PLAIN

1. Plain dal chenna

2. Plain dal mung

3. Plain dal mysore

4. Plain dal urd

CURRIED

5. Curried dal chenna

7. Curried al mysore

8. Curried dal urd

UNCLASSIFIED

9. Black dal

10. Potato dal

11. Sour dal

12. Sal with aubergines,

cauliflower and tomatoes

13. Dal with vegetables

PLAIN

1. PLAIN DAL CHENNA (SADA CHENNA KO DAL)

10 PORTIONS

Ingredients

Dal chenna                                                   500 g

Green chillies                                                5

Onions                                                         150 g

Oil                                                                75 ml

Turmric                                                         10 g

Cumin seed                                                  20 g

Mustard seed                                               20 g

Coconut                                                        25 g

Coriander                                                     5 g

Method

1. Pick and wash the dal, soak overnight. Drain then grind to a coarse paste.

2. Peel and chop the chillies, dice the onions. Wash and finely chop the coriander.

3. Grate the coconut.

4. Heat the oil to a blue haze add the onions and fry to a golden brown. Add the turmeric, cumin and mustard seeds.

5. When the mustard seeds begin to burst, add the ground dal and salt and fry over a low heat for ten minutes.

6. Add the coconut and chillies, cover and cook for 5 minutes.

7. Put into a serving dish and garnish with the coriander.

2. PLAIN DAL MUNG (SADA MUNG DO DAL)

10 PORTIONS

Ingredients

Dal Mung                                                     500 g

Turmeric                                                       10 g

Oil                                                                125 ml

Onions                                                          100 g

Chillies                                                           4

Ginger                                                          10 g

Water                                                            3 ltr

Salt

Method

1. Pick and wash the dal.

2. Peel and shred the onions and chop the chillies.

3. Place the dal and turmeric in water and bring to the boil. Add salt, reduce the heat, cover and simmer until the dal is soft. The surface should be skimmed regularly to remove an scum.

4. When the dal is soft, stir until the water and dal form a smooth soup. Pass through a sieve and adjust the seasoning.

5. Heat the oil to a blue haze and fry together the onions and chillies until the chillies are crisp. Add the ginger.

6. Place the dal in a serving dish, pour on the onions, chillies and ginger. Serve hot.

3. PLAIN DAL MYSORE (SADA MASURI KO DAL)

10 PORTIONS

Ingredients

Dal Mysore                                                  500 g

Turmeric                                                       10 g

Oil                                                                125 ml

Onions                                                         100 g

Chillies                                                           4

Ginger                                                           10 g

Water                                                            3 ltr

Salt

Method

1. Pick and wash the dal.

2. Peel and shred the onions and chop the chillies.

3. Place the dal and turmeric in water and bring to the boil. Add salt, reduce the heat, cover and simmer until the dal is soft. The surface should be skimmed regularly to remove any scum.

4. When the dal is soft, stir until the water and dal form a smooth soup. Pass through a sieve and adjust the seasoning.

5. Heat the oil to a blue haze and fry together the onions and chillies until the chillies are crisp. Add the ginger.

6. Place the dal in a serving dish, pour on the onions, chillies and ginger. Serve hot.

4. PLAIN DAL URD (SADA URD KO DAL)

10 PORTIONS

Ingredients

Dal Urd                                                        500 g

Turmeric                                                       25 g

Oil                                                                125 ml

Onions                                                         100 g

Chillies                                                          4

Ginger powder                                             10 g

Water                                                            3 ltr

Salt

Method

1. Pick and wash the dal.

2. Peel and shred the onions and chop the chillies.

3. Place the dal and turmeric in water and bring to the boil. Add salt, reduce the heat, cover and simmer until the dal is soft. The surface should be skimmed regularly to remove any scum.

4. When the dal is soft, stir until the water and dal form a smooth soup. Pass through a sieve and adjust the seasoning.

5. Heat the oil to a blue haze and fry together the onions and chillies until the chillies are crisp. Add the ginger powder.

6. Place the dal in a serving dish, pour on the onions, chillies and ginger. Serve hot.

CURRIED

5. CURRIED DAL CHENNA (CHENNA DAL KO TARKARI)

10 PORTIONS

Ingredients

Dal Chenna                                                  500 g

Green chillies                                                4

Onions                                                         100 g

Oil                                                                100 ml

Turmeric                                                       10 g

Cumin seed                                                   10 g

Mustard seed                                                10 g

Coconut                                                         25 g

Garam Masala                                               20 g

Coriander                                                      25 g

Salt                                                                 25 g

Method

1. Pick and wash the dal and soak overnight. Drain, grind to a paste.

2. Peel and dice the onions and chop the chillies. Wash and finely chop the coriander.

3. Grate the coconut.

4. Heat the oil to a blue haze, add the onions and fry to a golden brown. Add the turmeric, cumin, garam masala and mustard seeds.

