DHAAL [PAGE1] IDHAAL01.RCP ********************************************************************** Daal is the term used to describe the wide variety of lentils eaten in Indian cuisine and the dishes which are prepared from them.It is often spelt as dal or, less frequently, dhal.If you are unfamiliar with the different types of lentils, visit my basic dry goods page. Daal is quite a plain food and is usually served as an accompaniment to a more substantial main dish. It is a very good source of vegetable protein. However, be sure to mix it with large quantities of rice.The results of eating it by itself could be explosive if you are not accustomed to it.We usually serve it seperately in little rice bowls ( the ones from a Chinese grocery store are good, cheap and very pretty too) and mix it in as needed with plain rice and chutney. Once you basically know how to make it, you can play with your own spice combinations. Click on a topic below to see some of my favouurite daals. ----------------------------------------------------------------------- Everyday Daal This is the daal that I like to cook most of the time.It serves 3 to 4 people and keeps well in the fridge You can use almost any lentils but I like the red ones. 1 cup of tavoor daal (red lentils) 2 cups of water 1 bay leaf juice of half a lemon 2 teaspoons of grated fresh ginger root 1/2 teaspoon of turmeric a pinch of hing ( see spice chart ) 1/4 teaspoon of ground cumin or dhania jeera 2 cloves of crushed garlic 1/2 cinnamon stick 1/2 teaspoon of extra hot chilli powder [DO NOT USE IF DAS WILL EAT !] sprinkle of freshly ground pepper to taste 1/2 to 1 teaspoon of salt (according to taste) Combine all of the ingredients in a large pot except the chilli powder, salt and pepper. Bring to the boil and then cover immediately, turning heat to medium-low (about half-way between low and medium). Leave to bubble for about half an hour. Then add the salt, chilli powder and pepper to taste. Stir to make sure the thickened lentils do not burn at the bottom of the pan. Continue to simmer, uncovered, for ten minutes so any excess liquid evaporates. ----------------------------------------------------------------------- Channa Masala This is my favorite vegetarian dish. It is made with chickpeas which have a nice nutty flavour and better texture than most dried peas. I used the canned sort which I find much easier than dried. If you wish to use dried, follow the instructions on the packet in regards to soaking and dehulling them before attempting this dish. You can also add a small amount of green vegetables (say 1/2 cup) such as green beans.This serves at least four. 1 large can of chickpeas (about 800g/28 ounces), drained DHAALS [PAGE 2] 2 washed and ripe tomatoes, roughly chopped 1 medium onion, peeled and roughly chopped 1 inch piece of fresh ginger root, peeled and roughly chopped juice of half a lemon 2 fresh green chillies, seeded and roughly chopped [NOT IF DAS EATS] 1/2 teaspoon of chilli powder [DECREASE IF DAS EATS] 2 teaspoons salt 1/2 teaspoon pepper 1 tablespoon of coriander powder or cumin or half/half of both (it's much better!) [TRY LESS] 1 tablespoon of vegetable oil [TRY OLIVE OIL] 1/2 cup of buttermilk 1 teaspoon of tamarind concentrate Put the tomatoes, onion, ginger, lemon juice, chillies, chilli powder, salt, pepper and dhania jeera (coriander/cumin) in the blender and grind to a smooth paste. Heat the oil on medium heat for one minute. Add the blended paste, turn the heat up slightly and allow the paste to come to a gentle boil. Then add the half-cup of buttermilk and the tamarind concentrate. Stir well to make sure that the tamarind concentrate dissolves properly. Bring to a gentle boil and then add the chickpeas and optional green vegetables. Turn down to medium low and cover. Cook for twenty minutes and then take cover off. Turn heat up to medium-high and boil for 5-10 minutes so that excess liquid disappears. The gravy should be quite thick. If you like, stir in 1 teaspoon of garam masala when done. This dish is best served with plain boiled rice and coriander/coconut chutney. ----------------------------------------------------------------------- Rajma Rajma is simply kidney beans substituted for the chickpeas in the recipe for channa masala above. Substitute the same amount- an 800 gram/28 oz can of kidney beans. ----------------------------------------------------------------------- Lobhia Lobhia is a daal made from black-eyed peas. It requires preparation at least 12 hours in advance unless you make the dish from canned black-eye peas 2 cups of dry black-eye peas or 800g/20oz large can 2 cloves of garlic, chopped 4 cardamom pods, crushed 1/2 inch ginger root, peeled and chopped 2 whole cloves 2 large onions, chopped 1 inch ginger, peeled 1 clove of garlic 2 green chillies, deseeded [NOT IF DAS EATS] 3/4 teaspoons cumin powder [TRY LESS] DHAALS [PAGE 3] 1 teaspoon turmeric powder [TRY LESS] 1 teaspoon salt 2 teaspoons coriander 1/2 cup buttermilk 1 teaspoon tamarind paste If using dried beans, soak overnight in water to cover. Drain the water and put into a large saucepan