Dal Bukhara | Dal Makhani | Rumana's UK Kitchen.

It's Rich and Creamy black lentil (Black Urad Dal) cooked in Onion and Tomato based gravy with fresh cream and few spices. It is a popular Dal from the BUKHARA (restaurant) kitchen of ITC Maurya, Delhi. Serve with Naan or Rice. X

Click on the link below for the Video Recipe.

https://youtu.be/Gg8vjctQTE4

Ingredients.

1 cup black urad dal

1/4 cup channa dal (optional)

1 medium onion, 1 green chilli, finely chopped

1 inch ginger finely chopped

1/2 cup tomato puree

1tsp ginger garlic paste

2tsp Kashmiri red chilli powder

1/2tsp garam masala

1tsp kasuri meethi

1tbsp Ghee

1tbsp butter

1/2 cup fresh cream

Hand full of chopped coriander leaves

Salt to taste.

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Kaali Dal (Punjabi Style)

Kaali Dal (Punjabi Style) This dal has lots of verities and everybody cooks in their own style though the ingredients are same. Usually kaali dal is made using black gram (kaali urad dal) but I have made using whole masoor dal and whole urad dal and the result was not bad at all. I served it with hot phulkas and jeera rice and my dinner was sorted..

Ingredient's.

1/2 cup whole masoor dal

1/2 cup whole urad dal

1 large onion, 1 large tomato and 2 green chilles (finely chopped)

1/2tsp cumin

1tsp red chilli powder

1/2tsp turmeric

1tsp coriander powder

1/2tsp garam masala

1tsp ginger garlic paste

1tbsp ghee

2tbsp fresh cream or 3tbsp milk

Salt to taste.

Cooking Method.

Soak both the dals for 4 hours.

Pressure cook the soaked dals, ginger garlic paste and salt for about 4 to 5 whistles.

In a mean time, In a deep kadai, add ghee and cumin when they splutter, add the chopped onion and green chillies, fry till the onion get a golden brown color. then add red chilli powder, turmeric and coriander powder, fry for a minute, add the chopped tomato's and cook till the oil separates from the masala. that will take about 5 to 6 minutes. Now add the pressure cooked dal and garam masala and mix them well. adjust the seasoning. Then allow the dal to cook for another 10 to 15 minutes on a low flame. finely garnish with fresh cream and coriander leaves. 

Serve hot with Roti's and Jeera Rice.

Masoor Dal Makhni.. (Whole Red Lentil Curry)

Masoor Dal Makhni... After I started cooking this whole masoor dal makhni I totally forgot about the dal makhni... I really feel this dal is more tastier and easier to cook. You don't need to add cream or milk it taste delicious even without any of the heavy ingredient's and gives the same taste as Dal Makhni.. I have tryded even with cream, but I like with out cream or milk.. You can change or add ingredients according to your taste.. Serve with Jeera Rice and Naan and take my words you'll also forget about the other dals...

Ingredient's

1 cup whole masoor dal

1/4 cup rajma

1 medium onion, 1 large tomato, 2 green chillies

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin

Hand full of chopped coriander leaves

1/4 cup cream or milk (optional)

Butter 2tbsp

Oil 1tbsp

Salt to taste.

Cooking Method.

Soak the rajma for 3 to 4 hours, then in a pressure cook add whole masoor dal, rajma, salt and 2 cups of water and boil for 4 to 5 whistle on a low flame. After boiled take out from the pressure cooker and set it aside.

In the same pressure cooker, add butter and oil, when hot add cumin, onion and green chillies, fry to golden brown, then add all the masala powder, ginger garlic paste and tomato, fry all the masala till the oil start separating and keep smashing the tomato in between.

Now add the boiled dal and little water if required and give a nice mix, adjust the salt and close the pressure cooker lid and cook for another 2 whistle on a low flame.. Allow the pressure to go completely before opening the pressure cooker. Then mix in the coriander leaves and (cream or milk) give a quick mix and again close the pressure cooker.. Whole Masoor Dal Makhni is ready to serve.

Serve hot with Jeera Rice or Naan..

Raw Mango And Drumstick Dal !!!

