Special Dhal

Alka Keswani — Wed, 14 May 2008 14:39:53 +0000

A kitchen, which is a blissful place for people those are used to cooking,could be a dreaded territory to the novices.Kitchen could be really cruel to the person who can’t cook to save his life, but is suddenly left on his own to fix meals.Many people start their journey to kitchen with whole lot of enthusiasm, but get exhausted with all the cutting fingers while chopping veggies, burning food, excess of seasoning or ending up with bland food. So when one such person send me his version of cooking a regular dhal, I couldn’t stop myself from trying it. Hey SK, I can imagine what you must be going thru’, but believe me everyone starts this journey the same way (I still burn food, hell lots of time;-) ). Honestly speaking I was bit skeptical, while adding coriander powder and garam masala powder, but I went with your recipe and it was unbelievably yummy ! I would suggest you to venture more in kitchen,who knows one fine day you might become the great SK (sanjeev kapoor… ofcourse).For now, I will only say…you gave me tough competition ..dude! Regarding the name special dhal, well, I couldn’t find a more appropriate name for that. Print Special Dal Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2 Spicy tadka dal made with yellow moong dal (lentils) Ingredients Moong dal (yellow split dal) ½ cup Onion 1 Tomato 1 Green chillies 1-2 Oil 1-2 tsp Turmeric powder ¼ tsp Coriander powder ¼ tsp Garam masala powder ¼ tsp Jeera powder less than ¼ tsp Salt as per taste Curry leaves and cumin seeds for tempering(optional) Method Wash and soak moong dal for 20 minutes Now take some oil in a pan, add chopped onions and saute them till light brown in colour Add chopped tomatoes, green chillies and all dry masalas.Fry it for some more time Add soaked dal ,salt and water and let it boil for few minutes Cover it and let it simmer for few more minutes until cooked Now whisk it with manual whisker and adjust the consistency of dal It taste good without tempering, but if preferred, you can temper it with curry leaves and cumin seeds (just take 1 tspn of oil, add curry leaves and cumin seeds and heat it, till cumin seeds turn brown in colour.Add it while still hot into boiling dal and simmer it for few minutes) Garnish it with coriander leaves and serve with white rice, pulav or roti 2.2.1

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Dal Chaawal

Alka Keswani — Wed, 06 Feb 2008 16:37:47 +0000

Print Dal Chaawal Rating 5.0 from 1 reviews Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 3 Dal rice is a staple food of Indian, the comfort food as it is called, the combination of lentils with steamed white rice when served with roti and a side dish makes a complete meal Ingredients Yellow moong dal (dhotal dal) 1 cup Tomatoes 2 Green chillies 2 or as per taste Ginger a half inch piece Turmeric powder ¼ tsp Salt as per taste For Tempering Curry leaves 6-8 Cumin seeds 1 tsp 2 tbsp oil or ghee for tempering Boiled or Steamed white rice as per requirement Method Pick and rinse the dal with water, several times, till the water runs clear. Soak for 20 minutes. In a pressure cooker, mix dal, chopped tomatoes, green chillies and ginger, salt, turmeric powder and two cups of water. Close the lid of cooker and wait for 2 whistles.Put off the gas. (NOTE Many prefer this dal to be cooked in handi, or an open vessel, in that case follow the same method except that more water should be added) When the pressure subsides, open the cooker lid and whisk the dal. Heat the oil or ghee for tempering, add curry leaves and cumin seeds and allow it to splutter Add this tempering to the dal and immediately cover the pan/cooker. Add some hot water and bring it to a boil. Simmer the dal for 3-5 minutes or cook under pressure for one whistle. Garnish with coriander leaves and serve hot with plain white rice and a side dish of your choice. Most Sindhis love to have shallow or deep fried spiced potatoes with dal rice. The onion pickle in the picture is called Paani waari Khatain! 3.5.3251

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Special Dhal

Dal Chaawal