Dal Keema |

This Dal Keema dish is an awesome combination of North Indian and Bengali tradition. Dal Keema can be served in main course with steamed rice.

Preparation Time: 10 minutes (including Marination time )
Cooking Time: 5 minutes
Serves: 1

Ingredients

  • Chollar dal (Bengal gram) 200g
  • Mutton keema (mince/ground meat) 200gm
  • Onion 4 (2 of them pasted and 2 finely chopped)
  • 4-5 garlic cloves
  • 25gm ginger paste
  • 100gm of Curd
  • 2 piece of Dry Red Chili
  • Few amount of Garam Masala (cloves, cinnamon, cardamoms grounded into powder)
  • Salt and Sugar to taste
  • Mustard oil 2 tablespoon
  • Ghee (clarified butter) 2 teaspoon
  • Vinegar 1 tablespoon
  • 1 pinch of cumin powder
  • 2 Bay Leaves
  • Coriander Leaves (for Garnishing)

Method

  1. Wash 200gm of Chollar dal and drain the water.
  2. Marinette the mutton keema with vinegar for 10 – 15 minutes.
  3. Put 1 tablespoon mustard oil in a frying pan, and fry the finely chopped onions until it turns golden brown.
  4. Now put ginger, garlic and onion paste along with the mutton keema and fry it in the pan for a few minutes.
  5. Now pour in the curd.
  6. Put salt and sugar (as per required).
  7. Boil the whole thing along with required proportion of water.
  8. Now take another frying pan and put Ghee.
  9. Fry the Chollar daal well in Ghee.
  10. Mix it with required proportion of water to boil the daal.
  11. Once it gets boiled properly, keep it aside.
  12. In a separate frying pan, put in 1 tablespoon of mustard oil. When it gets heated up, put in Bay Leaves, umin Powder and the Dry Red Chilies.
  13. When it gets fried, first pour in the boiled daal and then the boiled keema.
  14. Mix it well along with ghee and the garam masala.
  15. Garnish the dish with coriander leaves and it is ready to serve.

Server hot with steamed rice.

Cholar Dal |

Cholar Dal

Cholar dal  in Bengal, Buta dal in Oriya , Shanaga papu in Telegu and Kadale bele in Kannad  is prepared in different style all over in India. Chana dal is produced by removing the outer layer of kala chana (black chickpeas ) and then splitting the kernels. Whatever may be the procedure it is cooked very deliciously everywhere .

Today we will explore the traditional Bengali style of cooking this cholar dal.  Cholar dal is not very spicy , the main taste  that prevail is bit sweet  but the gorgeous yellow color daal with its charming aroma of asafetida (hing) and bite size chunks of panner in it can drive any foodie crazy.

Preparation time:  1 hour 30 minutes
Cooking time: 20 minutes
Serves: 4

Cholar Dal Ingredients

Cholar Dal Ingredients

Cholar Dal Ingredients

  • Bengal gram – 250 grams
  • Panner – 100 grams cut into bite size chunks
  • Ginger paste – 1 table spoon
  • Turmeric powder – 1 tea spoon
  • Cumin powder – 1 tea spoon
  • Green chilly – 3 chopped
  • Asafetida (hing) – 1/4  tea spoon
  • Panch phoran (bengal five spice) – ½ tea spoon
  • Bay leaves (tej patta) – 2
  • Whole red chilly- 1 torn into half
  • Coconut – ½ cup  cut into small chunks
  • Mustard oil – 3 table spoon
  • Ghee (clarified butter) – 1 1/2   table spoon
  • Garam masala 1 teaspoon
  • Sugar – 5 to 6 heaping table spoon or to taste
  • Salt to taste

Method

Wash and Soak Dal for an Hour

Wash and Soak Dal for an Hour

Add Dal

Add Dal

  1. Wash and soak the dal for an hour.
  2. Drain and pressure cook with ample water so that the dal stay a cm below the water level.
  3. Cook  till one to two whistle of the  pressure cooker.
  4. Remove from heat . In a pan heat 1 tablespoon of oil fry the coconut chunks.  Keep aside.
  5. Then on half table spoon of  ghee slightly fry the panner chunks and keep aside.
  6. Now take a heavy button kadai or pan heat oil then add the red chilly, panch phoran and bay leaves. As it starts  to splutter then add hing, ginger paste, cumin powder, green chilly stir, then add the fried coconut.
  7. After that add the cooked dal from pressure cooker with turmeric powder.
  8. As it starts to boil add salt and sugar.
  9. Cook for another  10 minutes then add the fried paneer cubes.
  10. Cook for another 5 minutes then add garam masala and ghee. Stir and your cholar dal is ready.
Cholar Dal

Cholar Dal

Serve hot with luchi, paratha, koraisutir kochuri (peas kachuri) or for all those health concious weight watcher simply have it with whole wheat rotis (Indian flat bread). Cholar dal is just awesome.

Moong Dal Chilla |

Moong Dal Chilla

Moong Dal Chilla are a typical pancakes popular in India. Usually served as breakfast or snacks, is healthy with high protein content. Main ingredient is yellow moong lentils and can be prepared quickly.

Preparation Time: 5 mins (excluding soaking time)
Cooking Time: 10 mins
Serves: 2

Ingredients

Moong Dal Chilla Ingredients

Moong Dal Chilla Ingredients

  • Yellow moong dal – 2 cups
  • Green chillies – 4, chopped
  • Asafoetida – a pinch
  • Salt – as required
  • Coriander- few
  • Carrots: 1 chopped
  • Oil – for cooking
  • Water – 1 cup

Method

1. Soak the moong dal for 3-4 hours or overnight.

2. Grind the soaked dal along with green chillies with 1 cup of water in a blender.

3. Add the asafoetida and salt with the dal paste.

Moong Dal Chilla Batter

Moong Dal Chilla Batter

4. Add a little oil to the non stick frying pan and heat it.

5. Take a little moong dal paste and spread on the pan about the size of a chapatti.

6. Smear a little oil around the mixture and cook for a few seconds till the side gets little brown and turn over to fry the other side.

Moong Dal Chilla Cooking

Cooking Moong Dal Chilla

7. Put the stuffing of carrot at the center and serve it hot.

Moong Dal Chilla

Moong Dal Chilla is ready to serve

Crispy Moong Dal Vade |

Moong dal vada is a crisp deep fried savory. The combination of this vada along with green chutney is just out of this world. To reduce the preparation time, you can get ready make packets of the flour from the usual brands like Gits etc.

Crispy Moong Dal Vade


Preparation Time:
4 hours
Cooking Time: 20 minutes
Serves:4

Crispy Moong Dal Vade-Ingredients

Crispy Moong Dal Vade-Ingredients

Ingredients

  • 250 gm split green grams skinless(Dhuli moong dal)
  • 1/2tsp ginger chopped
  • 3 green chillies
  • 1tsp coriander seeds crushed
  • 1tsp fennel seeds
  • a pinch asafoetida
  • 2tbsp chopped coriander leaves
  • 2tbsp hot oil
  • salt to taste
  • oil for frying

Method

Crispy Moong Dal Vade

Crispy Moong Dal Vade

Wash and soak dal for 4 hours.

Drain and grind to a fine paste with very little water.

Add all the ingredients except oil and mix well.

Heat oil and drop 2 tbsp of hot oil in batter.

Fry over medium heat till golden brown.

Drain on the absorbent paper.

Serving instruction

Hot crispy vada is served with green chutney or ketchup and moong dal halwa.