so im making lunch today again, and after making chicken recipes 6x times already, I wanted to make daal.
Anyone have an easy and good recipe for daal?
thanks a bunch
Re: DAAL - Help ASAP!!
Which daal? I personally love LOVE split lentils ( it looks orangish color).
Simply add it to boiling water, add haldi, laal mirch, hari mirch, few cloves garlic & salt.
Lets say 1 cup daal add 3-4 cloves garlic, 1/2 teaspoon haldi and salt/mirch to taste. Let it cook till tender and leave as much liquidy or thick as you like. Then slice up 4-5 cloves garlic & fry till golden brown in about 1-2 tablespoons of oil. Add this "baigaar" to the daal, & mix. Top with fresh chopped coriander. Serve with rice or naan. I dont like adding tons of masala to this daal. I just love tarkay walee daal.
Re: DAAL - Help ASAP!!
For any daal try shan qorma, achar gosht , machli masala or any masala you want to , It will taste awesome. IT is my Tried and tested method of making daal.
For any daal try shan qorma, achar gosht , machli masala or any masala you want to , It will taste awesome. IT is my Tried and tested method of making daal.
Really, in daal? Never tried daal with too much spices...hmm.
For any daal try shan qorma, achar gosht , machli masala or any masala you want to , It will taste awesome. IT is my Tried and tested method of making daal.
I think you mentioned this in some other thread too...I added shann qorma masala to chanay ki daal gosht once...it tasted really different and good...:)
Re: DAAL - Help ASAP!!
I 2nd afro and mirch's suggestions, both turn out well.
Re: DAAL - Help ASAP!!
Miami, try this :
soak two to three different daals together ( a bit of various daals )
In a pan, out some butter, out in some zeera and green mirchein in , let them pop for a bit... then add ginger garlic paste and let it fry until it turns light golden, then add the daal , and about two to three cups water , add salt to taste, red chilli powder, haldi and let it all boil.
for bighar , fry a few sliced onions, add some fresh garlic chopped finely, whole cumin seeds and corriander seeds, some kalonji seeds.... and add it into the daal and let it all cook on low fire ... finally add fresh cilantro and its done ....
As Mirch said, it tastes freaking good if you add just half a teaspoon of achar masala or korma masala...
Re: DAAL - Help ASAP!!
^woww. Never know I could use these masalas in daals too. A friend recommended putting one of those knorr chicken cubes in daal, i tried it once and i HATED it. made me puke, my hubs hated it too, even though he's such a non-picky eater. I had to toss it out... will try the masala thing, but like do a test first and then see how it tastes, and then add it to the whole pot of daal.
Re: DAAL - Help ASAP!!
Take 5 cups of water, add namak, mirch and haldi (i usually take a tsp each) - and then add garlic and ginger paste to the water - boil the water and then add a cup of masoor or moong ki daal to it. Boil the daal and then simmer until the daal thickens.
Warm abt 2 tbsps of Oil in a frying pan - when warm add cumin seeds and kutti hui laal mirch to it when a little brown take off from the stove and add to the daal (make sure you step back as there will be alot of splattering etc) - add dhania and serve with naan or chaawal :)
^woww. Never know I could use these masalas in daals too. A friend recommended putting one of those knorr chicken cubes in daal, i tried it once and i HATED it. made me puke, my hubs hated it too, even though he's such a non-picky eater. I had to toss it out... will try the masala thing, but like do a test first and then see how it tastes, and then add it to the whole pot of daal.
You just do not add the masala as it is, you have to bhonofy/ fry that masala in a little oil , butter , or ghee before you add it to daal otherwise your daal will taste of raw masala.
Re: DAAL - Help ASAP!!
^^ exactly ... :@:
Re: DAAL - Help ASAP!!
Moong daal with palak
Boil moong daal (without skin) with just enough water to cover it.
Heat some oil and add chopped (bite size pieces) garlic. After 2-3 mins add chopped palak and let it cook till nearly done. Add salt, turmeric and chille powder and add the moong daal with the water. Let it cook on low heat for 10 mins so flavour blends in. Should not be too runny.
Serve with rotis accompanied by:
1.Cabbage salad -
Finely chop cabbage, cucumber, tomatoes, green pepper and grate carrots. Dress with salt lemon juice and chillie powder
Fried aubergines -
Wash and thickly slice a large aubergine. Deep fry on medium heat till done. Drain oil and on top the aubergines sprinkle generously salt, chille powder and dhana-jeera masala (coriander and cumin powder). mix wellLassi
Personally I prefer daal with less masalas. At the most ginger-garlic.