5. When the mustard seeds begin to burst, add the ground dal and salt and fry over a low heat for 10 minutes.

6. Add the coconut and chillies, cover and cook for 5 minutes. Serve in a warm dish garnished with coriander.

6. CURRIED DAL MUNG (MUNG DAL KO TARKARA)

10 PORTIONS

Ingredients

Dal Mung                                                     500 g

Turmeric                                                       10 g

Oil 75 ml

Onions 4

Chillies 4

Ginger powder 10 g

Garam Masala 20 g

Water 3 ltr

Salt

Method

1. Pick and wash the dal.

2. Peel and shred the onions and chop the chillies.

3. Place the dal and turmeric in water and bring to the boil. Add salt, reduce the heat, cover and simmer until the dal is soft. The surface should be skimmed regularly to remove any scum.

4. When the dal is soft, stir until the water and dal form a smooth soup. Pass through a sieve and adjust the seasoning.

5. Heat the oil to a blue haze and fry together the onions, chillies, garam masala and ginger until the chillies are crisp.

6. Place the dal in a serving dish, pour on the onions, chillies, garam masala and ginger. Serve hot.

7. CURRIED DAL MYSORE (MASURI DAL KO TARKARI)

10 PORTIONS

Ingredients

Dal Mysore 500 g

Turmeric 10 g

Oil 5 ml

Onions 300 g

Chillies 4

Ginger powder 20 g

Garam Masala

Water

Salt

Method

1. Pick and wash the dal.

2. Peel and shred the onions and chop the chillies.

3. Place the dal and turmeric in water and bring to the boil. Add salt, reduce the heat, cover and simmer until the dal is soft. The surface should be skimmed regularly to remove any scum.

4. When the dal is soft, stir until the water and dal form a smooth soup. Pass through a sieve and adjust the seasoning.

5. Heat the oil to a blue haze and fry together the onions, chillies, garam masala and ginger until the chillies are crisp.

6. Place the dal in a serving dish, pour on the onions, chillies, garam masala and ginger. Serve hot.

8. CURRIED DAL URD (KOTARKARI)

10 PORTIONS

Ingredients

Dal Urd                                                        500 g

Turmeric                                                       10 g

Oil                                                                   75 g

Onions                                                             4

Chillies                                                            4

Ginger powder                                              10 g

Garam Masala                                                20 g

Water                                                              3 ltr

Salt

Method

1. Pick and wash the dal.

2. Peel and shred the onions and chop the chillies.

3. Place the dal and turmeric in water and bring to the boil. Add salt, reduce the heat, cover and simmer until the dal is soft. The surface should be skimmed regularly to remove any scum.

4. When the dal is soft, stir until the water and dal form a smooth soup. Pass through a sieve and adjust the seasoning.

5. Heat the oil to a blue haze and fry together the onions, chillies, garam masala and ginger until the chillies are crisp.

