The legume family supplies a number of peas and beans which are used fresh or dried. Dried legumes are stored whole or split. When split they are called dhal.
CHOLE DHAL MAKHANI MIXED DHAL GUJARATI DHAL RAJMA
INGREDIENTS
1 cup chick peas
2 chopped onions
2 peeled & diced potatoes
2 diced tomatoes
2 tbsp cummin powder
2 tbsp coriander powder
2tbsp chilli powder
1tbsp dried mango powder
1tbsp garam masala powder
1/2 tsp black pepper powder
4 tbsp ghee
salt to taste
sliced ginger,tomatoes,chopped coriander
and slit whole green chillies for decoration.
METHOD
Soak the chick peas for atleast eight hours. Pressure cook till soft. Heat the ghee in a pan and fry the potatoes till done,remove and set aside. In the same ghee fry onions till transparent,add the cummin powder, coriander powder, boiled chick peas, salt and fry. After five minutes add garam masala powder, dried mango powder,pepper powder and fry for two minutes. Stir in the potatoes and tomatoes and cook for another two minutes.
Decorate with slices of tomatoes,ginger,chopped coriander and slit whole chillies. Serve hot with bhaturas.
INGREDIENTS
1 cup whole urad dhal
1tbsp gram dhal
1tbsp rajma(red kidney beans)
1/2 cup curds
1/2 cup fresh cream
4 green chillies chopped
1 onion chopped
1 tomato chopped
1/2"piece ginger
1/2 tsp chilli powder
1/2 tsp turmeric powder
1tsp cummin powder
1/2 tsp garam masala powder
2tbsp butter
1tbsp fresh cream
1tbsp coriander leaf chopped
salt to taste
METHOD
Soak the gram dhal rajma for about six hours. Add water and pressure cook gram dhal, urad dhal, and rajma till soft. Mash and boil again for twenty minutes. Add the cream and curds to the cooked dhal. Heat ghee in a pan, splutter cummin seeds and then fry onions till golden. Add ginger, green chillies, tomatoes, turmeric powder and chillipowder. Fry again for two minutes.Stir in the dhal add salt and simmer for a while.Remove from fire and garnish with chopped coriander leaves.Heat butter till it melts, pour on top of the dhal, sprinkle garam masala powder and serve hot.
INGREDIENTS
1/4 cup spli green gram
1/4 cup split yellow gram
1/2 cup split red gram
1 onion finely chopped
1 tomato finely chopped
2 green chillies finely chopped
2tbsp ghee
1/2" piece ginger finely chopped
1tbsp lemon juice
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cummin powder
1/2 tsp garam masala powder
1/2 tsp mustard
salt to taste
METHOD
Wash, drain and pressure cook the dhals till soft. Heat ghee in a pan. When it is hot splutter the mustard seeds. Add onions and green chillies and fry for a minute. Add the chopped tomatoes, turmeric powder, chilli powder, coriander powder and garam masala powder. Fry for a minute or two and stir this mixture into the dhal. Add lemon juice and salt. Mix well and simmer for a couple of minutes. Serve hot.
INGREDIENTS
1/2 cup split red gram
1/2 cup raw groundnuts
3 tomatoes chopped
1 lemon
1/2 tsp cummin seeds
1/2 tsp chilli powder
1/4 tsp turmeric powder2 tbsp ghee
1 tbsp coriander leaves finely chopped
5 green chillies finely chopped
1/2" piece ginger finely chopped
1 piece cinnamon
1tbsp sugar (optional)
salt to taste
METHOD
Pressurecook dhal with enough water adding turmeric powder. Heat ghee, add cummin seeds, cinnamon and cloves. Stir in chopped tomatoes and fry till it turns pulpy. Add dhal, chillipowder, salt, sugar and raw peanuts. Boil for a minute or two and add chillies. Cook for a few minutes more. Squeeze a lemon and garnish with chopped coriander leaves.
INGREDIENTS
1 cup red kidney beans
6 tomatoes finely chopped
4 tbsps ghee
1tsp chilli powder
1tsp coriander powder
1tsp cummin powder
1/4 tsp turmeric powder
1/2 tsp dried mango powder
1/4 tsp garam masala powder
salt to taste
GRIND TO PASTE
2 onions
10 pods garlic
1"piece ginger
METHOD
Soak the beans overnight. Do not drain the water. Pressurecook in the same water till it becomes soft. Remove drain and keep the stock aside.
Heat ghee in a pan. Fry the ground paste till the ghee separates. Add rest of the ingredients and fry for a minute or two. Add finely chopped tomatoes and fry for a little more and add water. When the tomatoes are cooked, add boiled beans and the stock and cook for ten minutes more. Sprinkle garam masala powder. Remove and garnish with chopped coriander.
