ashu's Blog

Archive for the ‘Daal’ Category

1 1/2 cups Basmati rice, washed, soaked in water for 1/2 hour and drained
1/2 cup yellow Moong daal, washed, soaked in water for 1/2 hour and drained

Soak the Moong daal and rice ahead time and then get all the other ingredients together.
5 teaspoons butter or oil
1 medium-sized onion, finely chopped
2 to 3 Whole Cloves
6 peppercorns
1/4 th teaspoon Black pepper powder
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon turmeric
3 cups boiling or hot water

1 teaspoon of ghee
Fresh coriander leaves

In a large saucepan, melt the butter or oil over moderate heat. When the foam subsides for the butter, add the cloves, peppercorns, black pepper powder and bay leaf add the onion and fry, stirring occasionally, for 4 minutes. Continue sautéing, stirring occasionally, for 3 minutes or until the onion is soft and translucent but not brown.
Add the rice, moong daal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and stir gently for a minute.

Pour in the boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and Moong daal are cooked and tender and all the water has been absorbed. Remove the pan from the heat.

Many people like to cook this in a pressure cooker or a rice cooker.

Serve at once. Garnish with 1 teaspoon of ghee and some fresh coriander leaves.



200 grm. Urad (black) dal
300 grm. red beans
250 grm. onions
50 grm. ginger (Adrak)
100 grm. tomatoes
50 grm green chilies
100 grm. butter/ghee
5 clove garlic (Lehsan)


½ cup Moong Dal (Dhuli) presoaked for 2-3 hours
1 tsp. salt (according to taste)
1/2 tsp chili (Lal Mirch) powder
1/4 tsp turmeric (Haldi) powder
6-7 whole black pepper (Kali Mirch)
6-7 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 tsp. cumin seeds (Zeera)
1 tsp. ginger (Adrak) paste
1 small onion
4 tbs. oil

For garnishing:
Few fresh coriander (Dhaniya) leaves
Chopped green chilies
1 Lemon


1 cup split moong dal or Masoor dal(Dhuli)
1 tsp salt
½ tsp. chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
1 small tomato–chopped
¼ cup chopped fresh coriander (Dhaniya) leaves
3 whole dried red chilies
¼ tsp cumin seeds (Zeera)
1 clove of garlic (Lehsan) sliced
4-5 curry leaves (Karhi Patta) (optional)
3-4 tbs. oil for tempering (Baghar)


1 Cup Dal Maash (White Dal)
1 tsp. salt
6 Whole dried red chilies
7-8 black pepper (Kali Mirch)
1 tsp ginger (Adrak) slices (very thin)
½ tsp Garam Masala
1/4 Onion
4-5 small green chilies
2 tbs. fresh coriander (Dhaniya) leaves-chopped
1 pinch asafetida (Heeng)


2 cup chana
¼ tsp. soda
1 large potato
2-3 green chilies-chopped
1/8 tsp. turmeric (Haldi) powder
½ tsp cumin seed (Zeera)
¼ tsp. garam masala
½ tsp salt (according to taste)
1 medium onion-chopped
½ tsp. chili (Lal Mirch) powder
¼ cup fresh coriander (Dhaniya) leaves
2 tbs. (Imli) paste
¼ tsp ginger (Adrak) paste
2 tomatoes-chopped

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