Top Five Dal Recipes

Top five dal recipes

Top five dal recipes

In this article, you will learn about the top five dal recipes. Very easy step just try at your home and enjoy.

Dal(lentil curry)

Dal means something which is mashed and soft by cooking. In India dal is must have to everyone every day with steam rice. Also, dal used other forms in many festivals in India.  In Ramzan various kind of dals or lentils used in halim( also known as ‘dal gosht’) and also in national dish of India named ‘khichdi’,  which has a creamy texture of various dals and rice and also some desserts like ‘mung dal halwa’ and some of the sweets are made with dals.

Dal basically a curry which is made with lentil. Here we use different kind of dals like  green gram(mung dal), black gram(urad dal), Chickpea(Kabuli chana), red lentil( masoor dal), Pigeon pea(toor dal), soya beans, kidney beans( rajma dal), brown skin chickpae( bangle gram/ Kala chana) and also arahar dal  etc.

Before cooking dals are soaked in water for at least 2 hours and then pressure cook it until they are mashy and then there goes a  ‘tadka’ in it. ‘ Tadka’ is spicy oil or ghee( clarified butter), there goes some aromatic spices,     onion-garlic. Dals always served with steam rice or with rotis and chapati. Top Five Dal Recipes for you.
In India cooking process of dal varies state to state and variation in tadka also. Lets learn to make Top Five Dal Recipes with Dish Make.

Ma choleya di dal

Ingredients  of making Ma choleya di dal ( for 4 people)

Black gram( urad dal)- 1 cup
Bangle gram- 1 cup
Turmeric powder- 1 tbsp
Red chili powder- 1 tbsp
Sliced or chopped onions- 1 large
Garlic- 5 cloves
Ginger- 1 inch
Ghee(clarified butter)- 3 tbsp
Tomato- 2 large chopped
Garam masala- 1 tbsp
Hing(asafoetida)- a pinch of
Kasoori methi(dry fenugreek leaves)- 1 tbsp
Coriander leaves- 2 tbsp chopped

 

Method of making Ma choleya di dal

1.  Soak the lentils for at least 2-3 hours. Then place dals in the pressure cooker and add some salt, water, and pressure cook it for 2-3 whistles and break down some cooked lentils with a ladle.

2.  2 or 3 tbsp ghee on pan or kadhai, add a pinch of Hing into it then add chopped onions saute for 2minutes and then add chopped garlic and ginger and saute until raw small of ginger and garlic gone. Add chopped tomatoes into it and add some salt to tomato releases its one juice and getting cook faster. When tomatoes are getting soft, then add turmeric powder, garam masala and red chili powder, lower the heat and saute for another 1 or 2 mins.

3.  Add cooked dal to it. Stir it nicely and check for seasoning. Add kasoori methi(whole or powdered). A spoon full of ghee on it and serve with roti or parantha or steam rice.

Dal tadka

Ingredients of making Dal tadka

Green gram- 1/4 cup
Red lentil- 1/4 cup
Bangle gram-1/2 cup
Red chili powder- 1 tsp
Turmeric powder-1/2 tsp
Onion- 1 large chopped
Ginger- an inch chopped
Garlic- 5 cloves chopped
Garam masala- 1 tsp
Cumin seeds- 1/2 tsp
Chopped coconut- 3 tbsp
Red chili- 2pieces
Salt- as per your taste
Ghee or oil- 2 tbsp

Method of making Dal tadka

1.  Soak the dals at least for 2 hours and then place dals in a cooker and add some salt, water and pressure cook it for 3 whistles until they are mashy.

2.  Oil or ghee on pan then add cumin seeds and red chillis, saute a little bit. Add chopped onions and saute for 2 mins, then add chopped garlic and ginger stir till the raw smell of ginger and garlic gone. Then add turmeric powder and red chili powder and some garam masala powder, lower the flame and cook for 1 minute. Add salt and cooked dals and stir nicely and put the lid on and cook for 5 minutes.

