Dalaswelikeit Recipes

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

DAL RECIPE (INDIAN RED LENTIL CURRY)

Steps:

• Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
• In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
• Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
• Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

DALIYA PULAO / DALIYA KHICHDI

Steps:

• Wash Bulgur wheat / Daliya 2-3 times and drain the water.
• Turn on Saute Button, heat oil, add cumin seeds, ginger and garlic. Saute for few seconds.
• Now add all the chopped vegetables, washed daliya/Bulgur wheat, salt, chili powder, turmeric powder and water. Stir well.
• Turn off the saute mode, close the lid, Press the manual button. Set the time for 6 minutes under high pressure with pressure valve set to sealing.
• When cooking time is complete, do a quick release of the pressure.
• When the pressure is fully released, the float valve will drop and the lid will unlock to open. Now it is safe to open the lid.
• Open and give a gentle stir with fork.
• Now add chopped cilantro, mint and lemon juice. Give it a gentle mix.
• Daliya is ready. Serve it with Cucumber Raita, Boondi Raita or Plain curd/yogurt.
• Wash Bulgur wheat / Daliya 2-3 times and drain the water.
• Heat oil in a pressure cooker, add cumin seeds, ginger and garlic. Saute for few seconds.
• Now add all the chopped vegetables, washed daliya/Bulgur wheat, salt, chili powder, turmeric powder and water. Stir well.
• Close the lid. Take 3 to 4 whistles. Switch off the flame.
• When the pressure is fully released, the float valve will drop. Now it is safe to open the lid.
• Open and give a gentle stir with fork.
• Now add chopped cilantro, mint and lemon juice. Give it a gentle mix.
• Daliya In Pressure Cooker is ready. Serve it with Cucumber Raita, Boondi Raita or Plain curd/yogurt.
• Wash Bulgur wheat / Daliya 2-3 times and drain the water.
• Heat oil in a pan, add cumin seeds, ginger and garlic. Saute for few seconds.
• Now add all the chopped vegetables, washed daliya/Bulgur wheat, salt, chili powder, turmeric powder and water. Stir well.
• Cover it with lid. Let it cook for 12 to 15 minutes over medium to low heat until Wheat is cooked, Stir occasionally. Add more water if required.
• Open and give a gentle stir with fork.
• Now add chopped cilantro, mint and lemon juice. Give it a gentle mix.
• Vegetable Daliya In Pan is ready. Serve it with Cucumber Raita, Boondi Raita or Plain curd/yogurt.

SPICY INDIAN DAHL

Steps:

• Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
• In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
• Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

DAL

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.