Ingredient's

2 drumsticks, cleaned, scraped and chopped into 2-2.5 inch pieces

1 raw mango (cut into medium pieces)

1 cup toordal

1 medium onion, 1 green chili, 1 medium tomato chopped

1/4 tsp turmeric powder, 1/4 tsp coriander powder

1tbsp tamarind pulp

2cup of water 

Salt to taste

For tempring

1/4 tsp mustard seeds

1/2 tsp cumin seeds

a pinch of hing-asafoetida

1 sprig of curry leaves

Cooking Method

In a pressure cooker, add all the above ingredient's, except drumsticks and raw mango. Cook for 3 whistle (1 in high flame 2 in low flame) Then allow pressure to go and open the lid and smash the dal little bit. In a mean time, take a tarka pan and prepare for tempering. Then add tempering it into the cooked dal with drumsticks and raw mango, close the pressure cooker lid and cook for another 1 whistle in a high flame.

Serve hot with Plain Rice..

Palak Dal Fry.. (Spinach With Lentil Curry)

Palak dal fry very healthy and easy dish. Few days back i got lot of spinach from market and wanted to finish every thing with in 2 or 3days and i had no option what to cook except few dishes from spinach. Then i though lets make palak dal with little bit of twist and it was tasty but different from palak dal. Usually i cook thick palak dal, but this time i added little more water to make it watery and it was going very well with plain rice and papad...

Ingredient's
Toor Dal 1/2 cup, Palak (4 Cups) 3 bunches
2 onion, 1 tomato, 2 green chillies, finely chopped
1/2tsp turmeric, 1/2tsp red chilly powder
1/2tsp coriander powder, 1tsp ginger garlic paste
1/2tsp cumin seeds, 1/2tsp mustard seeds
10 curry leafs
Oil and Salt to taste

Cooking Method
Wash and cut palak to a very fine consistency. and keep it aside separately. In a pressure cooker add dal, palak, tomato, ginger garlic paste, all masala powder, salt and with 2 cup of water. Close the lid and cook for 3 to 4 whistle in a medium flame.
In the mean time you prepare tarka. In a deep fry pan, add oil, When the oil is hot add cumin, mustard seeds and curry leafs, when they splutter, add onion and green chilies fry to golden brown and keep it aside to cool it down. When the dal is cooked open the lid and add the prepared tarka to it and simmer dal for another 4 to 5 minutes. Palak dal fry is ready to serve.
Serve hot with plain rice and papad..

Toor Dal Fry (Split Pigeon Pea Fry)

Toor Dal Fry, you could probably make dal fry using a combination of dals as well. But i like only toor dal because it gives you a very unique taste, once you start eating this dal fry you never feel like stoping. When ever i cook dal fry i always end up cooking for 4 to 5 person though we are only 2 at home.

I think i should give some credit to my hubby as well, for giving me his secret recipe.. In oct 2011 i was not feeling well and i did not even feeling like eating anything for whole day. I wanted to eat something spicy but doctor had told me not to eat oily and spicy. My hubby made a deal with me in the afternoon saying that if you eat this plain khichdi or fruits, i will cook some special dinner for you ok. After hearing that i was excited and i ate fruits. Then for dinner he cooked food, but what? Dal fry, Rice, Roti, Potato and fenugreek seeds sabji. First i told him this is what you said special, i dont want to eat now. Then he told me you just eat one bite, and i did that. OMG!!! i never thought the food was so so so tasty, i finished the entire plate... From that day i started loving toor dal fry :)

Ingredient's

1/2cup toor dal
1 onion, 2green chillies, 1 tomato(finely chopped)
5 garlic cloves (finely chopped)
1tbsp ghee, 1tbsp oil
1/2tsp turmeric
1/2tsp cumin seeds
Salt to taste
2cup of water
2tbsp chopped fresh coriander leafs.

Cooking Method
In a pressure cooker add dal, turmeric, salt and 2cup of water and cook for 4 whistle (1 in high flame 3 in low flame) and keep it aside. In a deep frying pan add ghee and oil, when the oil is hot, add cumin and chopped garlic and fry to golden brown, add onion and green chillies, fry for 3 to 4 minutes. Then add chopped tomato and fry for another 2 to 3minutes. Now add cooked dal and let it simmer for 4 to 5minutes in a low flame. Garnish with coriander leafs. Serve hot with Rice or Roti. You can add more ghee before serving (optional)

I am sending this recipe to Sudha from Wit,wok & wisdom. Love for lentils event.

