Dal • Contents

Item Dal Maharani Rajasthani Dal Punj Rattani Dal Bheendi Gavar Dal Gram Dal Katachi Aamti Tomato Rasam Gujarati Kadhi Cholar Dal/Bengal Gram Dal Yellow Dal Fry Palak Masoor Dal Dal Pakhtooni Dal Makhani Rajmah Rasmisa Sambhar Description Rajma, urad and chana dal boiled with various spices and decorated with fresh cream. A delicious combo of urad dal & rajmah seasoned with garlic, ginger & spices - a change from the usual dals. A rich dal preparation, which gives the dish a mingling taste of five dals and spices. A delectable accompaniment with a light seasoning made of moong dal, bheendi, gavar. A simple dal with a light seasoning. A sweet and sour curry made from Dal water. A variation of Rasam. An excellent appetiser ! A sweet yoghurt curry is pleasantly spiced and prepared in all Gujarati homes. Bengal gram dal seasoned with spices. The most popular form of Dal. It's finger-licking good! A delightful combination of Lentils and spinach. Black urad dal simmered on slow fire with a unique blend of north western frontier spices. An all time favourite lentil delicacy with the richness of fresh cream. Red kidney beans cooked in a spicy tomato gravy. The most popular South Indian preparation to be accompanied with idlis, dosas, vadas and rice.


Onion, chopped (small) Green chilies, chopped Tomatoes, chopped Ginger, crushed Rajma (kidney beans) Black gram(whole urad dal) Chana dal Turmeric powder Red chili powder Fresh cream Coriander leaves, chopped Butter

1 no. 2 nos. 1 no. • inch. € cup € cup € cup € tsp. 1 tsp. 1 tbsp. As required 1 tbsp.

Oil Salt

1• tbsps. To taste

Method: 1. The rajma, urad & chana dal soaked in water for 4-5 hours. 2.Pressure cook the dals, then remove into another vessel and simmer for another half an hour till the mixture becomes extremely soft. 3.In another vessel, heat oil and saut‚ the chopped onions, tomatoes, chili & ginger in it. 4.Add the turmeric and chili powder once the onion-tomato mixture becomes soft. 5.Saut‚ this mixture till you get a nice aroma, then pour the cooked dal and boil for a while. 6.Add salt accordingly, and just before taking off from the heat add the fresh cream and butter. 7.Sprinkle chopped coriander leaves and serve hot with rice or chapatis.

Urad Dal Rajmah Onions Ginger Garlic, ground to paste Turmeric Red Pepper Garam Masala Water Tomato, ground Chilies, chopped Cream

• cup 1 cup 2 nos. 1 inch cube 1 tsp • tsp • tsp • tsp 8 cups 1 cup 4 nos. • cup

Coriander leaves Ghee Salt 2

Few • cup 2 tsps.

Method: 1.Soak urad dal and rajmah overnight. 2.Add both the dals, onion, ginger, garlic, spices and water in a pressure cooker and cook till mixture is tender. 3.Meanwhile fry tomato in a ghee and then add cooked dal, ground chili, coriander leaves and simmer till they are well mixed. 4.Add fresh cream, stir and serve hot with batis.

Gram dal Dry red chilies Mustard seeds Black dal Green chilies Ginger Coriander leaves Grated coconut Lemon juice Coconut oil Salt

8 cups 2 nos. • tsp. • tsp. 2 nos. A piece A bunch 2 tbsp. As required. 2 tsp. To taste

Method: 1. Cook the dal in enough water till tender. 2. Pour coconut oil in a saucepan and add salt, mustard seeds, black dal and red chilies. 3. Chop finely the green chilies, ginger, coriander leaves, and when the mustard sputters throw these in, together with the cooked dal. 4. Mix in the grated coconut and sprinkle with lemon juice to taste.

Chana dal water Tamarind, soaked in a little water Drumsticks, cut in 4 cm. Chili powder Jaggery, crumbled Cummin seeds Dry coconut, sliced Goda masala (branded garam masala powder) Mustard seeds

• litre A lemon sized ball 3 nos. (optional) 2 tsp. 60 gms. 1 tsp. € 1 tsp. • tsp. 3 Curry leaves A few sprigs

Cumin seeds Cloves Cinnamon Bay leaves

• tsp. 4 nos. 6 cm. 4 nos.

Oil Salt

2 tsp. To taste

Method: 1. Boil chana dal in sufficient water and strain the water after the dal is well cooked. 2. Extract tamarind pulp and add to the dal water. Bring to boil. 3. Add drumsticks, if using them, and parboil them. 4. Add chili powder, salt and jaggery. 5. Roast the cummin seeds and dry coconut well and grind to a fine paste. Then add the dal water. 6. Also add goda masala powder stir well and continue to cook. 7. Heat oil and season with cummin seeds, mustard seeds, cloves, cinnamon, bay leaves and curry leaves. 8. Pour the seasoning over the simmering aamti. 9. Simmer till the aamti is done. Serve hot. 10. This aamti can be prepared with the dal water remaining after cooking the chana dal for puran poli.

