DAL VARIEITIES

Dal varieties .

  TYPE 1 

Rinse, drain and cook  tuvar dal with sufficient water.

Remove and cook a little.

Now heat butter, add cumin seeds, finely cut   onions , garlic, ginger, salt, turmeric and chilli powder, garam masala powder, Dania, jeera powder  and fry on slow fire till golden brown.

Pour in the cooked dal mixture and stir.

Cook for 5-6 minutes on medium flame.

Garnish coriander leaves and serve hot.

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TYPE  2 

1/2 cup tuvar dal 

1/2 cup yellow moong dal

  

1/2teaspoon Garam masala powder

1 large onion cup onion (finely chopped)

1/2 cup tomatoes (chopped)

1 teaspoon turmeric powder

2 teaspoon red chili powder

6 tablespoon ghee

salt to taste

5 hot green chilies  deseeded and finely chopped or slit length wise in between

1 teaspoon cumin

1 teaspoon garlic paste

1 teaspoon ginger paste

1 tablespoon lemon juice

2 fist  coriander (chopped)

 dry mango powder- 1 tsp 

 Method 

  Mix and wash thoroughly all Dal (lentils). Soak for 15 minutes. Cook slowly in medium heat until half done.

 Heat ½ of ghee and fry onions. 

Add all the spices until onions are fried  light golden brown.

 Add the onion and mixture to Dals (lentils) and cook until done.

 Heat remaining ghee in a small saucepan on a high. 

Add all of all the items except coriander and lemon juice and fry for few more seconds

Add lemon juice and chopped coriander to dal. 

Sprinkle dry mango powder.

Some times you can add , salt, turmeric and ginger paste also.

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TYPE  3

1  cup split red gram (tuvar dal)

1  tomato(es) chopped finely

2  tablespoon(s) oil

1  teaspoon(s) each of mustard and cumin seeds

1  tablespoon finely chopped ginger

2  green chillies slit

4  cups water

4  curry leaves

½  teaspoon  each of asafoetida and turmeric powder

a squeeze of lemon, jaggery and salt to taste

Method 

Add turmeric powder, salt and a drop of oil till the gram is fully cooked.

Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida.

Fry on medium level for about 2 minutes till the seeds splutter. 

Add this to the cooked red gram and let it come to a simmer.

 

Add the rest of the ingredients and simmer for about 10 minutes. After it is cooked remove from fire.

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TYPE 4

Tuvar  dal - 1/2 cup
Tomatoes - 2
Green chillies - 4
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Chilli powder - 1 tsp
Dania powder - 1 1/2 tsp
Jaggery - as required (crushed)
Red chillies - 2
Asafoetida - a large pinch
Oil - 1 tbsp
Salt to taste
Lime - 1
Coriander leaves - 1 small bunch
Method

Cut tomatoes finely, slit green chillies into two pieces. Break 2 pieces of whole red chilies.

Cook dal separately, add turmeric and salt in cooker with enough water. Cook till it is soft and dal is mash properly and keep aside.

Heat oil in a "kadai" season with mustard.  When crackle add red chillies, cumin seeds, tomatoes, asafoetida and fry for few minutes.

Put green chilies, mashed daI, jaggery, salt, dania and chilli powder. Cook for few minutes.

Remove from fire. Add coriander leaves, curry leaves and optionally add lime juice.

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TYPE  5

Tuvar dal - 1 cup. Jaggery - about the size of a large lemon

Raw groundnuts- 10 to 12

Curry leaves

 One lemon. Ginger - small piece, grated. Coriander leaves, finely chopped

Asafoetida (Hing). Mustard seeds

Turmeric powder. Red chilly powder

Coriander   powder.

  Bay   leaves - 2.  

 Clove 2 pieces 

Dry red chillies - 1

Garam masala - 1 tsp. Oil for tadka - 2 tsp

Method

Pressure cook tuvar dal along with turmeric powder and salt.

After the dal is cooked properly, mash the dal well using a blender and transfer it to a thick bottomed utensil.

Add water if required.

The consistency should be a little watery compared to say dal fry. 

Add jaggery to the dal and let it simmer for about 10 minutes

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After the jaggery is dissolved, heat oil in a small pan and add mustard seeds.

After they crackle, add asafoetida, groundnuts , dry red chillies, bay leaves , cloves and curry leaves.

Switch off the flame and then add red chilly powder and dania powder to the tadka.

Pour the tadka over the simmering daal and add grated ginger to it. 

Add finely chopped coriander leaves and squeeze a lemon.

Let it simmer for 2-3 more minutes. 

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TYPE 6

1 cup tuvar dal

¼ cup chopped tomatoes

1 teaspoon chopped ginger

1 sliced green chilli

5 curry leaves

¼ teaspoon asafoetida

1 teaspoon turmeric powder

1 teaspoon red chilli powder

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 inch long cinnamon stick

1 tablespoon skinned peanuts

1 tablespoon jaggery

2 tablespoon lemon juice

1 tablespoon oil

1 tablespoon chopped coriander leaves

Salt to taste

Method

Cook the Tuvar Dal. Whisk the cooked dal well until well blended.

Heat oil in a pan; add mustard seeds, cumin seeds, curry leaves, cinnamon stick and allow it to crackle.

Add tomatoes, turmeric powder, asafoetida, red chilli powder and sauté until the tomatoes are soft.

Now add the cooked dal, salt, jaggery, peanuts and approximately 2 cups of water. Allow it to boil for 5 minutes.

Turn off heat and add coriander leaves .

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