The Daal Sabzi Thread

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Re: The Daal Sabzi Thread

I made this today and just had it for dinner.It was really good and very different from the usual moong daal I make.

:)

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Re: The Daal Sabzi Thread

Wow, this daal has become popular with the guppies. Let’s call is gupdaal. :smooth:

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Re: The Daal Sabzi Thread

Could someone please give me a recipe for thick kaali daal? I generally don't put any onions or tomatoes in my daal, but I think I'd like to try something different. I'm not sure where to start though... Also, I want to make plain rice, but just boiling it sounds boring. Any way I can make plain boiled rice a little more interesting (without the process being too time-consuming!)? Please help!

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Re: The Daal Sabzi Thread

Thick kaali daal? You want to use sabut masoor or sabut urad?

If it's the latter, then boil daal in presssure cooker with half onion, half tomato, ginger garlic haldi namak and mirch and a few whole red chillies. When tender, let it cook on low until creamy. Then do a tarka of zeera onions green chillies...

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Re: The Daal Sabzi Thread

^Thank you! Um, the only problem is I’m spectacularly bad at figuring out what daal I’m cooking… I just go with kaali, peeli etc. :slight_smile: Let me see if I can find a picture of the daal I’m talking about…

Here we go:http://www.gourmetsleuth.com/Dictionary/B/Brown-lentils-7113.aspx

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Re: The Daal Sabzi Thread

Ok that's sabuk masoor. In that case skip the onion and tomato while boiling. Add onions to the tarka.

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Re: The Daal Sabzi Thread

Great, thank you so much for your help! :)

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Re: The Daal Sabzi Thread

iam going to cook LOBIA/red kidney bean

:smash: :smash:any 1 LL :hehe: LOBIA LOVER

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Re: The Daal Sabzi Thread

wow a great thread!! :)

I made this bhindi couple of days ago and it was yumm..

bhindi 500 gm cut into halves and fried

keri/ raw mango 1 julien cut

chana daal half cup pre soaked and boiled

Heat some oil, add mustard seeds and kalonji both 1 tsp, fry a little, then add 3 onions, fry until lightly golden, add whole red chillies 3, add salth, red chilli powder dhanya powder turmeric. add ginger garlic paste 1 tbsp fry for a while then add fried bhindi and keri(not fried) let it cook for a while then add chana daal tomatoes finely chopped cook for 5-10mins. garnish with fresh cilantro!

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Re: The Daal Sabzi Thread

The index idea is wonderful:k:

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Re: The Daal Sabzi Thread

made up my own recipe. turned out well so sharing it here. :)**

Moong ki daal**

yellow Moong daal - soaked
onion - 1 medium
garlic - 5 cloves
zeera - 1tbs
bayleaf - 1 small
red chilli powder - to taste
turmeric - 1/8 tsp
salt - to taste

cilantro - to garnish
baghar - onion or garlic
oil

In oil brown onions, add garlic, zeera, bayleaf ... saute for few mins till aromatic
add soaked daal and enough water to cover. add salt, chilli powder and turmeric. Cook on medium till daal is tender. stir/mix to create a smooth texture .
garnish with fresh cilantro and your favorite baghar.

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Re: The Daal Sabzi Thread

made up another one of my own ... was simple. quick, healthy and yum.

*plain gobhi ki sabzi
*
cauliflower - 1head
zeera - 1tsp
whole red chilli flakes - to taste
garlic - 3-4 cloves
ginger - fine chopped 1-2 tbs
fresh coriander
salt - to taste
oil

heat oil in non stick pan on low-med flame. add zeera and red chilli flakes ... once cracking and aromatic add the cauliflower flowerettes.
add water enough to cover the vegi. add salt, garlic and half the ginger and cook covered on medium heat until gobhi is tender.
uncover, turn up heat and bhoonify till excess water evaporates and oil separates from gobhi. your gobhi should take on a nice toasted smell and overall appearance goes from white/creamy to pale brownish.
add remainder of ginger and fresh coriander. you may also add a splash of water to adjust the consistency of your cauliflower.
I served alongside daal and chapati.

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Re: The Daal Sabzi Thread

Wanted to give you all a link to a dal recipe by Shireen Anwer which is REALLY GOOD!! Very easy!

(Also, I like the way she chastises some poor young caller for buying pizza sauce instead of making her own;))

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Re: The Daal Sabzi Thread

South Indian Curried Vegetables

1) Mince a small onion. Heat ½" oil in the bottom of karhai. When hot, toss in 1 tsp black mustard seeds and cover till done popping. Add onion and stir a bit.

2) After awhile, add 2 tsp whole zeera and ¼ tsp ground methi. Stir more. Add 2 Tbsp minced fresh ginger, 1 tsp haldi, and two cauliflowers cut into flowerets and cubed stem. Stir well to coat everything with yellow.

3) Add ½ tsp cayenne, ½ 15oz can of tomatoes (or equivalent chopped tomatoes), 2 tsp ground zeera and 1 Tbsp sugar, 2 tsp salt. Cover and lower heat.

