Daal Dhokli

 Daal Dhokli is a delicious Gujurati dish . I like to try something different always. This time when I was searching for a different daal recipe , I found this  from internet & tried. I never had this recipe before..so before trying I was thinking how will it turn out ? will my husband like this ?? so many questions were there.. But I tried this & it turned out really good . My husband just loved it & told me to make again. The aroma of dhokli & desi ghee tempering...OMG u ll feel like having them right away.





INGREDIENTS:
FOR DHOKLI:
1 cup whole wheat flour/ normal chapathi dough
2 tbsp oil
Salt to taste
½ tsp chilli powder
½ tsp turmeric powder
Water to knead the dough

FOR DAAL :
1 cup toor daal (split yellow pigeon peas)
2 medium size tomatoes
A handful peanuts (I like to put roasted one)
green peas- 1/2 cup
1 green chilli, chopped
1 tsp grated ginger
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp cumin coriander seed powder
 lemon juice- 2tblsp ( traditionally kokum is used for daal but i didn’t have in my kitchen)
2-3 tbsp jaggery  (u can add or reduce as per your taste)
¼ tsp asafoetida
Salt as per taste

For tempering
½  tsp mustard seeds
½ tsp cumin seeds
½ tsp ajwain/ carom seeds(Optional)
1 inch long cinnamon stick
A handful curry leaves
2-3 whole red chili
2-3 tblsp desi ghee
Fresh grated coconut – 1tblsp
Chopped coriander leaves for garnishing

METHOD: 

Clean and wash daal and add about 2 cups of water, tomatoes, grated ginger & salt  . Pressure cook for about 3 to 4 whistles until cooked. Keep aside. 

Take a big bowl to make the  Dhokli dough, mix all the ingredients and knead a hard dough using water (the dough should not be too soft like chapatti dough it should be little bit hard). Cover and set aside.

Take a deep vessel/ kadai. Put the cooked daal in to it. Add about 2 cups of of water and mix well to form a paste. Switch on the flame to cook the daal. When daal will start boiling add  turmeric powder, red chilli powder, cumin coriander  powder, jaggery, salt, chopped green chilli & green peas, peanuts to it. Cover the daal & cook on medium flame . 
Simultaneously make dhokli to add in the daal. Devide the Dhokli dough into lemon size balls. Dust the balls with chapatti flour & Roll each balls into thin chapattis. Cut each chapatti into squares using pizza cutter/ knife. 


Gently add the cut dhoklis to boiling daal. Cover & boil the daal for another 10 minutes. Stir occasionally otherwise dhoklis will stick to the bottom. If your daal will be too much thick then add 1-2 cups of water & boil. Your daal dhokli is now ready. 
for tempering take a small tadka pan and heat desi ghee. Once oil is hot, add in red chiilies, cinnamon, mustard / cumin seeds, carom seeds. Let the seeds splutter. Then add in curry leaves. Once the tempering is ready switch off the flame add ½ tsp of red chilli powder mix (make sure not to burn the chilli powder) & immediately pour the tempering to the prepared daal dhokli. Mix well. Add freshly grated coconut & chopped coriander leaves for garnishing. Cover and let it rest for about 10-15 minutes before serving. Enjoy hot with steamed rice/ chapatti.

simple & healthy Lauki Daal

Ingredients:

• ½ cup yellow moong dal
•  1 cup of cut lauki/ lau/ doodhi
• 1tsp grated ginger 
•  ½ tsp of turmeric powder 
• 1 medium size tomato (chopped) 
•  salt 
• hing a pinch
• 1tsp mustard & cumin seeds
• 2-3 dry red chillies broken
• 1-2 slit green chillies
• desi ghee- 1tblsp
•  handful of curry leaves
• coriander leaves for garnishing

Method:

Soak yellow moong dal for 10-15 min. wash them well & drain the water. Add water in a pressure cooker. Put the soaked moong dal to it. Add lauki to it. Add grated ginger , turmeric powder ,tomato  & salt to it & pressure cook till done.
Now seasoning part. Heat  ghee to the pan. Add hing,  mustard & cumin seeds, dry red chilies to it. When they starts crackling , add curry leaves & slit green chilies  sauté for 15 sec. Pour the seasoning immediately to the boiled daal & mix well. Switch off the flame & Garnish with coriander leaves. serve hot with steamed rice or roti/ chappati...

Gongura leaves daal

This Gongura is also known as sorrel leaves or ambadi. It is a leafy veg. That is tangy in flavor  This dal  is a another recipe from Andhra kitchen . Try this spicy, Irresistible, tongue tickling delicious  dal with hot steam rice.I m sure... u will love it...

