Hariyali Masala Dal

Since My hubby is less fond of veggies and have more inclination towards pulses, I prepare different dals using combination of different pulses. One such recipe I came across in a newspaper was Hariyali Masala Dal and I had jotted down in my treasure book (which is my recipe book).This dal is protein packed and includes many pulses and is prepared by adding unique coriander based paste.


Ingredients
1/4th Cup Masoor Dal
1/4th Cup Tuvar Dal
1/4th Cup Moong Dal
1/4th Cup Urad Dal
1 Cup Finely Chopped Onions
1 Cup Finely Chopped Tomatoes
Salt as per taste
Oil

For Paste
7 -8 Garlic Cloves
3 Teaspoon whole Coriander seeds
1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder
1/2 Cup of Chopped Coriander leaves
2 Dry whole red chilles
1 Small Ginger
1/2 Cinnamon Stick
2 Cloves

Method:
1. Soak all the dals for 2-3 Hours. Once soaked drain them and then pressure cook the dals and keep it aside.
2. Dry roast Coriander seeds, Cumin seeds, red chillies, cinnamon stick and cloves. Once roasted along with
coriander leaves, ginger and garlic grind all the dry masalas in to a fine paste.

3. Heat oil in a pan, add chopped onions and saute for till they turn light golden brown. Add paste and chopped tomatoes and saute till oil starts leaving the sides of the vessel.
4. Now add cooked dals and salt as per taste and mix it properly with the onion and paste mixture. If required add water and cook properly.
5. Serve it with rice or roti.

This is my entry for Divya's Bookmarked Recipes Event

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Tadka Dal ~ Tempered Lentils, and Awards

Tadka Dal or Dal Tadka is a popular dal prepared in Northern India. Lentils are prepared daily in an Indian home. The word 'Dal' derives from the Sanskrit term to 'Split'. Dal is preparations of pulses which have been stripped of their outer hulls or splits. Tadka Dal gets its name from its way of preparing the dal. The standard preparation of dal begins with boiling a dal with added spices and then in end adding a Tadka / Tarka/ Chaunk/ Baghaar at the end of the cooking process. Tadka dal can be served with rotis, naan or with simple plain rice.

Ingredients:
1/2 Cup Toor Dal / Tuvar Dal/ Arhar Dal
1/2 Cup Moong Dal (Yellow split dal)
1/4 Cup Split Masoor Dal (Red Lentils)
1 Chopped Onion
1 Chopped Tomato
1 Tablespoon of Ginger - Garlic paste
1 Teaspoon of Red Chilly powder
1 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Turmeric powder
1 Teaspoon of Cumin seeds
3-4 Curry leaves
1 Red whole chilly
2 Tablespoon of Ghee
1 Tablespoon of Coriander leaves
Salt to taste

Method:
1. Soak all dals for 1-2 hours in a water. Once they are soaked, drain the water and then pressure cook the dals and keep the cooked dals aside.
2. Heat a deep vessel with ghee. Once the ghee is hot add Onions, ginger-garlic paste and curry leaves. Saute the onions till they are transparent.
3. Add tomaties, red chilly powder, turmeric powder, corinader-cumin seed powder. Cook till ghee leaves the vessel.
4. Now add the cooked dal and salt and mix well. Let it cook on a low flame for few minutes.
5. Once cooked, now prepare the tempering. Heat ghee in a vaghaariyun (tempering vessel). Add cumin seed and red whole chilly. Once the seeds starts spluttering sprinkle the Tadka on the dal.
6. Garnish the dal with chopped coriander leaves and serve it with roti, naan or simple plain rice.

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My friend Rekha of Rekha's Kitchen passed me this great Brillante weblog premio-2008.
Thank you so much, Rekha for considering me worthy for this award.

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.
Here are the rules to follow :- When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this. As per the rules I would like to pass this award to my fellow bloggers mentioned below:(and these are in no particular order, and I could go on and on seeing how their are so many blogs I love but that would take me forever)Enjoy your awards and please pass it on to other and this is my turn to pass this award.

I am going to pass this to my fellow Brilliant Bloggers:

Priti

Sireesha

Suma

Priyanka

Madhavi

Vegetable Platter

Jaishree

and

Shreya

Congratulation girls

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My friend Priti has also passed me the Blogging Forever Award, thanks for considering me your Friend forever

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Sambhar

Sambhar is a form of a dal with vegetables prepared in southern part of India. In south of India almost every dish prepared has richness of coconut, Tamarind and spices to flavour the food giving it a hot zing. Sambhar can be served with steaming idlis, crispy dosas, vadas or even simple rice. I prefer using MTR Sambhar and Rasam powder.

Ingredients:
2 Cups of Toor dal (Arhar dal)
4 Quaterly Chopped Small Onions
1 Tomato
2 Chopped Brinjals (Egg Plant / Aubergine)
1/2 Chopped Bottle Gourd (Lauki)
2 Chopped Drumsticks
1 Chopped Potatoe
2 Teaspoon of Coriander Powder
1 Teaspoon of Turmeric Powder
2 Teaspoon of Red Chilly Powder
2 Teaspoon of Sambhar Powder
1 Teaspoon of Rasam Powder
1 Tablespoon of Tamarind Pulp
1 Tablespoon of Ginger-Garlic paste
3 - 4 Curry Leaves
Oil for Tempering
1 Teaspoon of Mustard seeds
1 Teaspoon of Fenugreek seeds (methi seeds)
1/2 whole dry red chilly
Pinch of Asafoedita (Hing)
salt to taste
Chopped Coriander
1/2 Cup of fresh grated Coconut

Method:
1. Soak toor dal for 20 minutes, drain water and then add turmeric powder and tomato to the dal and presure cook till 3 whistles.
2. Once the dal is cooked blend in a blender. Add water and let it simmer on a slow flame
3. Add coriander powder, red chilly powder, ginger-garlic powder, sambhar powder, rasam powder, salt, curry leaves and all chopped vegetables. Let it simmer till all vegetables are cooked.
4. Once the sambhar starts boiling and vegetables are cooked add tamarind pulp.
5. Heat oil for tempering and add mustard seeds, fenugreek seeds, asafoedita and whole dry red chilly. When seeds starts spluttering add it to the sambhar and simmer it for few mintues.
6. Garnish sambhar with chopped coriander leaves and grated coconut.

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