Plain Toor Dal (Yellow Lentil Curry)

Toor dal has a mild, nutty flavor and is cooked as a routine Indian dish. Toor dal is highly nutritious, high in protein, and contains vitamin A and vitamin C. Cooking this dal is very very easy.. If you are in hurry or dont have enough time to cook anything, then this dal is the best option to cook and serve with Rice or Roti. It  taste also delicious when we give tadka of Green chilli and Garlic clove's.. I love cooking this version of dal because it takes minimum time... Here is the recipe!!!!

Ingredient's

1cup toor dal

1/2tbsp turmeric, 1/2tbsp cumin seeds

2green chilly, 3 garlic cloves, Finely cut

Salt and Oil to taste.

2cup water

Cooking Method

In a pressure cooker, add dal, turmeric, salt and water. close the lid and cook for 3 whistle, 1 in high flame and other 2 in low flame. remove from the stove and keep it aside, In a small frying pan add oil, green chilly, garlic cloves and cumin seeds, when they start turning in to golden brown, add it to boiled dal, and simmer dal for 5 to 6 minute's. 

Serve with plain hot Rice with little ghee on top.

Moong Masala Dal (Green Gram Dal)

These nutrient-filled, small green beans are popular in the cuisines of India, China, Thailand and Japan. Mung beans in particular are very easy to digest, and absorb the flavor of seasonings and spices very well. When sprouted, they are used in salads or stir fries. They also make delicious soups and curries.
This is one of my families favorite dal. I cook this dal very often for my hubby's lunch box, he just love's it. After eating lunch he gives me a call and says lunch was very tasty i ate completely.. Even i love to eat this dal without rice or roti just plain dal it taste awesome.. Do try this recipe and let me know :)

Ingredients
200 gram moong dal (green gram dal)
1 medium size onion, 2 green chilly, 1 medium size tomato
Ginger garlic paste 1tbs
Red chilly powder 1tbs, turmeric powder 1tbs, garam masala 1tbs
Mustard seeds 1tbs
Vegetable oil 2tbs
Salt

Cooking Method
Boil dal and 2cup of water for 20 mints in pressure cooker separately, make a thick paste of chilly powder, turmeric and garam masals, heat the frying pan add oil and mustard seeds, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala paste and tomato cook till it starts leaving oil , then add boiled dal, 1cup of water and salt and cook till it become’s thick.
Serve hot with plain rice.

Bottle gourd and Channa Dal Curry

Bottle gourd is 96.1% water, so is light on the stomach and aids digestion. A 100 gm serving of lauki contains just twelve calories and is ideal if you are watching your weight. Bottle gourd juice is an excellent remedy for excessive thirst caused by diarrhea, over consumption of fatty or fried foods, and diabetes. Drink a glass of this juice with a little salt added to it to treat this condition....

Ingredient's
1 medium size bottle gourd, clean and chopped in to small pieces
75gram of channa dal
2 onion, 3 green chillies, 3 tomato's, finely chopped
1tsp red chilly powder, 1tsp coriander powder, 1tsp garam masala, 1tsp turmeric
1tsp ginger garlic paste
2cup of water


For Tempering
1/2tsp cumin seeds
4 dry red chillies
4 garlic cloves
few curry leaves
Oil and Salt as per taste

Cooking Method
In a pressure cooker add channa dal, bottle gourd, turmeric, salt and water, close the lid and boil for atleast 4 to 5 whistle. Then in a deep frying pan add oil, when the oil is hot, add the cumin seeds, dry chillies, cloves and curry leaves, when they splutter, add chopped onion and green chillies, fry to golden brown, then add the masala and ginger garlic paste with little water, fry for 7 to 8 minutes, now add the chopped tomato's and cook till soften. Now add the boiled channa dal and bottle gourd, salt and water if needed, Cook for another 8 to 10 minutes.
Garnish with Coriander leaves
Serve hot with Roti's or Rice.

