Kali Masoor Dal | Indian Dal Recipe
For more recipes visit: briskkitchen.in Kali Masoor Dal | Indian Dal Recipe
Ingredients
Kali Masoor dal - 200 gm
Water - 500 ml
Cooking oil - 2 tablespoons
Cinnamon - 3
Hing - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Chopped garlic - 1 teaspoon
Ginger slivers - 1 teaspoon Chopped green chilli - 1 teaspoon
Chopped onion - 1 mid sized
Curry leaves - 12
Chopped tomato - 1 large
Salt - 1 teaspoon
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon Water - 200 ml
Chopped coriander - 2 tablespoons
Preparation
Soak kali masoor dal in water for 30 minutes. In a cooker add mixed dal and water. Cook for 2 whistles.
In a kadhai heat cooking oil. Add cinnamon, hing, cumin seeds, chopped garlic, ginger slivers, chopped green chillies, chopped onion and curry leaves. Sauté till the onions begin to brown.
Add chopped tomato, salt, chilli powder, turmeric powder and garam masala. Mix well.
Add the boiled dal and mix well. Add water and chopped coriander.
Mix well and cook for 10 minutes.
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Maa Ki Dal | Kali Dal | Popular Mah Ki Dal Punjabi Recipe | The Bombay Chef - Varun Inamdar
Let us learn to make the traditional recipe Mah Ki Dal also popularly known as Maa Ki Dal originating from Punjab only on Rajshri Food.
Mah Ki Dal is also known as Kali Dal served with steamed Rice, Roti or Naan as the main course. It is made up from mix of whole Black Grams and Kidney Beans. Enjoy this Dhaba style Punjabi main course recipe by Chef Varun Inamdar only on Rajshri Food.
Ingredients
1 cup whole black lentils (soaked overnight)
50 gms red kidney beans (soaked overnight)
1/2 cup onions, chopped
1 cup fresh tomato crush
1 tbsp ginger garlic
1 green chili
1 tsp freshly roasted coriander crushed
1/2 tsp cumin seeds
1 tsp turmeric powder
1 tbsp red chili powder
1/2 tsp garam masala powder
2 tbsp ghee
2 tbsp refined oil
2 cups water + more to adjust desired consistency
salt as required
Corriander sprigs
Method
- Soak the Kidney beans and Black lentils in water for 4 to 5 hours or overnight.
- Pressure cook the soaked Kidney beans and Black lentils for 12 to 20 whistles and mash it.
- Heat a pan, add ghee and add some oil, once it gets hot add cumin seeds, Ginger & Garlic paste, and cook until it gets golden in color.
- Add chopped onions, Chillies and allow it to cook till it gets translucent
- Add Tomatoes, Red Chilly powder, Turmeric powder, Salt to taste, Garam Masala powder and mix it well.
- Add the cooked and mashed dal into the pan and cook it.
The delicious and traditional Punjabi Mah Ki Dal is ready to serve with steamed rice, roti, or naan.
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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Sabut Masoor Daal - Kolhapuri Akkha Masoor Recipe by Food Fusion
Ek dam zabardat Sabut Masoor Daal recipe Also known as Kolhapuri wali Akkha Masoor Daal recipe. Make it like we do and you will love it. So Make it, share it, and love it with friends and family. #happycookingtoyou #FoodFusion #digitalammi #PakistaniCooking #Dall #masoordaalrecipe
Written Recipe:
Serves 5-6
Recipe in English:
Ingredients:
-Darchini (Cinnamon stick) 2
-Badiyan ka phool (Star anise) 1
-Badi elaichi (Black cardamom) 1
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) ½ tbs
-Saunf (Fennel seeds) 1 tsp
-Chai ki patti (Tea leaves) ¼ tsp
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) 3 medium
-Hari mirch (Green chillies) 4-5
-Podina (Mint leaves) 8-10
-Hara dhania (Fresh coriander) handful
-Til (Sesame seeds) roasted 1 tbs
-Cooking oil 1/3 Cup
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) crushed 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
-Water 2-3 Cups or as required
-Hara dhania (Fresh coriander) chopped
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
-Lemon slices
Directions:
-In a muslin cloth,add cinnamon stick,star anise,black cardamom,coriander seeds,cumin seeds, fennel seeds,tea leaves,bay leaves & tie to make a boquete garni (potli) & set aside.
-In a jug,add tomatoes,green chillies,mint leaves,fresh coriander,sesame seeds & blend well to make a thick paste & set aside.
-In a pot,add cooking oil,onion,garlic,cumin seeds & fry until light golden.
-Add blended tomato paste & mix well.
-Add coriander powder,Kashmiri red chilli powder,turmeric powder,pink salt,garam masala powder, mix well & cook on medium flame until oil separates (2-3 minutes).
-Add black lentil gram,mix well & cook for 4-5 minutes.
-Add water & mix well.
-Add prepared boquete garni,stir gently & bring it to boil,cover & cook on low flame until tender (35-40 minutes).
-Take out boquete garni & discard it.
-Add fresh coriander & mix well,turn off the flame,cover & let it rest for 5 minutes.
-Garnish with fresh coriander,ginger,lemon slices & serve with boiled rice!
Recipe in Urdu:
Ajza:
-Darchini (Cinnamon stick) 2
-Badiyan ka phool (Star anise) 1
-Badi elaichi (Black cardamom) 1
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) ½ tbs
-Saunf (Fennel seeds) 1 tsp
-Chai ki patti (Tea leaves) ¼ tsp
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) 3 medium
-Hari mirch (Green chillies) 4-5
-Podina (Mint leaves) 8-10
-Hara dhania (Fresh coriander) handful
-Til (Sesame seeds) roasted 1 tbs
-Cooking oil 1/3 Cup
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) crushed 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
-Water 2-3 Cups or as required
-Hara dhania (Fresh coriander) chopped
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
-Lemon slices
Directions:
-Malmal ka kapra mein darchini,badiyan ka phool,badi elaichi,sabut dhania,zeera,saunf,chai ki patti aur tez patta dal ker tie ker lein aur potli bana lein & side per rakh dein.
-Jug mein tamatar,hari mirchein,podina,hara dhania aur til dal dein aur ache tarhan blend ker lein thick paste tayyar ker lein & side per rakh dein.
-Pot mein cooking oil,pyaz,lehsan aur zeera dal dein aur light golden ho janay tak fry ker lein.
-Blended tomato paste dal ker ache tarhan mix karein.
-Dhania powder,Kashmiri lal mirch powdr,pink salt aur garam masala powder dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho jnay tak paka lein (2-3 minutes).
-Kali masoor daal dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
-Pani dal ker ache tarhan mix ker lein.
-Tayyar whole spices potli dal ker gently stir karein aur ubal anay ka bad dhak dein aur halki ancch per daal gul janay tak paka lein (35-40 minutes).
-Potli ko nikal ker discard ker dein.
-Hara dhania dal ker ache tarhan mix karein aur chulha bund ker dein aur dhak ker 5 minutes kliya chor dein.
-Hara dhania,adrak aur lemon slices sa garnish ker lein aur boiled chawal ka saath serve karein!