#dal #tasty #yummy


Coconut Chana Dal
Servings 3 4
INGREDIENTS
Split bengal gram 420 grams
Water 1700 milliliters, divided
Salt 1 1/2 teaspoons
Turmeric 1/2 teaspoon
Ghee 2 tablespoons
Dry red chili 2
Bay leaf 1
Cumin 1/2 teaspoon
Desiccated coconut 100 grams
Tomato 100 grams
Salt 1/4 teaspoon
Coriander powder 1/2 teaspoon
Garam masala 1/2 teaspoon
Sugar 2 teaspoons
Rice 250 grams
Water 550 milliliters
Ghee 2 tablespoons
Cumin 1 teaspoon
Water 500 milliliters
Salt 1/2 teaspoon
PREPARATION
1. In a bowl, add 420 grams split bengal gram, 800 milliliters water and soak for 1 hour.
2. Take a pressure cooker, add the soaked dal, 1 1/2 teaspoons salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook till you hear 2 3 whistles.
4. Open the lid and remove it from heat.
5. Heat 2 tablespoons ghee oil a heavy skillet, add 2 dry red chili, 1 bay leaf, 1 teaspoon cumin and stir well.
6. Then, add 100 grams desiccated coconut and cook until it turns golden brown in color.
7. Now, add 100 grams tomato and mix it well.
8. Saute the tomatoes for 5 7 minutes or until it turns soft and pulpy.
9. Add 1/4 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
10. Now, add the cooked dal in it and mix it well.
11. Bring it to a boil.
12. Add 2 teaspoons sugar and mix it well.
13. Again bring it to a boil and cook for about 3 5 minutes on low heat.
14. Remove it from heat and keep aside.
15. In a bowl, add 250 grams rice, 550 milliliters water and soak for about 20 minutes.
16. Heat 2 tablespoons ghee in a skillet, add 1 teaspoon cumin and stir well.
17. Then, add 250 grams soaked rice in it and mix it well.
18. Now, add 500 milliliters water and mxi it again.
19. Cover it with and cook for about 20 minutes or until the rice fully cooked.
20. Open the lid and remove it from heat.
21. Garnish the dal with coconut.
22. Serve hot with prepared rice.
Dal Tadka
Servings 2 3
INGREDIENTS
Split pigeon pea 160 grams
Split bengal gram 80 grams
Water 450 milliliters
Water 850 milliliters
Salt 1 teaspoon
Turmeric 1/2 teaspoon
Ghee 50 milliliters
Cumin 1 teaspoon
Dry red chili 3
Asafoetida 1/4 teaspoon
Ginger 1 tablespoon
Garlic 1 tablespoon
Green chili 1 tablespoon
Onions 70 grams
Tomato 110 grams
Salt 1 teaspoon
Red chili 1 teaspoon
Coriander powder 1 teaspoon
Garam masala 1 teaspoon
Dry fenugreek 1 teaspoon
Ghee 1 tablespoon
Cumin 1 teaspoon
Dry red chili 1
Ginger 1 teaspoon
Garlic 1 teaspoon
Onions 1 tablespoon
Red chili 1 teaspoon
Coriander for garnishing
PREPARATION
1. In a mixing bowl, add 160 grams split pigeon pea, 80 grams split bengal gram, 450 milliliters water and soak for 2 hours.
2. Take a pressure cooker, add soaked lentils in it, add 850 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook till you hear 2 3 whistles.
4. Open the lid and mix it well. Keep aside.
5. Heat 50 milliliters ghee in a heavy skillet, add 1 teaspoon cumin and stir well.
6. Add 3 dry red chili, 1/4 teaspoon asafoetida and stir again.
7. Now, add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chili and saute for 2 3 minutes or till it turns golden brown in color.
8. Then, add 80 grams onions and fry till translucent.
9. Add 110 grams tomato and saute till it turns soft and pulpy.
10. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
11. Then, add the cooked dal in it and mxi it well.
12. Add 1 teaspoon dry fenugreek and mix it again.
13. Cook for 5 7 minutes. Keep aside.
14. Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin, 1 dry red chili and stir well.
15. Add 1 teaspoon ginger, 1 teaspoon garlic and saute for 2 3 minutes or till it turns golden brown in color.
16. Now, add 1 tablespoon onions and fry till translucent.
17. Then, add 1 teaspoon red chili and stir well.
18. Pour the tempering over the prepared dal.
19. Garnish with coriander.
20. Serve hot with roti or rice.
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