Brinjal Dal

Hooray!!!! Featured as Top 9 in Foodbuzz

Ingredients
150 gms toor dal
100 gms brinjal/eggplant quartered
1 onion chopped-(reserve 1 tbsp for seasoning)
1 tomato chopped
2 pearls garlic
about 1 tsp tamarind concentrate/pulp mixed in 1 /2 cup water(add more or less according to taste)
1 /4 tsp turmeric powder
1 /2 tsp coriander powder
1 /2 tsp chili powder


Seasoning
oil
1 /4 tsp mustard seeds
1 /4 tsp jeera
1 pinch fenugreek/methi seeds
5 curry leaves
3 tbsps chopped coriander leaves
3 tbsps chopped mint leaves
1 tbsp chopped onion
1 tsp ginger garlic paste

Cooking Method
In a small container mix the chili powder and coriander powder in the tamarind water.Add in the brinjals and tomatoes with a little salt.Mix well and set aside.
Put dal with salt,turmeric,jeera,onion ,garlic and sufficient water in a pressure cooker.
Place a ring/small trivet in the middle of the dal and put the small container with brinjal mixture on it.
Pressure cook for about 4 whistles-enough to cook dal and vegetables.
Once cooked, mash the dal.
Pour the contents of the container with brinjal into the dal.Mix well and adjust salt and turmeric according to taste.
In another vessel heat oil.Add jeera,fenugreek,onion,ginger garlic paste,curry leaves,chopped mint and coriander leaves.Fry till they crackle and turn golden brown.
Pour this seasoning onto the dal with brinjals.Mix well and serve.

Green Gram Dal Parathas ( Whole Moong Dal)

I made this parathas with the left over dal. Yesterday for lunch i cooked Green gram dal and the quantity was more for 3 people. And i don't wanted to throw or keep it in the fridge, then i realize why not make parathas for dinner with this left over dal and guess what no body came to know this parathas was made by a left over dal. And i served with the curd and pickle it was tasting very good. To know the dal recipe visit to this link. http://rumanarawat.blogspot.com/2010/12/urad-dal-green-gram-and-black-urad-dal.html

Ingredient's

2cup of Cooked dal

2 cup of wheet flour

3 tbsp oil, Salt

Water as per required

Cooking Method

Mix dal, wheet flour, Salt and water , make a soft dough, finish the dough with oil and set aside for 30 minutes, Then make a small balls of dough and roll out the chapti and cook applying ghee or oil. 

Serve hot with Curd and Pickle. 

I am sending this to Priya's event MLLA # 30 which was started by Susan.

Masoor Dal

Masoor dal is not a regular lentil in my kitchen but when I do prepare it, this dal is much loved and relished by all at home. A versatile dal that each time I prepare its a variation from the one prepared earlier. Loved the creamy texture of the dal with wonderful flavors, none overwhelming their counterparts. Rotis with masoor dal goes very well. But this dal i have cooked special to go with Ghee Rice. Simple foods are such a joy, aren’t they?

Ingredient's

100 gram of Masoor dal

1 onion, 3 green chillies, 2 tomato's, finely chopped

1/2tbsp turmeric, 1/2tbsp coriander powder, 1/2tbsp kitchen king masala from (Everest)

1tbsp ginger garlic paste, 1/2tbsp mustard seeds, 8 to 10 curry leaves

Oil and Salt as per taste

Cooking Method

Wash and soak the dal for 10 to 15 minutes, In a pressure cooker add oil, mustard seeds and curry leaves, when they splutter, add ginger garlic paste, saute for few seconds. Then add onion and green chillies, fry to golden brown , add masala powder, and tomato, fry for atlest 15 minutes. Now add the dal and salt , allow dal to soak masala for 5 minutes, then add 2 cup of water. Close the lid and allow to whistle in a low flame.

Serve with Ghee rice.