3.  Put some oil on another pan and fry the chopped coconuts till they are slightly brown and add to the dal. Serve it with steam rice.

Aam dal(mango and lentil soup)

This dal is quite sour in taste which is prepared with red lentil(masoor dal) and raw mango.
‘ aam dal’ is a traditional Bengali dal which is eat only in summer, because it keeps our body cold.
And also it takes very fewer spices to make and this is very healthy.

Ingredients for making aam dal

Red lentil (masoor dal)- 1 cup
Raw mango- 1/2 of a medium-sized mango
Cumin- 1 tsp
Red chili- 2 pieces
Turmeric powder- 1/2 tsp
Oil- 1 tbsp
Salt- as per your taste
Suger- a pinch of

Method of making Aam Dal

1.  Soak the lentils at least for 2 hours and then place them in a pressure cooker and add some salt, water and raw mangoes, pressure cook for 2 or 3 whistles. After pressure cooking breaks down most of the lentils with the ladle or some other equipment.
2.  Heat a tablespoon of oil on the pan, add cumin seeds and red chillis and saute for 2 minutes in medium flame. Add the cooked dals into it and stir it nicely, check for seasoning, add sugar and let come to boil. Cook for 5 minutes and then serve with rice.

Dal makhani(lentils in a buttery gravy)

This dal is known for its creamy and buttery texture. This is a slow-cooked preparation of lentil curry, that means traditionally it takes a quiet patience during cooking.  You can pressure cook it to cook in very less time but you can’t reach to that kind of taste that it actually has. Also, it’s taste will better when it cooks on a charcoal fire. But at home, you can pressure cook it and it may taste nearly the same. Dal makhni you can at home.

Ingredients for making Dal makhani

Black gram (broken)- 1 cup
Butter- 100 gram
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Tomato puree- 1cup
Red chili powder- 1 tsp
Garam masala powder- 1 tsp
Salt- as per your taste
Cream- 3 tbsp
Kasoori methi(dry Fenugreek leaves)- 1 tbsp

Method of making Dal Makhani

1.  Soak the dals for at least 2 hours and clean it.
Pressure cook dals with salt and water for 2 to 3 whistles. Break down the cooked lentils by ladle.
2.  Take 2-3 tbsp of butter and add ginger-garlic paste in it. Saute for 1 minute and add red chili powder and garam masala powder, now add tomato puree and stir it for 4 to 5 minutes. Add cooked dals into the tadka and stir it nicely, lid on and cook for another 5 minutes in medium flame.
3.  Now add kasoori methi and some more butter and stir. Turn off the flame and add cream. Serve with tandoori roti or paratha.

Now let us learn the last one of this Top Five Dal Recipes. Must try and serve to your favorite person and enjoy this Top Five Dal Recipes.

Dal makhni in a traditional way

Ingredients for making Dal makhani in a traditional way

Black gram (whole)- 1 cup
Butter- 100 grams
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Red chili powder- 1 tsp
Tomato puree- 1 cup
Garam masala powder- 1 tsp
Dry fenugreek leaves- 1 tbsp
Cream- 3 tbsp
Salt- as per your taste

Method of making Dal makhani in a traditional way

1.  In traditional dal makhni there uses whole black gram and soaked it for at least overnight and that creates a creamy texture to it. Place a hundi or any thick bottomed cookware(preferably copper vessel) on a charcoal fire. Wash the dals thoroughly and pit into a vessel, add sufficient water, some salt in it and let come to boil. Then put on a lid and cook it until dals become mashy.

2.  Put another pan on other oven and add 2 tbsp butter and some drops of oil to avoid the butter from burning. Add ginger and garlic paste and cook it for 2 min. Then add red chili powder and garam masala powder and saute it. Add tomato puree and stir for 3 minutes.

Add salt and pour it on the dals and stir it nicely.
Cook it for 45 minutes. When the dal becomes creamy in texture then add more butter and turn off the flame and add cream and stir it. Serve it with some butter on top and nan or tandoori roti.

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