Rajasthani Panchmel Dal

Ingredients:-

 1.Split bengal gram(chana dal)        1/4 cup

 2.Green gram (sabut moong)        1/4 cup

 3.Split black gram skinless(dhuli urad dal) 1/4 cup

 4.Split pegion pea ( toor dal/ arhar dal) 1/4 cup

 5. whole red lentils( sabut masoor) 1/4 cup

 6.Salt  (to taste)

 7.Turmeric Powder              1/2 tsp

 8.Oil                    3tsp

 9.Asafoetida                1 pinch

 10.Cumin seeds                1/2tsp

 11.Cloves                4-5

 12.Dried red chillies, broken        2

 13.Ginger- green chilli paste        1 tsp

 14.Cumin powder            1 tsp

 15.Coriander powder            1tsp

 16.Red chilli powder            1/2 tsp

 17. Tomatoes, chopped            2 medium

 18.Garam masala powder            1/2 tsp

 19.Fresh coriander leaves (chopped)    2 tsp

  Method:-

1.  Soak dal in three cups water for at least two hours. 
2. Then drain and boil them in 3 cups of water with salt and turmeric powder till done. 
3. Heat oil in a pan add asafoetida, cumin seeds, cloves, and dry red chillies. 
4. When cumin seeds start to change colour , add green chilli - ginger paste and saute for one minute.
5.  Add cumin powder ,coriander powder, and red chilli powder,tomatoes and cook till oil surface. 
6. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. 
7. Add garam masala powder and serve hot garnished with coriander leaves.   

Kairi ki Daal

Ingredients:-

 1.Raw mango, cut into1\2 inch cubes  1 small

 2.Split pigeon pea (toor daal/ arhar daal), soaked

 3.Oil  3 tsp

 4. Sambhar onions  7-8

 5.Butter  2tsp

 6. Mustard  seeds  1/2 tsp

 7.Cumin seeds  1/2 tsp

 8.Garlic, sliced  5 cloves

 9.Dried red chillies, broken and seeded   4

 10.Onions, diced    2 medium

 11.Curry leaves  15

 12.Salt ( to taste)

 

  Method:-

1.  Boil the toover daal in three cups of water.
2.  Heat 2 tsp oil in a non stick pan, add sambhar onions and saute till golden. 
3. Add this to the boiling daal and continue to cook. Heat the remaining oil in another non- stick pan. 
4. Add  butter and when it melts add mustard seeds,cumin seeds and garlic and saute  again add red
   chillies  and onions and saute for a minute. 
5. Add curry leaves and saute till the onions are lightly browned then add the raw mangoes cube and
   continue to saute. 
6. Add a little salt and let the mango pieces soften. Add the dal and mix well. Adjust salt, cover and cook for about ten minuteson medium heat,and then serve hot the kairi daal.

Methi daal

Ingredients:-

 

  1.Methi, chopped 1/2 cup
 
  2.Split pigeon pea boiled  1 cup(toor dal/ arhar dal)

  3.Oil 2 tsp

 4.cumin seeds 1 tbps

 5.methi dana(fenugreek leaves) 1/4 tsp

 6.Clove 2

 7.Asafoetida  1 pinch

 8.Ginger (grated) 2 tsp

 9.Green chillis , crushed  2

 10. Turmeric powder 1/2 tsp

 11.lemon juice 1/2 tsp

 12.Salt  (to taste)

 Method:-

1.  Heat oil in a non stick pan, add cumin seeds, fenugreek seeds,cloves and asafoetida.
2.  Saute till brown. Add ginger and green chillies. 
3. Mix well then add the fenugreek leaves and saute for five minutes.Add little water and cover and cook for
   few minutes till soft. 
4. Add turmeric powder, lemon juice and salt mix well. then add the boiled daal and mix well again. Boil for three or four minutes and serve hot.

Moong daal khilma

Ingredients:-

 1.Dhuli moong daal  11/2 cups

 2.Ginger 3 1 inch piece

 3.green chillies 8

 4.oil 3 tsp

 5.Asafoetida  1 pinch

 6.cumin seeds 1 tsp

 7.Red chilli powder 1/2 tsp

 8.Turmeric powder 1/4 tsp

 9.coriander powder 1 tsp

 10.Salt  to taste

 11.Garam masala powder  1/2 tsp

 12.Lemon juice  1 tsp

 13.Fresh coriander leaves, chopped 2tsp


 

 Method:-

1. Clean and wash the green gram split. 
2. Scrape the ginger and roughly chop half of it and  juliennethe rest. 
3. Cook the dal with 4 slit green chillies and chopped ginger in 3 cups of water till just done. 
4. The dal should not get mashed. 
5. Heat oil add asafoetida, cumin seeds and saute till they crackle, immediately add red chilli powder, turmeric powder and coriander powder and saute for a minute. 
6. Add the cooked dal and salt and gently mix. 
7. Cook on low heat taking care that the dal does not get mashed. 
8. Finish the khilma with garam masala powder, lemon juice and garnish with chopped coriander leaves, julliennes of ginger and slit green chillies.

