Sambar

Sambar -

Sambar is a popular dish in South India and Sri Lanka, consisting of lightly spiced lentils in a tamarind and coconut sauce. Serve hot with steamed rice. The ingredients should be available at any Asian shop. The tamarind pulp may be substituted with reconstituted tamarind paste. You can also add drumstick and other vegetables of your choice.

Ingredients:

200 g (7 oz) toor dal (yellow lentils)
450 ml (16 fl oz) water
50 g (2 oz) tamarind pulp
100 ml (4 fl oz) water
1 green pepper, sliced
1 tomato, chopped
1 1/2 teaspoons coriander seeds
1 teaspoon channa dal/Bengal gram dal
1 tablespoon desiccated coconut
2 dried red chillies
1 dessertspoon vegetable oil
1 teaspoon mustard seed
1 teaspoon cumin seed
1/4 teaspoon asafoetida

Method:

Place toor dhal in a saucepan with 450ml water and bring to the boil. Reduce heat to medium-low, and cook until soft, about 20 minutes.
In another saucepan, mix together the tamarind pulp, and stir in 100ml water to make a watery juice. Bring to the boil over medium-high heat. Add the green pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
Meanwhile, grind the coriander seeds, channa dha, coconut and chillies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the toor dhal until everything is well blended. Bring to the boil once again, then remove from the heat and set aside.
Heat oil in a small frying pan over medium heat, and add the mustard seed, cumin seed and asafoetida. Once the mustard seeds start to pop and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

Tips:

Toor dal, the most widely used dal in India, will be available in your local Asian shop, or via the Internet. You could, however, substitute yellow split peas in a pinch. Channa dal are similar to chickpeas, but smaller, and split in half. They're similar to toor dal and also available at South Asian shops.

Palak Dal (Spinach and Lentils)

Palak Dal (Spinach and Lentils) -

This preparation is simple, but surprisingly yummy. Serve this for a healthy vegan dinner over basmati rice.

Ingredients:

1 tablespoon vegetable oil
2 onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
75g (3 oz) toor dhal (yellow split pigeon peas)
450ml (16 fl oz) water
275g (10 oz) frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste

Method:

Heat oil in a heavy pan over medium heat. Sauté onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and sauté for another minute or so.
Add lentils and water to the saucepan. Bring mixture to the boil. Cover, lower heat and simmer about 35 minutes, until lentils are soft (this may take less time, depending on your water and the lentils).
Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until heated through, about ten minutes. Grind in plenty of pepper to taste.

Note:
Toor dal, the most widely used dhal in India, will be available in your local Asian shop, or via the Internet. It also comes in an oily variety, Malawi. You could, however, substitute yellow split peas in a pinch.

Bengali Cholar Dal

Bengali Cholar Dal -

This Indian lentil or dal recipe is purely made in the traditional Bengali style. The taste is simply mind-blowing. It is best served with luchi/poori/roti/chapati/paratha or even with rice and pulao.

Ingredients:

Chana Dal/Split Bengal gram, 1 cup
Water, 3 cups + 1 tbsp + ½ cup if needed
Turmeric, ½ tsp
Salt, to taste
Fresh Ginger, paste,1 heaped tsp
Mustard oil, 2-3 tbsp (you can use any oil or ghee as well)
Bay leaf, 1
Whole dry red chilies, 1-2
Cloves,3
Cinnamon,1” stick
Green cardamom, 2
Garlic cloves, finely chopped, 4-5
Tomatoes, finely chopped, 2 large
Cumin powder, ½ tsp
Coriander powder, 1 tsp
Red chili powder, ½ tsp
Sugar, ½ to 1 tsp to taste
Fresh Coconut, only white portion, cut into very thin long pieces( optional, I normally skip it)
Ghee, 1-2 tsp
Bengali garam masala powder, ¼ tsp ( equal quantity of cloves, cinnamon, cardamom)

Instructions:

