chopped                          – 2 tsp

Amchoor powder (Dry Mango powder)          – 2 tsp

Cumin seeds                                               – ½ tsp

Hing                                                            ¼ tsp

Finely chopped coriander leaves                   – 2 tbsp

Butter                                                      – 1 tsp

Ghee                                                      – 3tsp

Salt                                                           to taste

Method:

•  Mix and fry all daals in one tsp of ghee for two minute. Add water, tomatoes, ginger, turmeric powder, red chili powder and salt into it and pressure cook them till 3 whistles.
• Let the pressure drop, takeout the Daal from cooker and add 1 tsp of ghee, Amchoor powder, green chillies, ginger and bring it to a gentle boil.
• Heat the ghee and fry cumin seeds, Hing and add to the Daal. Add chopped coriander leaves and butter on top.
• Add lime juice on top just before serving the Daal.

 For Low fat substitute: Avoid butter and instead of ghee use oil for tadka.