Punjabi Rajma

 Ingredients:-

 
  1.Red kidney beans(rajma), soaked overnight,

  2.oil  3 tsp

  3.Bay leaves  2

  4.onions, choped 2 medium

  5.Ginger choped 1 inch piece

  6.garlic choped 6-8 cloves

  7.turmeric powder1/2 tsp
 
  8.Red chilli powder 2 tsp

  9.Coriender powder 1 tsp

  10.cumin powder 1 tsp

  11.Tomatoes choped3 medium

  12.Salt to taste

  13.Garam masala powder  1 tsp

  14.Fresh coriander leaves chopped 1 tsp

 

  Method:-

 Pressure cook rajma with five cups water till five whistles or totally  cooked  and soft . Heat
oil in a deep pan. Add bay leaves and onions and saute till golden. Add ginger and garlic and continue to saute for a min;Add red chilli powder coriander powder, turmeric powder,cumin powder,and stir . Add tomatoes and salt and cook till tomatoes are are cooked and oilleaves the masala. Add rajma along with the cooking liquour and mix.cook on low heat for fifteen min; stirring in between. Adjust salt and add garam msala powder. Cook for five min:. Garnish with coriander  leaves and serve hot with steamed rice.

Daal Makhani

 Ingredients:

 1.1 cup whole black urad daal.

2.1/4 cup bengal gram

3.1/2cup kidney beans

4.1tsp cumin seeds

5.1-2tsp green chillies, sliced thinly

6.1tsp ginger garlic paste

7.1 tsp cumin - coriander powder

8.1 tsp cardamom powder

9.1 medium red onion

10.1 tsp dried fenugreek leaves (kasuri methi)

11.3 tsp butter or(1-2tsp of vegetable oil)

12.2-3 cloves

13.2 cinnamon stick

14.1bay leaf

15.1/2 turmeric powder

16.1 cup tomatoes puree

17.1 cup cream

18. salt to taste and cilantro to garnish

Recipe:-

1. Soak the lentils and kidney beans overnight.

2. Rinse them cold water

3. Cook them in a pressure cooker for 3-4 whistles. it alright to cook longer cos its hard to spoil this dish.the long cooking also enhances the flavor for this dish.

4. Cook until cooked , almost mushy.

5. Take a potato masher / ladle and mash the lentils well.

6. Meanwhile ,in a saucepan, add butter (or 1

7. Add the tomatoes puree ,close the lid and cook for 5 min until the raw tomato smell leaves

8. Now add the lentil mixture.

9. Reduce the heat to simmer , add salt close the lid and slow cook for 15-20 min.

10. Stir occasionally to avoid the lentils from sticking to the bottom.

11. Add the fenugreek leaves along with cardamom powder, stir and then the cream(or2% milk/ fat free milk)

12. Cook for 5 more min and serve hot garnished with naan / roti garnished with cilantro

Besan Dhokla

Ingredients:

1.1 cup gram flour and 1/2 cup curd.

2.1 pinch turmeric, 1/4 tsp salt, 1 tsp mustard seeds, 1 chopped green chilli

3.mark a cut on 4 green chillies, 2 inch grated ginger, 1/2 tsp chopped coriender leaves.

4.1 tsp fruit salt [eno], 1/2tsp oil, and 1/2 tsp sugar.

5.20 curry leaves.

6.1/4 cup water.

Recipe:

1.Take a bowl and gram flour and curd gradually mix it well.

2.add 1/4 cups water and mix well again.

3.keep a side the bowl for 4 hours to ferment

4.better is ready after 4hours, transfer to a bowl add 1 tsp of oil, salt, and turmeric mix well

5.add finely chopped green chillies , grated ginger, mix well

6.1 tsp sugar and mix well

7.take a alluminium bowl  grease it with oil completely. so that better will not stick on it

8.the bowl aside add 1 tsp fruit oil [eno] in the  mix well

9.soft mix well and in greased in alluminium bowl.

10. fill 25% of pressure cooker with water and place 1 small half filled bowl inside it.

11.place the alluminium bowl over the small bowl cook on high flame for 25 mins.

12.you can see that dhokla is getting ready


13.Dhokla is ready take out in a plate.

14.separate the Dhokla from the corners of the bowl with the help of knife


15.take it out in a plate cut it in small piece

16.heat 11/2 tsp of oil in a pan. add mustard seeds.


17.add curry leaves and green chillies. cook on low flame

18.add 1 cup of water, after mixing well, add 1/2 tsp of sugar and chopped coriender  leaves.

19.cook on high flame for about 2 mins

20.spred the prepared  green chilli mixture on the dhokla pieces

21.Dhokla is ready

Gujarati toor daal

Ingredients:-

1.1 cup toor daal/Split pigeon peas.

2.1/4 cup chopped tomatoes

3.3-4 tbps jaggery.

