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
instant dal recipe in 5 mins with homemade ready to cook dal premix - ideal for travel & hostel
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
instant dal premix recipe | homemade ready to cook dal mix ideal for travel - hostel with detailed photo and video recipe. perhaps one of the must or important recipes made with a combination of lentils, herbs & spices. it is one of the handy recipes to have in your pantry, especially if you are planning a holiday or travel. with this dal premix, the dal fry can be prepared within minutes and can be easily served with your choice of roti or jeer rice.
instant dal premix recipe | homemade ready to cook dal mix ideal for travel - hostel with step by step photo and video recipe. dal or lentil-based curry is essential for most of us. wherever you travel or even visit for any celebrations or occasions, you would look for dal variations to enjoy your jeera rice meal. to satisfy that craving, especially when you do not have kitchen access to prepare your favourite dal, the dal premix recipe comes in handy for you.
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Basic dhal recipe - The one that goes with everything!
Dhal is almost a staple in Indian households as an accompaniment to almost every meal - from curry to biryani and even fried eggs. Also the best to just eat on it's own, whether it be like a thick split pea soup or
with rice or butter bread!
Ingredients
1 cup Dhal
3lt water
1 tbs rough salt
1/2 tsp hurdee
For Braising:
1/4 cup oil
2 tbs margarine
2-3 dried chillies
3 cloves garlic, crushed
1 med tomato, grated
1 med onion
1/2 tsp jeera
1/2 tsp mustard seed
handful of curry leaves
Dhania and spring onion to garnish
Dhal can be served with almost any curry or meal. Many variations of dhal can also be made including adding brinjal, sour herbs and even green mango.
Enjoy!
Black Lentil Dhal Recipe | Dhal Makhani
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Black Lentil Dhal - Simple food at its best! Rich in protein, thick and creamy.
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Bengali Masoor Dal | Bengali Dal Recipe
This light and hearty Bengali masoor dal recipe goes well with almost any bhaja or torkari. Because it is sparsely spiced, it doesn’t overpower the other dishes in the course and is, therefore, a perfect accompaniment to any day-to-day meal.
CHECK OUT THIS PLAYLIST FOR THINGS YOU CAN PAIR WITH THIS SIMPLE MOSUR DAL:
View the FULL RECIPE at
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Dhaba Style Dal Fry | दाल फ्राई | Easy Dal Fry recipe | traditonal Dal Tadka |Chef Ranveer Brar
DHABA STYLE DAL FRY is something that can never be missed out of any menu! So whether you are planning to impress the guests or making your old travel memories come to life; this is the recipe for you.
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DHABA STYLE DAL FRY
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Serves: 2
Ingredients
For Dal
2 tbsp ghee
½ cup tuvar dal, soaked
3 tbsp moong dal, soaked
1 inch ginger, sliced
Salt to taste
¼ tsp turmeric powder
1 tsp red chilli powder
1 green chilli
1 ½ cups water
For Tempering
1 tbsp ghee
1 tbsp oil
½ tsp cumin seeds
1 inch ginger, finely chopped
½ tbsp garlic, finely chopped
1 medium onion, finely chopped
1 tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
For 2nd Tempering
2 tbsp ghee
2 tbsp oil
3-4 garlic cloves, sliced
2-3 whole dry kashmiri red chillies
A pinch of asafoetida
½ tsp kashmiri red chilli powder
Coriander leaves, for garnish
Process:-
● Heat ghee in a pressure cooker, add tuvar dal and moong dal to the pressure cooker
and roast for 2-3 minutes.
● Add in ginger, salt, turmeric powder, red chilli powder, salt and green chilli. Mix well.
● Add water, cover and allow to cook for 3 whistles.
● Meanwhile, heat ghee in a pan, add cumin seeds, ginger and garlic, saute till
fragrant.
● Add onions and saute till translucent. Add chilli powder, turmeric powder and salt,
mix well. Cook for 2-3 minutes, till the rawness of the spices is gone.
● Add the boiled dal to this tempering and allow to cook for simmer for 3-4 minutes
● Meanwhile, prepare the second tempering.
● Heat ghee in a pan, add some water. Add garlic cloves, whole dry kashmiri red
chillies, asafoetida, kashmiri red chilli powder and mix well.
● Cook till it splutters.
● Pour the prepared dal into a serving dish, garnish with coriander leaves.
● Pour the prepared tempering and serve hot.
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