Motor Dal - Bong style (Split Yellow Pea Lentil Curry)

 

           Motor Dal or Split Yellow Pea Lentil Curry is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. It is cooked in mustard oil for an authentic flavor. I always like to have this yummy dal with a dash of lime. So check out the step by step pictorial recipe to prepare this regional recipe. 

• 1/2 cup motor dal, soaked for 2-3 hours
• 2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• salt to tatse
• 1/2 tsp. turmeric powder
• 2-3 green chilies
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked motor dal in 1 & 1.2 cups water for 4-5 whistles. Mash it well with the back of the ladle and set aside. 

          Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds or till it stops crackling. 

          Add the ginger and asafoetida. Sauté for a few seconds. 

          Then add the pressure cooked dal, salt, turmeric powder and green chilies. Mix everything well and simmer for 2-3 minutes. Adjust the water at this stage. 

          When done, switch off the flame and garnish with coriander leaves. Serve with steamed rice. 

Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves & panch phoron. Sauté for a few seconds or till it stops crackling. 

                  Add the ginger & asafoetida. Sauté for a few seconds. 

Then add the pressure cooked dal, salt, turmeric powder  green chilies. Mix everything well & simmer for 2-3 minutes. Adjust the water at this stage. 

  When done, switch off the flame & garnish with coriander leaves. 

                     Serve with steamed rice. 

Cranberry Dal (Vakkaya Pappu - Andhra style)

 

          Cranberry Dal or Vakkaya Pappu is a traditional Andhra delicacy prepared with tuvar dal (pigeon pea lentil) and cranberries. It is a very healthy recipe as cranberries are full of antioxidants, rich in vitamin C, proteins, improves cholesterol, lowers blood pressure and prevents urinary tract infection among other benefits.  

          It is a very easy and a quick recipe. This tangy and spicy lentil curry goes best with hot steamed rice, a drizzle of some ghee and accompanied with papad. It can also be relished with Indian flat breads. It is pure divine and a great comfort meal. So check out the step by step pictorial recipe to prepare this regional comfort dish.

• 1/2 cup tuvar dal (pigeon pea lentil)
• 1/3 cup cranberries, washed and rinsed
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 dry red chilies
• 2 green chilies
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 5-6 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1-2 tbsp. coriander leaves, chopped

          Soak the dal for 30 minutes. Wash and rinse well. Then pressure cook the soaked dal and the cranberries along with green chilies, turmeric powder, red chili powder and salt to taste in 2 cups water for 3-4 whistles or till soft. Mash well and keep aside. 

          Heat oil in a pan. Temper with mustard seeds, cumin seeds and fenugreek seeds. After it stops spluttering, add the dry red chilies, curry leaves, garlic and asafoetida. Sauté for a few seconds.

          Add the boiled dal and simmer on a low flame for 4-5 minutes. Adjust the consistency by adding more water. 

          When done, garnish with coriander leaves and serve with rice and accompanied with papad for a divine comfort meal.

  

  

Soak the dal for 30 minutes. Wash & rinse well. Pressure cook the dal along with the cranberries, green chilies, turmeric powder, red chili powder & salt in 2 cups water for 3-4 whistles or till soft. 

                      Mash well and keep aside. 

Heat oil in a pan. Temper with mustard seeds, cumin seeds & fenugreek seeds.

After it stops spluttering, add the dry red chilies, curry leaves, garlic & asafoetida. Sauté for a few seconds.

Add the boiled dal & simmer on a low flame for 4-5 minutes. Adjust the consistency by adding more water. 

                   When done, garnish with coriander leaves.

  

Serve with rice & accompanied with papad for a divine comfort meal.

Moong Dal Tadka (Split Green Gram Lentil Curry)

 

                  It is a well known fact that Lentils are full of proteins and fibre and is a must-have in many homes. Here I bring to you a very flavorful dal that is very popular in most restaurants. So check out my version of this simple Moong Dal Tadka.

         Tastes awesome with rice and I am sure it is a comfort food for many. I like having it with steamed rice and some pickles and papad to go with it. It tastes heavenly. It can be had with any Indian bread too, along with some onion and a drizzle of some lime juice. So check out the step by step pictorial recipe to prepare this great comfort food. 

• 1/2 cup split moong dal, soaked for 30 minutes, rinse & drain
• 1 onion, chopped
• 1 inch ginger, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 2 green chilies, slit
• 1/4 cup milk
• 1/2 tsp. garam masala powder
• 2 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1 tbsp. garlic, chopped
• 1/4 tsp. asafoetida
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

         Boil the dal in 1 & 1/2 cups water along with onion, tomato, ginger, salt and turmeric powder for 5-6 whistles.

          Add kasuri methi, green chilies, garam masala powder and milk. Simmer for 1-2 minutes on a low to medium flame. Keep aside.

         Heat ghee in a pan and temper with cumin seeds, garlic and asafoetida. Sauté till light brown and switch off the flame.

          Then add the Kashmiri red chili powder and give it a stir. Immediately pour this tempering over the cooked dal.
        
          Add lime juice and garnish with coriander leaves. Serve with hot steamed rice or any Indian bread like naan, tandoori roti, paratha or chapatti. 

                      Boil the dal in 1 & 1/2 cups water along with onion, tomato, ginger, salt

                      and turmeric powder for 5-6 whistles.

                                  The boiled dal.

