The best daal you make !

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Please tell me the recipe of a ‘daal dish’ which you make The best :slight_smile:

Preferably, that should be without meat, but not necessary.

Please tell me the ingredients of ‘bhigaar’ (TarKaa) separately.

I will greatly appreciate a new dish like a combo of two or more daal or daal + vegetable etc.

Thanks

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Re: The best daal you make !

Mattar ki daal-
Ingredients- Dried mattar (peas) split 1 cup
Ginger- crushed 1 tsp
Green Chillies- Crushed 1 tbsp
Salt to taste
Ginger- Julliened/slivered 1 inch piece
Hing- 1/4th tsp

Add 5-6 cups water to one cup daal, add the crushed ginger, green chillies and salt and cook till the daal is soft but not too mushy (dont make it a puree, let the danas be seperate yet soft).
Heat some desi ghee or butter and add the slivered ginger, as it turns golden brown add the hing and immediately top the daal with it.
Yummmmy!

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Re: The best daal you make !

I like to mix 2-3 different kinds of Dahl, like Mung ki dahl, Channe ki dahl, Toor ki dahl...boil it in plenty of water, add a chopped tomato/tomatopaste, some garlic, ginger, garam masala, chili powder, (6-8) black peppers, (2-3) cloves and salt to taste. When it's almost ready I heat some oil, add finely chopped garlic (or slivered as Sooraj-Mukhi puts it) and zeera and top the dahl with it!

Trust me, it tastes great!

Ohw yeah...I almost forgot, top with some fresh coriander

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Re: The best daal you make !

^ sun kar to mujhe bhook lag gayi hai..:yummy:

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Re: The best daal you make !

I got this recipe from a friend, it's different and really good.

In a pressure cooker, boil half a cup of toor dal and channa dal until it's boiled but not too soft. That's about 2-3 whistles.
Grind together 2 onions, 3 cloves of garlic, a small piece of ginger, 1 bunch of fresh green dhania, 2 medium tomatoes, 1 tsp zeera, 2 tsp dhania powder, lal mirch to taste.
Slice another onion, fry it in oil. When it turns brown, add the green masala and fry for about 15 minutes until all the water has evaporated.
Add the boiled dal to the pan. Boil it till you get the right consistency.

No need of tarka for this one.

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Re: The best daal you make !

Thanks :slight_smile:

But what is matar ki dal ? :konfused:

I guess toor ki dal is Masoor ki dal ( the orange colored one )

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Re: The best daal you make !

Kaisi bee amma ho tum, codey??? Her cheez ki khabar rakhte ho aur yeh nahi maloom ke toor daal is totally different from masoor ki daal. Chalo jaaO…get your daals in order:p

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Re: The best daal you make !

Daal Gosht:

Prepare the gosht as usual with the regular spices and mix it will until meat is tender
Separately boil about 1 cup chanay ki daal. When meat is mixed, add daal with its water and let cook for few minutes. Eat with rice

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Re: The best daal you make !

Mahru :hoonh:

Pata hai tu seedhi tarha batao ! :mad: Zaida tar tar mat karo :bailan:

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Re: The best daal you make !

lol @ poor codey...

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Re: The best daal you make !

Sorry that is pretty ordinary, I was looking for something new :slight_smile:

Barbie - Jab bartan dhoney ka time aye ga tu main tum ko bula loonga, Now please go outside :flower1:

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Re: The best daal you make !

huh......codey bhai..i was not expecting this from you.....

barbie sneaks out of thread*sniff sniff

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Re: The best daal you make !

i luv channay ki daal...i make this garlic flavored channa daal....its really good.

2 1/2 cups channa daal
1 onion chopped
salt 2 teaspoons
one teaspoon(or less) red chilli powder
one teaspoon of turmeric (haldi) powder
1 1/2 tsp zeera (cumin)
5 cloves of garlic chopped
half a tomato chopped
4-5 tablespoons of olive oil

wash the daal in several changes of water and then boil in water twice its amount with the salt, chilli powder, and turmeric. chop the onion and and add half of it to the daal while its boiling, also add the half tomato to the daal while boiling. let it all boil till the daal is thick and done.check the salt and add more if needed. remove daal from flame and set aside.
in a separate fry pan heat oil, add cumin seeds and when they begin to crackle add the leftover onions and chopped garlic....let it fry till onions are golden brown and pour the "tarka" over the daal and mix.

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Re: The best daal you make !

Mattar ki daal is green in color and is dried mattar. You can find it at an Indian grocery store.

Toor is not masoor ki daal.

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Re: The best daal you make !

oh my mom calls that one “ar-her” ki daal :smiley:

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Re: The best daal you make !

I make Mong Masoor (Patli Daal, Bihari style) with a bit of alterations.

Fry diced onion and garlic for a minute.
Add namak, mirch and haldi.
Add daal and water, let it cook till almost done.
Add diced tomatoes, mushrooms, green chillies and dhania.
Give pyaaz and lehsan ka tarka

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Re: The best daal you make !

^ Fry onion garlic in the begining and the n again in the Tarka ? :expressionless:

Dheyaan kidhar hai biradar ??

My All time fav daal dish is the mixture of Chana + Maash (the one with black cover)

My ammi cooks it best and i Can eat it in morning, afternoond and dinner all the time. Cant stop eating it … its so :yummy:

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Re: The best daal you make !

I like all the daals including sukhi mash ki daal, puchrangi daal, chanay ki daal, kali daal (sorry i am good with names..i call them mostly with colours). My ammi makes one daal that i don't like and its daal with baRiyan..i don't like the baRiyan part.

After eating daal makhani at an indian punjabi restaurant a while ago, I am in love with that too.

After going over many recipes from the internet, this is my favourite one (tried and tested many times):

Ingredients:

Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3

Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste

Method:

  1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
  2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
  3. Heat 2 tbsp. of butter in a pan.
  4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
  5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
  6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
  7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
  8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.

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Re: The best daal you make !

Codie the first fry is for the lehsan and onions to give out that nice aroma
then the second fry is for the tarka

Silly boy

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Re: The best daal you make !

Same here :hehe:

By grams do you mean “daal” :confused:

Are you making haleem or daal :eek: