Cabbage Dhal

A simple and delicious dhal which goes well with both rice and rotis.

Ingredients

Cabbage 1 medium(Medium chopped)

Moong dhal 1 small cup(yellow)

Green chilly 2

Turmeric 1/2 tsp

Onion 1 (finely chopped)

Tomato 1 (finely chopped)
Garlic cloves 2

Garam masala 1/2 tsp

Salt as per taste

Oil 2 tsp

Hing 1/2 tsp

Mustard 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves few

Method

Wash the moong dhal and pressure cook with cabbage,salt and turmeric ans slit green chillies.

Heat oil add mustard, cumin seeds when they splutter add hing, curry leaves.

Now add onion and garlic and fry until onion turns slight pink, finally add tomato and fry for a min.

Pour the tempered things to the cabbage dhal and mix.

Mango Masoor Dhal ~ Bengali Style

Ingredients

Masoor dhal 1 cup

Raw Mango 1/2 cup (Chopped into medium pieces)

Panch Phoran 1 tsp

Green chilly 1

Dry Red chilly 2

Turmeric 1/2 tsp

Hing 1/4 tsp

Oil 1 tsp

Salt as per taste

Method

Wash and pressure cook the dhal with turmeric and green chilly

Heat oil add panch phoran when it splutters add hing, dry chilly and mango pieces.

Fry until mango softens add cooked dhal salt and water mix and cook for 2-3mins.

Serve hot mango Masoor Dhal with hot rice

Panchmel Dhal

Ingredients

Toor dhal 1/4 cup

Chana dhal 1/4 cup

Moong Dhal 1/4 cup

Urad dhal 1tbsp

Masoor dhal 1tbsp

Red chilly powder 1tsp

Coriander powder 1 tsp

Garam Masala 1/2 tsp

Amchur Powder 1/2 tsp

Cloves 2

Bayleaf 1

Cumin seeds 1/2 tsp

Green chilly 1

Tamarind pulp 2 tsp

Asafoetida/ Hing 1/2 tsp

Ghee 3 tsp

Salt to taste

Method

Clean and wash all the dhals and pressure cook for 2-3 whistles.

In a bowl add chilly powder, coriander powder, garam masala, turmeric and mix with little water to fine paste.

Heat ghee in a pan add cloves, bayleaf, cumin seeds, green chilly and hing, when the cumin seeds crackle add the prepared paste and saute for 2-3mins.

Add the cooked dhal, amchur powder, tamarind pulp and salt. Simmer and cook for 5-6mins.

Adjust the consistency according to your preference before serving.

Serve hot Panchmel Dhal with any rotis and a dollop of ghee.

Masala Multi Dhal

Ingredients

Toor Dhal 1/2 cup

Moong Dhal 1/2 cup

Chana dhal 1/2 cup

Masoor dhal 1/2 cup

Onion 1

Tomato 1

Oil 2 tsp

Turmeric 1/2 tsp

Salt as per taste

Grind to fine paste

Garlic 3 pods

Ginger 1 inch

Red dry chilly 3

Cinnamon 1 inch

Black peppercorns 4

Cumin seeds 1/2 tsp

Coriander seeds 1tsp

Method

Wash all the dhals and pressure cook until soft.

Grate the onion and chop the tomato into medium size.

Make a fine paste of the things mentioned for grinding adding little water.

Heat oil in a pan add grated onion and saute for 2-3mins or until colour changes, now add the chopped tomato and the ground paste of the spices and cook on simmer for 4-5mins.

When tomato is soft add turmeric and salt.

Finally add the cooked dhals and water and mix well and cook for 5mins. Adjust the consistency of the dhal by adding more water if required.

Garnish with coriander leaves and serve Masala Multi dhal with rice or chapathi

Dhal Tadka

Ingredients

Toor dhal 1 cup

Moong dhal 1/2 cup

Green Chilly 2

Red Chilly 2

Ginger Grated 1 tsp

Garlic 2 pods

Turmeric 1/2 tsp

Onion 1

Tomato 1

Salt as per taste

Oil 1 tsp

Mustard 1/4 tsp

Butter 1 tsp

Coriander leaves few

Method

Wash and boil toor dhal and moong dhal with grated ginger, ginely chopped garlic and turmeric.

Finely chop green chilly and onion, chop tomato into medium pieces.

Heat oil in a pan add mustard, when it stops spluttering add onion and saute for 3-4 mins.

When onion turns to slight brown colour add green chilly and red chilly and saute for 2-3 mins.

Transfer the boiled dhal to the pan, a glass of water and cook on medium flame for 2mins.

Add salt and tomato, and cook for 2 more mins or until tomato softens.

Garnish with butter and coriander leaves.

Serve dhal with steamed rice or any roti.

Simple Tasty Dhal

Ingredients

Toor dhal 1/2 cup

Green Chilly 2

Onion 1 medium

Tomato 1 medium

Turmeric 1/2 tsp

Fresh grated coconut 3 tsp

Garlic 2 pods

Oil 1 tsp

Mustard 1/4 tsp

Jeera 1/4 tsp

Coriander leaves few

Salt as per taste.

Method

Chop onion and tomato into medium size

Slit green chilly lengthwise.

Wash toor dhal and pressure cook with turmeric, green chilly and water for 2 whistles.

Grind coconut and garlic to fine paste.

Heat oil add mustard, jeera when mustard stops spluttering add onion.

Once onion turns to slight brown, toss in tomato and saute for 2-3 mins or until tomato becomes soft.

Now carefully pour the boiled toor dhal, salt and ground mixture of coconut and garlic.

Cook on medium heat for 4-5 mins or until bubbles form.

Garnish with coriander leaves and a dollop of ghee and serve with steamed rice.

Dhal Fry

Ingredients

1 cup boiled toor dhal

1 big onion finely chopped

1 big tomato chopped into 1/4 size.

1spoon of oil

1 spoon mustard seeds

1/2 spoon hing

1/4 spoon of cumin seeds

1 small inch ginger finely chopped

1 garlic pod cut into small pieces

1 spoon of turmeric

few curry leaves

1 spoon of chilly powder

salt as per taste.

Method

First boil toor dhal with turmeric and and once it cools mash it and keep aside.

In a pan heat oil add mustard seeds when they start spluttering add hing, jeera, ginger garlic, curry leaf.

Now add onion to the pan and a pinch of salt so onion will be fried faster.

Once onion turns to slight brown add tomato and cook for 2-3 mins or till tomato softens

Now add chilly powder and salt and mix well, and pout this on the boiled dhal mix well

Garnich with coriander leaves and serve hot with rice or chapathi