                      Add kasuri methi, green chilies, garam masala powder & milk. Simmer 

                       for 1-2 minutes on a low to medium flame. Keep aside.

                        Heat ghee in a pan & temper with cumin seeds, garlic & asafoetida. 

                        Sauté till light brown & switch off the flame. Add the Kashmiri red

                        chili powder & give it a stir. Pour this tempering over the cooked dal.

        

                                 Add lime juice & garnish with coriander leaves. 

                    Serve with hot steamed rice or any Indian bread like naan, tandoori roti, 

                    paratha or chapatti. 

Green Moong Dal Tadka (Whole Green Gram Curry - North Indian Style)

 

          Green Moong dal Tadka is very healthy, nutritious and easy to digest. This dal recipe is slightly on the thicker side and is best relished with any type of Indian bread like tandoori roti, naan, paratha or chapatti. Be sure to include some sliced onion and a drizzle of lime juice. It can also be served with steamed rice or jeera rice and accompanied with some pickle and papad. So check out the step by step pictorial recipe to prepare my version of this delectable lentil curry.

        Green Moong Dal can be prepared as a curry, khichdi (porridge) or as a soup. It can also be soaked and sprouted to be used in salads or chaats. It simply tastes yummy in any which way it is had. It is a powerhouse of proteins and nutrients and should be had as frequently as possible. So obviously good for the elderly and during pregnancy.

• 1/2 cup Green Moong Dal 
• 1/4 cup split moong dal
• 2 onions, chopped
• 2 green chilies
• 1 inch ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 tbsp. oil
• 1 whole dry red chili
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 tsp. ginger-garlic paste
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 2 tbsp. yoghurt
• 1 tsp. kasuri methi, crushed
• 2 tbsp. ghee
• 3 garlic cloves, finely chopped
• 1/4 tsp. asafoetida
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. coriander leaves, chopped
• sliced onion to garnish

         Soak both the lentils overnight or for a minimum of 4 hours. Pressure cook them along with 1 chopped onion, grated ginger, salt, turmeric powder and green chilies in 2 cups water for 5-6 whistles. Mash with the back of the ladle and keep aside.

          Heat oil in a pan and temper with dry red chili, cinnamon, cardamoms, cloves, bay leaves and 1/2 tsp. cumin seeds. Sauté for a few seconds.

          Add the remaining onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

          Now add the chopped tomato and sauté till it nicely mashed. Add the boiled dal and simmer on a medium flame for 2 minutes. 

          Then add the yoghurt and kasuri methi. Continue to simmer for a further 2 minutes. Take off the flame and keep aside.

          Heat ghee and temper with the remaining cumin seeds. Sauté for a few seconds and then add the chopped garlic and asafoetida. Sauté till it changes color. 

          Switch off the flame and add the red chili powder. Give it a stir and immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion.

                                Soak both the lentils overnight or for a minimum of 4 hours. 

                       Pressure cook them along with 1 chopped onion, grated ginger, salt, 

                        turmeric powder and green chilies in 2 cups water for 5-6 whistles. 

                                  Mash with the back of the ladle and keep aside.

                      Heat oil in a pan & temper with dry red chili, cinnamon, cardamoms,

                      cloves, bay leaves and 1/2 tsp. cumin seeds. Sauté for a few seconds.

                                  Add the remaining onion and fry till light brown. 

                       Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. 

                       Sauté till the oil separates. 

                                  Add the chopped tomato and sauté till it nicely mashed. 

                              Add the boiled dal & simmer on a medium flame for 2 minutes. 

                           Add yoghurt & kasuri methi. Simmer for 2 minutes. Keep aside.

                        Heat ghee & temper with the remaining cumin seeds. Sauté for a few

                        seconds & add chopped garlic & asafoetida. Sauté till it changes colour. 

                        Switch off the flame and add the red chili powder. Give it a stir.

                                 Immediately pour this tempering over the cooked dal.

                        Serve, garnished with coriander leaves and sliced onion.

Roasted Urad Dal Fry

           If you have got tired of having only tuvar, moong, chana and masoor dal, then do try this roasted urad dal fry for a change. I do sometimes go in for this type of dal which can be enjoyed with rice or chapattis. It simply turns out delicious and wholesome. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup split urad dal (Black Gram), dry roasted & soaked in water for 30 minutes
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. mustard oil + 1 tsp. 
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee (clarified butter)
• 1-2 tbsp. coriander leaves, chopped

          Pressure cook the roasted urad dal in 1 & 1/2 cups water, onion, green chilies, turmeric powder, ginger and 1 tsp. oil for 4-5 whistles. Whisk slightly and keep aside.

         Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the ginger-garlic paste. Sauté for a few seconds.

          Add the boiled dal and salt to taste. Simmer on a medium flame for 2-3 minutes. Add ghee and coriander leaves. Mix well and switch of the flame. Serve with rice or chapatis. 

                                Dry roast lentil & soak for 30 minutes.

                      Pressure cook roasted urad dal in 1 & 1/2 cups water, onion, green
                      chilies, turmeric powder, ginger & 1 tsp. oil for 4-5 whistles. Whisk
                      slightly & keep aside.

                                Heat oil & temper with panch phoron & asafoetida. 

                   After it stops spluttering, add ginger-garlic paste. Sauté for a few seconds.

                    Add boiled dal & salt to taste. Simmer on a medium flame for 2-3 min. 

                              Add ghee & coriander leaves. Mix well & switch of the flame.

                                  Serve with rice or chapatis.