Wash and soak the dal for about half an hour.
Drain and pressure cook/in a pan with water, turmeric, salt and ginger paste. (if pressure cook – one whistle on high, and then 10 minutes on low). Dal should be cooked and soft but not go completely mushy.
Mix cumin powder, coriander powder and red chili powder with a tablespoon of water and keep aside.
Smoke mustard oil in a pan, lower the flame and fry the coconut pieces till light golden. Take them out and keep aside.
In the same oil and still on low flame, add bay leaf, red chilies, cardamoms, cloves and cinnamon. After about 10-15 seconds, add garlic and fry well.
Add the chopped tomatoes. Once tomatoes go a little mushy add the spice mix mixed with water kept aside earlier.
Let the tomatoes cook till absolutely mushy and oil separates.
Pour this mixture into the dal along with the sugar. Dal needs to boil again with the tomato mix - add about half cup water at this stage, if needed.
Let it come to a boil and simmer for 10-15 minutes till it reaches a thick consistency.
Add in the ghee and garam masala powder just before taking off the heat.
Garnish with fried coconut pieces and serve with luchi/puri, parantha or pulao.

Dal with cauliflower and carrots

Dal with cauliflower and carrots -

This Indian Dal or Lentil recipe is a healthy and heavy one as several vegetables are added to it. You can serve it as the main course dish along with rice or roti or chapati or paratha or you can also serve it with other side dishes.

Ingredients:

2 tbsp sunflower oil
1 onion, chopped
1 large garlic clove, finely chopped
30 g (1 oz) fresh root ginger, finely chopped
200 g (7 oz) yellow lentils
550 ml (18 fl oz) vegetable stock
100 g (3½ oz) carrots, cut into small sticks
170 g (6 oz) cauliflower, cut into small florets
3 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and pepper

Method:

Heat the oil in a saucepan over a moderate heat, add the onion and garlic, and cook, stirring occasionally, for about 5 minutes or until just starting to soften. Stir in the ginger and cook for a further 3 minutes.
Add the lentils and stir to coat with the onion mixture. Pour in the stock, then cover the pan and bring to the boil. Reduce the heat and simmer for about 15 minutes.
Add the carrots and cauliflower. Cover the pan again and simmer for 12–15 minutes or until the lentils are tender and the vegetables are cooked.
Season with salt and pepper to taste. Stir in the coriander and lemon juice, and serve immediately.

Moong dal

Moong dal -

A fantastic lentil recipe for an authentic Indian dal.

Ingredients:

500 gm dried moong dal or yellow split peas
600 ml water
1 1/2 teaspoons salt
1/2 teaspoon grated fresh root ginger
1 teaspoon diced green chilli
100 gm diced tomatoes
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
1/2 dried red chilli
1 pinch asafoetida
2 cloves garlic, finely chopped
4 tablespoons chopped fresh coriander

Method:

Firstly, fry the dal in a pan without oil until it turns reddish.
Rinse dal or split peas; soak in water for 30 minutes.
Heat dal and water, with salt, until boiling. Reduce heat to medium and cook 20 to 30 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked dal add ginger, green chilli, tomato, lemon juice and turmeric.
Heat oil in a small saucepan and add cumin seed and red chilli. When chilli is heated add asafoetida and garlic. Stir mixture into dal and add coriander; mix well.

Spicy Indian Masoor Dal

Spicy Indian Masoor Dal -

Masoor dhal are red lentils and this spicy red lentil dish can be enjoyed as a starter, or as a main with rice or naan.

Ingredients:

200 gm (7 oz) red lentils
2 tablespoons olive oil
1 teaspoon mustard seeds
3 onions, chopped
2 tablespoons minced root ginger
3 green chillies, seeded and minced (or to taste)
6 cloves garlic, minced
1 tablespoon ground coriander seed
1 tablespoon ground cumin
4 tomatoes, chopped
225 ml (8 fl oz) water
salt to taste
handful chopped fresh coriander

Method:

Cook the lentils by boiling or pressure cooking until lentils are soft. (Using a pressure cooker is faster.)
In a frying pan, heat the oil and add mustard seeds. When mustard seeds begin to pop, add onions, ginger, chillies and garlic. Sauté until the onions and garlic are golden brown. Add ground coriander, cumin and chopped tomatoes. Cook and stir until tomatoes are tender.
Add water. Boil for 5 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped coriander and remove from heat. Serve hot.

Tadka Dal

Tadka Dal -

This Indian dal is a gorgeous, warming dish, perfect comfort or winter food! Enjoy on its own or as a side to your favorite curry.