6. Place the dal in a serving dish, pour on the onions, chillies, garam masala and ginger. Serve hot.

UNCLASSIFIED

9. BLCK DAL (KOLO DAL)

10 PORTIONS

Ingredients

Dal Urd                                                         500 g

Onions                                                          100 g

Chillies                                                         100 g

Oil                                                                 75 ml

Turmeric                                                       10 g

Coriander powder                                        5 g

Cumin powder                                             10 g

Ginger                                                           25 g

Garlic                                                            4 cloves

Water                                                             1 ltr

Salt

Method

1. Pick and wash the dal, steep in warm water for 1 hour. Remove the skins and drain.

2. Boil in water for 2½ hours. Pass through a sieve.

3. Peel and shred the onions and chop the chillies.

4. Peel and finely chop the garlic and ginger.

5. Heat the oil to a blue haze, add the onions and fry to a golden brown.

6. Add the turmeric, chillies, ginger and garlic, then the coriander and cumin powder. Fry for 2 minutes.

7. Mix together with the dal, adjust the seasoning and serve hot/.

10. POTATO DAL (ALU KO DAL)

10 PORTIONS

Ingredients

Dal Chenna                                                   500 g

Onions                                                          400 g

Tomatoes                                                      400 g

Potatoes                                                        400 g

Ginger                                                            25 g

Oil                                                                 125 ml

Chilli powder                                                 10 g

Sugar                                                               25 g

Turmeric                                                        10 g

Garam Masala                                                50 g

Water                                                             750 ml

Salt

Method

1. Pick and wash the dal, cover with boiling water and soak overnight.

2. Peel and shred half the onions and extract the juice from the remaining onions.

3. Peel the potatoes and cut into 25 mm dice.

4. Blanch and skin the tomatoes.

5. Mix the ground ginger and onion juice to a paste.

6. Cover the dal with water and boil until soft, drain and pass through a sieve.

7. Heat 25 ml of the oil to a blue haze, fry the ginger paste for 2 minutes, add the dal, turmeric, chilli powder and salt and cook until dry. Turn out onto a flat dish, allow to cool then cut into 25 mm cubes.

8. Heat the remaining oil to a blue haze, add the shredded onion and cook to a golden brown, add the tomatoes, potatoes, sugar and water and simmer until the potatoes are cooked.

9. Add the cubes of dal, (mix carefully to avoid breaking) and simmer for 5 minutes.

10. Put into a heated serving dish, garnish with garam masala for service.

11. SOUR DAL (AMILO DAL)

10 PORTIONS

Ingredients

Dal Mysore, Mung or Arhar                        500 g

Turmeric                                                         10 g

Hinger powder                                               10 g

Lemon                                                               2

Sugar                                                               25 g

Oil                                                                 150 ml

Cumin seed                                                   10 g

Water                                                             3 ltr

Salt

Method

1. Pick and wash the dal.

2. Whisk the turmeric into the water, add the dal, bring to the boil and cook until the dal is tender. Pass through a sieve.

3. Adjust the consistency to that of a thick soup, add the ginger, lemon juice and sugar and cook for 2 minutes. Adjust the seasoning.

4. Heat the oil to a blue haze, add the cumin seeds, fry for 2 minutes then pour the oil onto the dal. Serve hot.

Note: The dal may be garnished with shredded green chillies or chopped coriander for service.

12. DAL WITH AUBERGINES, CAULIFLOWER AND TOMATOES (BAIGUN, PHULKOPI RA GOLBHEDA KO DAL)

10 PORTIONS

Ingredients

Dal Chenna, Mysore or Mung                     700 g

Aubergines                                                     200 g

Cauliflower                                                    200 g

Tomatoes                                                        200 g

Ginger                                                              25 g

Garlic                                                            4 cloves

Onion                                                                75 g

Oil                                                                      75 g

Turmeric                                                          20 g

Garam Masala                                                 20 g

Chillies                                                                4

Water                                                                4 ltr

Salt

Method

1. Pick and wash the dal. Soak for 1 hour. Peel the onions, garlic and ginger.

. Rewash the dal then cook it in boiling water for 2 hours skimming regularly to remove any scum. The dal should be the consistency of thick soup. Pass through a sieve.

3. Make a paste of the onions, garlic and ginger.

4. Shred the aubergines and chillies and cut the cauliflower into florets.

5. Cut the tomatoes into concasse.

6. When the dal has cooked for 2 hours, add the tomatoes and cook for a further 5 minutes.

7. Heat the oil to a blue haze, add the onion paste and fry for 5 minutes. Add the aubergines, cauliflower, turmeric and masala and cook for a further 5 minutes.

8. Add the onion and vegetable mixture to the dal and adjust the seasoning.

9. Serve in a heated dish garnished with shredded chillies.

13. DAL WITH VEGETABLES (DAL SAG-SABJI SANGA)

10 PORTIONS

Ingredients

Dal Chenna, Mysore or Mung 500 g

Green vegetables 200 g

Ginger 15 g

Garlic 4 cloves

Onions 125 g

Oil 5 ml

Turmeric 10 g

Coriander powder 5 g

Cumin powder 10 g

Ginger 25 g

Masala 20 g

Water 1.25 ltr

Green chillies 4

Salt

Method

1. Pick and wash the dal. Soak for 1 hour. Peel the onions.

2. Peel and grind together the garlic and ginger.

3. Wash and shred the vegetables and onions.

4. Shred the chillies.

5. Rewash the dal, cook in boiling water for 2 hours, skimming regularly to remove any scum. The dal should be the consistency of thick soup. Pass through a sieve and adjust the seasoning.

6. Add the vegetables and cook for a further 5 minutes.

7. Heat the oil to a blue haze, add the onions and garlic mixture and dry for 5 minutes. Add the masala and turmeric, stir and fry for a further 2 minutes.

9. Place the dal in a serving dish and pour on the onions, garlic mixture, masala and oil.

9. Garnish with shredded chillies and serve hot.