How To make Dal
1 1/2 c Red or brown lentils,
-yellow or green split peas, -or split, hulled mung beans 4 c Water
2 Dried chiles, whole
1/4 ts Turmeric
1/2 ts Salt
2 tb Vegetable oil
1/2 ts Cumin seeds
1 c Chopped onions
1 ts Fresh ginger root,grate/peel
1 tb Fresh lemon juice
1 ts Garam masala (optional)
Wash lentils in several changes of cold water. In a medium pot, cover with the water and add the whole dried chiles, turmeric, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until very tender. This will take about 30 minutes for red lintels, 45 minutes for peas, or an hour or more for mung beans. It may be necessary to add more water to prevent sticking,but only 1/2 cup at a time, because the final consistancy should be fairly thick. When the lentils are almost cooked, heat the oil in a small pan, add the cumin seeds, and cook for 10 or 15 seconds. Stir in the onions and ginger and cook until the onions begin to brown, about 5 or 10 minutes. When the lentils are tender, remove and discard the hot peppers. Stir in the onion mixture, lemon juice, garam masala, and salt to taste. Serve, passing additional garam masala to sprinkle on top, if desired. VARIATIONS Spinach Dal: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed for about 5 minutes and then cook for 5 minutes more. Tomato Dal: Add 1 cup chopped tomatos to the onions after they have sauteed for about 5 minutes and then cook for about 5 minutes more. Spinach- Tomato Dal: Add both spinach and tomatoes.
How To make Dal's Videos
Dal Tadka!
Ingredients
- 200g toor dal
- 1 tsp turmeric
- 850ml water
- 4 cloves garlic, crushed
- 1 thump size piece of ginger crushed
- 1 long green chilli, crushed
- 4 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2 cloves
- 1 red onion, diced
- 4 tomatoes, diced
- 0.5 tsp coriander powder
- 0.25 tsp garam masala
- 0.5 teaspoon Kashmiri chilli powder
- 1 bunch coriander, finely cut
- 1 tbsp Kasoori methi
- Salt to taste
Method
1. Start by cooking the toor dal with the turmeric and 700ml water in a pressure cooker on high for 8 minutes.
2. In a heavy base pot or dutch oven, add 1/2 the ghee and place on medium heat. Add the cumin seeds, coriander seeds and cloves. Saute for 30 seconds.
3. Add the garlic, ginger and green chilli and cook for 2 minutes.
4. Next, add the onions and cook for 4 minutes or until they are soft.
5. Add the tomatoes and season with salt. Cook this with the lid on until the tomatoes are soft, roughly 10 minutes.
6. Now add the cooked dal.
7. Add the rest of the dry spices and stir well.
8. Heat a charcoal over a flame and place it into a metal bowl, add the bowl to the centre of the dal pot and pour in 2 tbsp of melted ghee, put the lid on and leave on the heat for 5 minutes.
9. Remove the bowl with the coal and stir through the last of the coriander.
10. In a separate pan, heat 2 tbsp of ghee and once hot add 1 crushed garlic clove, and 2 dried chillies and cook for 1 minute before adding 1 tsp of Kashmiri chilli powder.
11. Pour this over the dal and stir through.
12. Serve with rice and naan or roti. Enjoy!
Best Dal Recipe | Legendry Daal of Lalamusa
This dal recipe is very famous in Pakistan. It is a specialty of a restaurant situated in Lalamusa city of Pakistan. This dal is made using three different lentils and served with hot desi ghee. People around the country are crazy about this dal and their tandoori paratha.
Ingredients:
Boiling Dal-
Dal Chana 1.5cups
Dal Masoor 1/4cups
Dal Mash/Urad 1/4cups
Turmeric 1/2tsp
Water 3cups
Salt 1.5tsp
Ghee 1/2cup
Garlic 5cloves
Boiled Dal
Cumin 1/2tsp
Black Pepper 1tsp
Water 1/2cup
Ghee 1/2cup for Tarka
*Follow the video for the procedure and a better experience of taste.*
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Masoor Dal Recipe | Tadka Dal | Dal Tadka Recipe | Bengali Masoor Dal
Masoor Dal (Spiced Red Lentils) is extremely delicious and flavourful red lentil soup. A handful of ingredients and this easy masoor dal comes together in no more than 20 minutes. Then you add the tadka to make it more flavorful and colorful which you can skip if you want. Masoor dal is a must in an everyday menu in almost every Bengali house.
