CH40 Dal Dishes
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
The Art of the Dal Dish
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.
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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.