Simple Moong Dal Gravy For Chapati

 

 After relishing various masala-laden accompaniments for chapati, our taste buds crave a simple dal. My taste buds too were in such a state, and I decided to prepare this dal. If you like your dal spicier, you can add chopped green chillies to the seasoning. This dal pairs well with idli, dosa, puri, and plain rice, besides chapati.

 

 

INGREDIENTS 

 SPLIT MOON DAL- 1 1/2 CUPS

ONIONS- 2 NOS

TOMATOES- 2 NOS

CURRY LEAVES- 2 SPRIGS

CHILLI POWDER- 1/4 TSP

GARAM MASALA- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE.

 

FOR TEMPERING :

 

OIL- 3 TSP

GHEE - 3 TSP

GARLIC CHOPPED- 1 TSP

GINGER CHOPPED- 1 TSP

CHILLI POWDER-1/2 TSP  

CUMIN SEEDS- 3/4 TSP 

 

PROCEDURE :

 

1.Wash and rinse moong dal and keep it aside.

 

2.In a pressure cooker,add oil and saute chopped onions,chopped tomatoes,add salt,chilli powder,curry leaves and turmeric powder.

 

3.Transfer the washed moong dal to the sauteed ingredients,add water and pressure cook for 4-5 whistles,till the lentil is completely cooked.Now add the garam masala powder and simmer in mild heat for a minute and switch off.

 

4.Prepare the seasoning with the cited ingredients and pour over the cooked lentil mixture and mix well. 

KAIRICHI DAL

                          

Kairichi dal is a traditional salad from the Maharashtrian cuisine. Kairichi or Ambe means raw mango and it is mainly prepared during chaitra month as an offering to goddess Parvati,to invoke her and seek her blessings.When I tasted this dish,I could draw similarity between this dal and Kosambari,from my cuisine. Both the dishes are soaked lentil based preparations with slight variation. In Kosambari,  soaked whole lentils is used,where as in this preparation, it is coarsely ground. Anyways,I thoroughly enjoyed kairichi dal with plain rice.

 

 

INGREDIENTS :

BENGAL GRAM DAL-  3 TBSP

RAW MANGO GRATINGS- 3 TBSP

COCONUT GRATINGS- 11/2 TBSP

SALT TO TASTE

GREEN CHILLIES- 2 

GINGER- 1/2 inch

SUGAR- 1 TSP

FOR TEMPERING :

 

OIL- 3 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

RED CHILLIES- 2

ASAFOETIDA- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

PROCEDURE :

1. Wash and soak bengal gram dal in water for 3-4 hours. After it has softened,drain the water completely. 

2. In a mixer jar,take soaked gram dal,ginger pieces and chopped green chillies and grind to coarse paste.

3. Transfer the ground paste to a wide container. Add coconut gratings, mango gratings,salt and sugar and mix well.

4. Prepare the seasoning with the ingredients cited in the column.

 

5. Pour the seasoning over the paste and mix well and serve.  

6. Garnish with chopped coriander leaves.

DAL TADKA : PUNJABI STYLE

 

 

There  are varied methods of preparing dal- tadka. I stumbled upon this Punjabi style dal tadka in one popular websites. I followed the recipe to the T and result was amazing. This dish is a versatile accompaniment as it goes well with idli,dosa,puri,chapati,phulka,paratha and rice too.

 

 

 

INGREDIENTS

GRAM DAL- 1 CUP

TOOR DAL- 1 CUP

TURMERIC POWDER- 1/2 TSP

OIL- 1 TBSP

ONION- 2 NOS

TOMATO- 2 NOS

GREEN CHILLIES-1

GINGER GARLIC PASTE- 1 TSP

CUMIN SEEDS- 1 TSP

KASOORI METHI- 1 TSP

GARAM MASALA- 3/4 TSP

CORIANDER POWDER- 1 T

 

SALT TO TASTE

FOR SEASONING (Tadka)

OIL- 2 TSP

MINCED GARLIC- 1 TSP

MINCED GINGER- 1 TSP

RED CHILLI POWDER- 1 TSP

PROCEDURE

Soak both the lentils for 2 hours and then steam the soaked lentils for 8-9 whistles to get mushy consistency.

Heat oil in a pan and crackle cumin seeds. Add chopped onions,salt and fry till the onions turn translucent. Now add in the ginger garlic paste,chopped tomatoes and fry till the tomatoes turn mushy.

Now add garam masala powder,coriander powder and fry till the raw smell of the powder evades. Add kasoori methi and fry for a minute and switch off

Transfer the cooked lentils over the sauteed ingredients and simmer in mild heat for a couple of minutes and switch off.

Prepare the seasoning and add to lentil mixture and garnish with chopped coriander leaves.

