DAL -E- SAAG

Hello everyone 

Being an Indian , dal ( pulses) are one of the vital ingredient in our daily meal. Who doesn't know the benefits of pulses/lentils, that how much necessary it is for our overall well being. But having same taste every day will become so boring to have it without fail. So we use to make it with different tadka or some time mix and match different lentils to get new taste. Following the same, here I am with totally new flavour without much of fuss and many steps to get that deliciousness. Dal-e-saag , it is so delicious as per described by its name itself, full of goodness of saag (palak) too . It is as tempting as its fancy and catchy name.I can bet you that Even your fussy kids will also ask for another serving. It is best way to feed your fussy eater dal as well as spinach in yummy way.

Recipe is given below and please do try and share your experience with me here.

DAL -E - SAAG

Serves: 3-4

Time: 30 mins ( leaving soaking time)

Ingredients 

3/4 cup Chana dal ( black gram splits)

1 cup spinach( palak), finely chopped

3 cup water

1/2 tsp turmeric powder

1 tsp red chili powder

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/2 tsp coriander powder 

1/4 tsp garam masala powder

1/4+ tsp chaat masala powder

1 big onion, finely chopped 

2-3 green chilies, slitted

1/2 tsp ginger garlic paste

1 big tomato, finely chopped 

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Oil

Method:

First of all soak dal in water with turmeric powder and some salt, for minimum 1 hr. 

* If you don't have enough time then soak dal in hot water for 20-30 mins.

Now heat some oil in pressure cooker and add asafetida and cumin seeds. Let it crackle then add green chilies and chopped onions. Let it cook till golden and add ginger garlic paste. Saute for a minute and add chopped spinach. Saute for 4-5 mins and add soaked dal along with water. 

Close the lid and pressure cook the dal till it is fully cooked but not mushy . 

When the pressure is gone, open the lid and add chopped tomatoes, chilli powder, coriander powder , adjust salt and mix well. If you feel it's too dry for your taste buds then add some water at this stage. 

Now simmer it for 10 mins. Add garam masala powder, chaat masala and coriander leaves. 

Mix well and your yummy dal-e-bahaar is ready to be served with rice/ pulao/ roti or crisp poori too.

If you are planning to serve with pooris then keep it nice thick and for rice you can dilute to your taste. In both combos it tastes heavenly. If you are a tadka fan then can add as per your taste but even without any tadka it will tastes best and you are not going to miss your tadka anyways.

 Just serve with a dollop of pure ghee on it. Ummmm.... I can feel the aroma and flavor of it right now in my mouth.

* you can increase or decrease spices as per your taste but I bet this much will give you perfect result.

* Soaking of dal prior cooking is very important step to get perfect outcome so please don't skip it.

Make this delicious , no fuss dal recipe with goodness of spinach , at your home and please your family and guest. 

And don't forget to pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

DAL-E-BAHAAR

Hello everyone 

Being an Indian , dal ( pulses) are one of the vital ingredient in our daily meal. Who doesn't know the benefits of pulses/lentils, that how much necessary it is for our overall well being. But having same taste every day will become so boring to have it without fail. So we use to make it with different tadka or some time mix and match different lentils to get new taste. Following the same, here I am with totally new flavour without much of fuss and many steps to get that deliciousness. Dal-e-bahaar, it is so delicious as per described by its name itself. It is as tempting as its fancy and catchy name. It will bring Bahaar to your dining table.I can bet you that Even your fussy kids will also ask for another serving. 

Recipe is given below and please do try and share your experience with me here.

DAL -E -BAHAAR

Serves: 3-4

Time: 30 mins ( leaving soaking time)

Ingredients 

3/4 cup Chana dal ( black gram splits)

3 cup water

1/2 tsp turmeric powder

1 tsp red chili powder

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/2 tsp coriander powder 

1/4 tsp garam masala powder

1/4+ tsp chaat masala powder

1 big onion, finely chopped 

2-3 green chilies, slitted

1/2 tsp ginger garlic paste

1 big tomato, finely chopped 

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Oil

Method:

First of all soak dal in water with turmeric powder and some salt, for minimum 1 hr. 

Now heat some oil in pressure cooker and add asafetida and cumin seeds. Let it crackle then add green chilies and chopped onions. Let it cook till golden and add ginger garlic paste. Saute for a minute and add soaked dal along with water. 

Close the lid and pressure cook the dal till it is fully cooked but not mushy . 

When the pressure is gone, open the lid and add chopped tomatoes, chilli powder, coriander powder , adjust salt and mix well. If you feel it's too dry for your taste buds then add some water at this stage. 

Now simmer it for 5-6 mins. Add garam masala powder, chaat masala and coriander leaves. 

Mix well and your yummy dal-e-bahaar is ready to be served with rice/ pulao/ roti or crisp poori too.

If you are planning to serve with pooris then keep it nice thick and for rice you can dilute to your taste. In both combos it tastes heavenly. If you are a tadka fan then can add as per your taste but even without any tadka it will tastes best and you are not going to miss your tadka anyways.