with the cardamom pods, garlic,1/2 inch ginger root and cloves. Bring to the boil, lower heat, cover and simmer for 1/2 hour. Add some salt to your liking and continue cooking until the peas are soft. DHAALS [PAGE3] Drain but keep the stock and spices. In a blender, grind the 1 inch cube of fresh ginger, garlic clove and the 2 large onions. Heat one tablespoon of oil in a large saucepan. If you like, put in a few mustard seeds to test the heat because they will start to pop when the oil is hot enough. Add the onion/giner/garlic paste and fry gently for five minutes on medium heat. Then add the cumin powder, turmeric, coriander powder and salt. Fry for another 30 seconds. Add the buttermilk and the tamarind paste. Bring to a gentle boil and make sure that the tamarind paste dissolves properly. Then add the black-eyed peas and half a cup of the spiced stock and the spices In it. Bring to a boil again. Simmer, uncovered, for twenty minutes or so. Garnish with coriander leaves. ----------------------------------------------------------------------- Khichadi (at least 4) This dish is very good for vegetarians because lentils and rice provide, in combination, some very good amino acids and proteins. However, it is a pretty plain dish and if you are planning to cook it for guests, they may be unimpressed. Try one of the other rices instead. It is a good diet for when you are sick or just want to eat plain, wholesome food. 1 1/2 tablespoons of ghee 1 inch of fresh ginger root, peeled and finely sliced 1/2 inch cinnamon stick 10 black peppercorns 1 cardamom pod, slightly crushed 1/2 teaspoon of turmeric [TRY LESS] 2-5 whole cloves 1 cup of yellow mung dhal or tavoor dhal (red lentils) 1 cup of rice 5 to 6 cups of water Heat the ghee on a medium to low flame in a large, heavy bottomed saucepan and put in 1 whole clove. When the clove begins to slightly swell and sizzle, put the other DHAALS [PAGE 4] spices in the pot. Stir them gently for 20 seconds or so and then add the lentils (be sure to pick through them, wash and dry them first) and the rice. Stir for approximately 1 minute and then add the water. Turn the heat up high and bring to a boil. When it begins to bubble, turn the heat down to medium-low and cover immediately. When the liquid has been absorbed, fluff up with a fork and serve with buttermilk ( in a little seperate bowl), vegetables and pickle. ---------------------------------------------------------------------- Another Lentils and Rice Dish This is quite a rich and delicious dish which has hardly any spices at all.I used to use ghee to fry the onions but I use olive oil now because it is healthier and also tastes better. 2 medium red onions, peeled and cut into 1/2 cm rings. 6 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon coriander powder 1 cup green split lentils 1 teaspoon salt 4 cups water 3 teaspoons ground black pepper [TRY LESS !] 1 cup basmati rice [WHITE RICE CAN BE USED] Heat the oil in a tawa on medium heat. Add the onions and fry for 15 minutes or so, until they are well fried. In a large saucepan, heat 1/2 teaspoon oil on medium-high heat with the garlic cloves and the coriander powder. Add the lentils, salt and water. Bring to a boil, turn heat down slightly and simmer uncovered for a 1/4 hour. Then stir in the pepper and the rice. Bring to a boil again, cover and turn heat down to medium low. Cook for another 15 minutes. Then stir in half the fried onions and use the rest to garnish the dish. ------------------------------------------------------------------------ Rasam This is a soup-like South Indian dish. The amount of dal I use makes quite a thick rasam. If you would like it to be thinner, reduce the dal and water accordingly. 1/2 cup of toor dal (red lentils) 2 cups water 1 tablespoon ghee 1/2 teaspoon cumin seeds [TRY LESS] 1 teaspoon mustard seeds [TRY LESS] 6 curry leaves [TRY LESS] 1 dried chilli [NOT IF DAS EATS] 3 plum tomatoes, quartered 2 teaspoons rasam powder ( available from any Indian store) 1 teaspoon salt DHAALS [PAGE 5] 1/4 teaspoon turmeric 1/2 teaspoon hing 1/4 teaspoon freshly ground black pepper 2 tablespoons brown sugar 1 teaspoon tamarind concentrate 1 to 1 1/2 cups water 3 tablespoons coconut milk 4 tablespoons coriander leaves, chopped Bring the dal and first two cups of water to the boil. Cover and turn heat down to low. Cook until all the water has been absorbed by the dal. This takes approximates an hour or so. Pour the dal into a separate bowl and clean the saucepan. In the same pan, add the ghee, cumin seeds, mustard seeds, dried chilli and curry leaves. When the mustard seeds begin to pop add the tomatoes, rasam powder, salt, hing, turmeric, pepper, sugar and tamarind concentrate. Add a little water (two tablespoons or so) to help melt down the tamarind concentrate. Stir for about two minutes on medium heat and then add the cooked dal. Mix thoroughly and add the water slowly until the rasam has the consistency of pea soup. Then add the coconut milk and chopped coriander leaves. Mix thoroughly and cook further two minutes. Serve with plain white rice and coriander/coconut chutney.