Ingredients:

150g red lentils
1 teaspoon turmeric
2 cloves garlic
2cm piece fresh root ginger
1 fresh chilli
1 small red onion
salt to taste
1 knob of butter (optional)
1 tablespoon chopped fresh coriander (optional)

Method:

Wash the lentils through twice with warm water and once with cold. Add to a large saucepan. Cover the lentils so there is about 4 cm extra water over the top and bring to the boil. Once it has reached boiling point, reduce heat to a simmer. Add a heaped teaspoon of turmeric to the water.
Finely chop the garlic, ginger, chilli and onion. Saute in a frying pan until everything has softened and season with salt.
Once the water has reduced and the lentils are mushy, stir in as much or as little salt as you like and then empty the onion mixture into the daal and stir through. For a little added richness, add a knob of butter into the mixture and stir in. Serve hot with some naan or alongside rice and curry.

Dal Amritsari

Dal Amritsari -

Dal Amritsari, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. A tadka or tempering is prepared for this dal with tomatoes onions and a blend of Punjabi spices. No Punjabi dal is complete without the use of some Punjabi garam masalas. Serve hot garnished with some chopped coriander or butter.

Ingredients:

3/4 cup urad (whole black lentil)
1 cup chopped onions
1 tsp chopped ginger (adrak)
salt to taste
1/2 cup fresh cream
1 tbsp oil
1 tbsp ghee
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp finely chopped green chillies
1/2 cup chopped tomatoes
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp dried mango powder (amchur)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp Punjabi garam masala
1 tbsp coriander (dhania) for the garnish

Method:

Clean, wash and soak the whole urad in water overnight.
Drain, add ½ cup onions, ginger, salt and 2½ cups of water and pressure cook for 15 to 20 minutes, over medium flame, till the urad is cooked.
Allow the steam to escape before opening the lid.
Whisk so as to mash the dal, add the cream and cook on low flame for 10 minutes so it thickens. Keep aside.
For the tempering, heat the oil and ghee in a small pan, add the remaining onions, ginger paste, garlic paste and green chillies and sauté till the onions turn translucent.
Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
Add the chilli powder, turmeric powder, dry mango powder, coriander powder, cumin seeds powder, Punjabi garam masala and salt and sauté for 2-3 minutes.
Add it to the dal and simmer for 5 minutes.
Serve hot garnished with coriander.

Dal Makhani

Dal Makhani -

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. Dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

Ingredients:

3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish

Method:

Clean, wash and soak the whole urad and rajma overnight.
Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Simmer for 2 to 3 more minutes.
Serve hot garnished with coriander and fresh cream.

Dal Fry

Dal Fry -

A popular moderately spiced north indian dal, consisting of a tasty combination of masoor dal and yellow moong dal. Dal fry has a good mouth feel of soft dal pieces and goes great with any paratha or roti. Quick and easy to make.

Ingredients:

1/4 cup yellow moong dal , soaked for 2 hours
1 cup red masoor dal , soaked for 2 hours
1/4 tsp turmeric powder (haldi)
2 green chillies , slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes

For The Garnish:
1 tbsp chopped coriander (dhania)

Method:

Wash the dals together.
Combine 2½ cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid and keep aside.

How to proceed:
Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve immediately garnished with coriander.

Main Course (Vegetarian)

Main Course Vegetarian -

Select from the wide range of main course (vegetarian) and have an awesome meal.

Achari Paneer

Achari Baingan

Achaari Dahi Bhindi

Aloo Gobi

Aloo Methi

Aloo Mutter

Jeera Aloo

Aloo Poshto (Potato with Poppy Seeds)

Aloo Baingan

Baingan Bharta

Sarson Ka Saag Aur Makki Ki Roti

Malai Kofta

Paneer Tikka Masala

Vegetable (Navratan) Korma

Butter Paneer Masala

Palak Paneer

Kadai (Kadhai) Paneer

Shahi Paneer

Mattar Paneer

Bhindi Masala

Doi Potol (Pointed Gourd in Curd)

Potoler Dorma/Stuffed Pointed gourd (Veg/Non-Veg)

Shukto

Labra (Bengali style mix Vegetable)

Dal-e-Bahar:

Dal Fry

Dal Makhani

Dal Amritsari

Tadka Dal

Spicy Indian Masoor Dal

Moong dal

Dal with cauliflower and carrots

Bengali Cholar Daal

Palak Dal (Spinach and Lentils)

Sambar