 Just serve with a dollop of pure ghee on it. Ummmm.... I can feel the aroma and flavor of it right now in my mouth.

* you can increase or decrease spices as per your taste but I bet this much will give you perfect result.

* Soaking of dal prior cooking is very important step to get perfect outcome so please don't skip it.

Make this delicious , no fuss dal recipe at your home and please your family and guest. And don't forget to pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

ROASTED MOONG PALAK DAL

Hello everyone

Dals are a vital source of protein in our diet but generally kids and even us also get bored of similar taste everyday. So to overcome this boredom we used to try different dals and in the same row I am here with a very simple ,healthy and absolutely scrumptious dal recipe which is not only protein rich but full of iron too. And the best part of it is that it's not spicy yet you can't stop yourself from asking for another bowl of it. Even kids also love it . With this you will not miss any curry or fries to have with your rotis or rice. Step wise recipe is given below and hope you all will love this delicious healthy treat.

ROASTED MOONG PALAK DAL

Ingredients

1 cup split moong dal

1 1/2 cup finely chopped spinach( palak)

1 tsp ginger garlic paste

1 big onion,finely chopped

2 green chillies, slitted

1/2 tsp turmeric powder

1/2 tsp chaat powder

2 medium tomatoes, finely chopped

3/4 cup grated , fresh coconut

1/4 tsp asafetida ( heeng)

Salt to taste

For tempering:

1 tsp ghee

1 medium onion, thinly sliced

4 dry red chillies

1/2 tsp cumin seeds

1/4 tsp heeng 

Method:

First of all dry roast moong dal on medium flame till it become aromatic and golden. 

Boil it with 2 1/2- 3 cups of water in cooker for 2-3 whistles or till cooked and Keep it aside. Now heat 2 tsp oil in a wok , add heeng , slitted green chillies and chopped onions . Fry till it become transparent then add ginger garlic paste, saute for 1 min then add chopped spinach. Fry for 5 mins or till it is cooked. Now add turmeric powder , salt and chopped tomatoes. Cook till tomatoes get mushy.

 Add coconut and cook for further 5 mins and add boiled dal and chaat masala in it. Adjust salt and water in it and let it boil. Let it simmer for 5 more mins and off the flame.

For tempering, heat ghee in tempering vessel, add heeng followed by cumin seeds. Let it crackle and add sliced onions. Fry it till brown then add red chillies and saute for 10 secs. Immediately transfer this tempering in prepared dal and cover with lid to retain full flavour of tempering in dal.

Your scrumptious dal is ready to go with roti or rice.

You can also add red chilli powder in tempering for nice colour and spicy dal. 

 Enjoy with a dollop of ghee or butter on it( completely optional, but no doubt it enhance the flavour to next level) .

Hope this will satisfy your hunger in a more healthy and yummy way. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

MIX DAL TADKA

Hello everyone 

In our daily meals, dals ( lentils) play very prominent role. When we are too hungry then nothing more than a flavourful rice dal combo is needed to satisfy our soul in a healthy way. Dals are cooked in too many variations with taste, flavours and methods too. One of them is mixed dal , which comprise of much more protein and flavour than other regular dals. So today I am giving recipe of the same mix dal tadka comprising lots of dals and beans hence going to be a healthier and delicious side dish for regular as well as special occasions too.

Recipe is given below and hope it will be loved by you all.

MIX DAL TADKA

Ingredients

1 cup mix dal , soaked for 4-5 hrs
2 1/2 cup water
1/4 tsp turmeric powder
1/4 tsp garam masala powder
2 green chilies ,slitted
1/8 tsp asafetida ( heeng) powder

1/2 tsp ginger garlic paste
Salt to taste

For tempering:
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/8 tsp asafetida (heeng) powder
2 dry red chilies , broken in two
1 big onion , finely chopped
2 medium tomatoes, finely chopped
1/4 tsp garam masala powder
1 tsp curry powder
1 tbsp green coriander leaves, finely chopped

Method:
Put all ingredients ,except tempering ones, in a cooker and cook for 3-4whistles or till cooked well but not mussy, we need it whole.

Now mash it a little with laddle to get dal and water mixed well. But don't over do .
Now heat 1 tbsp oil in a wok , add heeng followed by cumin and mustard seeds. When they crackle add red chilli then onion. Fry till onion become little brown then add all dry masalas followed by tomatoes. Fry till tomatoes and masalas start leaving edges of wok. Finally add green coriander leaves and mix. Immediately add the tempering in dal and mix well. Then cover it for 5 mins then serve.
For more flavour you can use ghee instead of oil for tempering or add  a dollop of ghee while serving.
If you don't get ready made mixed dal pack then add whatever whole variety dals and beans( moong, urad, chana, rajma, black eye beans, chawli, chickpeas, matar etc) you have in hand according to your choice .

This is so simple yet delicious side dish goes well with roti or rice. You can also add it in any party menu and can replace dal makhani without bothering anyone.

Hope you will like this dish and please pour your valuable comments and suggestions regarding dish.

I'll always be happy to reply your queries.

Happy cooking....