Tadkawali Doh Dal#SoupSwappers

Tadkewali Doh Dal is quick dal soup, make perfect to have with rice or crusty breads. It's delicious with a mix of two dals and a tadka/tempering given to it. Hence the name Tadkawali Doh Dal.

Ingredients
1/3 Cup Moong Dal
1/3 Cup Red Lentil / Masoor Dal
1 Medium Onion - sliced
3 Small Tomatoes - sliced
Salt to taste
½ Teaspoon Turmeric powder
1 Teaspoon Red Chili Powder
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Oil

For Tadka / Tempering
1 Tablespoon Heaped Desi Ghee
3 Garlic Cloves
A sprig Curry Leaves
2 Button Red Chilies
1 Fresh Green or Red Chilies - optional
1 Teaspoon Finely Chopped Ginger 1 piece
2 Tablespoons Finely Coriander Leaves
1 Teaspoon Cumin Seeds
1 Tablespoon Heaped Butter

Method

Soak lentils for an hour at least.
In a pan, heat oil add onions and fry. When the onions turn translucent, add tomatoes, red chilly, turmeric powder, salt, ginger garlic paste and fry well.
Then add soaked lentils, 3 cups water and cook medium low flame stirring in between for until done. When lentil is tender, mix well. Switch off the flame.

For the Tadka/Tempering 

In a pan, heat butter add cumin seeds, garlic cloves, curry leaves, button red chilies and fry. Add fresh chilly, finely chopped ginger, give it a good mix. Switch off the flame.
Pour the tadka in the prepared lentil, sprinkle coriander leaves and serve hot.

Enjoy with rice or crusty bread.

Labels: Soup, Soup Swappers, Masoor dal, Moong dal, Lentil Soup, Healthy,Main course, Gluten free, Indian, Vegetarian

Lentil Soups:

Cajun Lentil Soup with Andouille Sausage from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Creamy Vegan Lentil Soup from Magical Ingredients
Ham and Lentil Soup from A Day in the Life on the Farm
Spicy Turkey Sausage and Lentil Soup from Karen’s Kitchen Stories
Steak and Potato Lentil Soup from Palatable Pastime
Tadkawali Doh Dal from Sneha’s Recipe

Roasted Dal & Red Pumpkin Soup#SoupSwappers

Red Pumpkin one of my hubby's favorites in veggie. This soup is an easy peasy quick recipe
Serves 2
Ingredients
1 Cup Diced Red Pumpkin
¼ Cup Roasted Yellow Moong Dal
1 Dried Red Chilly
1/8 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Oil
2 Cups Water
1 Green chilly
1/4 Teaspoon Cumin seeds
half bunch Chopped Cilantro
¼ Teaspoon Mustard seeds
3 - 4 Curry leaves
1 Clove Garlic
½ Teaspoon Red Chilly powder or to taste
1 Small Tomato
1 Vegetables Seasoning Cube
Method

Dry roast the dal till just starts to turn pink. Wash it, add it to a pressure cook the dal along with tomatoes, seasoning cube, ginger garlic paste and turmeric powder by adding water take one whistle on high flame. Reduce the flame to low and let it cook for 5 - 7 minutes. Switch off the flame. for five whistles.
Let the cooker cool completely. Open and mash the dal with an immersion blender. 

Now add pumpkin, salt, red chilly powder and mix them well. Place this on medium low flame and let this simmer for 12 - 15 minutes or till the pumpkin is cooked and all the flavors are well blended. Switch off the flame. 

For The Tempering/Tadka

Heat oil in a tadka pan, add the mustard seeds, cumin seeds, As the mustard seeds start to crackle, add the curry leaves and ginger, dried chilly. Sauté until turn slight brown and then add it to dal mix. Pumpkin dal Soup is ready. 

 Serve it with steamed rice or crusty bread to sop all the gravy.

Labels: Moong dal, Roasted, Red Pumpkin, Soup, Soup Swappers  

Pumpkin #SoupSwappers Event: November, 2021, Hosted by Camilla of Culinary Adventures with Camilla 
Creamy Pumpkin Soup with Tortellini and Chicken From A Day in the Life on the Farm
Fenneled Pumpkin Soup by Culinary Adventures with Camilla 
Israeli Orange Soup From Pandemonium Noshery
Pumpkin Pakoda Kadhi From Magical Ingredients
Pumpkin, Rice and Chickpea Soup From Palatable Pastime
Roasted Dal & Red Pumpkin Soup From Sneha’s Recipe

Moong Dal Sambar

This sambar I, have enjoyed, during my stay in Bangalore. I use to have this for breakfast every day with idli, dosa or vadas and filter coffee. I made it for our lunch along with Instant Urad Dal Flour & Rava Medhu Vadas. This was a classic combo which revived memories of my stay in Bangalore.

