24
Apr 17

Roasted mung dal fry (split green gram fry, authentic country style)

This ‘Roasted mung dal fry (split green gram dal fry)’ recipe is my family recipe; my hometown style. The preparation is very easy.

It’s delicious and healthy.

This recipe is incomplete without seasoning with bay leaves, whole dry red chili and cumin; splattered in mustard oil.

Its aroma will linger around the whole house. Bay leaves brings beautiful aroma, detoxify the body, slow the aging process, and speed wound healing.

Ingredients:

  • Whole mung (green mung): 150gm
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 teaspoon
  • Bay leaf: 1 no.
  • Whole red chili: 1 no.
  • Cumin: 1 teaspoon
  • Mustard oil: 1 tablespoon
  • Water: 500 ml

Preparation:

  1. Take a fry pan/chapati griddle, add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
  2. Take a mixer jar, put roasted whole mung, run the mixer for few seconds and remove the husk. If you run the mixer for more duration, dal will become powder, if some husk remains, its okay, even you can cook with husk it is healthier. (I carried prepared roasted lentil from my hometown).
  3. Take a pressure cooker; put roasted mung, salt, turmeric powder and water. Close the lid of pressure cooker. Cook on high flame.
  4. Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
  5. Allow cooker to cool and open, add some more water as per your consistency, give the seasoning tadka roasted mung dal fry is ready to be served.

Seasoning:

  1. Take wok, put oil, add cumin, whole red chili, bay leaf, and sputter it for few seconds, put off the flame.
  2. Transfer into prepared dal; cover it for couple of minutes.
  3. Serve hot with steamed rice, chapati or any meal.
Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Ingredients

Ingredients

add whole mung and dry roast

add whole mung and dry roast

run the mixer for few seconds

run the mixer for few seconds

add turmeric powder

add turmeric powder

cooked dal

cooked dal

put oil

put oil

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

Transfer into prepared dal

Transfer into prepared dal

cover it for couple of minutes

cover it for couple of minutes

Add ghee as per your wish

Add ghee as per your wish

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)


08
Apr 17

Toovar/arhar ki dal fry (pigeon pea lentil fry)

This will remind you cooking of your mother. I used to cook this recipe daily, because my son’s liked this dal daily in their lunch after coming from school. It goes very well with steamed rice, papad and mango pickles.

It is very simple and delicious recipe, just cook dal and season (tadaka) with ghee (clarified butter), asafoetida, cumin, onion and garlic along with red chili powder. Put fragrant tadaka over the dal and cover immediately to prevent the flavor from escaping.

Ingredients:

  • Toovar dal: 1 cup (100gm)
  • Turmeric powder: 1 teaspoon
  • Cumin seed: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Salt: half teaspoon (as per taste).
  • Onion: 1 no. (Small)
  • Garlic: 2-3 flakes
  • Ghee: 1 tablespoon
  • Water: 300ml

Preparation:

  1. Chop garlic and onion into small pieces. Keep aside.
  2. Wash the dal, keep aside.

Method:

  1. Take a pressure cooker, put washed dal, salt, water and turmeric powder, and close the lid of pressure cooker. Cook on high flame, Bring to full cooking pressure, reduce to low flame and cook for 4-5 minutes more. Allow cooker to cool and open.
  2. Pulverize the dal with hand blander and put some hot water if required for your desired consistency, keep aside.

Seasoning:

  1. Take small fry pan heat ghee, add cumin seed, and sputter for few seconds; add chopped onion, garlic, asafoetida, and fry for couple of minutes and put off the flame.
  2. Add red chili powder, seasoning is ready to pour over the cooked dal, cover immediately to prevent the flavor from escaping.
  3. Serve hot with rice or chapati or any meal.
Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Ingredients

Ingredients

cooked dal

cooked dal

Pulverize the dal

Pulverize the dal

put some hot water

put some hot water

Seasoning

Seasoning

Seasoning

Seasoning

add chopped onion, garlic, asafoetida

add chopped onion, garlic, asafoetida

Add red chili powder

Add red chili powder

Add red chili powder

Add red chili powder

Seasoning

Seasoning

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)

Toovar/arhar ki dal fry (pigeon pea lentil fry)


07
Apr 17

Chhath pooja chana dal

On the occasion of chhath puja in Bihar especially chana dal is cooked in different way than normal days.

This recipe of, ‘Chhath pooja chana dal’ I prepared today is a very simple dish prepared with only white rock salt (Sendha namak) and ginger, no other spices and no seasoning at all.

In spite of this the taste is awesome… you may prepare as daily meal and enjoy as I enjoyed …

Ingredients:

  • Bengal gram dal: 250gm
  • Ginger: 2 inch piece
  • Rock Salt: 1 teaspoon (as per taste).
  • Water: 500 ml

Preparation:

  1. Peel off and grate ginger, keep aside.

Method:

  1. Boil Dal with salt and grated ginger paste in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 15-20 minutes, allow cooker to cool and open. Keep aside. Add 1 cup of water for required consistency.
  3. Serve hot or warm as you wish with roti, rice or pulao. It is very simple, very delicious and really cool.
Chhath pooja chana dal

Chhath pooja chana dal

Ingredients

Ingredients

Boil Dal with salt and grated ginger

Boil Dal with salt and grated ginger

cooked chana dal

cooked chana dal

Add 1 cup of water for required consistency

Add 1 cup of water for required consistency


17
Nov 16

Kulthi (horse gram/moth bean) ka dal

Each and every family, rich to poor, farmer to soldiers, kids to old in India consume dal, and it is suited to all age group. It gives the right ratio of protein that helps to keep body and mind healthy.

