Teliye Maa

 

Teliya Maa

Urad daal cooked in raw mustard oil

This is very tasty kangra Himachal pradesh dish.

One of best Dhaam dishes.

Very easy to make.

The best part is the flavour of Mustard oil.

Ingredients:

URAD DAAL or black lentils 1/2 cup
Mustard  oil: 1 cup
Garlic cloves 10 (finely-chopped)
Ginger: 1 medium sized (finely chopped)
Onion: Medium sized (finely-chopped)
Green chilles: 5-6 (finely chopped)
Salt to taste
Red chilli powder 1 tsp garam masala 1 tsp

Method

Soak urad daal overnite in water  and next day drain water and  put it in a pressure cooker.

Add chopped garlic, ginger, onion, green chilles and raw mustard oil in it.

Add 2-3 cups water

Add salt and chilli powder .

Close the lid and after one whistle lower the heat to minimum.

Cook for 15 mins for 7-8 whistles.

Open lid after it releases its own pressure.

The consistency of dal should be thick  and daal thoroughly cooked.

Sprinkle garam Masala on it and stir for three mins.

Enjoy

  

AAM DAAL

Aam Daal

 

Ingredients:

Arhar Dal one cup...
Ripen Mango one
Desi Ghee generous
Cumin Seeds 1 tsp
Asafoetida pinch
ginger garlic paste 1 tsp
Green n red Chilies
Onion one
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tdp
Salt


Method:

Peel mango and cut in cubes and mash with fork. Keep aside.

Wash dal and pressure cook dal with 1 cup water, turmeric powder upto 3 whistles.

Mash dal with ladle in cooker and add 1 cup cold water, mango mash, salt and bring it to boil.

Smmer at low heat.

In another small pan heat ghee add asafoetida, cumin seeds and allow to splutter. Add garlic ginger paste and saute

Then add green red chili, onion, and cook until onion becomes light brown.

Pour tadka over dal and give a quick mix, simmer for one min.

Serve with rice.

MOONG DAL KACHORI

Moong Dal Kachoris

Ingredients

1 cup maida/fine flour...
1/2 cup moong dal
red chilli powder 1/2 tsp
1/2 tsp Cumin seeds
1 tsp mango powder
1 small pinch hing
garam masala
corriander leaves
green chilli 1
Oil
salt

Method:

1. Soak moong dal for one hour. Drain water and grind along with corriander leaves and green chilli to make a thick paste
2. Heat oil in a pan and add hing, cumin seeds. Now pour the thick paste and fry it till raw smell vanish.
3. Add salt, garam masala, red chilli powder.
4. Add mango powder and let it cool.
5. Make a dough of maida and lukewarm water.
Add a pinch of salt and two tsp of ghee to make a smooth dough
6. Make small puris and add the fried dal stuffing. Seal the dough ball and make round kachoris. Fry in hot oil till crispy.
7. serve with dum aaloo and green chutney.

 

Lentil Soup/ Daal shorba

Daal shorba

Lentil Soup

 

 Ingredients...

Tuvar daal or yellow lentil– 1/2 Cup
Lemon Juice – 4 tbsp
Green Chilli – 1
Cumin Seeds – 1/2 tsp
Black Pepper Powder – pinch
Desi ghee – 1 tbsp
Turmeric – 1/2 tsp
Salt to Taste

Method

Soak the daal in 2 Cups water for one hour. Drain it

Pressure cook the daal with the 3 cups fresh water upto 3-4 whistles

Strain the daal and save the stock.

Mash the dal completely with ladle.

Add the daal stock, one more cup water, turmeric powder, and pepper powder.

Bring to a boil.

Turn off the heat.

Let the soup cool and add the lemon juice.

Tadka

In a tadka pan , heat the ghee

Add the cumin seeds and splutter till they start to turn brown.

Add the green chilli .

Add salt.

Give final stir and serve hot

Khatti Meethi Moong Dal

Khatti Meethi Moong Dal      

Ingredients:

1 cup moong dal

3 cups water

2 tnsp ghee/ oil

a pinch  asafetida

1/2 tsp turmeric powder

1 teaspoon cumin seeds

3 green chilies, split lengthwise (small, thin variety)

1 teaspoon ginger paste

1 tablespoon chopped garlic

1 coarsely chopped red onion (medium)

1 cup chopped tomatoes

Salt to taste (up to 2 teaspoons)

Dry mango powder- 1/2 tsp

sugar a pinch

handfull chopped coriander leaves

Dry figs -5-6 pieces chopped/Raw mango strips 5-6

red/green chilli

 

Method:

1. Pressure cook moong dal with a pinch of haldi/turmeric powder and salt

2. Heat oil on medium heat, in a medium-sized pan, for 30 seconds

3. Add asafetida, turmeric, cumin seeds

4. When the cumin seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute.

5. Add onions, and continue sauteing until they turn pink, about 5 minutes;

6. Add the tomatoes, and saute for 3 minutes longer.

7. Add the boiled moong dal and salt, sugar, dry mango powder and fry until all the ingredients are mixed well. Add some corrinder leaves

8. We generally add Dried raw mango strips, dried apple strips or Dried Anjeer while simmering the dal after tadka. They give a unique flavour KHATTA AND MEETHA.
   
   I have added Dried Anjeer/Dry Figs  in Sabut Moong Dal.

9. Simmer at low heat for 10-15 mins. Garnish with coriander leaves and red/green chillies
    

Toor Dal with Punjabi Tadka

Toor Dal  with Punjabi tadka

Ingredients:

1 Cup Toor dal/ Arhar dal/ Yellow lentil
1 tomato grated
1 Onion grated
2 Green Chilies chopped
1 Tsp. Cumin Seeds
1 Tbsp.  Desi Ghee
Pinch  Hing/ asfotedia
1 Tsp. Turmeric Powder
Salt to taste
1/2 Tsp. Red Chili Powder
1/2 Tsp. Garam Masala
corriander pwder 1 tsp
Ginger 1 " grated
garlic cloves 6-7 crushed
dry red chilli one chopped

Method

Wash the lentil . Boil this dal/ lentil with water, salt and turmeric power in pressure cooker till to 2-3 whistles. 

Heat the ghee  in pan and add hing and cumin seeds. when they start splutter. Add green chili and onions and cook till to little pinkish

Add ginger garlic and dry red chilli and sautee till brown at low heat. Add  grated tomato and cook till to soft.
When fat start leaving corner, add red chili powder, coriander powder, garam masala and salt. Mix well. Add this tempering in dal and adjust the dal consistency with   with extra warm water. Simmer for few secs.

Serve with roti/Rice