A Trio With Toor Dal

Plain Dal, Methi Dal, Spinach Dal!!!!

Dal is a basic dish made in every desi's kitchen almost daily. It is a must in my house too. As we all know dal can be prepared in many types, plain or with veggies or with greens, the options are endless.

Now I would like to share 3 of the basic dal recipe made in my kitchen quit often (ie) atlest any of these two dals will be made once in a week.

Today i am going to share spinach dal, methi dal, and plain dal recipes. These dals can be enjoyed with hot rice and a dollop of ghee or with hot rotis.

PLAIN DAL:

I am starting with plain dal. This is a quick fix meal. With real big flavor and a healthy plate of meal. I often make this when i am in a hurry or in the middle of some other dish. It tastes real good with ghee and pappad. And kids would love this too. My son likes this with ghee and a spoon of rasam. So here goes the recipe.



Ingredients :


Toor dal - 1/2 cup
Turmeric powder - 1/4 teaspoon
Garlic - 2 big cloves
Salt as needed
Coriander leaves

For tempering:
Oil - 1 teaspoon
Mustered seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Red chili - 2
Hing - 1 pinch
Few curry leaves
1 garlic clove (optional)


Procedure : 
Wash and soak the dal for 30 mins.

Pressure cook the dal with enough water, garlic and turmeric.

Mash the dal with potato masher or in a food processor. Take it in a bowl and add the required salt.

In a small pan heat oil and add the mustered seeds let it splutter. Add the urad dal and red chili followed by the garlic if using. Finally add the curry leaves and hing.

Toss everything together and pour it over the dal and sprinkle with chopped coriander leaves.

METHI DAL:

Next on my list is methi dal. This dal goes well with both hot rice and roti.



Ingredients :


Cooked and mashed toor dal - 1 cup
Fresh Methi leaves - 2 cups
Onions 1/2 cup finely chopped
Tomatoes 1/4 cup finely chopped
Green chillies - 4 to 5 slit lengthwise
Tamarind paste - 1 teaspoon
Cumin powder - 1 teaspoon
Garlic - 4 to 5 cloves finely chopped
Hing - 2 pinches
Curry leaves a few
Salt as required

For tempering:
Oil - 2 tablespoon
Mustered seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 1/2 teaspoon
Red chills - 2


Procedure : 
Pressure cook the toor dal with enough water and turmeric. Mash it and set it aside.

Clean and wash the methi leaves and chop the leaves and keep it ready.

In a medium sauce pan heat the oil and then add the tempering items one by one slowly without burning them.

Now add the garlic and hing and let it fry a bit oil. Next add the chopped onions and green chillies and saute it for a while. Next add the tomatoes and enough salt and cook till the tomatoes are mushy.

Then add the chopped methi leaves and fry till the methi leaves are soft and wilted. Pour 1 cup of water and cover with lid till the methi leaves are cooked and mixed with other ingredients.

Now add the cooked and mashed dal and tamarind paste and mix well. Check for salt and sourness and also the thickness of the dal.

Finally add the cumin powder and switch off the pan and cover it with lid. Serve hot with rice or roti.


SPINACH DAL:

The next on my list is the most commonly cooked dal by every one, Spinach Dal. Again this recipe can be enjoyed with both roti or with rice. I make this once in a week for sure. This is a one healthy dal recipe which I had almost every day when I was pregnant.


The recipe is the same as the Methi dal. The only difference is, I used to avoid the tomatoes in this spinach dal. And I never cover the pan while cooking.


Note: Do not burn the tempering ingredients. Do the whole process in medium low flame.

Adjust the tamarind paste according to ur taste.

More water can be added to any dal if eating with rice.


You may also like my:

   Pesarattu          Onion Uthappam          Bisi Bela Bath          Wheat rava Pongal


  Pongal With Gotsu          Coconut rice         Mushroom Biriyani            Mustard Green Rotis

 

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