Wash dals very well.
Cook themwith ginger,garlic salt,chili powder and tumeric till done.
heat the oil and fry onion until till golden.
add onion with oil in dal.and cook for 5 mins now add mint and coriander leaves.
and serve with rice or roti.
heat thoil in pan and fry onion until golden. now add garlic an stir for 2-3 minutes.
now add salt,red chilies,cumin.corriander powder,turmeric and little water and stir it .
now add ginger tomatoes and dal stir it.now add almost 1 or 1 1/2 cup water and leave it on medium flame .
until dal is tender. Sprinkle Garam Masala green chilies and coriander leaves.
or cool.
now Mix dal and all ingredients and knead
Pressure cook the lentils (toor dal) in a pressure cooker alongwith
n a pressure cooker, put dal, water, ginger, garlic, turmeric, salt
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.
aucepan, combine the soaked chana dal, 1 tablespoon ginger garlic paste
Put the toor dal is a largish saucepan with
1.
Simmer chana dal in a soup pot in
-quart saucepan.
Add dal to hot water.
Stir
vaporates.
Add in the urad lentils.(not the water, the
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!
Soak whole black urad and rajma overnight in 3-
dd turmeric and cayenne to dal and bring water to boil
ently. Add garam masala. Simmer dal over low heat for 15
he kidney beans and the dal together in huge bowl.
Drain dal; rinse; combine dal with the 3 cups water, turmeric and oil in a medium saucepan; heat to boiling, cover and cook until dal are cooked through but not mushy, about 30 minutes- the dal should absorb most of the water.
Stir in garlic, ginger, cumin, garam masala, salt, red pepper, butter and half-and-half; heat to boiling over medium heat; cook, stirring frequently, until mixture thickens and flavors blend, about 10 minutes.
Serve over cooked rice; garnish with cilantro and ginger.
Put the onions, garlic,ginger, salt, chili powder, ground coriander, and keema in a heavy based pot. cook for 10 to 15 minutes, or until the mince is half cook.
Add oil in the keema and cook for 5 minutes.drain dal.
now add tomatoes and green chilies.and dal cook 4 minutes.
add 2cups of water and cook for 10 to 15 minutes on medium flame or until dal is tender. Sprinkle Garam Masala and coriander leaves.
ried paste to the boiled dal and stir through on a
eans, black gram and chana dal in water for 4-5