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Delicious dal
WHILE DAL is an essential part of our diet, there is no reason why it should be boring. Here are some interesting permutations and combinations you can indulge in with these lentils.
Dal makhni
Ingredients
Black urad dal: 100 gm
Cream: 10 ml
Butter: 20 gm
Red chilli powder: 10 gm
Ginger garlic paste: 5 gm
Salt: To taste
Tomato puree: 50 gm
Method
Boil the dal in the required amount of water, till it is completely cooked. Pour out the excess water till the dal level and put back on flame. In a pan, melt butter, add ginger garlic paste, cook it and then add the red chilli powder and tomato puree. Season, put this mixture in the dal and boil. Finally add cream. Serve hot with rotis or rice.
Lauki channa dal
Ingredients
Channa dal: 100 gm
Lauki (slices): 100 gm
Salt: To taste
Tomatoes (chopped): 20 gm
Onions (chopped): 1
Red chilli powder: 1 tbsp
Turmeric powder: a pinch
Jeera: 1 tsp
Oil: 10 ml
Method
Boil the channa dal in enough water with turmeric and salt. When the dal boils, remove it from the flame. In a pan heat oil and put jeera. When it crackles, sauté onions till light brown and then add chilli powder and tomatoes. Cook till tomatoes are soft, and then add lauki. Add the mixture to the dal and boil. Cook till lauki becomes soft, adjust the seasoning, serve hot with rice.
Dal lasuni
Ingredients
Masoor dal: 100 gm
Garlic: 10 gm
Tomato: 10 gm
Onion: 1
Coriander: 1 tbsp
Red chilli powder: 1 tbsp
Turmeric powder: a pinch
Coriander powder: a pinch
Salt: To taste
Method
Boil the dal with enough water. Add turmeric and salt. In a pan, heat oil, add chopped garlic and cook till golden brown. Add chopped onion and cook till light brown. Then add red chilli, coriander powder and the tomato and cook till the tomatoes are soft. Put the mixture into the dal and boil the dal for another ten minutes. Serve hot with rice.
Mashkaliyan
Ingredients
Ambada (gongura) leaves : 100 gm
Urad dal (washed): 25 gm
Salt: To taste
Ghee: 20 ml
Red chilli powder: 1 tsp
Jeera powder: 1 tsp
Method
Boil the dal and keep aside. Meanwhile boil the ambada leaves and make a paste of it. Mix both and add the chilli powder and jeera to it. Cook till done. Put ghee and check the seasoning and serve hot.
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