\tStart preparing by removing the crust from all sides of the bread.
\tNow slice the bread lengthwise into 3 equal parts.
\tMix all the dry ingredients together, i.e. gram flour (Besan), rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.
\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.
\tNext, add the green chillies and cilantro and mix well.
\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. ...
Pressure cook the dal with salt for about 15-20 minutes.
Mash the dal well with the back of the laddle.
Add the ginger garlic pastes, tomato puree, red chilli powder and 1/2 the butter and cook for about 20 minutes.
Add cream and cook for another 10 minutes.
The texture of this dal is creamy.
Finish off with the garam masala if you like.
Serve piping hot with any of the many Indian breads.
Tip:
The original recipe does not contain garam masala in it. Sometimes I add the same for a variation and it tastes great!
ango dal, cut up 2 green mangoes. (again, available in Indian grocery
he oil, mustard seeds, urad dal, cumin seeds and red chili
Pressure cook the lentils (toor dal) in a pressure cooker alongwith
ith 2 cups water rinse dal using your hand to get
hhaya's all-purpose powder recipe #446677, and water.
Cover
ater.
Separately, soak the dal and fenugreek seeds together in
br>Add the drained toor dal (yellow lentils) and mix well
he oil, mustard seeds, urad dal, cumin seeds and dried red
il.
Add the urad dal, red chillies and asafetida. Fry
ow. Simmer gently until the dal is tender, then remove from
inch of turmeric and cook dal in pressure cooker 1 whistle
Grind the roasted channa dal in a spice grinder until
Wash mung dal until water washes clean.
Put dal in pot.
Add water, turmeric, red pepper and salt and bring to a boil.
Reduce heat to low; cover pan partially and simmer for 30 minutes, or until dal is tender, but still intact.
before I realized the recipe actually called for turmeric, not
nd turmeric powder.
Add dal and heat.
Grind coconut
pressure cook the dal well.
Melt butter in a saucepan add curry leaves, tomato pieces, both the pastes.
Fry for a while till tomatoes become soft.
Now add salt, turmeric and the boiled dal.
Add water if required to adjust the consistency continue boiling for 5 minute.
Garnish with lemon rings, chopped coriander.
Serve hot.
you can also add any soup vegetable of your liking.
hours. Stir occasionaly. When dal is cooked, add the salt
In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
Add the rice and stir until until well combined.
Add the lemon juice and salt and mix well.
Stir in the peanuts.
Garnish with the cilantro.