so what is the best way to make bhuni or dry daal …
I normally prepare the masala and then add daal and cook it on low heat , mostly in steam without adding any water to it …
but then someone said , boil it first until its half done .. then drain and bhoon it in masala without adding any water …
Experts please tell me what you think is the best way forward?
Re: Mash ki dry daal ..
I have 2 amazing ways I make it.
**The simple way:
**1 cup maash dal, soaked for an hour
2" piece of ginger
2 small green chillies
4-5 whole red chillies
salt to taste
1/4 tsp red chilli
Grind the ginger and green chillies. Add everything to mash dal plus enough water to cover it. Boil. Cover and cook on real low until tender.
Put tarka of garlic and 1/2 onion sliced finely and 1/2 tsp zeera over it. Done.
**Masala style.
**Fry an onion with some zeera
add a tomato, ginger and garlic and salt, red chilli powder and haldi. Bhun until oil separates. Add soaked dal and water to cover. Cook on low. Garnish with cilantro and chopped green mirchain.
Re: Mash ki dry daal ..
I have 2 amazing ways I make it.
**The simple way: **1 cup maash dal, soaked for an hour 2" piece of ginger 2 small green chillies 4-5 whole red chillies salt to taste 1/4 tsp red chilli
Grind the ginger and green chillies. Add everything to mash dal plus enough water to cover it. Boil. Cover and cook on real low until tender.
Put tarka of garlic and 1/2 onion sliced finely and 1/2 tsp zeera over it. Done.
**Masala style. **Fry an onion with some zeera add a tomato, ginger and garlic and salt, red chilli powder and haldi. Bhun until oil separates. Add soaked dal and water to cover. Cook on low. Garnish with cilantro and chopped green mirchain.
The Simple Way you described above is how my family makes maash ki daal too! Absolute heaven with chapati!
Re: Mash ki dry daal ..
wow , those are some good recipes nikki .. my problem is i have tried almost both ways and more , but the daal seems to go limp instead of "dana dana Alag " .. you know what i mean .. what am i doing wrong ? am I putting in alot of water .. its mostly just half cup water for two cups of daal :(
Re: Mash ki dry daal ..
^ Probably… it gets more like haleem-y texture right? I’m not a big fan of mash ki dal but my mother used to make it and my husband loves it…do you leave it cooking for too long also? that could contribute to the texture…
Do you mean this daal?
[http://www.youtube.com/watch?v=p_r1fIFcq78
I](http://www.youtube.com/watch?v=p_r1fIFcq78) have been using this recipe…
what i normally do is boil the daal for a bit (not too much water, only enuff that its a little bit above the dal) with spices, when its kind of done, add a tarka and then cook it some more… so far no complaints.
Re: Mash ki dry daal ..
I have 2 amazing ways I make it.
**The simple way: **1 cup maash dal, soaked for an hour 2" piece of ginger 2 small green chillies 4-5 whole red chillies salt to taste 1/4 tsp red chilli
Grind the ginger and green chillies. Add everything to mash dal plus enough water to cover it. Boil. Cover and cook on real low until tender.
Put tarka of garlic and 1/2 onion sliced finely and 1/2 tsp zeera over it. Done.
We do the same way - daal at the best. This goes best with taali mirch!
Re: Mash ki dry daal ..
wow , those are some good recipes nikki .. my problem is i have tried almost both ways and more , but the daal seems to go limp instead of "dana dana Alag " .. you know what i mean .. what am i doing wrong ? am I putting in alot of water .. its mostly just half cup water for two cups of daal :(
Soak your daal for an hour and then cook in double amount of water.
Re: Mash ki dry daal ..
I've recently started making daals , wanted to make mash daal few fays back, searched for recipes but then got confused because the daal i had at home is moong daal , is moong and mash daal different or same thing ?
Re: Mash ki dry daal ..
We use's Niksik's simple way at home.
Re: Mash ki dry daal ..
my ammi make like niks simple way plus she adds 3-4 gol wali lal mirch in tarka with onion and garlic