Sara516

that yellow daal thats eaten with white rice and sprinkle dhania all over it..

recipe needed plz

aaish

Moong Masoor dall
dal monng 1/2 cup dal masoor 1/2 cup
salt 1 tsp
lal mirch powder 3/4 tsp or can use kutii lal mirch too
heldi 1/3 tsp
ginger garlic paste 1 tbs each try to use fresh grinded paste for better flavour
For bhagar
one onion or few cloves of garlic
oil or ghee 1/2 cup
cumin seeds 1 tsp
whole red chillies 2,3
green chillies sliced and chopped fresh corriander leaves
1,wash dall and soack in water for almost 15 min .
2- put all ingredaints that includes salt ,chillies ,heldi. ginger ,garlic paste, and yes 2 cloves and 1 inch pices of cinamon (optional).with enough water ,as the water is double the amount of dall .put it on heat ,when start boiling reduce heat to low and cook until it done,if water is less u can add more and if its too much,cook it on high heat .it depends on u that u like khari khari dall or very well cooked dall.
when its done made bhagar in another pot.heat oil add,slices or garlic or onions ,cumin seeds and whole chillies.when onions light brown in colour .add it to the dall and cover it.sprinkle garam masala ,green chillies and corriander leaves.
This is a very simple and easy way of making dall.in other method u have to make masala first and then add cooked dall.if u need that i will add that method too,otherwise this dall goes well with boiled rice.
Serve with pudinah chutni and piyazz ,tamater kee sald with lot of lemon juice or vinegar,and yes dont forget aachar.yummmy

Pathani

Each household has its own recipy, jaani. So do you really want the pathani hot spicy of recipy?

hareem01

You meant Channay ki Daal(Yellow splitpea)

Ingrediants:
yellow split pea(one cup)
1 small onion (chopped)
3 cloves of garlic (whole)
1 large Tomato (chopped)
dhaniya(corriander) washed and chopped
salt 1 teaspoon
red chillie powder, 1 an half teaspoon
Haldi, less than half teaspoon
corriander powder 1 teaspoon
white cumin seeds(whole), half teaspoon
3 cloves
6 or 7 black peppercorn
cinnamon 1 inch
cardomom 1
curry patta 1 small
green chilli(chopped)
and Olive oil or butter

Recipe in next post.

hareem01

Fry onions in 2 table spoon oil for 2 minutes then put garlic, salt, red chilli powder, haldi, corriander powder and chopped tomato and half cup of water.

keep mixing it with spoon(doi), when you smell of roasting flavour and it started to look like almost a gravy pour 4 cups of water and washed and soacked daal into it, put all the garam masala(zeera, cloves, black peppercorn, etc), mix it and wait until daal is tender, then mash it, not too much.

sprinkle dhaniyah and hari mirchen over it, you can also sprinkle fried onion rings and chopped ginger over it, sprinkle some lime juice and eat it with rice and podinay ki chatny.

Sara516

no not chanay ki daal, masoor ki daal..

anyways i called ammi, i got her to give me the instructions to make it... she said

"get up, go to teh rrestaurant and buy some cooked food from there"

Hum_Hain_Lajawab

And end up on this forum again after few hours?

Just learn it

Adrasteia

Every one has their own way of making that daal however never expect people from any other province than Sindh mainly karachi to know what you are talking bout.

The daal you are talking bout is very patli like paani and is eaten with plain boiled chawal.

For one cup of mong/masoor mixed daal the recipe is as follows.
Once you get a hang of making it alrite you can later the recipe to suit your liking

Wash the Daal properly and leave it soaked for half an hour in water.
That makes the daal soft enough to cook quickly otherwise it will take longer to cook.

Dont throw the water away, Daals have protiens which will waste away if you throw the water away.

In the same water with the soaked daal add One teaspoon of Salt, Laal Mirch and a quarter teaspoon of Haldi with Ginger and Garlic to your liking.

Let it mixture boil for half an hour. You need the daal to be thin and not thick so if you find the water has evaporated leaving the daal mixture thick add more water.

After half an hour of cooking use a wooden spoon to ghoot the daal just like you'd haleem for ten minutes. Or if you are lazy use one of those hand blenders to quicky mix it all up.

