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ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Good Yellow Daal Recipe?
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<blockquote data-quote="spnadmin" data-source="post: 125625" data-attributes="member: 35"><p>Recipe - page finally loaded. </p><p></p><p>Indian recipes uses several different dals (lentils) witch are more native to India. Toor dal, also known as Arhar, is a popular dish in almost every household.</p><p></p><p></p><p> Below, I describe 2 different chaunk variations, one with added vegetables and another just with ghee (clarified butter).</p><p> Serves 2 to 4.</p><p> <a href="http://www.manjulaskitchen.com/blog/wp-content/uploads/toor_dal.jpg" target="_blank"><img src="http://www.manjulaskitchen.com/blog/wp-content/uploads/toor_dal-100x75.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a> </p><p> <strong>Ingredients:</strong></p><p> </p><ul> <li data-xf-list-type="ul">1 cup toor dal</li> <li data-xf-list-type="ul">4 cups water</li> <li data-xf-list-type="ul">1 teaspoon salt</li> <li data-xf-list-type="ul">1/2 teaspoon turmeric (haldi)</li> <li data-xf-list-type="ul">1 tablespoon fine chopped ginger</li> <li data-xf-list-type="ul">1 teaspoon mango powder (amchoor)</li> <li data-xf-list-type="ul">1 teaspoon garam masala</li> </ul><p><strong>Vegetable Chaunk version:</strong></p><p> </p><ul> <li data-xf-list-type="ul">2 tablespoons clear butter (ghee)</li> <li data-xf-list-type="ul">1/2 teaspoon cumin seed (jeera)</li> <li data-xf-list-type="ul">1/2 teaspoon black mustard seed (rai)</li> <li data-xf-list-type="ul">1/2 teaspoon red chili powder (lal mirch)</li> <li data-xf-list-type="ul">2 bay leaves (tajpat)</li> <li data-xf-list-type="ul">Pinch of asafetida (hing)</li> <li data-xf-list-type="ul">1 medium size chopped tomato</li> <li data-xf-list-type="ul">1 small zucchini chopped into 1 inch long cubes</li> <li data-xf-list-type="ul">6 string beans chopped about 1 inch long</li> </ul><p><strong>Ghee Chaunk version:</strong></p><p> </p><ul> <li data-xf-list-type="ul">2 tablespoons clear butter (ghee)</li> <li data-xf-list-type="ul">1/2 teaspoon cumin seed (jeera)</li> <li data-xf-list-type="ul">1/2 teaspoon black mustard seed (rai)</li> <li data-xf-list-type="ul">2 bay leaves (tajpat)</li> <li data-xf-list-type="ul">Pinch of asafetida (hing)</li> <li data-xf-list-type="ul">4 whole red chili (sabut lal mirch)</li> <li data-xf-list-type="ul">1/4 teaspoon paprika</li> </ul><p><strong>Method:</strong></p><p> </p><ol> <li data-xf-list-type="ol">Wash dal, changing water several times until the water appears clear.</li> <li data-xf-list-type="ol">Soak dal in 4 cups of water for 30 minutes or longer.</li> <li data-xf-list-type="ol">In pressure cooker add dal, water, salt, turmeric and ginger, and cook on medium high heat.</li> <li data-xf-list-type="ol">As the pressure cooker starts steaming turn the heat down to medium and cook for about 7 minutes.</li> <li data-xf-list-type="ol">Turn off the heat and wait until steam has stopped before opening the pressure cooker.</li> <li data-xf-list-type="ol">Mix dal well so there are no lumps. If dal is thick add more boiling water and make the consistency as you desire.</li> <li data-xf-list-type="ol">Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.</li> </ol><p><strong>For vegetable chaunk:</strong></p><p> </p><ol> <li data-xf-list-type="ol">Heat the oil in a saucepan. <strong><em>Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add hing, cumin seeds, mustard seeds.</em></strong></li> <li data-xf-list-type="ol">After seeds crack add bay leaves and chili powder, stir for few seconds and add the vegetables.</li> <li data-xf-list-type="ol">Stir the vegetables and cook for 4 to 5 minutes till the vegetables are tender.