collection includes common dal and lentil gravies from both North
and South India. These dals can be usually prepared in under 15-20
cups Red kidney beans
1/4 cup Oil
1 cup Onion, Chopped
1" piece Ginger, chopped
1 tsp Garam Masala
3 Chopped tomatoes
leaves for garnishing
Wash beans and boil for 2-3 hours or 1/ 2 hour in a pressure cooker.
In the meantime make Masala of onions, garlic, ginger and tomato.
Add to the beans and cook again until most of the liquid dries up
and the beans are soft and thoroughly cooked.
Garnish with coriander leaves and serve.
cup masur dal (red lentils)
3 1/2 cups water
1 small onion thinly sliced
1 inch ginger
2 tbsps vegetable oil
1/4 tsp turmeric
2 cloves garlic
1 small onion
1 tsp cumin seed
1/2 tsp salt
the dal well and drain. If you are using a pressure cooker, put
the dal, salt, water, turmeric, ginger, and garlic in the cooker
and cook until the second whistle. Remove pressure. If you are not
using a pressure cooker, boil the water and add the dal, salt, turmeric,
ginger, and garlic. Cover the pot and simmer for 30 mins. While
the dal cooks, heat the oil in a skillet and add the cumin. Fry
until golden brown and add onions. Stir until onions start to brown.
When the dal is done, pour the contents of the skillet into the
dal and heat on low heat, until the dal thickens.
Hot with rice garnished with coriander leaves.
Lentils(Kali dal) Curry
cup kali dal(mah dal/black lentils)
cups water 1 fresh green chili chopped
tbsps vegetable oil
1 inch ginger, peeled and chopped
2 tsp coriander powder
1 tsp garam masala
1 tsp cumin seeds
1 tsp black pepper
2 tsp heavy cream (optional)
Coriander leaves to garnish
the dal in several changes of water. Drain and add the water. Add
salt, coriander powder and half of the ginger; cook on low heat
for 2 - 3 hours or pressure cook for 30 mins. Meanwhile, heat the
oil, add remaining ginger, chili, and fry until golden brown. Add
the cumin and pepper and stir.
Pour the above mixture into the dal and simmer for at least another
30 minutes. Add heavy cream and simmer until the lentils are thoroughly
Garnish with coriander leaves before serving.
Gram dal 1/2 cup
da l50 gms
dal 50 gms
chilli powder 1 tbsp
powder - a pinch
- to taste
juice 2 tsp
about 1 litre
or ghee 2 tbsp
the dals with fresh water. boil water in a pan. When the water comes
to a boil, add dals mixed with 1 tsp of oil, turmeric powder and
salt, cook till done on high flame, if required add alittle hot
water. When dals are cooked add lime juice, coriander leaves and
remove from fire. In a seperate pan, heat the remaining oil or ghee
with mustard, cumin seeds, asafoetida, green chillies, tomato, red
chilli powder and add 1/4 cup water. when the oil comes on the top
, pour this mixture over the cooked dals.
hot garnished with coriander leaves.
prepared regularly in South India, is eaten along with Rice or Idly.
cup Toor Dal
1 teaspoon Tamarind
3 teaspoons Salt
a pinch Turmeric
3 Red chilies
1/ 4 cup Grated coconut
1 teaspoon Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Tomato cut into pieces
teaspoons Channa Dal
3 teaspoons Dhania seeds
Boil the toor dal with 3 cups of water. Fry channa dal, dhania seeds,
hing, and red chilies for a few minutes, and then fry them with
the grated coconut. Grind the above mixture with water. Fry the
green pepper in oil for a few minutes. Boil the tamarind paste,
water, salt, turmeric, tomato and vegetables.
Add the mixture from step 3 and cook for about 5 minutes. Add boiled
dal and bring it to a boil. In the meantime fry the mustard seeds
and onion. Add the above ingredients & coriander leaves to the
Dal and Lentil recipes can be found in these pages:
to Indian Curry Recipes - Indian Food Kitchen