MIXED VEGETABLE DAL

 

 LIST  OF  VEGETABLES

ONION-    2 NOS

TOMATO-  2 NOS

 

BRINJAL-    1

 

CARROT-  1 

 

POTATO-  1

 

GREEN CHILLIES-  2 NOS

 

LEMON JUICE-  2 TSP

 

 

OTHER INGREDIENTS

 

BOILED  MOONG DAL-  1 1/2 CUPS

 

SALT TO TASTE.

 

TURMERIC POWDER- 1/4  TSP

 

CORIANDER POWDER-  1 TSP

 

CHILLI POWDER-  3/4  TSP

 

OIL-  1 TBSP

 

 

FOR  TEMPERING

 

GHEE-  2 TSP

CUMIN SEEDS-  1 TSP

ASAFOETIDA-  1/2  TSP

CURRY LEAVES- 1 SPRIG

CHOPPED CORIANDER LEAVES.

METHOD

Rinse moong dal and steam cook for three whistles.

Wash and peel carrot and potatoes and chop to small cubes. Chop onions,tomatoes and brinjal. 

 

In a pan heat oil and saute onion, add salt saute potatoes,carrot till the veggies turn soft. At last add tomatoes and saute till it turns mushy.

 

Add all the spice powders and saute till the oil begins to leave the sides of the pan. Add little water over this and cook for few minutes.

 

Now add in boiled moong dal and simmer in mild heat for few minutes and  switch off.

Prepare the seasoning and add it to the moong dal mixture. Add lemon juice and chopped coriander leaves and mix well

MASALA DAL ( METHOD 2 )

 In this dish, I have incorporated four different kinds of lentils. You can even use two kinds of lentils. But the combination of different flavours enhances the taste and makes it a nutritious meal. Besides chapati,puri,phulka this dal goes well with rice.

 

 

INGREDIENTS

 

TOOR DAL-  1/4 CUP

GRAM DAL- 1/4 CUP

SPLIT MOONG DAL- 1/4 CUP

MASOOR DAL- 1/4 CUP

 

 

INGREDIENTS TO GRIND TO PASTE

 

CORIANDER SEEDS-  4 TSP

CUMIN SEEDS-   1/4 TSP

PEPPERCORNS-  1/4 TSP

RED CHILLIES-  4 NOS

CLOVES- 2 NOS

CINNAMON- 1 SMALL 

MINCED GINGER- 1/4 TSP

GARLIC CLOVES- 4 NOS

 

OTHER INGREDIENTS

 OIL- 1 TBSP

GHEE- 2 TSP

GRATED ONIONS- 2 NOS

CHOPPED TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

CORIANDER LEAVES FOR GARNISHING

METHOD

Wash gram dal and soak it for one hour. After one hour,take soaked gram dal and other lentils and add 2 1/2 cups of water,turmeric powder,salt and a teaspoon of oil and pressure cook for 4-5 whistles and switch off and allow to cool.

 

In a mixer grinder grind all the ingredients cited in the column 'to grind ' in raw form and keep it aside.

 

In a  pan add oil and ghee and heat it. Add grated onions,salt,and saute well till the raw smell goes off. Over this add ground masala paste and saute well till the oil starts leaving the sides of the pan.

 

Add chopped tomatoes,and saute till the tomatoes turns mushy. Add water to the mixture and simmer in mild heat and switch off.

 

Add steamed lentils over the masala paste and mix well. Garnish with chopped coriander leaves. 

 

 

 

 

MASALA DAL

INGREDIENTS



ONION CHOPPED- 2 NOS

TOMATO CHOPPED - 2 NOS

GREEN CHILLIES- 1 NO

GARLIC CLOVES CRUSHED- 4 NOS

STEAMED TOOR DAL- 1 CUP

GARAM MASALA- 1/2 TSP

KASOORI METHI CRUSHED- 1/2 TSP

SALT TO TASTE.

STAR ANESE- 1 NO

CINNAMON- 1/2 INCH

CLOVES- 2 NOS

OIL- 5 TSP

TURMERIC POWDER- 1/4 TSP






METHOD

Steam cook toor dal and keep it aside.

In a pan heat oil add star anese,cinnamon,cloves,chopped onions,salt and saute till onions turn translucent. Add chopped tomatoes and saute till it turns mushy.

Add green chillies,crushed garlic cloves and fry well.

Pour steamed toor dal over the sauteed ingredients and simmer in mild heat.

At last add garam masala and cook for few minutes and switch off.At last add crushed kasoori methi and switch off.

DAL FRY ( METHOD 2)

INGREDIENTS

TOMATOES CHOPPED- 1 CUP

GARLIC MINCED- 1 TSP

GINGER MINCED- 1 TSP

GREEN CHILLIES- 2 NOS

TOOR DAL- 1/2 CUP

MOONG DAL- 1/2 CUP

MASOOR DAL- 1/2 CUP

TURMERIC POWDER- 1/2 TSP

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 1 TSP

OIL- 1 TBSP

SALT TO TASTE.