4.lemon juice[ as a taste]

5.1.5tbps oil

6.fenugreed seeds[crushed  or whole]

7.whole dried red chillies

8.few curry leaves

9.1 tbps ginger paste

10.2 tbps mustard paste

11.1 tbps coriander  seeds

12.2 tbps cumin seeds

13.turmeric powder

14.1 tsp coriander+ cumin powder

15.1tsp garam masala powder

16.red chilli powder as per taste

17. salt as per taste

Recipe:-

1. First boiled this daal in pressure cooker for 4 cups water in low flame mix well with turmeric powder and salt.

2. Open the cooker then mix 2 cups water,ginger paste,1 tsp coriander+ cumin powder,1 tsp garam masala powder,red chilli powder,jaggery  then well blend with hand blender

3. Then mix chopped tomatoes,lemon juice,heat on low flame  and mix  salt.

4. For tampering in a pot  add musturd seeds let
it crack  with oil, cumin seeds,whole coriander seeds,curry leaves,2 dried red chilli, fenugrek powder,then well mix all the things in daal  and  serve this daal.

Dal maharanI

Dal maharani:-

Ingredients:-

1.chana daal 1 cup{washed and soaked in water over night}

2.mash daal 1 cup{washed and soaked in water over night
3.black masoor daal{washed and soaked in water over night}
4.red kidney beans 1 can
5.onions 2 large[grated]
6.tomatoes 3large[grated]
7.cream 1/2 cup

8.butter 1/2 cup
9. oil 1/4 cup
10.fresh coriender1/2 cup
11.1 fresh ginger1 inch [finely chopped]
12.green chilli3[finely chopped]
13.salt 11/2tsp
14.red chilli powder 1 tsp
15.whole  red chilli 6 pieces
16. cumin seeds1 tsp
17.turmeric powder1/2 tsp
18.mustard seeds1/2 tsp
19.3 pints
20.pressure cooker

Recipe:-

[using a pressure cooker, daal will cooked in 25  min,]

1.add chana daal, mash daal, masoor dal,water mix welland close the pressur cooked, once the weight starts to move cook for 25 minutes.

2.once the daal is cooked, add the kidney beans, cook on low flame for 10 mins; and mash a little, and keep a side.
3.in a separate pan heat oil, butter then add the whole red chilli, mustard seeds, cumin seeds mix well and cook on high flame for 2 mins;
4.now add the onions and cook till get soft,then add the tomatoes, ginger, green chilli, turmeric, red chilli powder,salt, water1/4 cups mix well and cook on high flame till the oil comes on the surface.
5.then add the cooked daal mix well, add the coriander, cream mix and cover cook for further 2 to 3 mins;
6.then serve hot with roti, paratha,or rice.

All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.

Amritsari dal

Amritsari dal

Ingredients:-

1.chana dal 1 cupboil with 1\2ts turmeric powder
2.moong dal 2 cups
3.bullet green chillies 5 sliced
4.onion 1 large finely chopped
5.fresh ginger 2 inch
6.tomatoes 4 large sliced
7.fresh coriender1\2 bunch  choped
8.dried fenugreek leaves 2 tbps
9.water 2 large glasses
10.salt 1 tbps
11. red chillie powder 1 tbps
12.mix spices 1 tbps
13.turmeric powder 1/2 tbps
14.cloves 8 pieces
15.cumin seeds 1 tbps
16.cinamon stick 2 inch piece
17.black cardamom 2 pieces
18.black peppercorn 1 tbps
19.clarified butter 1 cup

Recipe:-

1.heat clarified butter in a pan add cinnamon stick,cumin seeds,black cardamom,black peppercorns,cloves, onions and mix well cook till the onions get soft.

2.then add the tomatoes, red chillies powder, turmeric powder,salt mix well cook on high flame till the tomatoesget cooked and clarified butter comes on the surface.
3.then add the both dal in it the julienne ginger{half},water and mix it, cover and cook it on low to medium till the water dries and the butter comes on the surface.
4.once the water dries  add the remaining ginger,green chillies,mix spices, fresh coriender,dried fenugreekleaves  mix well on high flame.
5.now serve hot with naan or roti

All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.

Jeera Rice

How to make Jeera Rice

Ingredients :

1 cup basmati rice soaked in water for 1/2 hour
2 we have removed the extra water from the rice.
3. 2 tbsp ghee (or you can take oil)
4. 2-3 tbsp chopped green coriander
5. 1 tbsp full of cumin seeds.
6. 1 lemon.
7. 1 inch cinnamon, 1 black cardamom, 4 cloves and 7-8 black pepper.
8. 1 tsp salt

Method :

1) Add ghee and let it melt.

2) The ghee has meited. Add cumin seeds and let it fry.

3) Add cinnamon, black cardamom cloves and black pepper, fry it a little.

4) Add the soaked rice. Fry the rice with the spices for 2 minutes.

5) We had taken 1 cup of rie and two cups of water.

6) mix everything nicely. Add salt and mix again.

7) and dim the flame.

8) Take the lemon and squeeze its juice put it in the rice.

9) We will put the lemon juice in the rice.

10) So that the taste and colour comes out rice.

11) Let the rice cook for 5 minutes dim flame and check.

12) Now check the rice. The rice has grown in size.

13) Now we are cooking it again for 5 minutes and now we are checking it. still the nice has water in it. So let it cook for 3 minutes more.

Now serve the Rice.