EsyRecipes

Discription:A delicious mutton dish from the Bohri Muslims of Gujarat.Try it and Enjoy!!
Ingredients:

• Bengal Gram Dal
• Boneless Mutton cut into very small cubes
• 1/2 Cup Groundnut Oil
• 2 medium sliced Onions
• 1 tbsp Ginger - Garlic Paste
• 2 tsp Chilli Powder
• 1 tsp Turmeric
• 2 tsp Coriander Powder
• Curd
• Salt to taste
• Green Chillies, Chopped
• 4 sprigs Curry leaves  

For Seasoning

• 1 tbsp Ghee
• 4 Red Chillies
• 2 tsp Finely Chopped Garlic

• Pressure Cook the dal in 2 1/2 cups of water for 10 minutes.
• Puree in the blender.
• Heat the oil in a pan.
• Fry the onions till golden.
• Add the ginger- garlic paste, chilli powder, turmeric and coriander powder and fry well.
• Add the meat and fry till the oil separates.
• Beat the curd and the salt and green chillies.
• Add to the meat fry, stirring for 3-4 minutes and add the gram dal puree.
• Mix well.
• Tie the curry leaves in a bundle and add to the meat along with 2 cups of water.
• Let boil on medium flame, covered, for 10-15 minutes or till the meat is done.
• Heat the ghee in a small frying pan.
• Season with whole dry chillies and garlic.
• Fry till the garlic browns. Add to the meat, simmer 5 minutes.
• Remove the curry leaves and serve hot.

Dicription:My friends love this Dal Dhokli recipe. Dal Dhokli is a popular Gujrati dish. It is generally eaten during lunch. It goes well with plain rice. It is a good option for holiday cooking. Cook, share and enjoy this Dal Dhokli recipe.
Ingredients

• Wheat flour - 1 cup
• Chick peas (Besan) flour - 1/4 cup
• Oil - 2 Tbsp
• Chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - To taste

• Red gram (Tuvar) dal - 1 cup
• Oil or ghee - 2 Tbsp
• Mustard - 1 tsp
• Cumin - 1 tsp
• Peanuts - 2 Tbsp
• Green chillies - 3
• Curry leaves - few
• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafetida powder - 1/4 tsp
• Salt - To taste
• Ghee - 1 Tbsp, optional
• Coriander leaves - 2 Tbsp

• Roll out the dhokli dough into thin rounds and cut into diamond shapes.
• When the dal begins to boil, add the dhoklis , stirring well to prevent the dhoklis from sticking to each other.
• Lower the flame and simmer covered for 8-10 minutes.
• Transfer to a serving dish and pour melted ghee ( optional) and sprinkle coriander leaves on top. . Serve hot.

• 1 cup dried whole black gram beans (sabut urad dal or kali dal), about 1/2 pound
• 2 tablespoons dried red kidney beans
• 4 cups of water

For Cooking the Beans

• 1 cup onions, finely chopped
• 2 tablespoons ginger root, finely chopped
• 3/4 cup fresh tomatoes or 1/2 cup canned drained tomatoes, coarsely chopped
• 1 cup plain yogurt
• 1/2 teaspoon ground cardamom
• 1 tablespoon ground coriander
• 1/2 teaspoon ground red pepper
• 2 teaspoons kosher salt
• 6 tablespoons ghee or 8 tablespoons butter (1 stick)

For the Tarka (Perfumed Butter):

4 tablespoons ghee or light vegetable oil
1 1/2 teaspoons whole cumin seeds
1 cup onions, finely chopped

For Finishing:

• 1/2 cup heavy cream
• 1/4 cup fresh cilantro / coriander leaves, coarsely chopped

To Clean and Soak the Beans:

On a half-sheet pan or large serving platter, spread out the black gram beans and kidney beans. Pick out foreign objects such as small pebbles and sticks. In a strainer, wash under cold running water for a few minutes or until the water runs clear.
Place the black gram beans and red kidney beans in a heavy pan, preferably an enameled cast iron dutch oven. Add 4 cups of water and bring to a boil. Turn off the heat and let the beans soak while covered for about 2 hours.
The soaking liquid will be used to cook the beans so do not drain and discard it.