Once thats done in a seperate pan fry a medium onion in oil, once the onions are brown, add zeera, Sabut laal mirch and I like adding fresh thinly diced garlic to it. This is for Tarka or Bhigaar.

You have to be careful to not let the onions burn.

Here comes the tricky part, most people get this wrong.

The daal should be boiling when you do this. Turn the stove under the daal off, and make sure you have the lid ready to cover it.

Pour the tarka over the boiling daal and cover it instantly and let it sit for ten minutes.

When serving you can garnish it with dhania mirch and some people also like sprinkling chaat masala, i dont like it.

To make it more healthy, you can add diced mushrooms, tomatoes and capscium right before the tarka.

Dushwari

Sara516,

try this lemon achar dal chavel recipe with green chillies and dheniya.

ingredients:

2 cups mash dal mixed with moong (soaked over nite, drained and added in curry - mash first, moong second)

curry prep
friend chopped onion - 2 medium
chopped tomatoes - 3
adrek, lehsen shredded - 2 tsp
red pepper 2 tsp
salt 1 tsp
turmeric 1/2 tsp

garnish
zeera 1 tsp
chopped fresh green chilies
fresh dheniya

oil for curry and zeera terka 3/4 cup

instructions:
in a frying pan fry onion in 1/2 olive oil. add spices and curry vegetables - tomatoes and ginger garlic .
add 2 cups water. replace dals in the order written above.
place lid on and cook for an hour until spices are mixed with dals.
replace dal in a serving dish.
in a separate frying pan lightly give terka to zeera.
garnish with zeera, chopped green chillies, deniya and lemon slices.

at lunch or dinner, serve with lemon achar and boil rice separately with peas in them.
enjoy!

Dushwari

Sara516

ahh if only i lived close to a desi restaurant.. (or wasn't so lazy... thats a better option)

AnGeL EyEs

sara daal is really easy to make....it's not worth buying it from a store.

so how did it turn out?

Mostar95

Yes please.

Lusi

I didn't read the above recipes but this is how I make:

2 hand fulls of yellow daal (mong...i think it is called mong)
2 hand fulls of pink daal
1 hand not too full of chany kee daal

Soak them for at least half an hour.

Add the daals in the pot, add water, water should at least 2-3 times the daal in the pot. Add ginger/garlic paste, salt and red pepper to taste, coriander powder 1/2 tsp, and 1/4 tsp of haldi. Cook on medium heat till it comes to 3-4 boils. Stir occasionally. After 3-4 boils reduce the heat and let the daal cook for at least 20-30 mins. See the consistency, if you like kind of watery add more water.

Tip: your daal is not cooked until the daal and water turns into a homogenous mixture, if the daal and water is separate then it means it is not cooked.
If you don't stir it occasionally, it might not cook throughout or might stick at the bottom.
If during the cooking, you feel the water is less, don't be scared of adding more water. You can always dry the access water or make it thick.

Once your daal is ready, make tarka with sliced onions and cilantro. Enjoy with white rice.

Hum_Hain_Lajawab

Oh my, so much Daal Chaval in this thread

Mostar95

1. Gujranwala day mashoor daal chawal.
2. Karachi kay okhai memom daal chawal.
3. Hurur ki daal aur chawal with lemon-onion-green chilles salad.
4. Malika masoor ki daal aur chawal with keri ki chatni in hot summer.
5. Panjhmail daal aur chawal with tomato-onion-green chilles salad salad.
5. Masoor ki daal aur chawal with acchar.

Mostar95

Has anyone eaten this:

Haray mash ki daal ki kitchri with desi ghee, mooli aur khatai-hara-dhania chutney.

This is one of the tastiest rice dishes on earth.

Lusi

Oh my mom makes haray mash kee daal kee khichari and it is yummy with raita, dhaniya poodina chutney, and achar. yum-oo

Mostar95

Well desi ghee and fresh mooli make it even more tastier.

Lusi

I don't like mooli and with desi ghee you mean putting desi ghee like yogurt/raita...i hope not... that is so unhealty...lol

Mostar95

Hmmmm! LOL. Well when you take out the hot kitchri, put some desi ghee on it or you put butter as well and eat with mooli and chutney! Yummy!