Dal Tarkari (Dal and
Vegetable Soup):
Ingredients:
1 cup Split Moongdal
8 cups water
2 bay leaves
1" cinnamon stick
1 tsp. turmeric powder (Optional)
1 Tbsp. butter
10 oz. or more vegetables of your choice ( washed and cubed)
1 tomato chopped
1 Tbsp.ghee (clarified butter)
1 tsp.cumin seeds (Optional)
2 dried chilies
1 tsp.ginger paste
1 Tbsp.chopped cilantro leaves
Salt to taste
Procedure:
1. Clean and wash the dal. Drain. Set aside.
2. Combine water, salt, bay leaves, cinnamon in a sauce pan/crock pot and boil.
3. Add dal to boiling water.
4. Lower to medium heat and cook for about 20 minutes.
5. When dal becomes tender, remove froth that collects on top.
6. Add butter, turmeric powder.
7. For the seasoning,
Heat 2 Tbsp. of ghee in a small pan, add cumin seeds and red chillies.
Stir once. Add ginger paste and fry for 5 seconds.
8. Pour seasoning into the dal.
9. Drop in cut vegetables and tomato, replace lid and cook until vegetables are tender.
11. Garnish with cilantro leaves.
12. Serve dal soup with rice or bread.
Dal Recipe from Delhi
Ingredients
1 cup Moong Dal, washed and drained
4 ½ cups water
3 tbs. pure ghee or oil to fry onions
½ tsp. haldi or turmeric
½ tsp. cumin
1 onion finely chopped
1 fresh chopped tomato or ½ cup crushed tomato from can
4 cloves garlic crushed
½ tsp. ginger paste or ¼ tsp. ginger powder
½ bunch chopped cilantro
2 green chilies finely chopped (optional)
Procedure:
1. In a pressure cooker mix Dal, water, salt,
haldi and chili powder. When pressure builds up reduce heat to medium and cook for 8
minutes or according to your pressure cooker instructions. Do not take the steam
out.
2. Take ghee in a small pan and fry cumin. Mix onions and keep frying till they turn
light gold. Now add ginger and garlic. Once garlic starts smelling, add tomato and
cilantro. Cook until the mixture becomes a smooth paste. Add garam masala and pour this
mixture on Dal.
3. Stir and serve hot.
Simple Dal
Ingredients
1/2 cup Masoor dal
1 no. Tomato
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon Turmeric powder
2 nos. Green chillies
3 teaspoons Oil
1 level teaspoon Salt
3 nos. Garlic cloves
Method
Boil the dal with salt, turmeric powder and slit green chillies. In another pan, heat oil,
add the jeera, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft
and pulpy. Add the boiled dal into this with little water, boil well for 15 minutes to
incorporate the masala into the dal, garnish with coriander.
Moong Dal Dry
Ingredients
1 cup moong dal split wash and keep soaked until you gather all
ingredients and need the dal
1 Tbsp. ghee or butter
1 onion chopped
1 Tbsp. mustard seeds
1/2 Tsp. cumin seeds
A few fresh curry leaves or Thai basil leaves
2-3 red dried chilies
green chilies chopped add as much as you would like 1 or 2 or more
2 Tbsp. peanuts
1 tomato chopped
2 Tbsp. shelled peas salt to taste
Garnish
1 lemon
1 tomato
1 small-sized carrot
Method
Roast dal and grind coarsely. Heat oil in a pan. Add cumin, chopped
onions, mustard seeds and peas. Fry for 2 minutes. Add 3 cups of water, salt, whole
chopped dry red chilies and chopped green chilies. Bring it to a boil. Lower and heat. Mix
drained dal, peanuts, chopped tomatoes and curry leaves. Cook, stirring continuously till
the water dries up. Add lemon juice and ghee. Mix and keep covered for 10 minutes. Serve
hot garnished with grated carrot, tomatoes and green chilies.
Moong Dal Spinach
Ingredients:
1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chillies
1 tbsp. coriander powder
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
1/2 tsp. Brown or whilte sugar
2 tbsp. ghee
Method:
Wash dal and pressure till don or cook dal until done. Cool and set aside.
Wash and drain spinach.
Heat 1 1/2 tbsp. ghee. Add seeds and splutter.
Add garlic, chilies, ginger and chopped spinach. Stir. Saute for 2-3 minutes.
Add dal and coriander powder. Bring to a boil. Do not overcook.
Remove from heat.
Heat remaining ghee in a small pan.
Add clove cinnamon powder, remaining 2 chillies and pour over dal.
Add lemon juice and salt. Stir well.
Serve hot with rice or flat bread.
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