To Cook the Beans:

Add all of the ingredients for cooking the beans to the pot containing the soaking liquid and beans. Bring to a boil and reduce the heat to the lowest setting. Simmer with the lid slightly ajar for about 5 hours. If feasible, stir the beans gently every half hour.
Take about 2 to 3 cups of the cooked beans from the pan and puree in a blender or food processor. Return the pureed beans to the pot. This gives dal makhani a smoother and creamier consistency.
Keep the dal makhani simmering over low heat while you prepare the tarka (perfumed butter).
To Prepare the Tarka (Perfumed Butter):
Heat the ghee or oil over medium-high heat in a small skillet. When it is very hot, add the cumin seeds and cook until it turns dark brown, about 10 seconds. Add the onions and cook while stirring continuously until light brown, about 10 minutes. Pour the tarka over the warm cooked beans.

 

 Dal makhani with onion and cumin seed tarka.

To Serve:

Top with the heavy cream and cilantro. Taste and adjust the seasoning if necessary. Serve warm with rice or bread.

Storage and Reheating:

Dal makhani keeps in the refrigerator for up to 4 days and also freezes well. Defrost thoroughly before reheating over low heat.

Discription:It is very tasty!
Ingredients:

• serves: 2 – 4
• 1 cup (160 g) 5 oz Split Bengal gram (chana dal)
• 1/2 cup (75 g) 2 1/2 oz Split black gram (urad dal)
• 3 Black cardamom (badi elaichi)
• 1 tsp (2 g) Turmeric (haldi) powder
• 1/2 tsp (1 g) Asafoetida (hing)
• Salt to taste
• 1/2 cup (100 g) 3 1/2 oz Ghee
• 1/2 cup (60 g) 2 oz Onions, chopped
• 2 tsp (6 g) Garlic (lasan), chopped
• 200 g (7 oz) Tomatoes, chopped
• 2 tsp (4 g) Red chilli powder
• 2 tsp (3 g) Coriander (dhaniya) powder
• 3 tsp (18 g) Ginger (adrak), chopped
• 1 tsp (1 1/2 g) Cumin (jeera) powder
• 1 tsp (2 g) Garam masala
• 5 Green chillies, chopped
• 2 tbsp (8 g) Green coriander (hara dhaniya), chopped method

• Boil the split Bengal gram and black gram in 3 cups water with black cardamom, turmeric powder, asafoetida, and salt.
• Cook till tender.
• Keep aside.
• Heat the ghee in a wok (kadhai); add onions and garlic; fry till light brown.
• Add the remaining ingredients (except green coriander).
• Cook till the tomatoes turn soft. 
• Add this to the split Bengal gram mixture.
• Mix well.
• Serve hot, garnished with green coriander.

Discription:This plain Dal is simple,quick and teaty dish.You will surely enjoy it.
Ingredients

• Toor dal - 3/4 cup,
•  Onion - 1 (finely chopped),
•  Tomato - 1 (Finely chopped),
•  Tamarind paste - 1/2 tsp,
•  Garlic Clove - 1,
•  Turmeric powder - 1 tsp,
•  Asefeotida powder - 1 tsp,
•  Green chilly - 2 (Slit lenghtwise),
•  Mustard seeds - 1 tsp,
•  Cumin seeds - 1 tsp,
•  Fenugreek seeds - 1/2 tsp,
•  Curry leaves - 1 string,
•  Salt - as per taste,
•  Oil - for frying,
•  Cilantro for garnish.

•  Steam cook the toor dal adding the fenugreek seeds, few cumin seeds, turmeric powder, asefeotida, garlic, onions and tomatoes for 3 whistles(or till cooked).
• After done, mash them and keep aside.
•  Heat oil in kadai, splutter the mustard and cumin seeds. Add the curry leaves and green chilly and saute a min.
•  Now add the mashed dal. Add little water if needed.
•  Adjust taste by adding salt and tamarind paste.
•  Leave for a boil, and cook till needed curry consisitency.
•  Garnish with cilantro and serve.
• Tastes great with plain white rice with ghee, roti, chappati. Enjoy!