Serves 4 to 5
Ingredients
9 -10 Sambar Onions/Shallots - peeled
2 Small Tomatoes - chopped finely
A Small Lime size Tamarind - soaked in 1/4 cup warm water
½ Cup Yellow Moong Dal
1 Teaspoon Sambar Powder
¼ Teaspoon Turmeric powder
A Pinch Asafoetida
Salt to taste
1 Tablespoon Oil
A Sprig Curry Leaves
¼ Cup Packed Freshly Grated Coconut
For the Masala  
1 Teaspoon Oil
1 Tablespoon Coriander seeds
1 Teaspoon Chana Dal
4 Whole Dry Red Chillies
¼ Cumin Seeds
10 Grains Fenugreek Seeds
For the Tadka 
1 Teaspoon Mustard Seeds
2 Dry Red Chillies
A Sprig Curry Leaves
1 Tablespoon Oil
A Pinch of Asafoetida  

Method 

Fry all the ingredients under Masala in a teaspoon of oil separately, till fragrant and they start to turn brown. Grind the roasted ingredients well. I used half of the dry powdered masala ( keep the remaining in a airtight container with a label and used it the next time to make  sambar) and again ground it along with the freshly grated coconut and a little water to a thick fine smooth masala paste.

Wash and soak the dal for 30 minutes. Then pressure cook the dal for 3 whistles on high flame by adding  1½ cup water and a pinch of turmeric powder to it.

In a pan, heat a tablespoon of oil and fry the sambar onions for a minute, add the tomatoes and cook till tomatoes become mushy, 

add the tamarind extract(soak very little tamarind in hot water and extract juice), sambar powder, turmeric powder, curry leaves and salt, stir well. Now add the cooked moong dal and the ground paste. Add 2 cups of water or as per your desired consistency. 

Bring this to a rolling boil and then reduce to flame to low, let it simmer for 8 -10 minutes, keep stirring after every two minutes so that the dal does not settle to the bottom of the pan and get burnt. Taste for salt and seasonings add if needed according to your taste. Switch off the flame.

Now let's make the Tadka

Heat oil in a tadka pan add the mustard seeds, when they splutter add the red chillies, asafoetida and curry leaves. Stir this with a spoon and pour it over the dal. Cover and let it sit for 10 minutes. Serve hot garnished with coriander leaves.

Enjoy with Instant Urad Dal Flour & Rava Medhu Vadas
 or ildi, dosa or even steamed rice.
Labels : South Indian,Moong Dal, Sambar, Vegetarian, Vegan, Gluten free, Main course, Breakfast, Healthy

Dal Sultani - Mughlai Cuisine

This yummy dal is a Mughlai cuisine of Uttar Pradesh. Its rich and creamy .  Goes well with both rice/pulao or chapattis.

Ingredients

1 Cup Moong Dal - washed and soaked for an hour
2 Cups Water
1 Tablespoon Red Chilly Powder
1 Teaspoon Salt 

For the Gravy

200 Grams Yogurt
200 ML Milk
100 ML Fresh Cream
6 Cloves  - coarsely ground
6 Small Cardamoms  - coarsely ground
1/2 Teaspoon Saffron Strands - mix in a Tablespoon water

For Tempering:

1/2 Cup  Butter or Ghee - I used  half of each
1 Teaspoon Cumin Seeds
8 Cloves Garlic  - chopped
For garnishing coriander leaves  - finely chopped
A Piece of Coal for dungar

Method

Soak lentil for half an hour, add in it water, salt, chily powder and boil the dal till its cooked. 

In a bowl mix,  yogurt,  milk and  malai,  beat  well , add the cardamon and cloves powder mix well.  

When lentils  is cooked, add in creamy mixture, stir the dal well, cook on slow flame for 10 minutes  stirring it so that it does not burn at  the bottom.  Switch off flame,  add the saffron water give it quick stir.

