Re: The Daal Sabzi Thread
I HAVE to try this! potatoes and peanuts, both my favorite
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Re: The Daal Sabzi Thread
Today I made Niki's daal recipe I was sooooo delicious :)
Re: The Daal Sabzi Thread
me too!
very unique … have not heard/come across this one before. Thanks Niksik!
Masi … love that raal tapkaing smiley … 
Re: The Daal Sabzi Thread
Masi ... love that raal tapkaing smiley ....
me too :D It's high time it's added to the smilie list!
Re: The Daal Sabzi Thread
Anday Aloo Ka Salan/Anday aloo qorma
In a nutshell ... this is your qorma masala cooked with hard-boiled eggs lightly fried + potatoes.
onions 1 medium - finely sliced, fried and cooled
5-6 eggs - hard-bolied, shelled and sauted in bit of oil (eggs should acquire a nice brown crispy coating all around)
potatoes - 3 small halved into equal size portions
yogurt - 2tbspn
chilli powder - to taste
salt- to taste
coriander powder - 1/2 tspn
turmeric - 1/4 tspn
ginger paste -1 tbspn
garlic paste - 1 tbspn
khara masala (one small bayleaf, 1 tspn cumin, 4-5 cloves, 4-5 whole black peppers, small piece of cinnamon, 2-3 cardamon)
grind up your fried onions, yogurt, ginger, garlic into fine paste. heat oil and add ground up onion mixture. add all of your powdered spices. stir/cook/bhonify until all water has evaporated and oil separates from your masala. add your whole spices to this and stir for few mins.
add water, bring to a simmer. Add the cutup pieces of potatoes and the fried/hardboiled eggs. Cook on low to medium heat until potatoes are cooked through/fork tender.
turn up heat to get the desired thickness of gravy.
I serve with chapati.
ooo n I slice the eggs in half before placing on plate to prevent the inevitable rolling around. I want o eat the silly egg ... not chase it around the plate! :D
Time saving Tip: adding a pinch of salt to the water while boiling eggs makes the shells slide off super quick/easy later.
Re: The Daal Sabzi Thread
One of my all time favorite Arhar ki daal..Some people also call it Uraad dal.
1 cup Uraad daal soaked for 1 hour (the longer the better)
2-3 cloves of garlic
1 teaspoon red chili powder
1/2 teaspoon red pepper the flaky ones
1/2 teaspoon Turmeric
Salt to taste(Do not add salt till the very end)
After soaking the Daal for an hour. Put it on stove with enough water standing. I usually make sure there is about 2 inches water above daal. Cook it on high flames, as the water starts boiling you will see white foam on top, just use a Spoon to take it out, Once the foam is pretty much gone, put in 2 sliced garlic cloves, red chili powder, red pepper and turmeric (No salt). Let it cook for 30-45mins. Make sure you don't mix it with spoon. When the dall seem to get softer or Gaal ne lagaye.. You can use a wooden spoon to mix it well then put salt in the end.
I also Bhagar my daal with 1-2 cloves of garlic sliced fried in a little oil and then add it to the Daal in the end.
This is my Mom's recipe and it pretty quick and easy.
It also taste great with Achar or Shami Kabab..
Re: The Daal Sabzi Thread
Capsicums With Potatoes: (Aloo Aur Shimla Mirch)
*Ingredients:
*
Capsicums (finely cut) 4
Potatoes (finely cut) 4
Onions (finely cut 3
Tomato (finely cut) 1
Garlic paste 1 tsp
turmeric powder 1 tsp
Cumin seeds (roasted and ground) 1tsp
Red chilli powder 2 tsp
Fresh Coriander (chopped) 3tbsp
Salt 1tsp
Oil 1/4 cup
Method:
- Heat oil, fry onions till golden
- Add garlic, tomatoes, salt. red chillies and turmeric and fry
- Add 1/4 cup water and fry more
- Add potatoes and little more water and cook for 10 minutes
- Add shimla mirch and cook on low flame, cook for another 10 minutes
- Granish with cumin seeds and coriander and serve
Re: The Daal Sabzi Thread
Thanks for starting this thread
Here is a recipe I love, Eggplant Parmesan. The changes I make to it is to sweat the eggplant first for 20-30 minutes. I dip the eggplant in flour before the egg and use Italian breadcrumbs with some extra seasoning mixed in. Bake for 10 minutes on each side before layering, and I use a mix of mozzarella, cheddar and parm. And I leave the peel on. Love this recipe!!
Re: The Daal Sabzi Thread
OK guys I hate to be anal here but just because we are discussing indian/pakistani vegetarian dishes, does not mean that we are discussing healthy eating habits.
I know people that make baingan ka bhurta that is more killer in sodium and high in cholestrol than Roghni mutton qorma, not to mention that Pakoray and Samosay, although vegetarian meal, could kill you if you dont watch the quantity.