There are so many varieties of Dal (pulses), Kulthi (horse gram/moth bean) are one of them, which have medicinal value, very effective to keep Urinary system healthy, very helpful to remove small stones of kidney and urinary track. And after all believe me or not it is absolutely! Delicious.

Ingredients:

For dal:

  • Kulthi (horse gram/moth bean): 100 gm.
  • Ginger: 2” piece
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garlic: 5-6 flakes
  • Tomato: 1no. (Medium)
  • Green chili: 1 no.

For seasoning:

  • Cumin: 1 teaspoon
  • Ghee (clarified butter):2 tablespoon
  • Green chili: 1 no.
  • Tomato: 1no. (Medium)
  • Green coriander leaf: 20 gm.

Preparation:

  1. Dry roast kulthi, roughly grind and discard the husk, keep aside.
  2. Clean and chop garlic, green chili, ginger and tomato into small pieces. Keep aside.
  3. Chop coriander leaves into small pieces. Keep aside.

Method:

  1. Boil prepared kulthi along with garlic, green chili, ginger and tomato salt, turmeric powder, in the pressure cooker on high flame with 4 cups of water. Bring to full cooking pressure, reduce to low flame and cook for 10-12 minutes. Allow cooker to cool and open, scant extra liquid and grind the thick part as kulthi after boiling also remain a bit hard.
  2. Mix the scanted liquid, if required some water can be added to get the consistency of your choice.
  3. Boil it again, Kulthi (horse gram/moth bean) ka dal will be ready to serve after seasoning.

Seasoning:

  1. Take fry pan, put ghee in it, add cumin, sputter for few seconds, add slit green chili and chopped tomato into it. Stir and fry for couple of minutes, put off the flame. Transfer the seasoning into the boiled Dal and cover it for couple of minutes.
  2. Transfer into serving bowl, decorate with chopped coriander leaves. Serve hot with roti, or rice.
Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal

Ingredients

Ingredients

Ingredients

Ingredients

Boil prepared kulthi along with garlic, green chili, ginger, salt, and turmeric powder

Boil prepared kulthi along with garlic, green chili, ginger, salt, and turmeric powder

boiled Dal

boiled Dal

scant extra liquid and grind

scant extra liquid and grind

scant extra liquid and grind

scant extra liquid and grind

Mix the scanted liquid

Mix the scanted liquid

Seasoning

Seasoning

add slit green chili

add slit green chili

add slit green chili and chopped tomato

add slit green chili and chopped tomato

Transfer the seasoning

Transfer the seasoning

Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal

Kulthi (horse gram/moth bean) ka dal


02
Oct 16

Phalahari kadhi/Karhi

Ingredients:

For Karhi:

  • Bottle gourd: 100-150 gm.
  • Ginger: 2” pieces
  • Green chili: 2 no.
  • Curd/yogurt: 1cup (sour)
  • Singhare ka Aata (water caltrop/water chestnut flour): 2 tablespoon
  • Sendha namak (rock salt): 1 teaspoon
  • Curry leaves: 10-15 no.
  • Coriander leaves: 20 gm.
  • Water: 4 cup
  • Ghee: 1 tablespoon
  • Cumin: 1teaspoon
  • Clove: 2 no.

Preparation:

  1. Peel off and Chop bottle gourd into small pieces, boil and keep aside.
  2. Grind ginger and green chili, make fine paste, and keep aside.
  3. Blend curd and mix singhare ka Aata in a big bowl, blend them thoroughly, add paste along with salt and water. Keep aside.

Method:

  1.  Take a heavy bottom pan, Put ghee in it, when smoke begins to come, add cumin and clove sputter it for few seconds, add curry leaves, pour the blended mixture, bring it to boil, stir continuously to avoid cuddling.
  2. Add boiled bottle gourd, Simmer for 7-8 minutes till desired consistency comes, keep stiring occasionally.
  3. Add half of the coriander leaves, put off the flame, now Phalahari kadhi is ready.
  4. Serve with steamed samba rice.
    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi

    Ingredients

    Ingredients

    blending

    blending

    add cumin and clove

    add cumin and clove

    add cumin and clove

    add cumin and clove

    add curry leaves

    add curry leaves

    pour the blended mixture

    pour the blended mixture

    pour the blended mixture

    pour the blended mixture

    Add boiled bottle gourd

    Add boiled bottle gourd

    Add boiled bottle gourd

    Add boiled bottle gourd

    Add half of the coriander leaves

    Add half of the coriander leaves

    Add half of the coriander leaves

    Add half of the coriander leaves

    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi

    Phalahari kadhi/Karhi