Tomatoes, chopped fine Red gram dal Green chilies, slit sideways Ginger chopped fine Turmeric powder Water Salt For Tempering : Mustard seeds Cumin seeds Chili halved Pepper powder

4 large 3 tbsp. 3 nos. 1" piece • tsp. 2• cups To taste 1 tsp. 1 tsp. 1 no. 1 tsp.

Asafoetida powder Curry leaves Ghee

• tsp. A few 2 tsp.

Method: 1. Pressure cook the red gram dal and set aside. 2. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the green chilies, ginger and tomatoes. 3. Add 1 cup water, salt and turmeric powder. Allow to simmer for five minutes. 4. Add the cooked dal and the remaining 1• cups water and bring to the boil. 5. Garnish with chopped coriander leaves. 6. Serve hot.


Yogurt,sour Jaggery Bengal gram flour Ginger Curry leaf stalks Coriander leaves Green chilies Salt For Tempering : Cinnamon Cloves Fenugreek seeds Cumin seeds

2 cups 2 tbsp. 2 tbsp. 1" piece 2-3 nos. • cup 2 nos. To taste 1" piece 5 nos. 1/ 4 tsp. • tsp.

Asafoetida powder Oil

€ tsp. 1 tbsp.

Method: 1.Whip the sour yogurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside. 2.Scrape the ginger and finely chop and slit green chilies into two and set aside. 3 Chop the jaggery, wash and chop the coriander leaves and set aside. 4.To the yogurt mixture add the chopped ginger, the jaggery and salt to taste. 5. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add slit green chilies and asafoetida. Add the yogurt mixture and stir constantly till it boils. 6. Cook on slow flame for 5-8 minutes.

Bengal Gram Cooking Oil or Ghee Seasoning - 2 types. a) Panch Phoron Red Chili Powder or b) Cinnamon ( Pounded lightly ) Cardamoms Cloves Bay leaf Cumin powder ( finely ground

1 cup. 2 tbsp. 1 tsp. 1 tsp. •" 2 nos. 2 nos. 1 no. 1 tsp.

Sugar (optional) Jeera Powder (roasted optional) 5

As required As required

roasted) Turmeric Powder 1 tsp. Salt To taste Method: 1. Boil Bengal gram dal with salt, turmeric powder, and 5 cups water. 2. When dal is cooked, but not dissolved, remove from fire. 3. Heat ghee or oil and (a) fry panch phoron till it sputters,add red chilies, and fry till it becomes dark red OR (b) fry red chilies, add pounded spices and bay leaf and fry little. 4. Pour fried seasoning into hot dal and mix thoroughly. 5. Add sugar (optional), and sprinkle roasted jeera powder (optional). 6. Stir and serve.

Moong dal Masoor dal Onion Ginger garlic paste Tomato Cumin seeds Haldi Red chili powder Garam Masala powder Green coriander leaves Pure ghee

• cup € cup 1 nos. 1 tbsp. 2 nos. • tsp. • tsp. • tsp. • tsp. a few 3 tbsp.


To taste

Method: 1. Chop onion and tomatoes finely. 2. Wash both the dals together and pressure cook for three minutes with three and half cup water and a little haldi. 3. In a pan heat Ghee, add jeera, when jeera changes colour add chopped onion. Cook till light golden brown. Add red chili powder and ginger garlic paste. Saut‚ well. 4. Add tomatoes and reduce heat. Cover and cook till done. 5. Add boiled dals and salt, bring to required consistency and add green dhania leaves and garam masala powder. The dal is done. 6. Before serving, heat little ghee put Garam Masala Powder and pour over the dal.

Uncooked masoor dal Spinach (palak)leaves Onion

1 cup 1 bunch 1 no. 6

Tomato Cumin seeds (jeera) Turmeric powder (haldi) Dried mango powder (amchur) Chili powder Garlic Green chilies Ginger

1 no. • tsp. • tbsp. • tsp. € tsp. 3-4 cloves 2-3 nos. A small piece

Oil Salt

3 tbsp. As per taste

Method: 1. Clean and wash the masoor dal. Cook the dal in a pressure cooker with approx.1• cup of water. 2. Chop the palak leaves and wash them thoroughly. 3. Chop the onions and tomato. 4. Grind the garlic, green chilies and ginger into a fine paste. 5. Heat the oil in a thick bottom vessel, add the jeera, then the onions and cook for a few minutes till onions turn golden brown. 6. Add the ginger-garlic paste, haldi powder, chili powder, the amchur and chopped tomatoes. 7. Stir and now add the cooked masoor dal and the palak leaves. 8. Add the salt. Boil for a few minutes and serve hot.