Ingredients:

Gongura/ sorrel leaves chopped - 2 cups
Moong daal- 1 cup
Green chillis- 3-4 nos
Cumin seeds- 1tsp
Salt to taste
Red chilli powder- 1tsp
Turmeric powder- ½ tsp
Mustard seeds- 1tsp
Curry leaves- a handful
Dry red chillies- 2-3 nos
Refined Oil – 1tblsp

Method:

Boil sorrel leaves & drain water & keep aside. Grind the boiled leaves with green chilli, cumin seeds & make a paste. 
Boil moong dal in a pressure cooker till dal becomes soft. Mix the sorrel leaves paste to the dal (u can test the sourness while adding the dal. Don’t put more otherwise dal may become more sour)
Now for seasoning heat a tadka pan. Add oil to it. Add mustard seeds, dry red chillies, curry leaves. Let them splutter. Add turmeric powder & red chilli powder. Immediately pour the seasoning to the dal & mix well.  Garnish with coriander leaves.. (If u want onion in your daal you can just put big slices  of onion & grated garlic when doing the seasoning)


sending this to Favorite Recipes: Vegetarian Recipes hosted by http://www.zestysouthindiankitchen.com, Bon Vivant #9 Simply Sides hosted by http://sumeesculinary.blogspot.com

Tadaka

Tadaka is a recipe that is famous in odisha made of urad dal & channa dal..There r several types of tadaka we can find in dhabas..like sadha tadka, egg tadka, paneer tadka, minced mutton/ chicken tadaka...In the dhaba they will serve it with fried  pampad pieces , chopped onions & lemon wedges.heavenly!!! Just love this with hot naan/ phulka...I made it for last night dinner & served with hot phulka which made a perfect combination...Got a lot of appreciation for the taste..so friends here is the recipe...

Ingredients:

1 cup whole black urad dal
2cups of channa dal
50gm rajma (optional)
½ tsp  haldi
½ tsp Red Chili Powder
Dried Fenugreek leaves/ kasturi methi - 2tblsp (more u will add more the flavor will b)
2 large tomatoes chopped
 Garlic cloves 5-6 nos- chopped
1 “ long Ginger finely chopped
2 large size onions chopped
1-2tsp Oil
2 bay leaves/ 2-3 cardamoms/ 2" long cinnamon stick
Pinch of hing
1-2 green chillies chopped
1tsp cumin seeds
cumin-coriander powder- 1tsp
1 tbsp curry powder
1-2tsp garam masala
1-2 tsp oil
1 tblsp  desi ghee/ butter
Chopped coriander leaves for garnishing
mashed paneer/ homemade chenna- 1/2 cup (optional)

How to make :

Wash & soak urad dal , channa daal & Rajma  for overnight. Boil them in a cooker with water & salt  in a pressure cooker till soft.
Heat oil in a pan and crackle cumin seeds and add red chillies & hing in to  it. Add bay leaves, cinnamon & cardamoms.. Then add chopped onions & green chillies to it. saute for 1-2 mins till translucent. 


This time add the dried fenugreek leaves. It will give a nice aroma to daal. Add the chopped garlic cloves & ginger  , fry for 30 sec, Then add chopped tomatoes 


& sauté for 3-4 min. till tomatoes become soft then add chilly powder,turmeric powder, curry powder & cumin-coriander powder. 


Mix them & then Add the cooked dal to the masala &  mix properly.


Let it cook in a medium flame for 4-5 minutes. Add homemade chenna/ or mashed panner to it(This is optional ).


Then add some garam masala powder & coriander leaves. 



Add 1tsp desi ghee/ butter and Mix well. switch off the flame. Your tadka/ paneer tadka is now ready to serve. 


Goes well with naan/ roti/ paratha...




sending this to Bon Vivant #9 Simply Sides

Whole masoor daal fry

Know waht u eat: You can get this whole masoor dal in any grocery shops The lentil was probably one of the first plants ever to be domesticated by humans.The awesome thing is that they are rich in proteins and vegetarians dont need to worry too much if they just eat their dals.

When we visited to my friend's place one month back, She made this dal for lunch. We (me & my husband)  both had never tasted masoor dal before, but had no choice then. But the moment we tasted this we both knew that it is definitely a keeper. It had  a unique taste. I got the recipe from her immediately. This is a very simple and easy recipe that goes very well with plain  rice, roti etc., . I make this curry regularly as it is tasty, healthy and also very appetizing…..

Please remember these seeds take longer to cook because they are whole.it is very healthy delicious & easy to make...Alright, lets get started without much ado.

For the daal You need :

1cup of  whole masoor dal

1 large onion roughly chopped

1 large tomato roughly chopped

2-3 crushed garlic
handful of curry leaves
hing a pinch

1tsp chilly powder

1/2  tsp. each cumin/ coriander powder

1 tsp Panch phutan ( Mix of big saunf s, cumin , nigella, mustard & methi seeds  )

salt to taste

½ tsp haldi

Oil

kasturi methi dried- 1tblsp
lemon juice- 1tblsp
chopped  green chillies- 1tblsp

1  tsp. garam masala/ goda masala

finely chopped fresh coriander leaves
butter-1 tblsp

Process:

Soak the dal for about 3-4 hours.