4) Meanwhile, chunk up 1.5 cups carrots, and toss those in, too. Add 1 cup of frozen peas. When done, stir in a handful of chopped hara dhania and a pinch of garam masala (optional).

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Re: The Daal Sabzi Thread

@aurchaepiyo](http://www.paklinks.com/gs/members/aurchaepiyo.html) : that daal recipe sounds great! … I cant wait to buy ghee and try it!
thanks for posting

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Re: The Daal Sabzi Thread

I was looking for a recipe different from my usual … so watched a bunch of online videos and combined some of th6e methods/elements to come up with this recipe … tastes :hayaa: good … so here it is …

Sabut Masoor Daal

sabut masoor '- soaked 1 cup
garlic '- 4 cloves
ginger '- 1 inch
onion '- 1 medium
tomato '- 1 small
turmeric '- 1/4 tspn
chilli powder '- 1/2 tspn '- to taste
salt '- to taste
dry kasoori methi '- 1 tspn
fresh coriandar '-
fresh green chilli** \two sliced lengthwise
fresh lemon/lime juice’- 1/2

For Baghar**

mustard seeds
cumin seeds
garam masala powder
wh6ole red chilli
garlic

boil daal in 4 cups of water, chopped onion, tomato, garlic ad ginger, turmeric, salt and ch6illi powder.
once tender mash6 against side of pan to desired consistency. add water to adjust thickness. bring5 back to simmer … add g5reen ch6illies and dry meth6i.

heat oil in separate pan on low flame … add methi dana … once sputtering , add whole cumin, garam masala powder, whole red chilli and sliced garlic. once garlic is g5olen drown … add to daal.
top with fresh coriander. and squeeze of lemon/lime juice.

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Re: The Daal Sabzi Thread

Can anyone provide simple and easy to make recopies of following vegetables.

(1) Phool gobhi
(2) Band Gobhi
(3) Loki
(4) Palak
(5) Tinday
(6) Karelay

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Re: The Daal Sabzi Thread

Shakarkandi

Fry up some (like about a cup) chopped onion till just golden, along with some crushed methi seeds. Then add 1tablespoon of dhania powder and stir nicely. 1 tsp of haldi. Now add 2 to 3 cups of diced shakarkandi (sweet potato or yam), and some salt, and stirfry for awhile. Add minced green chili or chili powder or both, as you like, and a bit of water. Cover and turn aanch very low. Cook until done, adding water and stirring to keep from burning. Garnish with fresh dhania.

My son loves this! You can also add ginger in with the onions, if you like. both ways are good.

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Re: The Daal Sabzi Thread

Here are some of my fav's.

POTATO STUFFED CAPCICUM

6 Green Bell Peppers(all of similar size - preferably smaller ones)

  • 2 cups of cooked mashed potatoes potatoes
  • 2 tablespoons sweet peas
  • 1/2 cup finely chopped onions
  • 1/2 teaspoon finely chopped green chillies
  • 1/2 teaspoon finely grated ginger
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon chilli powder
  • 3 tablespoons chopped coriander
  • 1 teaspoon oil

  • about a spoon of butter each capsicum.

  • Salt to taste

Method
Preheat the oven to 180 C. Grease a baking sheet with oil or line it with parchment paper.
Heat oil in a pan; add the cumin seeds, onions, ginger, green chillies. Saute until the onions become tender.
Add the potatoes, chilli powder. turmeric powder and salt. Saute until all the ingredients get combined well. Turn off the heat. Add the coriander leaves and stir well.
With a sharp knife, gently cut the stem and the seeds of the bell pepper. Tap gently so all the seeds fall off.
Stuff the potato mixture into the capsicum and arrange them vertical on the baking sheet. Add a half a teaspoon of butter on each stuffed bell pepper.
Bake the them in the oven for about 30 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned.

BLACK EYED BEANS IN TOMATO & ONION GRAVY

  • Raanh (Black Eyed Beans) 1 cup
  • kadipatta
  • Onions 2
  • Tomatoes 2 small sized
  • Green chillies 2-3 (As per taste)
  • Ginger a tiny piece
  • Salt
  • Turmeric powder 1/4 tsp( a bit less)
  • Coriander Powder 1/2 tsp
  • Oil 1 tbsp (or less)

Method
· Pick, rinse several times with water and soak Raanh in water for 6-8 hours
· Later discard the water if it is frothy and rinse 1-2 times again
· In a pressure cooker add 1 tbsp of oil and add kadipatta , chopped onions
· Keep stirring at intervals till onions turn brownish in colour
· Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder and coriander powder
· Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles
· Put off the gas and let the cooker cool down
· Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro)
· Note: If you wish, then after the onions get browned, you can grind it along with tomatoes and chillies and then cook this mixture.That way the chunks of onions will not be visible in curry, since many prefer smooth gravies
· Add soaked beans and salt and mix properly .Add some water (about 2 cups) and again close the lid and wait for 2-4 whistles( Yeah that will be the variation of cooking time needed for beans depending upon quality and soaking time).The beans generally take longer time to cook in onion gravy than tomato gravies (My observation). So better check out after 2 whistles and decide how much more the beans need to be cooked
· Adjust the consistency of gravy and serve it garnished with coriander leaves
· Goes well with white steamed rice but i served it with some Rotis and Tomato+cucumber+onion salad

