६ स्पेशल दाल जो रोज़ बनाके खाएंगे | 6 Special Dal Recipes | Easy Dal recipe
Recipes in this Video
Ingredients
- ●1 cup chana dal (split chickpeas)
- ●3 cups water
- ●1 medium onion, finely chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●2 tbsp ghee or oil
- ●1 tsp mustard seeds
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the chana dal under running water until the water runs clear.
- 2In a pot, add the rinsed chana dal and water. Bring to a boil, then reduce heat and simmer until the dal is soft, about 30-40 minutes.
- 3In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
- 4Add the chopped onions and green chilies to the pan. Sauté until the onions are golden brown.
- 5Stir in the ginger-garlic paste and sauté for another minute until fragrant.
- 6Add turmeric powder and salt to the onion mixture, stirring well to combine.
- 7Once the chana dal is cooked, drain any excess water and add it to the onion mixture. Mix well and cook for an additional 5-10 minutes to blend the flavors.
- 8Garnish with fresh coriander leaves before serving.
Equipment
Dal Makhani is a popular dish from North India, particularly Punjab, known for its rich, creamy texture and deep flavors. Traditionally, it is slow-cooked overnight to enhance its taste. This dish is often served with naan or rice and is a staple in Indian households and restaurants alike, showcasing the culinary heritage of Indian cuisine.
Ingredients
- ●black lentils
- ●kidney beans
- ●butter
- ●cream
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●spices
- ●cilantro
Instructions
- 1Soak black lentils and kidney beans overnight.
- 2Drain and rinse the lentils and beans.
- 3In a pot, heat butter over medium heat and sauté chopped onions until golden.
- 4Add minced ginger and garlic; cook until fragrant.
- 5Stir in chopped tomatoes and spices; cook until tomatoes soften.
- 6Add soaked lentils and beans, then pour in water; simmer until tender.
- 7Stir in cream and adjust seasoning; cook for a few more minutes.
- 8Garnish with cilantro before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat option.
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk provides a creamy texture with fewer calories.
black lentils
Healthier: green lentils
Cheaper: split peas
Green lentils are nutritious and often less expensive.
Techniques
Equipment
Also Known As
Panchmel Dal, originating from Rajasthan, India, is a wholesome dish made from a blend of five lentils. Traditionally served with rice or roti, it embodies the essence of Indian comfort food, often enjoyed during festive occasions and family gatherings. The dish is celebrated for its rich protein content and versatility, making it a staple in many Indian households. Today, it has gained popularity beyond India, with many variations emerging globally, adapting to local tastes and dietary preferences.
Ingredients
- ●toor dal
- ●moong dal
- ●masoor dal
- ●chana dal
- ●urad dal
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●turmeric powder
- ●coriander powder
- ●red chili powder
- ●ghee
- ●cilantro
- ●salt
Instructions
- 1Rinse all the lentils under cold water until the water runs clear.
- 2Soak the lentils for at least 30 minutes in water.
- 3Drain the soaked lentils and transfer them to a pot.
- 4Add fresh water to the pot and bring to a boil over medium heat.
- 5Reduce heat and simmer until lentils are tender, about 30-40 minutes.
- 6In a separate pan, heat ghee over medium heat until melted.
- 7Add cumin seeds and sauté until they begin to crackle, about 1 minute.
- 8Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 9Stir in minced ginger, garlic, and green chili; cook for another 2-3 minutes until fragrant.
- 10Add chopped tomatoes and cook until they soften, about 5 minutes.
- 11Mix in turmeric powder, coriander powder, and red chili powder; cook for 2 minutes.
- 12Combine the cooked lentils with the sautéed mixture; stir well and season with salt.
- 13Simmer for an additional 10 minutes to blend flavors, adding water for desired consistency.
- 14Garnish with chopped cilantro before serving.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers a healthier fat option while vegetable oil is more budget-friendly.
Techniques
Equipment
Also Known As
Toor dal, or pigeon pea, has been a staple in Indian cuisine for centuries, particularly in the southern and western regions. It is often prepared as a comforting lentil curry, enjoyed with rice or flatbreads. This dish is not only nutritious but also embodies the essence of Indian home cooking, where lentils are celebrated for their protein content and versatility. Today, variations of toor dal can be found across the globe, adapted to local tastes and ingredients.
Ingredients
- ●toor dal
- ●water
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●turmeric powder
- ●cumin seeds
- ●mustard seeds
- ●coriander powder
- ●garam masala
- ●curry leaves
- ●cilantro
- ●salt
- ●oil
Instructions
- 1Rinse toor dal under cold water until water runs clear.