Pressure cook the dal by using onion, chopped tomtoes ,salt & water .Usually it takes about 15-20 minutes in a pressure cooker. Let the pressure whistle blow about 3-4 times on medium to high heat.switch off the flame & keep aside.

Heat oil. Add hing & Panch futan.

When they starts crackling add the curry leaves, crushed garlic cloves & chopped chillies.
Saute them till the garlics turns to golden brown in colour.

Add haldi, cumin & coriander powder.Now add the dal, mix properly. put goda masala and chilly powder to it .

then add dried kasturi methi powder to it.

Stir and cook for another 5-7 minutes.

Add lemon juice & butter & switch off the flame .

The dal is now ready .

As a finishing touch add the chopped coriander. Serve Hot with Roti/ rice.

Khatta metha channa dal..:)

This khata meetha channa daal recipe is like a slight tangy flavor due to the addition of dried mangoes.. Sometimes upon its unavailability, tamarind juice, lemon juice or raw green mango puree can be also used.

There have been many times when I have made this Daal for my husband, and the response has always been great. This recipe brings the authentic flavor of odisha  into your kitchen.

It's a delicious combination of channa daal, garlic,dried mango, mildly sweet... When cooked, they turn to tasty yellow mush.. A simple Daal recipe that is healthy, easy to prepare and dal dazzles the taste buds and tastes great on its own or with rice/chapattis and pepper papad.

This dish is really tasty - and it's a lot easier than you think. Get the following ingredients together:

Ingredients

1 cup channa dal soaked

¼tsp  turmeric

2 tbsp vegetable oil

4-5 crushed garlic cloves

½ tsp panch phoran

4  dried red chillies

1 bay leaf

Curry leaves a handful

salt as per your taste

2 dried mango ( Ambula)

1 tbsp sugar or to taste

Method

Wash the channa dal  properly. Put them in a cooker with the turmeric , salt & water.

 Cover the lid & let it cook for 10-15 min  or til the daals are tender.

When the daals are cooked, mash with a spoon to a pulp-like consistency.

 Heat the oil in a non-stick pan. add the panch phoran, chillies , curry leaves and  bay leaf.

Stir and fry  until they crackles &  chillies darken in colour. Add the crushed garlic cloves. Fry till they changes to golden brown colour.

 Add the cooked daals. Stir to mix.

Add the dried mangos, a little at a time to get the sourness you desire. Add just enough sugar to balance the sourness.

Bring to the boil. Turn the heat to low and simmer for 5-7 minutes.

Serve hot with hot steamd rice & chappatis.

Simple Spicy garlic Daal fry

Ingredients

Toor daal- 1cup

Moong dal ½ cup

Red tomatoes- 2 chopped

Green chillies- 2 roughly chopped

Garlic cloves- 8-10

2 tsp cumin seeds

A pinch of hing

1tblsp ghee/ butter

Whole red chillies- 2-3

Salt as per the taste

Turmeric powder

½ tsp red chilly powder

Chopped coriander leaves a handful

Method:

Soak the daals for 1 hour. Boil  soaked toor daal & moong dal . when u soak the daal don’t throw the water use it foor cook the daal. Add water to the daal.

When you boil the daal u will see the white impurities will comes up , remove this with the help of spoon..then add red tomatoes chopped , green chilly roughly chopped, ½ tsp of turmeric, salt as per taste in to the lentils.cover the daal & let the daal boiled for around 20-25 min until the daal becomes completly mashed & soft.keep string in between.

 Always keep in mind that u should cover & cook the dal.yuaaahhh..save energy..hehhe..:P

Then chop the garlic cloves ...1^st mash the garlics with the back of your knife thats the easier way....then chop it.. garlics are now ready for the daal.....

Now we need to temper the dal. For the daal I always prefer tempering with ghee. As ghee gives a nice flavour to the daal..If ghee is not available u can add butter...If u want to avoid butter then go ahead with oil.....

Okay..Now heat a pan. Add 1 tblsp ghee. When ghee becomes hot add hing ..cook the hing. Add 2tsp of cumin seeds. When it splutters add the whole chillies & then add the choppd garlic cloves . Let the garlic turns to brown.stir it.To this add the red chilly powder.

Now immediately take out 2 laddle ful dal from the boiled dal & add to the tempering first.mix it up nicely & add this back to the boiled lentils.

Now mix this properly.. If your daal is too thick.You can add luke warm water to the daal to bring the correct constitency. Let it boil for 1-2 min & add lots of fresh chopped coriander leaves to the daal. So the dal is ready.

