Panchrani dal

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , , |

This is a delightful combination of dals simmered with aromatic spices that lend to bouquet of tantalizing flavours, along with all the nutrients that dals add to our diet.

Preparation Time : 15 mins.
Cooking Time : 25 mins.

Serves 6.

Ingredients
¼ cup whole moong (whole green gram)
¼ cup whole masoor (whole red lentils)
¼ cup urad (whole black lentils)
¼ cup chana dal (split Bengal gram)
¼ cup toovar (arhar) dal
3 cardamoms (elaichi)
25 mm. (1″) stick cinnamon (dalchini)
1 teaspoon cumin seeds (jeera)
½ cup onions, chopped
¼ cup tomatoes, chopped
1 teaspoon coriander (dhania) powder
2 teaspoons chilli powder
¼ teaspoon turmeric powder (haldi)
½ teaspoon cumin seed (jeera) powder
1½ teaspoons fennel (saunf) powder
½ cup low fat curds, whisked
2 teaspoons oil
For the garnish
2 tablespoons chopped coriander
Method
1. Wash and soak the dals in warm water for at least an hour. Drain and keep aside.
2. Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
3. Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
4. Add the onions and cook till they are golden brown.
5. Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin seed powder and fennel powder and cook for 4 to 5 minutes.
6. Add the curds and cook for 2 to 3 minutes.
7. Add the cooked dals and salt and allow the dal to come to a boil.
8. Garnish with coriander and serve hot with rice or rotis.
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Palak masoor dal

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , |

A fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Enjoy this dal with phulkas or parathas made on a non-stick pan by only brushing the parathas with oil and not adding extra oil to cook them. Do remember not to overcook this dal as the spinach tends to discolour.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
½ cup masoor dal (split red lentils)
1 cup spinach (palak), chopped
1 teaspoon gingergreen chilli paste
a pinch turmeric powder (haldi)
1 tablespoon tamarind (imli) pulp
salt to taste
For the tempering
3 cardamoms (elaichi)
1 teaspoon cumin seeds (jeera)
3 dry red chillies, broken
6 to 8 curry leaves
1 teaspoon garlic, chopped
1 teaspoon oil
Method
1. Wash and soak the masoor dal in water for an hour. Drain and discard the water.
2. Add the ginger-green chilli paste and turmeric to the dal alongwith 2 cups of water and pressure cook for 10 to 15 minutes, until the dal is cooked.
For the tempering
1. Heat the oil in a pan, add the cardamoms and cumin seeds and allow them to crackle.
2. Add the dry red chillies, curry leaves and garlic and sauté for 1 minute.
How to proceed
1. Pour the tempering over the cooked dal, add the tamarind pulp, spinach and salt and allow the dal to come to a boil. Simmer for a few minutes and serve hot.
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Methiwali dal

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , |

This dal serves a dual purpose it’s extremely good for people with heart ailments along with diabetes as methi helps to control blood sugar levels. I have added ginger and garlic to this dal which gives the perfect spice effect and helps to avoid the need of oil-laden pickles. Serve hot with Stuffed Soya Parathas.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup toovar (arhar) dal
½ cup fenugreek (methi) leaves, chopped
1 teaspoon cumin seeds (jeera)
¼ cup onions, chopped
1 teaspoon chopped garlic
2 teaspoons chopped ginger
1 teaspoon green chillies, chopped
¼ cup tomatoes, chopped
½ teaspoon chilli powder
a pinch turmeric powder (haldi)
1 teaspoon lemon juice
1 teaspoon oil
salt to taste
Method
1. Wash and soak the dal in water for an hour. Drain and discard the water. Add 2 cups water and cook in a pressure cooker for 10 to 15 minutes till the dal is cooked.
2. Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
3. Add the onions, garlic, ginger and green chillies and cook till the onions are translucent.
4. Add the fenugreek leaves and sauté over high flame for 1 minute.
5. Add the tomatoes, chilli powder and turmeric powder and cook for 2 to 3 minutes.
6. Add the cooked dal and salt and allow the dal to come a boil. Simmer for 4 to 5 minutes.
7. Add the lemon juice, mix well and serve hot.
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Dal tarka

Posted on July 1, 2009. Filed under: Subzi | Tags: , , |

Timings :

Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

Ingredients :

  • 250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
  • 1 litre/1¾ pints water
  • 3 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 1 small onion, chopped
  • 3-4 whole green chillies, pricked with a knife
  • 2cm/¾in piece fresh ginger, peeled and cut into thin strips
  • 3 garlic cloves, peeled and left whole
  • 3 tomatoes
  • ¾ tsp ground turmeric
  • ¾ tsp garam masala
  • 1½ tsp ground coriander
  • salt and freshly ground black pepper
  • handful chopped fresh coriander leaves

Method :

1. Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.

2. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.

3. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.

4. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.

5. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.

6. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

7. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Chef’s tip :

Plum tomatoes are too sweet for this recipe. You need to use well flavoured vine tomatoes or even just supermarket tomatoes, which I normally find too sour for salads.

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