Black Urad dal whole Garlic paste Ginger paste Red chili powder Butter Fresh cream Tomato puree Garam masala powder Salt

150 gms. 1 tbsp. 1 tbsp. 1 tbsp. 100 gms. 100 ml. 1• cup 2 tsp. As per taste

Method: 1. Pick and wash whole black urad. Soak it in 4 cups of water for 8-10 hours. 2. Cook it in 4-5 cups of water along with salt, red chili powder, Ginger Paste and Garlic Paste. Bring it to a boil. Reduce flame and simmer for about an hour or till it is completely cooked and tender. 3. Add tomato puree, butter and Garam Masala Powder and cook on a slow flame for an hour. 4. Add fresh cream, correct seasoning and simmer for another 10 minutes. 5. Serve hot with a bread of your choice. (Chef Kapoor enjoys it with Pudina Paratha !)


Black Urad dal whole Rajmah Cumin seeds Chopped garlic Chopped ginger Garam masala powder Fresh cream Red chili powder Butter Chopped tomato Chopped onion Oil

100 gms. 25 gms. 1 tsp. 1 tbsp. 1 tbsp. 1 tsp. • cup 1 tbsp. 50 gms. • cup 1 cup 1 tbsp.


As per taste

Method: 1. Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water. 2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft. 3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color. 4. Add chopped ginger, garlic and chopped tomatoes. Saut‚ till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning. 5. Add Garam Masala Powder and simmer on very slow flame for 15 minutes. 6. Add fresh cream and let it simmer for 5 minutes. 7. Serve hot with Naan or Paratha. Tip: This recipe also tastes very good the following day after reheating properly. Chef Kapoor likes it cold too! With hot parathas.


Rajmah Chopped onion Chopped tomato Garlic paste Ginger paste Red chili powder Coriander powder Turmeric powder Chopped green coriander Cumin powder Bay leaf Garam masala powder

200 gms. 1 cup 1• cup 1 tbsp. 1• tbsp. 1 tbsp. 1 tbsp. 1 tsp. 1 tbsp. 1 tsp. 3 no. 1 tsp.

Oil Salt

3 tbsp. As per taste

Method: 1. Soak rajmah (red kidney beans) overnight in 5 cups of water. 2. Boil rajmah or pressure cook until soft and fully cooked. 3. Heat oil, add bayleaves, chopped onion and saut‚ƒ onion till golden brown in color. Add Ginger Paste and Garlic Paste. Cook for a minute. 4. Add red chili powder, coriander powder, turmeric powder and cumin powder. Stir and add chopped tomatoes, cook till tomatoes are fully mixed with the masala. 5. Add boiled rajmah and cook on a slow flame for 15 minutes. Add Garam Masala Powder and garnish with chopped fresh coriander. 6. Cook until gravy is thick and rajmah coated with it. 7. Serve hot with steamed rice.


Red gram dal (tur dal) picked over & • cup rinsed Water 2 cups Tamarind pulp, lemon- sized piece Hot water 1 cup Green chilies, slit sideways 2 nos. Chopped mixed veg 1 cup (e.g. onion, radish, potato etc,) Water Ground turmeric Sambar powder Rice flour (optional) Extra water Small bunch of coriander leaves, chopped to garnish Salt 1 cup • tsp. 3 tsp. 1 tbsp. 2 tbsp. For Tempering Brown mustard seeds Asafoetida powder Fenugreek seeds Cumin seeds Red chili, halved Oil A few curry leaves 1 tsp. • tsp. • tsp. • tsp. 1 no. 1 tbsp.

As per taste

Method: 1. Wash red gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2 cups water and bring to a boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 1• hours. Set dal aside without draining. 2. Soak the tamarind in 1 cup hot water for 15 minutes. Strain the tamarind water into another container, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp. Set the juice aside. 3. Select enough vegetables to fill approx.1 cup when chopped. Peel and prepare as necessary. Chop into 1 cm ( • in) pieces. Set aside. TEMPERING: 1. Heat 1• tbsps. oil in a heavy saucepan. Add the mustard seeds, asafoetida power, fenugreek seeds, cumin seeds, halved red chili, and a few curry leaves. 2. When the mustard seeds splutter, add the slit green chilies and chopped vegetables. Saut‚ for a couple of minutes. 3. Add tamarind juice, 1 cup water, salt to taste, ground turmeric, and Sambar Powder . Cover and simmer over a low heat until the vegetables are tender. 4. Add the undrained cooked dal. Simmer for 5 minutes, until thoroughly blended. If the sambar needs to be thickened, make a smooth paste of the rice flour in 2 tbsps.extra water. Add to the sambar and cook for 2-3 minutes. 5. Garnish with the chopped coriander leaves. Serve hot with rice.


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