Serve hot with roti/ jeera rice/ pulav......

Daal makhani (King of all daals)

Daal makhani...The name says it all.:) yummmm...So this is a dal that I have for you today . I make this quite frequently for dinner as it is a good change from the regular  daals & curry that we make  everyday... I very often cook this dal when I am out of fresh veggies .it is Creamy, rich and smooth, Dal Makhani is the perfect accompaniment for rice or rotis. This is is something unique and tastes heavenly..

As there are 3 lentils in here it more than provides all the nutrition to make a balanced meal and as it is thick in consistency it is also very filling....

Check out more about the Recipe here.

Ingredients

1 cup whole urad dal

½ cup rajma

½ cup channa dal

salt to taste

1-2 tblsp ghee/ Oil

Whole garam masala (cardamom pods, cinnamon, bay leaves & cloves.)

1 tspn cumin seeds

Ginger garlic paste- 2 tblsp

100g tomato paste or puree

100g butter

½  cup cream

1 tsp chilli powder

Coriander powder- 1tblsp

Chopped coriander leaves for garnishing

method

What I have done,I have cooked 3 kinds of daal. Dat is urad, rajma and channa dal. I have soaked it for  for 6 hours in water.

Boil the daal till the daal is well cooked.

To prepare this add 1tblsp oil in to your pan just to sauté your cumin seeds & whole garam masalas....as we have to add butter & cream to make the daal rich so add a little oil.

When the oil is hot add cumin seeds, when it splutters add  whole garam masalas. Add cardamom pods, cinnamon, bay leaves & cloves. When they slightely splutters add ginger garlic paste, add turmeric & sauté for 1-2 min.

Add Tomato puree to it. After adding puree make sure to cook in low flame around 5 min till the tomato puree is very well cooked. Add chilly powder to it. Add 1tblsp coriander powder, add salt . sauté .

 Add butter into the gravy, Now add the dal water ( remove the water from daal) to the gravy & cook it for few more minutes. Bring it to a boil & then add daal to this mixture.

Then mix it properly.lastly very important thing is kasturi methi. It give s a nice flavour. Add 1tsp of kasturi methi powder. Mix it.

Put the flame very slow. After the daal comes to a boil cover the daal. Cook it for 30 min. Every few min just make sure to mix the daal unless it will stick in the bottom. Add ½ cup cream into it & mix it. Cover it for another 5 min. & now switch off the flame. You can add chopped coriander leaves to it for garnishing.

This recipe goes extremely well with roti/ pula/ jeera rice.

Tiny Soya Chunks with cabbage & Channa dal gravy:

Soya chunks  a synonym for veg. Meat. , have long been a favourite of mine. The very fact the boiled nuggets turn spongy, all ready to absorb any flavours you dunk them in, make them a delight to cook with. These nuggets are made like our Indian vadis, using soy flour - dried out in the sun and used as per need. The dried nuggets have to be either soaked in salted boiling water for a few minutes or boiled in salted water for 3-4 minutes, until they have ballooned out and become soft, before use.....

After coming to US  when I saw these soya chunks in the store,I took a pack of it and wanted to try at home. I chose the small nuggets and I made a diff. Recipe with channa dal & cabbage which my mom used to make when i waz a kid ....

The result was so so yummy and flavourful curry. .. so friends wid out much ado lets starts the recipe....

Ingredients...

1 cup boiled channa dal

1 cup of soya chunks

1 cup grated cabbage

2 medium size onions

1 medium size tomato

Ginger / garlic paste - 2 tbsp

Red Chilly powder - 1 tbsp

Coriander leaves chopped

Garam masala powder - 1 tbsp

1 bay leaf

Oil

Salt for taste

Soak soya chunks in hot water for 15-20 min. Drain the water and wash it in tap water once. (squeeze it if there is so much of water)

Heat 1-2 tblsp Oil in a pan. Put the soya chunks to hot oil , add salt & stir continuously for 1-2 min till it turns to brownish colour. Keep the soya chunks aside.

In a another pan heat 1tsp oil & fry the  cabbages till it becomes soft. Add litl bit salt & mix well. Switch off the flame & keep aside.

Now again heat oil in apan. Add bay leaf & Cumin seeds. when they starts crackling add onions. Sauté for 1 min till it turns to golden brown in colour.

Add ginger garlic paste, haldi, red chilly powder, garam masala & sauté. Add  tomatoes. Stir for 3-5 min till oil separates from masala.

Then add the boiled channa dal , soya chunks , kasi huyi cabbage & salt . Mix well. Add 1 cup of water. Mix properly.

Boil the curry for 5-7 mins on low flame till all the water evapourates from the gravy & gravy becomes thick.

Remove from gas & garnish with chopped coriander leaves. Serve hot with rice or roti.