Instead of opening a single thread for all daals I have decided to open a thread for each daal. We shall began with mash daal this week and I would request all of you to post your recipes of mash daal , discus & ask questions.
Here are photos of cooked mash daal and uncooked mash daal for those who are new
Here is my favourite recipe of mash daal so easy & so yummy :
SUFAID MAASH KI DAAL
Ingredients
Mash ki daal / 1 cup,soaked fo 15-20 mins.
Ginger juilliene / 2 tbsp.
Salt / to taste.
Lal sabut mirch / 6-8 nos.
FOR BAGHAAR:
Oil / 3-4 tbsp.
Onion sliced / 1 small.
Hari mirch / 2-3 slits.
METHOD:
-Boil daal with ginger,salt and lal sabut mirch(pani itna add karein ke daal tender ho
jae aur toote bhi nahi).ready hai.
-Heat oil in a frying pan, add onion ,hari mirch ,fry till onions become golden.
-Put baghaar on daal n garnish it with ginger juilliene n serve it with ghar ki chappati.
lovely idea diamond … I love this particular daal … I always have it at home for Dahi Ballay .. this is how I make them :
Soak one cup of this daal for a few hours ..
Then add it to the chopper, add half of a medium sized onion, half tsp ginger, half tsp soda bicarbonate and blend into a very fine paste … add just a drop of water if you have to …
heat up the oil really well and start putting the pakora sized spoonfuls of this mixture into the oil, deep frying takes only 2 minutes …
Soak the ballay in hot water with salt added … take them out and add them to the yoghurt and serve with green chutney, imli sauce and other condiments of choice …
Uzgar, yes , after they are deep fried … you take them out on a paper towel … then few minutes later you dip them in hot, salted water for 10 minutes … and then drain again and add them to the yoghurt …
mash ki daal…1 cup(soaked in water for an hour or so)
1 medium onion…chopped
1 medium tomato…chopped
1 tsp garlic paste
almost a 2-3 inch piece of ginger root…coarsely chopped
1-2 green chillies…whole
spices..salt,red chillies,zeera,corainder powder and haldi
green cilantro for garnish…
*slightly fry the chopped onion. when a bit pink add the tomatoes and all the spices, and bhoonify the masala. when done add the ginger and garlic and pre-soaked daal and the green chillies…add some water(i did not measure it, just eye balled it…i think it was almost 3/4th of a cup)…just enough that will be absorbed by the daal and not be too fluidy in the end…
either pressure cook it on low flame for 5 mins or put on dum on low flame ,covered till the daal is done…(i pressure cooked it though)
when done, garnish and serve…
INGREDIENTS:
Daal mash/1/2 cup,boiled.
Daal chaana/1/2 cup,boiled
Onion/1 medium,finely chopped.
Tomatoes/1 cup,finely chopped
Lal sabut mirch/4-5 nos.
Sufaid zeera/1 tsp.
Kali mirch gol/7-8 dane.
Cloves / 4-5 nos.
Tez patta/ 1 leave.
Lal pissi mirch /1-1/2 tsp.
Onion fried / for garnishing,
Ginger/ julliene for garnishing,
Hara dhania / for garnishing,
Hari mirchein / for garnishing,
Salt / to taste.
Oil / 1/2 cup.
METHOD:
-Oil garam ker ke onion dalein,sabut garam masala aur lal sabut mirch dal ker fry karein.
-Onion light golden ho jaye tu tomatoes add karein aur mix karein.
-Tomatoes soft ho jaein tu salt,lal pissi mirch dal ker mix karein.
-Jub masala aachi tarhan bhun jaye tu duno daal dalein aur mix karein.
-Thori ginger aur hari mirch dalein aur mix karein,phir dum pe rakhein,
-Its ready,dish out karein aur hara dhania,ginger aur fried onion se garnish karein.
I have cooked maash ki daal 2-3 times but somehow it just doesn’t get that tender if I add less water or when it does get tender, it gets squishy and sticks together. Esp if am making fried masala daal mash in which I make the masala separately and boil daal mash and then add to the masala
Ok , never add water to daal … cook it on dum … here is how i do the yellow moong daal … I am sure the white one will be the same too ..
In 4-5 tablespoons oil add crushed onion … when its browned , add in garlic and ginger paste … then add the spices … then just one tomato ( if you like to use it by blending into a fine paste ) but if you like to use whole tomato cubed , then dont add the tomato as yet …
Now lower the heat to the minimum setting .. and add in the daal … stir it lightly for a few minutes … now add in the cubed tomatoes and cover the pan tightly … dont uncover for 15 minutes .. open and stir and cover again … until cooked .. becoz its on a light setting it wont stick to the pan.. tomatoes will act as slow release water content … when the daal is nearly done, add in the corriander and green chillies and enjoy …
Hi Enig, I normally dont boil the daal .. and just let it cook on steam … yeah it takes about 30 minutes for the salan to get ready .. but then I feel in control of the daal getting cooked to the level i wnt …
Previously i used to boil daal in water till half done .. about 10 - 15 minutes on low heat .. but then the daal would become over cooked or stick to the pan after bhuning !
So I never boil it first .. if you must then dont do it for more then 10 minutes … it should be no more then 1/4 th paki huwi … then you can adjust the rest of the cooking process through steam and heat rather then water …
I like the recipe that Sara mentioned .. but its never worked for me .. coz it always ends up looking like a halwa
…donoN meN farq to pataa hai na? hehe**
Now I need some of that daal. I had Urad key daal k papar and protein shake for lunch.
