Kali Maha di Dal

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 Usually people add a lot of spices and masalas to this dal. But like all my recipes ,this one too has minimum ingredients. But, yes, this dal will only taste good if garnished with a dollop of butter and the tadka should be made in pure desi ghee.

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Ingredients:

1. 1 cup Maha sabut dal
2. Fistful of rajma
3.  1 tsp Ginger garlic paste
4. 3 cups of water
5. 1/4 tsp haldi
6. Salt to taste

Ingredients for Tadka:

1. 1 medium sized onion
2. 1 medium sized tomato
3. 1 tablespoon desi ghee
4. Sat to taste
5. 1/4 tsp Haldi
6. 1/4 tsp degi mirch
7. 1/4 tsp Garam masala

Method:

1. Soak dal and rajma for about 1 hour(after rinsing).
2. In a pressure cooker,add dal, rajma, haldi, salt, ginger garlic paste.
3. After the first whistle, bring it to sim. Cook it till 4 to 5 whistles.
4. Open the cooker and let it simmer.

Method for tadka:

1. In aseperate pan,heat desi ghee.
2. Add onions, sauté till golden in colour.
3. Add tomatoes,haldi,degi mirch, Garam masala and salt to it.
4. Add a little bit about 1 tablespoon of dal to it. Sauté
5. Add this tadka to the rest of the dal and let it simmer for a few minutes.
6. Garnish it with a dollop of butter.
7. Serve hot with chapatis.

My favourite….. Chole di dal with wadiyan

      This Dal was always my favourite and wanted to have it for my dinner every night. This was cooked at night. And if you have my stuffed karelas with it would taste really good.

These days we have all become health conscious but it is best served with dollops of homemade white butter.

Ingredients:

1. 1 cup chana dal
2. 1/2 tsp haldi
3. 4 to 5 wadiyan
4. Salt to taste
5. Red chilli powder according to taste ( optional as wadiyan makes the dal quite spicy)
6. 1 tsp ginger garlic paste
7. Oil to fry wadiyan( desi ghee preferably)

Method: 

1. Fry the wadiyan in little oil.
2. Break the wadiyan in small pieces.
3. In a cooker add dal,fried wadiyan, salt,red chilli powder and ginger garlic paste.
4. Put enough water to soak the dal.
5. After the first whistle lower the heat.
6. Let the cooker give about 2 to 3 whistles.
7. Turn off the gas.
8. Let it cool.
9. Now remove the lid of the cooker. Beat the dal with a wooden kadchi ( wooden cooking spoon) so that the wadiyan are fully dissolved.
10. This will become thin like soup.
11. Put it on your gas burner again. Bring it to a boil.  Lower the heat and  let it simmer for some time.
12. Serve it with homemade butter on top.

Note :  This recipe is our family favourite. It was my sister’s suggestion to share it. I am sure that you all will enjoy.

Moongi dhuli dal( light on stomach very healthy and good to taste)

This Dal is the easiest to make. Less cooking time is required and it is good to taste. 

Ingredients :

1. 1 cup moongi dhuli dal
2. 1 medium sized onion (chopped finely)
3. 1 tomato (chopped finely)
4. Salt to taste 
5. 1/2 tsp haldi
6. 1/2 tsp ginger garlic paste 
7. 1 tablespoon cooking oil.
8. Finely chopped coriander.

Method: 

1. Wash the dal well.
2. In a small cooker add the dal with enough water that it soaks completely.
3. Add salt,haldi and ginger garlic paste to it.
4. Put it on the gas burner.
5. When the cooker gives its first whistle,turn off the flame. 
6. Keep it aside.

The second part of  making the dal is the Tadka. This is the same for almost all dals.

Method for TADKA :

1. In a pan heat some oil.
2. Add the  chopped onions in it.
3. Sauté till they are light brown in colour.
4. Add the chopped tomatoes to it.
5. Sauté till nicely cooked. I usually add a little bit of haldi in the tadka.
6. Mix some dal about a table spoon in the tadka.
7. Now add this mixture to the dal in the cooker.
8. Bring the dal to a boil.
9. Turn off the flame.
10. Garnish it with finely chopped coriander.

Your Moongi dhuli dal is ready. Serve it with a vegetable and chapati/ rice.

Notes:

1. This dal WITHOUT  THE  TADKA is usually given as the first solid to babies in India. Basically the water of the dal is given so that the baby develops a taste for salty food.
2. It is also the best meal if you have a bad stomach as it is very light on the stomach.