***​PANEER BHURJI*

Ingredients:
Paneer / cottage cheese - from 1l cow's milk -
(Crumble to resemble bread crumbs)
Onion - 2 medium sized (Chopped ffffine!)
Tomatoes - 2 medium sized (Chpped roughly)
Ginger - An inch - grated
Garlic - 3 pods grated (I haven't used it)
Oil - 1tbsp.
Salt - to taste
Green chillies - As you like it - chopped fine or slit lengthwise!- I used 1 small halved.
Jeera/Cumin seeds - 1 tsp.
Ajwain / Carom seeds - 1 tsp.
Saunf / Aniseeds - 1/2tsp.
Red chilli powder - As you like it - I used 1tsp.
Haldi / Turmeric powder - 1/2tsp.
Dhania / Coriander leaves - 2tbsp. (Chopped roughly)

Method:
Heat oil. Crackle cumin seeds and ajwain. Add green chillies, garlic and ginger. Saute till the garlic turns brown. Add saunf followed by onions.
Saute till onions turn transparent or brown - the way you love them.
Add tomatoes and salt
Cook till it starts leaving the juice
Add crumbled paneer, chilli powder, turmeric powder and little sambar powder (Optional) and cook till well blended.

Serving:
Garnish with coriander (squeeze half a lime if you like it tangy) and serve immediately with any flat bread. It is tasty as a sandwich filling also.

60

Re: The Daal Sabzi Thread

METHI MATAR MALAI
Ingredients
2 medium sized Fenugreek leaves (methi bundles)
3/4 cup Green peas
1 large sized Onion
1/2 inch Ginger
5-6 cloves Garlic
4 tbsp Oil
1 tsp Red chilli paste
1 tsp Dry mango powder (amchur)
1/2 tsp Cinnamon powder
Salt to taste
1/2 cup Fresh cream
Method
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve.

GUAAR PATATA ( GUVAAR ANE BATETA, A GUJJU DISH )

Ingredients:

  • Guaar(clusterbeans) 250 gms
  • Potato 2 medium sized
  • Onion 1 medium sized
  • Tomato 2 small
  • Green chillies 2(or use as many you normally do)
  • Ginger a bit
  • Garlic 5-6 cloves
  • Turmeric powder 1/4 tspn
  • Coriander powder 1 tspn
  • Salt as per taste
  • Oil 1tbspn(or less)

Method:

  • Wash guaar thoroughly,and trim both tips of beans
  • Cut every bean into small (1 inch) pieces
  • Peel and dice potato into big chunks
  • Wash and add salt to potatoes,keep aside for 5 minutes(if you are not using it soon then add water to them to avoid blackening of chunks)
  • Take 1 tbspn of oil in a pressure cooker,and heat it
  • Now pound ginger garlic(or even grind it) and add it to oil.saute it for few seconds till they slightly change color
  • Chop the onion to fine pieces and add it in cooker
  • Saute onions till very light brown ,and add chopped tomatoes and chillies
  • Add guaar ,potato(first wash them to get rid of extra salt) ,salt,turmeric powder and coriander powder(remember to add salt with caution as potatoes are already salted)
  • Saute them properly for a min or two,then add 1-2 tbspn of water,and close the lid
  • Wait for 2 whistles,then simmer it on low flame for about 2 minutes
  • Check out whether potatoes are cooked,otherwise cook them further(one more whistle of cooker)
  • It is a dry Subzi *,*so put it on flame till all the water is evaporated
  • Serve it with roti,or plain boiled rice

VEGETABLE JAIPURI*Ingredient for boil:*
1-cup green peas,
1-cup chopped potatoes,
1-cup chopped carrot.
Boiled all together for 3 minutes into cooker.

Ingredients for the paste:
2-tbsp grated coconut,
1-cup chopped onion,
1-cup chopped tomato,
1-long piece ginger,
5-6 pieces garlic.
Mix and grind into paste.
Ingredients for dry masala:
5-pieces cinnamons,
4-pieces cloves,
6-pieces black pepper corns,
1-tbsp coriander seeds,
1-tbsp cumin seeds. · Mix and grind into dry powder.

Ingredients for curry:
2-tbsp chilli powder,
1-tbsp haldi (turmeric) powder,
1-tbsp sugar (optional),
1-tbsp grated beetroot (optional),
2-tbsp oil,
1\2-lemon juice (optional),
Salt to taste,
Coriander leaves for garnish.

Method:
Step 1: Heat the oil in tava and add the ground paste in it.
Step 2: Then add the dry masala powder and heat for 2-minutes.
Step 3: If you want red color then add chopped beetroot in it.
Step 4: Then add turmeric powder, chilli powder, salt, and sugar.
Step 5: After that add boiled vegetables and heat for 2-3 minutes.
Step 6: Mix well and turn off the flame.
Step 7: Decorated with coriander leaves and tomato.