Khandeshi Dal

     "Khandeshi Dal"--- definitely a new name for almost everyone, specially  who is not familiar from typical Maharastrian cuisine. Yes, Khandeshi Cuisine is one of the Maharasrian Regional Cuisine. Khandesh is in Maharashtra. Khandeshi cuisine is quite spicy, simple and flavorful. I'm going to share, one of the simple but delicious recipe of Dal today from a unique Khandeshi Cuisine. A good replacement to regular Dal.. The aroma of the Pakka-Masala being roasted is truly amazing and that's the essence of this recipe..  Try it once and I am sure you would love to add this Dal more often in your daily meal..

    Of course, it's #foodiemonday #bloghop. And my super creative and talented co-bloggers for #bloghop decided to accept the #daldelight challenge. Please visit all all of my #foodiemonday co-blogger for more varieties and variations of Dal..

Ingredients::
1 cup Mix dal(masoor dal, tuvar dal, urad dal, chana dal)
2 tablespoon whole green Moong
1/4 teaspoon Turmeric powder
2 tablespoon Oil
1 teaspoon Mustard seeds
1-2 Dry red chillies
1 Bayleaf
3 teaspoon Lemon juice
3 tablespoon chopped Cilantro(dhania)
Salt to taste
For Pakka Masala;
1 teaspoon Oil
1/4 cup Dry grated Coconut
1/2 cup Sliced Onions
1 1/2 tablespoon Dhana-jeeru (coriander-cumin powder)
3-4 Dry Kashmiri Red chillies
3-4 Cloves
2 cardamoms
1 small stick of Cinnamon
2-3 Black peppercorns
3-4 cloves of Garlic

Method::
For Pakka Masala;
* Heat the oil in a pan.
* Add grated coconut and sliced onions, sauté for 3-4 minutes.
* Add dry red chillies, dhana-jeeru, cloves, cardamom, cinnamon and black peppercorn.
* Sauté for another 2-3 minutes on low-medium flame.
* Add garlic and sauté on medium flam for few seconds.

 
* Turn off the stove.
* Let it cool down completely.
* Once cooled, blend in a mixer or in a blender to a smooth powder/paste and keep aside.

For Dal;
* Clean, wash and soak the mix dals and moong in a water for atleast 30-40 minutes.

* Pressure cook dal and moong with 2 cups of water, salt and turmeric powder.
* Boil Dal & Moong well.
* Add 1/2 of the prepared Pakka masala powder/paste in to dal, mix well and keep aside.

For Tempering;
* Heat the 2tbls oil in a pan.
* Add mustard seeds, when the seeds crackle, add the dry red chillies and bayleaf.
* Sauté on medium flame.
* Add the prepared Dal mixture, mix well and cook.
* Cook for 3-4  minutes, and stir continues.
* Add some more Pakka masala if you want more flavors and spice.
* Add lemon juice and chopped cilantro.
* Adjust the salt.

* Cook on low flame for couple of minutes more and turn off the stove.
* Garnish with some chopped cilantro and serve it immediately..

* Enjoy!!
    Eat Healthy, Work Hard, Build Faith, Worry Less!!!


 

Beetroot Green-Dal Fry Tadka

  Hello again..!! Today’s Special is Beetroot Green Dal-Fry Tadka.. Sounds interesting..Hummmm? Yes, this is very interesting and delicious and a healthy recipe!

 Dals are very common is Indian food. Every family in India has their own style and varieties of delicious Dal recipes. And dal tadka is one of them. Tadka means tempering. Cook the dal, and just temper it right before serving is called, “Dal-Fry Tadka.” The smoky burnt aroma of tadka with spices and garlic makes dal heavenly delicious.

 Under this recipe I used, Yellow skinless moong dal which is very easy to digest and easy to cook too.

Also I used the beetroot’s leaves and stems which are highly rich in protein and full of vitamin A & K.

Hence the combination of these too, makes a extra healthy Dal. Uses of these two highly nutritious secret ingredients in this da-fry will come out luscious.

Just make sure to peel sides of beetroot’s stems.

Shall we start the step by step recipe now..,

Ingredients:

1 cup moog dal(yellow)soaked

1 ½  tbls oil

¼ tsp asafetida(hing)

4 cups chopped beetroot leaves and stems

½  tsp cumin seeds

1 tbls green chili paste

1 tbls ginger paste

1 tbls garlic paste

½  tsp garam masala

½  tsp turmeric powder

1 ½  tbls lemon juice

2 tbls chopped cilantro

Salt as taste.

For Tadka:

3 tbls oil

½ tbls ghee

1 tsp cumin seeds

2 whole red dry chilis

1 ½  tsp finely chopped garlic

1 tsp red chili powder

1 tsp paprika powder

Method:

* Heat the oil in pressure cooker.

* Add asafetida, cumin seeds and cook for few seconds.

* Add chopped beetroot leaves and stems.

* Add green chili paste, garlic paste, ginger paste and stir well.

* Add turmeric powder, mix well and cook.

* Stir in the soaked moog dal with about ¾  cup water and mix with beetroot leaves and stems.

* Add garam masala and salt.

* Mix well and cover the cooker with lid.

* Cook for about 2 whistles.

* Turn off stove and let pressure cooker cool down.

* Open the cooker and fluff the dal and mix.

* Add lemon juice and little water.

* Mix well.

*Transfer into serving bowl.

For Tadka,

·       Heat the oil & ghee in small pan.

·       Add cumin seeds, seeds should get fried properly.

·       Add dry whole red chilis.

·       Add finely chopped garlic, let the garlic light brown.

·       red chili powder and paprika powder.

·       Turn off stove and add 2tbls water.

 Pour the Tadka on dal and garnish with chopped cilantro.

 Serve with Roti, Pratha, Naan or Stemmed Rice or Jeera rice..

 Trust me, this Beetroot green dal-fry tadka is something unique and easy and of course has authentic(ha!) taste.

 Thank you for stopping by and stay tune for next exotic recipe. Goodbye till next time. J