Urad Dal (Green Gram and Black Urad Dal)

Ingredients

200 gram Urad dal
1 medium size onion
2 green chilly
1 medium size tomato
Ginger garlic paste 1tbs
Red chilly powder 1tbs, turmeric powder 1tbs, garam masala 1tbs
Mustard seeds 1tbs
Vegetable oil 2tbs
Salt

Cooking Method

Boil urad dal and 2cup of water for 20 mints in pressure cooker separately
make a thick paste of chilly powder, turmeric and garam masala
heat up the frying pan add oil and mustard seeds, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala paste and tomato cook till it starts leaving oil , then add urad dal 1cup of water and salt and cook till it become’s thick.
Garnish with coriander leafs and serve it hot with ROTI and RICE.

Dal Makhani

Dal Makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.

Ingredient's
1 cup Whole black gram
2 tsp Kidney beans

1 onion chopped
1 cup Tomato(puree)
1" piece Ginger
4 Cloves Garlic
2 Whole dry red chillies (soaked for 15 minutes
3 tsp Ghee
2 tsp Dhania (coriander) powder
1/2 tsp Garam masala
1 tsp Butter
1/4 cup Fresh cream beaten well and mixed with 1/4 cup milk
1 tsp Ghee
5 cups Water
Salt to taste

Cooking Method
Soak kidney beans and black gram together for atleast 5to6 hours
Grind ginger, garlic and dry red chillies together to a paste.
Drain out all water from the pulses and add six cups of fresh water.
Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
Open the cooker and mash the contents.
Prepare tadka (tempering) with tomatoes,onion, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Mutter Rice (Pressure cooker Version)

Mutter pulav is a famous Indian recipe for rice and peas. Almost every cuisine and country has a version – this is one of the tastiest.

Ingredient's

2 cup basmati rice 

1 cup fresh or frozen mutter 

1/2 tbsp turmeric, 1/2 tbsp coriander power, 1/2 tbsp garam masala 

1 onion, 4 chillies, 2tbsp of coriander leafs, chopped finely 

Oil and Salt as per taste 

Water as per req's.

Cooking Method

In a pressure cooker add oil, when its hot add onion and green chillies, sauté for 3 to 4 minutes 

Then add all the masala powders, mutter and little bit of salt fry for another 2 minutes 

After that add the washed basmati rice and water, salt, close the lid and allow 2 whistles in a medium flame. 

Serve hot with Dal and Rita.

Vegetable Dal

 Ingredient's
1cup toor dal
1 eggplant, 1 capsicum, 1cup chopped beans
1 small onion, 2 tomato, 2 green chilly (Chopped)
1tbs turmeric
Salt

For tempering
1/2tbs cinnamon/jeera
1/2tbs mustard seeds
3 dry red chillies
2 garlic cloves

Cooking Method
Take a pressure cooker add dal, chopped onion, tomato, chilly, turmeric, salt and 2cup of water and boil it for 20minutes in a medium flame
In the mean time boil the vegetable separately with salt and cup of water
When the dal is cooked add the boiled vegetable, mix it gentely and set it aside
In a small frying pan add 2tbs oil and add cinnamon and mustard seeds when splutter add garlic and red chillies, saute to gloden brown
Then add the tempering in to dal and cover the lid and cook it for another 5minutes.
Garnish with coriander leafs
Serve hot with Rice

Palak Dal (Spinach Leafs)

Spinach is thought to be native to Southwest Asia and unknown to the Greeks and Romans. First cultivated by the Persians, it is now cultivated throughout the world, with the exception of the tropics. Although grown in China for centuries. Spinach leafs known for high Calcium, Magnesium, Potassium and its Vitamin Content. Definitely a good choice to add to your menu. and it is very good for health... and it is again a easy to cook dish..

Ingredient's

2 bunch of palak 

1cup toor dal 

1 small onion 

2 tomato 

2 green chilly 

1tbs turmeric 

Salt.

For tempering

1/2tbs cumin/jeera 

1/2tbs mustard seeds.

Cooking Method

Cut the onion,chilly,tomato in to small picese 

Take a pressure cooker and add chopped palak,dal,cut vegetable,turmeric,salt and 2cup of water and boil it for 20minutes in a medium flam 

In a small frying pan add 2tbs oil and add cinnamon and mustard seeds saute till it become's brown 

After the dal is boiled, add the tempering in to dal and cover the lid and cook it for 5minutes.