TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
Steps:
- Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
- Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
- Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
- Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.
URAD DHAL
Cook this lightly spiced vegan dhal long and slow to a naturally rich, creamy consistency. It freezes well so you could make a double batch and freeze one
Provided by Katy Gilhooly
Categories Dinner
Time 3h35m
Number Of Ingredients 13
Steps:
- Wash the dhal in at least three changes of cold water until the water runs clear. Put the rinsed dhal in a large bowl with plenty of cold water, cover and leave to soak at room temperature for 12-24 hrs.
- Drain and rinse the dhal, then tip into a large saucepan. Cover with 2 litres of cold water and bring to the boil, skimming any foam from the top. Turn down the heat, half-cover and gently simmer for 2½-3 hrs. If the water level starts to drop below the top of the dhal, add a splash more boiling water. Once cooked, the dhal should be completely soft and start breaking down into the liquid. If the liquid is still thin, simmer for an extra few mins and mash the dhal lightly to help thicken.
- Heat the oil in a small frying pan. Add the garlic and ginger and fry gently for 1-2 mins to soften but not brown. Add the ground coriander, chilli powder, turmeric and tomato purée with a large splash of water. Cook for 1-2 mins, then scrape into the pan of dhal and gently heat through.
- Add extra water if needed to make the dhal looser and creamy. Sprinkle over the garam masala and remove from the heat. Serve in bowls with rice topped with a swirl of coconut yogurt, a scattering of coriander and some lime wedges on the side for squeezing over.
Nutrition Facts : Calories 241 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 0.23 milligram of sodium
TRI DAL
Make and share this Tri dal recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 15 Mins
Yield 7-8 serving(s)
Number Of Ingredients 15
Steps:
- Soak the dal in water for 1 hour.
- Put it in a pressure cooker.
- Add salt and turmeric powder.
- Wait for 2-3 whistles.
- Turn off the gas.
- Heat ghee in a kadahi.
- Add jeera, bay leaf, cardamoms, hing, garam masala, ginger and green chilly.
- Add dal.
- Put lemon juice and garam masala powder.
- Add chopped coriander.
- Serve hot with Potato Bharta.
Nutrition Facts : Calories 147.5, Fat 4.8, SaturatedFat 2.4, Cholesterol 9.4, Sodium 6.8, Carbohydrate 22, Fiber 8.6, Sugar 2.5, Protein 7.2
More about "tri dal recipes"
DAL RECIPE (INDIAN LENTIL CURRY) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 10Servings 4Cuisine IndianCategory Main Course
- Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
- In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
- Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
- Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
DAL TADKA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 74Calories 351 per servingCategory Main
- Add lentils to a pot or pressure cooker and rinse them very well with lots of water. Rub the lentils well with your hand while you rinse. Drain completely.
- Place a tall steel cup in the center of the pot. With a tong hold a wood coal over direct fire like a candle or lighter until a portion of it becomes red and hot. This will take about 2 minutes.
- Transfer the hot cooked lentils to a serving bowl. Pour 2 tbsps ghee to a small pan & heat it on a medium heat.
HOW TO MAKE A SIMPLE RED LENTIL DAL RECIPE AT HOME
From tasteofhome.com
Estimated Reading Time 7 mins
TEEN DAL ( TRI DAL ) RECIPE | ZEEL'S KITCHEN
From zeelskitchen.com
HOW TO COOK IT TO PERFECTION | POPULAR DAL RECIPES
From food.ndtv.com
LAUKI CHANA DAL | DUDHI CHANA DAL » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
TRIDOSHIC MUNG DAL AND QUINOA KITCHARI - SVASTHA …
From svasthaayurveda.com
DAL FRY RECIPE (RESTAURANT STYLE DAL) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
TRI DAL (TEEN DAL/GADIR DAL) - SECRET INDIAN RECIPE
From secretindianrecipe.com
DHAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TRI DAL VADA RECIPE BY SOWMYA SUNDAR AT BETTERBUTTER
From betterbutter.in
TOP 10 BEST EVER DHAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICY TRI DAL POWDER/ANNAPPODI RECIPE - TARLADALAL.COM
From tarladalal.com
VEGAN TRI-DOSHIC DAL RECIPE FROM THE YOGA GIRL® KITCHEN
From yogagirl.com
18 DHAL RECIPES | OLIVEMAGAZINE
From olivemagazine.com
You'll also love