- 2Soak the dal in water for at least 30 minutes.
- 3Drain the soaked dal and place it in a pot with fresh water.
- 4Bring to a boil over medium heat, then reduce to a simmer.
- 5Cook until the dal is soft, about 30-40 minutes, adding more water if necessary.
- 6In a separate pan, heat oil over medium heat until shimmering.
- 7Add cumin seeds and mustard seeds, cooking until they splutter.
- 8Stir in chopped onions and sauté until golden brown, about 5-7 minutes.
- 9Add minced garlic, ginger, and green chili; sauté for another 2-3 minutes.
- 10Mix in chopped tomatoes, turmeric powder, coriander powder, and salt; cook until tomatoes soften.
- 11Combine the cooked dal with the sautéed mixture, stirring well.
- 12Add garam masala and curry leaves; simmer for 5-10 minutes to meld flavors.
- 13Garnish with chopped cilantro before serving.
Ingredient Alternatives
toor dal
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and cooks faster, while split peas are often more affordable.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while vegetable oil is a budget-friendly option.
Techniques
Equipment
Also Known As
Sambhar is a traditional South Indian lentil-based vegetable stew, often served with rice or idli. It is a staple in many South Indian households and is known for its rich flavors and nutritional value.
Ingredients
- ●1 cup toor dal (split pigeon peas)
- ●1/4 cup tamarind pulp
- ●1 medium onion, chopped
- ●1 medium tomato, chopped
- ●1 carrot, diced
- ●1 potato, diced
- ●1/2 cup green beans, chopped
- ●2-3 green chilies, slit
- ●1 tsp mustard seeds
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1 tsp sambhar powder
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the toor dal under running water until the water runs clear. Cook the dal in a pressure cooker with 3 cups of water for about 3-4 whistles or until soft.
- 2In a separate pot, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add chopped onions and sauté until translucent.
- 3Add the chopped tomatoes and cook until they soften. Then add the diced carrots, potatoes, and green beans. Sauté for a few minutes.
- 4Stir in the turmeric powder, sambhar powder, and slit green chilies. Mix well and cook for another 2 minutes.
- 5Add the cooked dal to the vegetable mixture along with tamarind pulp and salt. Stir to combine and let it simmer for about 10-15 minutes.
- 6Adjust the consistency by adding water if necessary. The sambhar should be slightly thick but pourable.
- 7Taste and adjust seasoning if needed. Garnish with fresh coriander leaves before serving.
- 8Serve hot with steamed rice or idli.
Equipment
Masoor Dal, originating from the Indian subcontinent, is a staple dish made from red lentils. It is celebrated for its simplicity and nutritional value, often served with rice or flatbreads. Traditionally, it is a comfort food in many Indian households, embodying the essence of home-cooked meals. Today, it has gained popularity globally, with various adaptations reflecting local tastes and ingredients.
Ingredients
- ●masoor dal
- ●water
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●turmeric powder
- ●coriander powder
- ●garam masala
- ●cooking oil
- ●cilantro
- ●lemon juice
- ●salt
Instructions
- 1Rinse masoor dal under cold water until water runs clear.
- 2Soak masoor dal for 15-20 minutes to soften.
- 3Heat cooking oil in a pot over medium heat until shimmering.
- 4Add cumin seeds and fry until they sizzle, about 30 seconds.
- 5Add chopped onion and sauté until translucent, about 3-4 minutes.
- 6Stir in minced garlic, ginger, and green chili; cook for 1-2 minutes until fragrant.
- 7Add chopped tomatoes and cook until softened, about 5 minutes.
- 8Sprinkle in turmeric and coriander powders; stir well to combine.
- 9Add soaked masoor dal and water; bring to a boil.
- 10Reduce heat and simmer uncovered for 20-25 minutes, until dal is tender.
- 11Stir in garam masala and salt; cook for an additional 5 minutes.
- 12Remove from heat and stir in lemon juice and chopped cilantro.
- 13Serve hot with rice or bread.
Ingredient Alternatives
masoor dal
Healthier: green lentils
Cheaper: split peas
Green lentils are nutritious and split peas are often less expensive.
cooking oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while being healthier, and vegetable oil is usually cheaper.
garam masala
Healthier: curry powder
Cheaper: mixed spices
Curry powder can provide a similar flavor profile at a lower cost.
fresh cilantro
Healthier: parsley
Cheaper: dried herbs
Parsley offers a fresh taste, while dried herbs are more affordable.
Techniques
Equipment
Also Known As
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