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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash pulses. | 2. Soak whole pulses overnight or soak in boiling hot water for 20 mins. | 3. Split/unhusked pulses can be soaked in cold water for 30 mins before cooking. | 4. Use the same water for cooking in which the pulses have soaked. | 5. Add a little salt, turmeric powder and ginger and garlic (if used) I add an onion and tomato too while cooking if I am not using these in the tempering or sometimes even if I am there is no limit to the permutations and combinations once you get the hang of it. | 6. Spinach, pumpkin, beans and many more veges can be added while cooking. | 7. Also can add a little oil or ghee to speed up the cooking and keep the dals from frothing. | 8. Pressure cook for 1 whistle and then reduce heat for 1-7 mins for split beans (red and yellow lentils for eg. cook a little faster than red and yellow gram) and pressure cook and then reduce heat for 30- 45 mins for whole dals. | 9. Well cooked and blended dals taste better. | 10. Take off heat and wait for all steam to escape. | 11. You can cook them on the stove top too- simmer till done. | 12. But they cook faster in the Cooker. | 13. Method for Tomato Onion Baghar (Temper) (Just omit ingredients for the Cumin Coriander baghar) Now heat the oil/ clarified butter in a small fry pan or vessel. | 14. Reduce heat and add cumin seeds. | 15. When it turns golden (do not burn them) add onion. | 16. Cook till onion turns brown. | 17. Do not undercook the onions. | 18. Brown them, stirring all the time. | 19. Add tomatoes and cook 2-3 minutes Add coriander, raw mango powder (if not avalable then omit and add 2 tsp of lime juice to the dal after tempering and garnishing with coriander leaver (cilantro)), and garam masala. | 20. Cook for 1/2 a minute. | 21. Remove from fire and add the green chillies and the red chilli powder. | 22. Pour tempering over the hot dal and mix gently. | 23. Garnish with chopped cilantro. | 24. Note for Split red lentils you can add chopped garlic while tempering after you add the cumin and then brown them too. | 25. THe more garlic the merrier for me but then you can use your discretion. | 26. For the Asafoetida Mustard baghar Fry the asafoetida till brown in the hot oil and then add the mustard seeds. | 27. Fry till they crackle. | 28. Remove from fire and add the red chillies and curry leaves. | 29. Mix and add to the cooked dal. | 30. Try it and enjoy this item which is a must at every Indian household and the variations that one can introduce. | 31. I can make over 50 types of dal (tastewise) and I am still counting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup		81.62	17.0478	6.8992	0.4235
water	3 -5	cups		0.0	0.0	0.0	0.0
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
salt				-	-	-	-
gingerroot	1/4	teaspoon	grated	0.4	0.0888	0.0091	0.0038
garlic	1/4	teaspoon	chopped	1.043	0.2314	0.0445	0.0035
butter oil	3 -4	tablespoons	clarified	0.0	0.0	0.0	0.0
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
garam masala	1/2	teaspoon		-	-	-	-
coriander powder	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
mango powder	1/8	teaspoon		-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
coriander seed	2	tablespoons	chopped	2.682	0.4949	0.1113	0.1599
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
green chili	1			60.0	14.19	3.0	0.3
asafoetida powder	1/8	teaspoon		-	-	-	-
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812
red chilies	2			-	-	-	-
curry leaf	3 -5			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.