DAL PANCHMEL

NEEDED
tur dal /toovar dal - 50  gms
moong dal - 50 gms
masoor dal  - 50 gms
channa dal - 25 gms
urad dal - 25 gms
ghee - 2 tbsp
oil - 1 tsp
jeera /cumin seeds - 1 tbsp
chilly powder - 1 tbsp
haldi /turmeric - 1/2 tbsp
hing - 1/4 tsp
dhaniya powder - 1 tbsp
garam masala - 1 tbsp 1 medium tomato
2 green chilly - finely chopped
water as required
salt to taste
finely chopped corriander for garnishing

METHOD

• In a bowl add all the 5 dal . 
• add water and wash it properly.(3 times)
• strainthe water .
• then soak it in hot water for an hour.

• pressure cook the dal ,adding little salt  and water as required.(4-5 whistles)
• -churn the dal adding water and mix well.

• in a pan add ghee and little oil .add hing ,jeera, garam masala  and the cooked dal.
• add turmeric, chilly powder , dhaniya powder and salt to taste . ( we have already added little salt while cooking dal ).
• add water to adjust the consistency,
• add finely chopped green chilly , tomatoes  and corriander  and remove.

AMTEE

THIS IS A MAHARASHTRIAN  DAL MADE  USING JAGGERY AND TAMARIND.IT HAS A DELICIOUS COMBINATION OF SWEET , SOUR AND SPICY TASTE IN A BALANCED FORM.

NEEDED
Channa dal - 1 cup
hing
turmeric powder
2 tsp oil
mustard , saunf - for seasoning
 chopped corriander - little
TO GRIND 
1 big tomato
little( lemon size) tamarind (soak in hot water , before grinding)
ginger small piece
green chilly
little jaggery
grind this without adding water and keep aside.

METHOD

• Pressure cook channa dal , leave 4 -5 whistle.
• then remove and mash it nicely and keep aside .
• in a pan add oil and temper saunf and mustard .
• add the tomato tamarind puree .
• add hing and turmeric powder.
• now add the mashed dal ,add salt .
• cook for few minutes , add water as required to loosen the dal .
• add corriander  and serve hot.
• good with roti and plain rice.

DAL MAHARANI

NEEDED:

Urad dal - 1/2 cup( soak in water for 10 min)
Ginger - cut thin strips
Turmeric powder
Salt
1/2 lemon

FOR THADKA.
1 onoin - roughly chopped
1 tomato - roughly chopped
1 Green chilly - slit
Garam masala
Salt
Chilly powder
Hing, jeera , oil

in 2tsp oil , temper hing, jeera .
Then add chopped onion.
Saute for a minute and add tomato .
Add salt , chilly powder,  garam masala.
Add the slit green chilly. .
Cook for 2 minutes and the thadka is ready.

METHOD

• in a pan add the urad dal. 
• Add turmeric , ginger and enough water. 
• Close the lid and cook till done. 
• Then add the prepared tomato thadka to the dal. 
• Cook for 2 minutes , squeeze 1/2 lemon  mix well and remove. 
• Garnish with corriander.

YELLOW DAL / MOONG DAL

NEEDED:

moong dal - 1/2  cup
Turmeric powder
Hing
1 tomato - chopped
Ginger - small piece - finely chopped
Green chilly 2- broken
Salt
1 tsp oil , musyard , jeera
Corriander r curry leaves

METHOD

• pressure cook moong dal adding water as required.  (2 whistle)
• In a wok temper mustard, jeera in 1 tsp oil and add green chilly, ginger,  tomato.  
• Fry for 2 minutes and add the cooked dal.
• Add salt , hing, turmeric powder. 
• Add water as required. 
• Bring it to a boil. 
• Add corriander , curry leaves and remove.

TOOVAR DAL

NEEDED;
toovar dal - 1 cup
1 tomato - chopped
haldi
salt
hing
1/2 tsp sugar (opt)
1tsp oil, mustard , jeera - tempering
a pinch kasuri methi- crushed
corriander

METHOD:

• pressure cook the toovar dal.
• then in a wok temper mustard , jeera.
• add the cooked dal. add water if req.
• add chopped tomatoes, salt, chilly powder, hing, haldi .
• add 1/2 tsp sugar .
• bring it to a boil.
• at last  add kasuri methi , corriander  add remove.

MATKI DAL

NEEDED:

1/2cup matki ( soak overnight)
1 tomato- chopped
Hing
Haldi
Salt
Chilly powder
Little amchur powder
1/2 tsp sugar
Corriander for garnishing
1 tsp oil, mustard, jeera

METHOD

• Pressure cook matki , leaving 3 -4 whistle.
• Temper mustard , jeera in 1tsp oil .
• Add the tomato,  cooked dal.
• Add all the above said spices.
• Bring it to a boil , add corriander & remove.
• good with roti.

MASOOR DAL

NEEDED:
1 cup masoor dal
1 tomato
chilly powder
salt
hing
haldi
little amchur powder ( opt)
1/2 tsp sugar
2 tsp oil, mustard, jeera, 1/2 tsp saunf,

METHOD:

• pressure cook masoor dal & keep aside.
• take a wok & temper mustard, jeera , saunf in 2 tsp oil.
• then add the tomato & the cooked dal .
• add water if req.
• add haldi, hing , chilly powder, salt, amchur powder, sugar 1/2 tsp.
• cook for few min & remove.