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Ingredients & Full Recipe????????????
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Ingredients-
1. red lentils 1 cup (200 grams)
2. oil 2 tbsp
3. whole cumin seeds 1 tsp
4. curry leaves 4-5 count
5. finely chopped onion 1 medium size
6. garlic-ginger paste 1 tsp
7. slitted green chilies 4 count
8. salt 1 heaped tsp
9. coriander powder 1/2 tsp
10. red chili powder 1/2 tsp
11. turmeric powder 1/4 tsp
12. chopped tomatoes 2 medium size
13. chopped coriander leaves 2 tbsp
For Tadka-
1. oil/ghee 2 tbsp
2. chopped garlic 2 cloves
3. whole cumin seeds 1/4 tsp
4. dried red chilies 2 count
5. curry leaf 1 count
6. red chili powder 1/4 tsp
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Easy Side Dish Recipe | How To Make Tasty Tomato Moong Dal
In this video, we will see how to make tomato moong dal / tomato pappu. This is a simple, easy & quick side dish recipe. This is the best side dish for idli, dosa, chapathi, poori and rice.
#tomatomoongdal
#easysidedishrecipe
#sidedish
#sidedishforidlidosa
#sidedishforidli
#sidedishfordosa
#sidedishforrice
#sidedishrecipes
#sidedishforchapati
#chapathisidedish
#sidedishforlunch
#sidedishforparotta
#sonascookery
Restaurant Style Dal Recipe Anyone Can Make
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10 Minute Dhal | Recipes with my mum
Disclaimer besties - My mum can make this in 10 mins because she is an Indian mum, for us non-Indian mums it will probably be about 15 mins. But never the less it is so simple to make and I regularly make this when I cant be bothered to go out and get ingredients and especially when I’m missing my mum’s food. More recipes with my mum to come, let me know what you want to learn from her!
250g Red Lentils
300g Tinned Chopped Tomatoes
8 Garlic Cloves
8 Cm Ginger
1 Tsp Cumin Seeds
1/2 Tsp Turmeric
1 Tsp Cumin Powder
2 Tsp Chilli Powder
1 Tsp Coriander Powder
3 Green Chillis
Small Handful Coriander
2 Tbsp Ghee
3 Sprigs Curry Leaves (Optional but highly recommended)
Wash the red lentils in a large pan at least 3 times in VERY WARM water until the water comes out clear, the water must be warm, this helps it cook faster. Add 750ml of warm water into the pan and boil high for 7 minutes
Blend the chopped tomatoes, half the ginger and 4 cloves of garlic in a hand blender.
In a large pan pour two large glugs of vegetable oil and add the cumin seeds. Wait for them to start dancing around in the pan, then carefully add in the blended tomatoes.
Add in the turmeric, cumin powder, coriander powder, chilli powder and 2 tsp salt. Cook on a medium heat for at least 7 minutes, or until the dhal is cooked.
Meanwhile thinly slice 4 cloves of garlic, half the green chilli, finely chop the coriander and chop the remaining ginger into matchsticks.
To check if the dhal is cooked, press a few grains between your fingers to feel if they are tender. Add the cooked dhal with the cooking liquid into the curried tomatoes give it a good mix. Top up with 150ml more water to reach your desired consistency.
Taste for seasoning and stir in 3/4 of the coriander.
Heat up 2 tbsp oil and ghee in a small pan and gently cook the garlic until golden. Add in the chillies cook for 15 secs, then add the curry leaves. Cook these until they are bright green (about 10 secs) and then immediately pour over the dhal. Pop a lid on and let the flavours infuse into the dhal until you are ready to eat.
Finish with the remaining ginger and coriander and serve with rice.
#dal #dhal