Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts

Saturday, January 30, 2010

Plain Toor dal(ಖಾರ್ ಬ್ಯಾಳಿ)

Tried and tasted by Nivedita
Hi All,
One more a very simple, tasty and quick recipe from North Karnataka.This is one of common dal which is prepared for the dinner. The reason is, it is easy to cook, tasty to eat and goes well with jowar rotti and rice. When you go through the recipe you will agree with me!
Few ingredients needed for making this dal is,
Toor dal - 1 cup
Onion - 1 big, cut into cubes
Curry leaves - few
Salt to taste
Haldi -1 tsp
Red chilly powder - 2 tsp
Oil - 1 tsp
Fresh coriander - 2 tbsp(it is not in my photo, as I was out of coriander)
Water to make dal
Keep 3 cups of water to boil. Till it starts boiling, Wash toor dal and keep it aside. Cut onions and keep other ingredients ready.
Add toor dal to boiling water. Allow it to cook for few minutes. Remove the white layer that comes after few minutes boiling. Now add all the ingredients except fresh coriander. Cook the dal without cover till it is just cooked. Do not allow dal to be very soft. If you cover it with a lid all water will spill out.
Garnish with fresh coriander. 
Plain Toor dal(ಖಾರ್ ಬ್ಯಾಳಿ i.e khar byali means spicy dal) is ready to eat either with jowar
rotti and onion or with hot rice and paapad and pickle. Choice is yours.
Don't you think it is the easiest dal for a tired person for his/her dinner??
Sending this to 
 EC's event MLLA-19th Helping event announcement for the month of January 2010.
As per the rule of the event, I am linking my post to  Susan's event host lineup page..  also.Keep Smiling,

Tuesday, January 19, 2010

Mixed Lentil Dal

Tried and tasted by Nivedita
Hi All,
Dal is a food, which can be prepared in more than 1000 ways and each preparation tastes different.  The down one is a simple and healthy dal.


Again, as usual, I have mixed 7 lentils in this.
Here is the recipe,
All mixed lentils - 1 cup all together, Qty of each dal is as per your taste, but Urad dal should be little.
(Toor dal, Yellow moong dal, Chana Dal, Masoor dal, Urad dal, Split black Urad dal, Split green moong dal)
Jaggery - 2 tbsp
Tomato - 1 big chopped
Wash the dal and mix jaggery and tomato in a cooker with dal. Give 3 whistles. Allow it to cool.
For dal masala,
Oil -1 tsp
Ghee - 1 tsp
Jeera or cumin seeds - 1 tsp
Curry leaves - few
Onion - 1 medium, cut into long thin slices
Garlic - 6 to 8 cloves, crushed
Ginger - 1/2", cut in to thin long pieces
Whole red dry chilly - 3 to 4
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Fresh coriander - handful, chopped finely
Heat oil and ghee in a kadai, add jeera. Fry for some time. Add curry leaves and garlic. Fry till the garlic changes its color. Now add onion and ginger and fry till onion is fried. Then goes whole red chilly, coriander powder and turmeric powder. Fry for half minute and add boiled dal. Mix it and allow it to boil for a minute. Now add 1/2 cup water. Close the lid and allow it to boil for 2 minutes on low flame. Open the lid and add fresh coriander. Remove from the heat.
Dal is ready to serve.


Sending this to EC's event MLLA-19th Helping event announcement for the month of January 2010.As per the rule of the event, I am linking my post to  Susan's event host lineup page..  also.




Keep smiling,

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