Chholar Dal (Bengali Style)

Ingredients:

Bengal Gram 1 cup.

Cooking Oil or Ghee 2 tbsp.
Seasoning - 2 types.
a) Panch Phoron 1 tsp.
Red Chili Powder 1 tsp.
or
b) Cinnamon ( Pounded lightly ) ½ "
Cardamoms 2 nos.
Cloves 2 nos.
Bay leaf 1 no.
Sugar (optional) As required
Cumin powder ( finely ground roasted) 1 tsp.
Jeera Powder (roasted optional) As required
Turmeric Powder 1 tsp.
Salt To taste

Method:
1. Boil Bengal gram dal with salt, turmeric powder, and 5 cups water.
2. When dal is cooked, but not dissolved, remove from fire.
3. Heat ghee or oil and (a) fry panch phoron till it sputters,add red chilies, and fry till it becomes dark red OR
(b) fry red chilies, add pounded spices and bay leaf and fry little.
4. Pour fried seasoning into hot dal and mix thoroughly.
5. Add sugar (optional), and sprinkle roasted jeera powder (optional).
6. Stir and serve.

Dal Fry

Ingredients

Moong dal ¾ cup
Masoor dal ¼ cup
Onion 1 nos.
Ginger garlic paste 1 tbsp.
Tomato 2 nos.
Cumin seeds ½ tsp.
Haldi ½ tsp.
Red chili powder ½ tsp.
Garam Masala powder ½ tsp.
Green coriander leaves
Pure ghee 3 tbsp.
Salt To taste

Method:
1. Chop onion and tomatoes finely.
2. Wash both the dals together and pressure cook for three minutes with three and half cup water and a little haldi.
3. In a pan, heat Ghee, add jeera, when jeera changes colour add chopped onion. Cook till light golden brown. Add red chili powder and ginger garlic paste. Sauté well.
4. Add tomatoes and reduce heat. Cover and cook till done.
5. Add the boiled dals and salt, bring to required consistency and add green dhania leaves and garam masala powder. The dal is done.
6. Before serving, heat little ghee, put Garam Masala Powder and pour over the dal.

Moong Dal (Bengali Style)

Ingredients:

Mung dal - 200 gm
Small whole pearl onions-10
Green chilies - 4
Milk - 1/2 cup
Sugar - 1 tsp
Salt to taste.
Ghee - 1 tbsp
Bay leaves - 4
Whole cumin seeds - 1/2 tsp

Method:
a. Fry the dry mung dal in a pan over medium heat until it becomes brown.
b. Wash and put mung dal to boil.
c. Simmer until dal is cooked.
d. In a separate pan, heat ghee and fry the bay leaves, onions and cumin seeds for a few minutes.
e. Pour the dal and simmer for 5 minutes.
f. Add 1/2 cup of milk and sugar.

Methiche Varan (Methi Dal)

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Serves 4.
Ingredients
1 cup finely chopped fenugreek (methi) leaves
1 cup toovar (arhar) dal

1 tsp jaggery (gur), optional

¼ tsp turmeric powder (haldi)

½ tsp chilli powder

salt to taste


For the tempering
¼ tsp asafoetida (hing)

4 to 5 cloves garlic, crushed (optional)

2 tbsp ghee / oil


Method

1. Clean, wash and soak the dal in water for about 30 minutes. Drain.

2. Pressure cook the dal with turmeric powder, salt and 3 cups of water till the dal is done.

3. Whisk well, add ½ cup of water, jaggery and chilli powder and bring to a boil.

4. Meanwhile, heat the oil in a small pan and add the asafoetida and garlic.

5. Sauté till the garlic turns golden brown.

6. Add the fenugreek leaves and sauté for 2 minutes.

7. Pour this tempering over the cooked dal and mix well.

8. Serve hot.

Mixed Dal

A tasty combination of lentils.


Cooking Time : 40 min.
Preparation Time : 10 min.

Serves 6.
Ingredients
1 tablespoon moong dal

1 tablespoon masoor dal

1 tablespoon urad dal

1 tablespoon chana dal

2 tablespoons toovar dal
1 teaspoon cumin seeds

1 onion, chopped

2 teaspoons coriander powder

1 teaspoon chilli powder

1/2 teaspoon turmeric powder

2 tablespoons chopped coriander

3 tablespoons ghee

salt to taste


For the tempering
2 tablespoons butter

1 chopped tomato

1 teacup fresh curds

1/2 teaspoon garam masala


Method

1. Wash all the dals. Soak for 1 hour and then drain.

2. Heat the ghee. Add the cumin seeds and cook until they begin to crackle.

3. Add the onion and cook until light pink.

4. Now add all the dals and cook again for 4 to 5 minutes.

5. Add 1 litre of water and cook on a slow flame until soft.

6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.

7. Mash the dals lightly.

8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.

9. Add to the cooked dals and stir for 3 to 4 minutes.

10. Sprinkle coriander on top and serve hot.

Hare Lasun Ki Dal

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Serves 4 to 6.
Ingredients
1 cup toovar (arhar) dal

¼ tsp turmeric powder (haldi)

½ cup finely chopped green garlic (lasun)

½ tsp cumin seeds (jeera)

2 whole dry red chillies, broken into pieces

½ tsp ginger-garlic paste

¼ tsp asafoetida (hing)

¼ cup chopped tomatoes
2 tbsp oil

salt to taste


For the garnish
coriander


Method

1. Clean, wash and soak the dal in water for about 30 minutes. Drain.

2. Add the turmeric powder, salt and 3 cups of water and pressure cook till the dal is done.

3. Whish well and keep aside.

4. Heat the oil in a pan and add the cumin seeds.

5. When the seeds crackle, add the dry red chillies, ginger-green chilli paste, asafoetida and green garlic and sauté for 2 to 3 minutes.

6. Add the tomatoes and sauté till the mixture leaves oil

7. Add the cooked dal and ½ cup of water and bring to a boil.

8. Serve hot, garnished with the chopped coriander.

Tips
A mixture of chopped coriander and garlic can be substituted when green garlic is not in season