Prepare the tempering

Heat ghee and butter in a pan add the cumin, chopped garlic when the garlic starts to brown take off flame and pour on dal . Cover with a lid. Lastly place the lighted coal in piece of foil or a small bowl pour ghee over it and keep it over the dal covered for 5 minutes. Open garnish with coriander leaves. Serve hot. We had this thick, rich, creamy and yummy dal with Yeasted Jowar Naan. 

My Notes:

This dal is not spicy so do add more chilly powder, this will ruin the taste and color of the dal.

Do skip giving dungar to the dal, as this enhances the flavor.

You can use split pigeons peas / tur dal too instead of moong dal

Labels : Dal, Moong dal, Lentils, Mughlai Cuisine, Uttar Pradesh

Mix Dal Tadka - No Onion No Garlic

This was made when my family came home for dinner. This we had with steamed rice.  They loved this dal very much. Having dal and steamed rice is a comforting meal.  My daughter wants  a katori of dal with every meal.  She enjoys having it. 

Ingredients

1/3 Cup Tuvar Dal
1/3 Cup Urad Dal
1/3 Cup Moong Dal

For the Tadka

2 Tablespoon Oil
2 Tablespoons Ghee
1.1/2 Teaspoons Cumin Seeds
8 Peppercorns
1/4 Teaspoon Asafoetida
3 Dry Button Red Chillies
A Spring of Curry leaves
3 Green Chillies - slit
1/2 Teaspoon Turmeric powder
1.1/2 Teaspoon Coriander powder
1.1/2 Teaspoon Chilly powder

Method
Wash and soak the dal in water for half hour at least. Then pressure cook them with sufficient water till done.

Heat Oil and ghee in a pan, add the cumin seeds and whole  peppercorns, let the cumin seeds brown a little, then take the pan off the flame add the dried red chillies, asafoetida, 10-15 Curry leaves ( reserve 3 leaves to add as garnish), green chillies, turmeric, coriander and chilly powder, mix everything well and again place it on low flame for a minute. Reserve some of the tadka for garnishing and remaining pour on to the cooked dal. Stir well and place the dal on low flame and let it boil for 10 minutes, stirring in between. Add salt and sugar (Do not skip adding the sugar, for this gives real flavour to the dal without giving any sweetness). Stir well again and check for the consistency you would require. Take off flame. 

Pour it into a serving bowl add the reserved tadka, curry leaves, serve hot with steamed rice and you have a complete delicious meal. Enjoy !!

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Lentils, Tuvar dal, Urad Dal, Moong dal, Healthy Dinners, Blogging Marathon,Mix Dal Tadka, No Onion No Garlic

Mixed Flour Buttery Chaklis

This crunchy snack is just as good at tea time as it is for a special occasion.Diwali is never complete without these. Traditional chaklis are made with a special chakli making mold.

Ingredients  
1 Cup Rice flour
2 Cups All purpose flour
1/2 Cup Moong dal soaked and cooked
1/4 Cup Ghee/Oil - melted
1 Tablespoon Butter - melted
1 Teaspoon Red Chilli powder
1/2 Teaspoon Cumin seeds - lightly roasted
1/2 Teaspoon Ajwain - lightly roasted
1/2 Teaspoon Sesame seeds - lightly roasted
Salt to taste
Warm water as required
Oil for deep frying
Method

Steam the All purpose flour (maida) for 10mins . Place a white cloth inside the container then add the flour. Cover with a lid. When steamed if will take the shape of the container (see pic above). Let it cool slightly then break into bits and spread it in a plate and leave it to cool completely. Pulse it in a mixer 3 times and the flour will just like it was before steamed. 

Mix the rice, all purpose flour and cooked dal along with the rest of the dry ingredients well. Then add the melted and hot ghee. Pour it, a little at a time into the flour and mix well. When all the ghee is used up, add warm water, a little at a time and keep kneading till it forms a smooth dough.

Taste dough and if necessary season with salt or spices to your taste. Fill some of the dough in a chakli mould and form chaklis.

Heat the oil in a pan on a medium flame. Deep fry the chaklis till golden. Drain on paper towels, cool and store in an air-tight container.  These Chaklis are so yum that you keep munching them non-stop.

For Tips on frying Chaklis - see here Bhajni Chaklis
You might also love to make these Chaklis
Butter Chaklis

Labels:Festival Sweets, Healthy, Moong dal, Kids delight