FOR TEMPERING

GHEE- 3 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 2 NOS

CHILLI POWDER- 1/2 TSP


METHOD

Wash and rinse all the lentils. In a pressure cooker add all the lentils,water and a teaspoon of oil and cook for three to four whistles till the lentils turn soft.

In a pan heat oil, add chopped tomatoes,salt , minced garlic,ginger,green chillies and saute till the tomatoes turn mushy.

Now add all the spice powders and saute till raw smell goes off. Add little water over this and cook for few minutes.

Add steamed lentils over this and heat for few minutes and switch off.

Prepare seasoning by heating ghee in a separate pan add cumin seeds. When it starts to splutter,add red chillies,red chilli powder and switch off after hearing the sizzling sound. Take care not to burn the chilli powder. 

Now add the seasoning to the lentil mixture.

DAL FRY

Dal fry is a simple and tasty dish and can be easily prepared. Its less time consuming dish and goes well with chapati and plain rice.

INGREDIENTS

TOOR DAL- 2 CUPS

MOONG DAL- 1/4 CUP

ASAFOETIDA- 1 TSP

GINGER - 1 INCH

TOMATO SLICED-2 NOS

GARLIC MINCED-6 NOS

GREEN CILLIES- 2 NOS

TURMERIC POWDER-3/4 TSP

SALT TO TASTE

FOR SEASONING

GHEE- 4 TSP

CUMIN SEEDS- 2 TSP

RED CHILLI POWDER- 2 TSP

PROCEDURE- In a pressure cooker add the lentils,crushed ginger,turmeric powder,asafoetida,salt and water and 2tsp of ghee and pressure cook for 3-4 whistles till the lentils turn mushy. In a pan add 4 tsp of ghee when it is hot add cumin seeds,when it splutters add chopped tomatoes,minced garlic and saute till tomatoes turn mushy.Over this transfer the contents from pressure cooker and simmer in mild heat. Add crushed kasoori methi and mix well and switch off.

Prepare seasoning by heating ghee in a pan add cumin seeds,add chili powder and switch off.Take care not to burn the chilli powder. Add the seasoning to dal and mix well.

WHOLE MOONG DAL GRAVY

INGREDIENTS

WHOLE MOONG DAL- 1 CUP

CHOPPED TOMATOES- 2 NOS

CHOPPED ONIONS- 2 NOS                                 

GINGER GARLIC PASTE- 1 TSP

GARAM MASALA POWDER-1 TSP

CHILI POWDER POWDER-2 TSP

CORIANDER POWDER- 3 TSP

KASOORI METHI- 1 TSP

CUMIN SEEDS- 1 TSP

COOKING OIL- 1 TBSP

SALT TO TASTE

PROCEDURE-Cook moong dal in pressure cooker to mushy consistency and keep it aside.In a pan heat oil add cuin seeds,when it splutters add chopped onion,salt when the onions turn translucent add ginger garlic paste saute well,til the raw smell of the paste goes off.Now add chopped tomatoes,saute till the tomatoes are mushy now add all the spice powders and little water to form gravy like consistency.Add cooked moong dal to the gravy add crushed kasoori methi and saute for few seconds and switch off.

This gravy can be best relished with chapati,puri,plain rice.

SNAKE GOURD MASALA DHAL

INGREDIENTS

MOONDHAL-1 CUP

SNAKE GOURD MEDIUM SIZED- 3 NOS

ONION- 2 NOS

TOMATO-2 NOS

GREEN CHILI-1 NO

SALT ACCORDING TO TASTE

TURMERIC POWDER-1/2 TSP

CHILI POWDER-1 1/2 TSP

GARAM MASALA POWDER-3/4 TSP

GARLIC CLOVE CRUSHED-5 N0S

KASOORI METHI- 2 TSP

SEASONING

OIL- 1 1/2 TBSP

CINNAMON- 1 NO SMALL PIECE

CLOVES-3 NOS

STONE FLOWER-1

PREPARATION

Wash and chop snake gourd.Take chopped snake gourd along with moongdhal and water salt and steam cook for 4-5 whistles in a cooker till the veggie gets cooked along with the dhal.In a pan heat oil add

cinnamon,clove,stone flower add chopped onion,salt when the onion turns translucent add chopped tomatoes ,crused garlic cloves,slit green chilies,saute well till the tomato turns mushy then add all the spice powders and stir well add little water to form gravy like consistency add crushed kasoori methi over this add the cooked snakegourd moong dhal and cook for 3 minutes and switch off.This dhal can be with chapatis and plain rice.