Re: The Daal Sabzi Thread
^^ Very true. We have many vegetarian friends who have major tidds and health issues. It's not about what you eat only, but also HOW you cook it.
One thing I have learned over the years is to keep the oil low, the veggies crispy and the peels on.
Re: The Daal Sabzi Thread
OK guys I hate to be anal here but just because we are discussing indian/pakistani vegetarian dishes, does not mean that we are discussing healthy eating habits.
Desi style of vegetable cooking can be also be healthy. I already posted above that the vegetables should be cooked with least of ingredients - with not more than one or two spice and less oil and salt. (and not overcooked as well)
Re: The Daal Sabzi Thread
Desi style of vegetable cooking can be also be healthy. I already posted above that the vegetables should be cooked with least of ingredients - with not more than one or two spice and less oil and salt. (and not overcooked as well)
You do not have to go low on spices , but low on sodium and oil yes .
The nutritional value that is lost when cooking or overcooking vegetables will depend on the cooking method, and not all nutrients are affected by cooking. Longer cooking will likely result in more nutrient losses for those nutrients that are affected by cooking, but overcooking will not remove all of the nutritional value. Also, cooked vegetables generally taste better when they are not overcooked, which increases the likelihood that they will be consumed.
You cannot overcook beans or daals they to be cooked to the point that you do not need to chew on them.
Re: The Daal Sabzi Thread
I agree! But I want my bhindi to taste like bhindi and not anything else. That's what I want to say here.
Re: The Daal Sabzi Thread
Desi style of vegetable cooking can be also be healthy.
but then its not tasty anymore :(
Re: The Daal Sabzi Thread
aaah Ammi used to make this soooo good. Rai k aaloo was almost must on every weekend morning in Pakistan and even now when i m visiting !
Potatoes with peanuts:
Boil or microwave 6 medium white potatoes. Peel and cube. In a frying pan, add some oil, mustard seeds, kari patta, whole red chillies, zeera, the potatoes, salt, coarsely crushed plain unsalted shelled and peeled peanuts [half cup], red chilli powder, 1/2 tsp khatai. Stir fry quickly.
Re: The Daal Sabzi Thread
ONCE,
i at mung ki daal in my friends home,
she add CINNMON POWDER instead of sticks .taste was really good 
Re: The Daal Sabzi Thread
This thread is sooo lagging ......
does that mean the rest of you are as into gosht-khori as I??? :D
Quick Aloo Bhujia
2 potatoes - medium dice
whole cumin/zeera - 1 tspn
salt
red chili powder/laal mirch
oil
fresh green chilli/hari mirch - fine chopped
fresh coriander/hara dhania - fine chopped
heat oil. add zeera ... wait 3-5 secs ... when the zeera begins sputtering and you can smell the toasty scent add diced potatoes. stir till potatoes are coated with oil zeera and just slightly translucent (3-4 mins). add chilli powder and salt to taste (can also substitute dry red chilli flakes), stir a few more times and add enough water to just cover the potatoes. cover and cook till potatoes are tender and water has evaporated. don't over stir as that will turn your vegi into a mash.
top with fine chopped green chilli and dhania.
serve with chapati, paratha, poori .....
makes a really good sandwich as well ... esp with a slice of melted cheese on top.
Can also incorporate leftovers into your omelette/egg scramble.
Re: The Daal Sabzi Thread
this is such a simple, healthy (as long as one doesn't go overboard with baghar/tarka), delicious and quick cooking recipe ... its one of my favs
Moong ki Daal Palak
3/4 cups of moong daal (I used whole but can use split as well)
spinach - (I used chopped frozen)
garlic - 2-3 cloves
ginger - 1/4 inch
salt - to tatste
turmeric - 1/8 tspn
whole red dry chilli/red dried chilli flakes - to taste
garam massala powder
baghar:
oil
zeera
ginger - fine chopped
garlic - fine chopped
wash Soak daal for 1 hour. alternatively use a pressure cooker (that's what I used) for un-soaked daal.
so to a pot/pressure cooker add your daal, spinach, garlic, ginger, salt, pinch turmeric and whole red chillis. cover and cook till daal is tender.
In my pressure cooker - took 5 mins on high heat gain pressure and 10 mins cooking beyond that.
once daal is tender cook down to desire thickness/adjust salt etc...
when ready to serve, prepare your baghar on medium/low heat
to hot oil add garlic and jsut barely turning color ... add zeera and ginger as well. few more secs on heat ....... once everything is sizzling/sputtering and smells toasted and garic is pale brown ...... add immediately to top of your daal.
top with sprinkle of garam massala.
serve with rice or roti.
Re: The Daal Sabzi Thread
:k:
Tried this weekend turned out to be yummmy.
Re: The Daal Sabzi Thread
