- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
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DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
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Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Masoor Dal
Masoor dal is the most common dal cooked in every home of India. Whole
Masoor beans are small round legume that comes in many colors and sizes
and is often referred by children as 'kali dal' (black dal). Masoor lentils contain high level of proteins and dietary fiber. These milder lentils have nutty rich taste and also hold their shape after cooking, but can easily turn mushy if overcooked.
Masoor dal is very easy to make and it is usually served with rice and chapattis. Beside cooking for dal these lentils are used for making snacks,
the most popular snack, Dal Moat is made with masoor dal.
Masoor beans are small round legume that comes in many colors and sizes
and is often referred by children as 'kali dal' (black dal). Masoor lentils contain high level of proteins and dietary fiber. These milder lentils have nutty rich taste and also hold their shape after cooking, but can easily turn mushy if overcooked.
Masoor dal is very easy to make and it is usually served with rice and chapattis. Beside cooking for dal these lentils are used for making snacks,
the most popular snack, Dal Moat is made with masoor dal.
Ingredients for dal:
1 Cup Masoor Dal (lentils)
½ Teaspoon turmeric powder
1 Teaspoon salt or to your taste
1 Teaspoon oil
4 Cups of water
Ingredients for cumin seed tadka:
1 Teaspoon cumin seeds
1 Pinch of asafetida (Hing)
1 Tablespoon vegetable oil (Buteer or Ghee)
Ingredients for hot chili tadka:
2 Teaspoons crushed red chilies or red chili powder
2 Tablespoons melted butter or ghee
Serving for 4
Cooking measurement conversion
Measurement converter
1 Cup Masoor Dal (lentils)
½ Teaspoon turmeric powder
1 Teaspoon salt or to your taste
1 Teaspoon oil
4 Cups of water
Ingredients for cumin seed tadka:
1 Teaspoon cumin seeds
1 Pinch of asafetida (Hing)
1 Tablespoon vegetable oil (Buteer or Ghee)
Ingredients for hot chili tadka:
2 Teaspoons crushed red chilies or red chili powder
2 Tablespoons melted butter or ghee
Serving for 4
Cooking measurement conversion
Measurement converter
Ingredients for cumin seed tadka:
Ingredients for hot chili tadka:
Directions for cooking dal:
1. In a pressure cooker add dal and wash, changing water several times until the water appears clear, and then soak dal in 4 cups of water for 30 minutes or longer.
1. In a pressure cooker add dal and wash, changing water several times until the water appears clear, and then soak dal in 4 cups of water for 30 minutes or longer.
2. Once Dal is soaked rinse the water out and wash.
3. Add 4 cups of water, Turmeric powder, salt and 1 teaspoon of oil and mix.
When Dal is boiling it creates lot of foam and the foam comes out from
pressure cooker to prevent that it is a good idea to add little oil.
When Dal is boiling it creates lot of foam and the foam comes out from
pressure cooker to prevent that it is a good idea to add little oil.
4. Close the lid of the pressure cooker, place the weight on the lid and cook on
medium high heat.
medium high heat.
5 In about 8 to 10 minutes pressure cooker will start steaming, turn the heat down to medium and cook for 10 to 12 minutes. Turn the stove off and wait until steam goes down. Different brand of cooker required different time to cook.
6. Open the pressure cooker. Turn the heat on to medium, with the cooking spoon
mix Dal well so there are no lumps.
6. Open the pressure cooker. Turn the heat on to medium, with the cooking spoon
mix Dal well so there are no lumps.
7. Let the dal cook for 5 minutes, if the Dal is thick then add more water if it is
too watery then cook little longer until you have the desire consistency. Dal
tends to soak water and becomes thick quickly, if not eating immediately
then leave it little watery.
too watery then cook little longer until you have the desire consistency. Dal
tends to soak water and becomes thick quickly, if not eating immediately
then leave it little watery.
8. Prepare the cumin seed tadka. (see below for tadka direction)
9. Add cumin seed Tadka, cook for another 1 minute, if you have the desired
consistency, turn the stove off.
9. Add cumin seed Tadka, cook for another 1 minute, if you have the desired
consistency, turn the stove off.
10. When ready to serve, heat dal and transfer dal in a serving bowl and pour
some hot chili tadka over dal. (See below for chili tadka)
some hot chili tadka over dal. (See below for chili tadka)
Tips:
1. Use pressure cooker for cooking dal otherwise it takes too long to cook dal.
2. If you wish you can skip any tadka and alter Dal to your taste.
3. If you presoak the dal then you can cut the cooking time.
1. Use pressure cooker for cooking dal otherwise it takes too long to cook dal.
2. If you wish you can skip any tadka and alter Dal to your taste.
3. If you presoak the dal then you can cut the cooking time.
Directions for cumin seed tadka: (Tadka)
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become dark brown, turn the heat off.
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become dark brown, turn the heat off.
Directions for hot chili tadka: (Hot oil) (Tadka)
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
Variations
Lot of variation could be made by adding different kind of tadkas to dal. Add onion tomato tadka for variation and to in hence the flavor of dal.
Lot of variation could be made by adding different kind of tadkas to dal. Add onion tomato tadka for variation and to in hence the flavor of dal.
Onion tadka: (tadka)
Ingredients:
1 Small onion- fine chopped
1 Teaspoon minced garlic (optional)
1 Medium green chili -chopped (remove the seeds and membrane to reduce the
heat)
1 Medium size ripe tomato-chopped in to small pieces
2 Tablespoons coriander leaves- chopped
1 Tablespoon vegetable oil
Directions for onion tadka:
1. In small pan heat oil, add chopped onions and minced garlic and sauté them
for 5 minutes or until onions become light brown.
2. Add chopped tomatoes and chopped green chilies and cook, while they are
cooking keep stirring, with the spatula try to mash tomatoes so that they
become soft quickly, in about 5 minutes tomatoes become soft and blend
well with onions turn the stove off.
3. After opening the lid of pressure cooker, mix dal with serving spoon and
add onion tadka in the dal, cook for another 5 minutes on medium heat, add
cumin seed tadka, once tadka's blend well with the dal and you have the
desired consistency turn the stove off.
4. When ready to serve garnish with coriander leaves and pour some hot chili
tadka over dal.
Ingredients:
1 Small onion- fine chopped
1 Teaspoon minced garlic (optional)
1 Medium green chili -chopped (remove the seeds and membrane to reduce the
heat)
1 Medium size ripe tomato-chopped in to small pieces
2 Tablespoons coriander leaves- chopped
1 Tablespoon vegetable oil
Directions for onion tadka:
1. In small pan heat oil, add chopped onions and minced garlic and sauté them
for 5 minutes or until onions become light brown.
2. Add chopped tomatoes and chopped green chilies and cook, while they are
cooking keep stirring, with the spatula try to mash tomatoes so that they
become soft quickly, in about 5 minutes tomatoes become soft and blend
well with onions turn the stove off.
3. After opening the lid of pressure cooker, mix dal with serving spoon and
add onion tadka in the dal, cook for another 5 minutes on medium heat, add
cumin seed tadka, once tadka's blend well with the dal and you have the
desired consistency turn the stove off.
4. When ready to serve garnish with coriander leaves and pour some hot chili
tadka over dal.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Red split masoor dal (Malika masoor dal) Moong dal with spinach
Masoor dal kofta White urad dal
Toor dal (Arhar dal, masala tadka dal) Trevti dal
Laccha roti Methi ki roti
(Spiral layered) (Roti with fenugreek leaves)
Chapati (Pulkha or roti) Boiled white rice
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