</li> <li data-xf-list-type="ol">Add vegetable to dal and mix gently.</li> </ol><p><strong>Ghee chaunk:</strong></p><p> Heat the oil in a saucepan. <strong><em>Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. </em></strong></p><p> Add hing, cumin seeds, mustard seeds. After seeds crack stir for few seconds and add bay leaves, whole red chili and paprika.</p><p> Stir for a second and add 1 tablespoon of water so mixture does not burn.</p><p> Pour th spice mix over dal.</p><p> Serve with steamed rice or any Indian bread.</p><p></p><p></p><p><a href="http://www.manjulaskitchen.com/2007/02/16/toor-dal/" target="_blank">Toor Dal | Manjula's Kitchen | Indian Vegetarian Recipes</a></p></blockquote><p></p>
[QUOTE="spnadmin, post: 125625, member: 35"] Recipe - page finally loaded. Indian recipes uses several different dals (lentils) witch are more native to India. Toor dal, also known as Arhar, is a popular dish in almost every household. Below, I describe 2 different chaunk variations, one with added vegetables and another just with ghee (clarified butter). Serves 2 to 4. [URL="http://www.manjulaskitchen.com/blog/wp-content/uploads/toor_dal.jpg"][IMG]http://www.manjulaskitchen.com/blog/wp-content/uploads/toor_dal-100x75.jpg[/IMG][/URL] [B]Ingredients:[/B] [LIST] [*]1 cup toor dal [*]4 cups water [*]1 teaspoon salt [*]1/2 teaspoon turmeric (haldi) [*]1 tablespoon fine chopped ginger [*]1 teaspoon mango powder (amchoor) [*]1 teaspoon garam masala [/LIST] [B]Vegetable Chaunk version:[/B] [LIST] [*]2 tablespoons clear butter (ghee) [*]1/2 teaspoon cumin seed (jeera) [*]1/2 teaspoon black mustard seed (rai) [*]1/2 teaspoon red chili powder (lal mirch) [*]2 bay leaves (tajpat) [*]Pinch of asafetida (hing) [*]1 medium size chopped tomato [*]1 small zucchini chopped into 1 inch long cubes [*]6 string beans chopped about 1 inch long [/LIST] [B]Ghee Chaunk version:[/B] [LIST] [*]2 tablespoons clear butter (ghee) [*]1/2 teaspoon cumin seed (jeera) [*]1/2 teaspoon black mustard seed (rai) [*]2 bay leaves (tajpat) [*]Pinch of asafetida (hing) [*]4 whole red chili (sabut lal mirch) [*]1/4 teaspoon paprika [/LIST] [B]Method:[/B] [LIST=1] [*]Wash dal, changing water several times until the water appears clear. [*]Soak dal in 4 cups of water for 30 minutes or longer. [*]In pressure cooker add dal, water, salt, turmeric and ginger, and cook on medium high heat. [*]As the pressure cooker starts steaming turn the heat down to medium and cook for about 7 minutes. [*]Turn off the heat and wait until steam has stopped before opening the pressure cooker. [*]Mix dal well so there are no lumps. If dal is thick add more boiling water and make the consistency as you desire. [*]Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal. [/LIST] [B]For vegetable chaunk:[/B] [LIST=1] [*]Heat the oil in a saucepan. [B][I]Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add hing, cumin seeds, mustard seeds.[/I][/B] [*]After seeds crack add bay leaves and chili powder, stir for few seconds and add the vegetables. [*]Stir the vegetables and cook for 4 to 5 minutes till the vegetables are tender. [*]Add vegetable to dal and mix gently. [/LIST] [B]Ghee chaunk:[/B] Heat the oil in a saucepan. [B][I]Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. [/I][/B] Add hing, cumin seeds, mustard seeds. After seeds crack stir for few seconds and add bay leaves, whole red chili and paprika. Stir for a second and add 1 tablespoon of water so mixture does not burn. Pour th spice mix over dal. Serve with steamed rice or any Indian bread. [url=http://www.manjulaskitchen.com/2007/02/16/toor-dal/]Toor Dal | Manjula's Kitchen | Indian Vegetarian Recipes[/url] [/QUOTE]
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