Turka Dal

Turka Dal

Prep time: 

Cook time: 

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Serves: 4

Split lentil soup
Ingredients
  • ¾ cup uncooked masoor dal (split red lentils)
  • ½ green chili, finely minced (optional)
  • ½ inch ginger piece, finely minced
  • 1 teaspoon salt or to taste
  • ¼ teaspoon turmeric
  • ½ teaspoon dhana jeeru (spice blend of coriander and cumin powder)
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon finely chopped cilantro, for garnish
  • 1 ½ cups of water
  • For Turka or Vaghar:
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ medium size red onion, finely diced
  • ½ medium size tomato, finely diced
  • 1 clove garlic, finely minced
  • 5 to 6 curry leaves
  • 1 dry red chili (optional)
  • Pinch of red chili powder
  • ⅛ teaspoon garam masala
Directions
  1. Rinse dal and transfer to medium size soup pot. Add 1 ½ cups of water and let dal soak for 30 to 40 minutes. (Soaking is optional). Cook the dal in a pressure cooker according to manufacturer’s direction or cover the pot with a lid, and cook for about 45 minutes or until dal is cooked.
  2. Start heating dal on a medium heat. Add salt, turmeric, and dhana jeeru, green chili and ginger. Mix well. Let the dal simmer for 10 to 12 minutes, stirring occasionally.
  3. In a separate heavy bottom small pot, heat oil on a medium heat. Add cumin seeds and let it sizzle. Add curry leaves and red chili. Add garlic, onion, garam masala and sauté it until onion is light golden brown. Add tomatoes and sauté it for one minute and pour everything on top of the dal. Stir the dal and let it simmer for one minute. Add lemon juice and let it simmer for two more minutes. Garnish with cilantro and serve over rice.
Notes
You can follow the same recipe for whole and split mung beans, split and whole urad beans (known as dal makhani), split Indian chick peas and blend of split lentils and dark kidney beans (known as Rajma).

 

 

Slow Cooker Turka Dal

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Cook time: 

Total time: 

Serves: 12

Recipe can be adjusted depending on the size of slow cooker. Left overs can be frozen.
Ingredients
  • 3 cups uncooked masoor dal (split red lentils)
  • 1 green chili, finely minced (optional)
  • 1 inch piece of ginger, finely minced
  • 2 teaspoons salt or to taste
  • 1 teaspoon turmeric
  • 2 teaspoons dhana jeeru (spice blend of coriander and cumin powder)
  • 4 tablespoons lemon juice
  • 2 tablespoon finely chopped cilantro, for garnish
  • 6 cups of water
  • For Turka or Vaghar:
  • 2 tablespoons oil
  • 1 ½ teaspoons cumin seeds
  • 1 medium size red onion, finely diced
  • 1 medium size tomato, finely diced
  • 2 clove garlic, finely minced
  • 9 to 10 curry leaves
  • 2 dry red chili (optional)
  • Pinch of red chili powder
  • ¼ teaspoon garam masala
Directions
  1. Rinse dal and transfer to 3-quart slow cooker pot. Add 6 cups of water to cover dal. Add green chili, ginger, turmeric and dhana jeeru. Season with salt and stir the contents of pot.
  2. In a separate heavy bottom small pot, heat the oil on a medium heat. Add cumin seeds and let it sizzle. Add curry leaves and red chili. Add garlic, onion, garam masala and sauté it until onion is light golden brown. Add tomatoes and sauté it for one minute and pour everything on top of the dal. Stir the dal, cover slow cooker pot and let it cook on high for 5 hours.
  3. Uncover the pot, add lemon juice and stir. Cover the pot again and let it cook on high for another hour. Before serving adjust the seasoning. Garnish with cilantro and serve with rice.

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Dal

Dal

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Cook time: 

Total time: 

Serves: 4

Sweet and Sour Split Pigeon Pea Soup
Ingredients
  • ¾ cup oily or dry toover dal (split pigeon peas), uncooked
  • 2 cups water
  • 1 teaspoon salt or to taste
  • Small (golf ball size) piece of jaggary (Indian raw sugar) or 3 teaspoons sugar
  • ½ teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of coriander and cumin powder)
  • 1 teaspoon or to taste finely chopped or minced jalapeno or serrano chili
  • ½ teaspoon finely minced ginger
  • 1 medium tomato, diced
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon chopped cilantro, for garnish
  • For Vaghar:
  • 2 tablespoons olive oil
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon cumin seeds
  • Pinch of asafoetida
  • 5 to 6 curry leaves
  • 1 whole dry red chili (optional)
  • Pinch of red chili powder (optional)
Directions
  1. Wash split pigeon peas few times until all the oil is washed off. Soak in about 1 ½ cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional).
  2. Add diced tomato. Cover with a lid and cook it with water on a medium heat until peas are very soft, about one hour. Dal can also be cooked in a pressure cooker, according to manufacturer’s direction.
  3. Once the dal is cooked, take off the heat and add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup. Start heating the dal on medium heat. Add salt, jaggary, turmeric, dhana jeeru, green chili, ginger and let it simmer for 10 to 15 minutes on low heat or a simmer burner.
  4. In a separate small heavy bottomed pan, heat oil on medium high heat. Add fenugreek seeds and let it sizzle. Lower the heat, add mustard and cumin seeds and let it sizzle. Add asafoetida, curry leaves, red chili and chili powder. Pour oil with everything over dal. Mix it with dal, add lemon juice and let it simmer for two to three minutes. Garnish with cilantro before serving. Serve warm along with meal of Indian flat bread and vegetable, and over rice.
Notes
You can follow this same recipe for whole and split mung beans, split lentils and black-eyed peas mix with split pigeon peas. Do not use mustard and fenugreek seeds, instead, use only 1 teaspoon of cumin seeds.

 

 

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Kadhi

Kadhi

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Cook time: 

Total time: 

Serves: 4

(Yogurt and Chickpea Flour Soup) Even though this recipe does not have any legumes or grains, it is in this section because it is eaten in place of Dal. It is quintessential Gujarati recipe.
Ingredients
  • ½ cup yogurt (not Greek)
  • 2 tablespoons chickpea flour
  • 2 cups water
  • 1 teaspoon salt or to taste
  • 3 to 4 teaspoons sugar or to taste, depending on sourness of yogurt
  • ½ japapeno or serrano chili, finely chopped or minced
  • 2 teaspoons finely chopped or minced ginger
  • 1 tablespoon finely chopped cilantro, for garnish
For Vaghar:
  • 2 teaspoons Ghee (clarified butter)
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • Pinch of asafetida
  • 2 to 3 cloves
  • Pinch of red chili powder (optional)
  • 1 red dry chili (optional)
  • 5 to 6 fresh curry leaves
Directions
  1. Mix yogurt and chickpea flour into a medium pot with a whisk. Add water while mixing until it has consistency of thin soup. Add next four ingredients. Cook it on a medium heat until it starts to boil over, stirring constantly. Watch it while it cooks otherwise yogurt and water will separate or it will boil over.
  2. Lower the heat and in a separate heavy bottomed deep small pot, heat ghee on a medium heat until it shimmers, one minute. Add fenugreek seeds and let it sizzle. Lower the heat and add cumin seeds and let it sizzle. Add all the remaining ingredients. Pour ghee over kadhi and let it simmer for 2 to 3 minutes, stirring constantly. Garnish with cilantro and serve warm over rice or vegetable pullao or biryani,

 

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