Can anyone give me their recipe for making Masoor Dal and Khatti Daal ?
Pls explain step by step. Also, how long do you soak the daal and how long do you cook it ?
I wanna make it for dinner tonight.
arhar ki daal ki puchtin bibi. arhar daal expert here.
khatti daal
Ingredients:
1 cup masoor daal
1 tomato chopped
1/2 tsp turmeric powder
1 tsp red chilly powder
1 tsp ginger/garlic paste
3 green chillies chopped
1/4 bunch coriander leaves
3 cups water
1 tsp cumin seed
1-tsp garlic crushed
1/2 cup oil
1 tsp mustard seed
Few curry leaves
Tamarind juice
Method:
Boil masoor daal with tomato, turmeric, red chilly powder, ginger/garlic paste and green chillies till tender, and then blend it. Add tamarind juice and 1 cup of water, then cook. In another pan heat oil, add crushed garlic, let it turn brown, then add cumin seed, mustard seed and curry leaves. When brown pour on daal. Garnish with coriander leaves.
[QUOTE]
*Originally posted by ravage: *
arhar ki daal ki puchtin bibi. arhar daal expert here.
[/QUOTE]
Go ahead Ravage...pooch liya. Now give it.
** Masoor Dal **
Serves = 4
Preparation time = 20 min
Ingredients
1 cup red lentils (they actually look orange)
1 teaspoon coriander powder
1/2 teaspoon Indian chili powder (cayenne can be used in a pinch)
1 teaspoon salt
3 cups water (you can adjust this to desired thick/thinness of dal)
4 tablespoons oil (or less)
1 teaspoon prepared minced garlic
Directions:
Rinse the lentils and pick out any impurities. Add water, coriander powder, chili powder and salt. Cook over a medium low heat until beans are mushy but still retaining some distinctive texture. (You may want to adjust the water and/or cooking time to the consistency that you prefer.)
When the lentils are nearly finished cooking, saute the garlic in the oil on a low heat until it’s golden, with a tinge of brown. Add this to the dal.
Stir and serve. Adjust seasonings as desired.
As simple as this recipe is, it is truly delicious and satisfying. Coupled with steamed basmati rice it is a complete protein and very nutritious. You need only add some vegetables on the side for a beautifully balanced meal.
** Khatti Daal **
Serves = 4
Preparation time = 20 min
Ingredients
1 cup split moong dal
1 tsp salt
1/2 tsp chili powder
1/4 tsp haldi powder
2 tbs imli water or lemon juice (more if u like it really sour)
1 small tomato chopped
1/4 cup chopped fresh dhuniya leaves
3 Whole dried red chilies
1/4 tsp zeera
1 clove of garlic sliced
4-5 curry leaves (optional)
3-4 tbs oil for tempering (bhagar)
Directions:
Wash the dal well and soak for at least 15-20 minutes. In a pot add the dal and a glass of water. Add the salt, chili powder and haldi and leave on very low heat to cook. When the dal has softened to a paste, add the chopped tomatos and fresh dhuniya and lemon juice or tamarind water.
Cook till not either pasty nor very fluid - just a medium consistency.
In a frying pan heat the oil along with the garlic, whole red chili, zeera and curry leaves. When the garlic slices turn light brown add the hot oil to the hot dal and cover immediately.
Serve with plain boiled rice.
Consistency of the dal can be altered according to taste.
[QUOTE]
*Originally posted by Femme Fatale: *
Go ahead Ravage...pooch liya. Now give it.
[/QUOTE]
So this is right off the top of my head, its not going to be prettily formatted and neatly organised like let uz chat's ones.
Firstly.. arhar daal is very urdu-speakingy.. you might have some difficulty getting it. Its also called tuvar daal (by indians).. see if that helps in getting it. its yellow si and looks very sharif, unlike chana daal which looks, and is, very boisterous.
Take about 1 cup of daal and put enough water in it to be 1 inch or so above the level of daal. 2 inches. add a pinch of haldii (turmeric) to the daal and leave it boil. When it starts boiling lower the aanch.
when it becomes soft add 2 tsp garlic paste, red pepper pisi hui and namak, jitna bhi.
now you have three customizable options after this. you can play around with them. personally i've only tried achaar and timatar kyu kay i couldnt get khatai. lekin the expert's mother tellls him kay once the daal is soft you put in one of
- khataii
- achaar (mango ka)
- tomato (1/2, chopped.. preferably pureed)
in that order. I dont know abt how much khataii kyu kay i've never tried it. lekin thats supposedly most authentic. bear in mind that its one of the above three, else you mix all the tastes up.
Cook until the daal is nice and consistent. Next heat some teyle, and put chopped garlic in it. When the teyle is hot, pour it over the daal. This is one of those daals where the tarka is very important, so stop being such a health freak and enjoy your food.
ps: the essence of this daal is the garliciness. if you're thinking you're putting in too much of it in, you've probably got it just right.
Thank you Ravage. I believe mum has made this daal once before...or it could have been Urid. Shall look around for arhar. Have certainly heard of it prior to this.
i've heard of urid daal before. and i remember not being sure if it was arhar :-s
good luck !
ps: i think urid is maash ki daal.