Monday, November 07, 2005

Play with Daal

Daal mein Taal Daal, The simple ubiquitous Daal could be so exciting, and can be your main curry.

Continuing with my copy paste Job.

How to make a good Dish out of Daal?

Always cook Arhar or Mattar dal( rare but available). Makes much better and tastier dal. You could even do without a subjee. I am telling out of experience.

Now,
-Put your measure of dal in a pressure cooker.
- Now add finely chopped onions(One large onion, keep 1/4 for the tadka).
-Add one teaspoon of crushed ginger.
-Add a pinch of haldi/turmeric to the dal, the measure should be your judgement. (Some brands of haldi are sharper than others. Again experiment, hit and trial. You are not going to cook for a five start hotel. You are going to cook a nice home meal. Ghar ka khana. But never be generous with haldi, Namak or Chilli )

-Add Tomatoes. Two medium sized tomatoes should do.
-Cover the Pressure cooker and wait till 2 whistle.
-Let the pressure cool down by itself in room temp.
-If you are in a hurry, let it give 4-5 whistle by lowering the heat( otherwise bubbles will come out of the whistle and will make a mess out of your kitchen)
-Then cool the whole pressure cooker under tap water.

For the tadka
- Heat oil in a pan.
-When sufficiently hot and the oil start to give out a little smoke, lower the flame.
-Add A teaspoon of jeera, a bayleaf or two and 3 red chillis together.
-After a few seconds, add the remaining finely chopped onions and fry till golden brown or the juice out of the onion has been fried out
-Just Before the Onions are golden brown, add a teaspoon of moderately crushed garlic.
-When the Onion is just right, pour the Boiled dal.
-Bring to a boil for 3 minutes,
add salt to taste and garnish with dhania.

Eat with rice, again out of the Pan. You are a bachelor right.?

***Variations:

With Veg:
Nice One try this-
While boiling the Dal, one can add French bean or Long beans or cauliflowers or peas or a mix of the same or even potato cubes. Just increase the quantity of the tadka ingredients like a little more oil, a little more ginger garlic and in such case don't forget to add a little jeera-dhania powder after the onions are slightly golden brown.

With Fish:

While Boiling, if you add fried Fish Head (preferably Rohu), you get a real good bengali Dish call Maccher Matha Diye Dal. Assamese call it Mouri Ghonto...Real Yummy.
For this, increase the ingredients in tadka accordingly. A little generous oil and Crushed ginger garlic helps. During the first stepof the tadka, add a little asafoetida( heeng) ,very little, along with the jeera and bayleaves.
And after the tadka, boil the curry for a little while longer.

6 Comments:

Anonymous Anonymous said...

daal roti khao prabhu ke gun gao

12/23/2005 01:34:00 AM  
Anonymous Arun said...

Hello AnthonyWhoeveryouare!

Any chance of getting a Reply to an Enquiry??

This is a Beginning's Beginner talking- but keen to get to know about doing some of the cooking that was always done and delivered earlier-

Read with interest about "Playing with Daal":
What's the difference if you don't use a pressure cooker??

GreenOne

8/30/2006 04:55:00 PM  
Blogger crispywine said...

like ur stuff, splly coz u post pics in here, der r some wer u havent posted pics, plz upload dem asap!

3/07/2007 11:48:00 PM  
Blogger Rajat said...

I have a suggestion here.I have been taking a short cut as follows.I heat ghee in a pressure cooker,add heeeng(tiny bit,powdered),haldi and jeera followed by dal soaked for two hours.Then add powdered dhania, pepper and salt.Pressure cook for two whistles and dal is ready.Holds good for Arhar and malka dal.Masoor and urad require different treatment.

5/30/2007 03:00:00 PM  
Anonymous Anonymous said...

Thank you for this recipe, though I'm a great fan of French food history. I even attended some French culinary schools.

10/04/2007 03:14:00 PM  
Anonymous Anonymous said...

I'm a great fan of French cuisine. I like history of French cuisine. I even attended some French culinary schools.

10/04/2007 03:16:00 PM  

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