How to prepare different recipes of Dal – Split Maa (Urad) Chole Dal Recipe, Arhar ki Dal Recipe, Pesara Pudina Punukulu Recipe

There are many dal recipes in the Indian sub-continent. A large population of Indians are vegetarians and so the main source of proteins is dal or pulses. Lentils are the main dish made for lunch and dinner almost every day. There are a different variety of dals, made in different ways that are spicy, tasty and healthy.  There is dal tadka and dal fry made with most dals in India. Both have their unique taste and flavour. The difference between dal fry and dal tadka is that dal fry is pressure cooked first and then a tadka or seasoning is done with onion, tomato, ginger garlic roasted in ghee or oil for dal tadka the dal is pressure cooked with onions, garlic and ginger first and then the tadka is done with ghee. The tadka of ghee is the main flavour in this dal.

Maharashtrian Sada Varan  

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Sada varan is an essential part of Maharashtrian meal. Toor dal is boiled with salt and turmeric and finally ghee is dropped on top of the dal while serving. In Marathi language sada which means plain and varan means dal. It is served with rice (bhaat) and a wedge of lemon.(Varan Bhaat) which  is also offered to the God as a bhog or naivedyam.

Split Maa (Urad) Chole Dal Recipe

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A Maa Chole ki Dal is made using split urad dal with skin. It is a well-known Punjabi daal popularly known as Mah ki Dal.

  • ¾  cup Urad dal with chilka
  • ¼  cup Chana dal
  • 2 green chilies,
  • 1 onion,
  • 2 small tomatoes,
  • 1 tbsp., grated ginger
  • 1 tsp  garlic,
  • 2 tbsp. butter
  • 2 tbsp. oil
  • A cup of water
  • Salt to taste

Herbs and Spices:

  • ½ tsp cumin seeds (jeera)
  • ½ tsp turmeric powdered (haldi)
  • ¼ tsp red chili powder (Lal Mirch)
  • A pinch of asafoetida (Hing)
  • ¼ tsp garam masala
  • Pressure cooker, Urad Dal, choler dal, turmeric and salt in 4 cups of water over medium-high heat until dal get tender.
  • Heat oil in a frying pan, add cumin seeds, hing, green chilies, then add  chopped onions, tomatoes, garlic—ginger paste  and cook on medium flame.
  • Add cooked dal, red chili powder, garam masala and salt, cover the pan and cook for 8-10 minutes on low heat.
  • Garnish Punjabi Mah ki Daal with 2 tablespoons of butter and Serve hot with rice or chapatti.

Arhar ki Dal Recipe

Arhar-ki-Dal-Recipe

Toor (Tur) Dal is one of the most favorite dal among all dal recipes in all parts of India. It is known by many names in different parts of India like Tuvar, Toovar, Bengali Style, and Yellow (Peeli) Daal

  • 1 cup Toor Dal
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 2 green chilies, chopped
  • 8-10 cloves garlic,
  • 2 tablespoon oil
  • 1 tablespoon coriander leaves, to garnish.
  • 4 cups water
  • Salt to taste

Herbs and Spices:

  • ½ tsp cumin seeds (jeera)
  • ½ tsp turmeric powdered (haldi)
  • ¼ tsp red chili powder (Lal Mirch)
  • a pinch of Asafoetida (Hing)
  • ¼ tsp garam masala
  1. Wash and soak toor dal for 30 minutes.
  2. Pressure cook, Toor Dal with turmeric and a pinch of salt and 4 cup water over medium-high until toor dal gets tender.
  3. Heat oil in a frying pan, add cumin seeds , hing ,green chillies, then add  chopped onions, tomatoes, garlic—ginger paste  and cook on medium flame.
  4. Add cooked dal, red chili powder, garam masala and salt, cover the pan and cook for 8-10 minutes on low heat.
  5.  Garnish with coriander leaves and serve hot with rice, Pulao or chapatti.

Pesara Pudina Punukulu Recipe

Pesara-Pudina-Punukulu-Recipe

Pesara Pudina Punukulu is a great monsoon treat that is savory and perfectly crisp with the minty flavor made in Andhra. Ginger and mint are the main ingredients of this dish which goes well with a cup of tea.

  • 1 cup pesalu/green moong dal (soaked in water for 5-6 hrs.)
  • 1 finely chopped onion,
  • 3-4 green challis
  • 1″ ginger
  • 1 tsp cumin seeds
  • 12-15 finely chopped mint leaves
  • salt to taste
  • Oil for deep frying
  1. Grind the soaked Moong dal with  green chilies, ginger and salt to a slightly coarse paste.
  2. Add the chopped onions, mint leaves, cumin seeds and mix well.
  3. Heat oil in a deep frying vessel and drop a little mixture of the batter and fry the fritters to a golden brown color.
  4. Serve hot over a cup of masala chai.