HARIYALI DAL

NEEDED:
green moong - 1 cup
hing
haldi/ turmeric powder
salt
1/2 tsp sugar
tempering: 2 tsp oil, 1 tsp jeera, 1 tsp mustard.

TO GRIND:
little  corriander
1 tomato
green chilly
ginger  - small piece

METHOD:

• pressure cook green moong  ,leave 4 - 5 whistle,  keep aside.
• temper  mustard, jeera in 2 tsp oil . when it splutters add the cooked dal .
• add hing , haldi, salt .
• then add the ground paste and 1/2 tsp sugar .
• keep in medium flame and cook for few min  .
• bring it to a boil and remove .

DAL BAINGAN GOTSU

NEEDED:

yellow moong - 1/4 cup
brinjal - 2-3 - finely chopped
tomato - 1 - chopped
hing
haldi- 1/2 tsp
garam masala - 1 tsp
chilly powder & salt to taste
1/2 tsp sugar
seasoning- rai, jeera, 2 tsp oil

METHOD:

• fry the brinjal in 2 tsp oil & add tomato , dal.
• pour enough water & pressure cook .( 3-4 whistle)
• remove & blend the dal. (We do this using "matthu", a wooden stick with a round spiked bottom)
• then temper rai , jeera & add the cooked dal .( add water if required)
• add all the above said spices.
• bring it to a boil & remove.

DAL MAKHANI

NEEDED:

1/2 cup split or whole black urad dal
1/2 cup milk
ginger paste- 1/2 tsp
1 tsp jeera
onion - 1 chopped (opt)
haldi
salt
chilly powder
tomato 1big- finely chopped

METHOD:

• clean , wash & preessure cook urad dal . leave 4-5 whistle.
• add milk  mix well & keep aside.
• heat oil in a kadai & temper  jeera.
• add onion & cook for few seconds.
• then add the tomato,ginger paste,  haldi, chilly powder, & cook for few min.
• then add the dal milk mixture, salt.& cook on low flame for 10 min , while stirring occasionaly.
• serve hot garnished with corriander.
• tastes good with roti...............

NOTE:
 rajma can also be added with urad dal, but shd soak over night.

MIXED DAL

NEEDED:

mixed pulses/ dal- 1 cup (full green moong, channa dal, kidney bean, dry peas, black eyed beans, rajma, etc)
turmeric/haldi - 1/2 tsp
asafoetida/ hing - 1/2 tsp
1 tomato - chopped ( optional)
chilly powder
dhana jeera powder, masala powder- (optional)
salt
1/2 tsp sugar
oil , 1tsp mustard , 1tsp jeera

METHOD:

• pressure cook the dal adding enough water. leave 8-10 whistle.
• in a pan temper mustard, jeera in 2tsp oil .
• when it splutters add the cooked dal ( with stock) & the tomatoes.
• add hing , haldi, salt , chilly powder, salt & sugar .
• bring it to a boil & remove.
• can add fresh cream also.
• serve with roti.

AMTEE 1

Most Maharashtrian dishes combine sweet, sour and spicy tastes. Maharashtrian dal made with tamarind and jaggery is a wonderful example of this delicious combination of tastes and precise balance of flavors.

The use of tamarind (pulp) imparts a unique sweet, sour and tangy flavor that is absolutely delicious. Tamarind pulp has many health benefits and aids in digestion. It is high in both vitamins B and C and also calcium. Jaggery is a type of unrefined sugar that comes from either the sugarcane tree or the date palm tree. In India, it is known as gul or gur.

INGREDIENTS:

1.channa dal / kadala parupu-1/2 cup
2.water for cooking dal
3.turmeric powder/haldi- 1/2 tsp
4.asafoetida/hing-1/2 tsp
5.chilly powder- 1- 1 1/2 tsp
6.jaggery / gur-1/2 the lemon size
7. 1/4 cup tamarind water or 2tsp tamarind paste
8.salt to taste
9.seasoning - mustard, jeera , 1 red chilly, 2tsp oil

METHOD:

• 1.soak channa dal for 20 min and  pressure cook.
• 2.keep aside with stock.
• 3.temper mustard, jeera , red chilly and the dal with stock
• 4.pour the tamarind water and add salt , hing , haldi, chilly powder, and jaggery.
• 5.bring it to a boil and remove .
• 6.garnish with corriander
• 7.serve with roti

LOBIA DAL

INGREDIENTS:

1/2 cup lobia/black eyed bean - soak for 2 hrs - pressure cook
1 onion chopped-optional
(1 tomato , small piece ginger )- grind
spices- dhaniya jeera powder 1 tsp, masala powder 1tsp, turmeric powder 1/2 tsp,asafoetida 1/2 tsp
salt & chilly powder to taste
1/2 tsp sugar -to enhance the taste
oil 1-2 tsp,
jeera 1tsp
bay leaf 1
corriander -for garnishing

METHOD:

•  In a kadai temper jeera with bay leaf.
• Add onion if u want& fry till light brown.
• Add lobia with stock, along with the ground tomatoes.
• Then add all the above said spices ,salt& chilly powder and boil the same.
• if the dal is too watery ,( add 1tsp rice atta mixed with little water,) to the dal.
• remove & garnish with corriander.
• serve with roti.