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Showing posts with label Daal. Show all posts
Showing posts with label Daal. Show all posts

May 21, 2014

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!.
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)

May 17, 2014

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.

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

  • 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 .

Jul 14, 2012

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.

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.


  • 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.

Feb 13, 2011

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.


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

  •  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.

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