Punjabi cuisine is considered to be very rich in terms of taste and calories. It was supposed to be like that coz of the intense field work done by farmers to provide them with sufficient energy. Chapathi is staple there instead of rice. Rice is often eaten by frying rather than steamed.
Being a punjabi by birth, we were also grown with many of these dishes like Sarso ka saag with Makke ki roti in winters oozing with home made white butter.. proceeded with the pure ghee halwa .. mmm.. Miss it now . a lot sometimes ! But its difficult to stack these high calorie stuffs these days, so rarely get a chance to prepare it. Infact, for the past whole year I have just prepared it once.
Anywaz, coming back to the punjabi recipes... This daal dhaba is my favorite and infact everyone loves it whenver I prepare it. No self praise, but I make it really well. Many people have asked the recipe for this and I would love to post it here too. This will taste exactly like the daal tadka you have on dhabas... A little generous amount of butter or ghee will make your family go crazy over it, take my word :)
Ingredients:
1. 1 cup Chana daal
2. 1/4 cup split black urad daal
3. 1/4 cup Masoor daal
4. 1/4 cup arhar daal
5. 1/4 yellow moong daal
6. 4 cups water
7. 2 tsp oil
8. 2-3 green chilies
9. 2 tsp butter / ghee
10. 1 cup cilantro , chopped
11. salt to taste
12. 1 tsp wach of turmeric powder , red chili powder , coriander powder, black pepper powder
13. 1/2 tsp dry mango powder
14. 2 tsp ginger garlic paste
15. A small piece of ginger , grated for garnish
16. 1 tsp cumin seeds
17. 1/2 tsp ground heeng
18. 1 large onion, chopped fine
19. 2 medium tomatoes, chopped
20. 2 red dried red chilies
21. 2 garlic cloves, chopped
22. 1 tsp garam masala.
Method:
1. Soak all the daal together for half an hour. Drain and keep aside.
2. Heat 1 tsp oil in a pressure cooker. Add half of the tomatoes, ginger garlic paste and green chilies together and cook with 1 tsp salt and turmeric till they get tender.
3. Pour in all daal mix and water. Cook till 2 whistles and open when pressure eases off.
4. In another pan, heat remaining oil. Add cumin seeds and heeng, stir frequently for a min.
5. Fry sliced garlic and onions till brown. Add all spices ( except red chili powder ), tomatoes and salt according to taste. Mix well and cook for another 1 min.
6. Mix this tadka to the cooked daal and mix well.
7. Now in the same pan, heat the butter / ghee and fry red chilies into it with red chili powder. Pour in this tadka over the daal. Sprinkle garam masala on top and cover the daal for some time to let flavors absorb within.
8. Garnish with cilantro and sliced ginger pieces.
Being a punjabi by birth, we were also grown with many of these dishes like Sarso ka saag with Makke ki roti in winters oozing with home made white butter.. proceeded with the pure ghee halwa .. mmm.. Miss it now . a lot sometimes ! But its difficult to stack these high calorie stuffs these days, so rarely get a chance to prepare it. Infact, for the past whole year I have just prepared it once.
Anywaz, coming back to the punjabi recipes... This daal dhaba is my favorite and infact everyone loves it whenver I prepare it. No self praise, but I make it really well. Many people have asked the recipe for this and I would love to post it here too. This will taste exactly like the daal tadka you have on dhabas... A little generous amount of butter or ghee will make your family go crazy over it, take my word :)
Ingredients:
1. 1 cup Chana daal
2. 1/4 cup split black urad daal
3. 1/4 cup Masoor daal
4. 1/4 cup arhar daal
5. 1/4 yellow moong daal
6. 4 cups water
7. 2 tsp oil
8. 2-3 green chilies
9. 2 tsp butter / ghee
10. 1 cup cilantro , chopped
11. salt to taste
12. 1 tsp wach of turmeric powder , red chili powder , coriander powder, black pepper powder
13. 1/2 tsp dry mango powder
14. 2 tsp ginger garlic paste
15. A small piece of ginger , grated for garnish
16. 1 tsp cumin seeds
17. 1/2 tsp ground heeng
18. 1 large onion, chopped fine
19. 2 medium tomatoes, chopped
20. 2 red dried red chilies
21. 2 garlic cloves, chopped
22. 1 tsp garam masala.
Method:
1. Soak all the daal together for half an hour. Drain and keep aside.
2. Heat 1 tsp oil in a pressure cooker. Add half of the tomatoes, ginger garlic paste and green chilies together and cook with 1 tsp salt and turmeric till they get tender.
3. Pour in all daal mix and water. Cook till 2 whistles and open when pressure eases off.
4. In another pan, heat remaining oil. Add cumin seeds and heeng, stir frequently for a min.
5. Fry sliced garlic and onions till brown. Add all spices ( except red chili powder ), tomatoes and salt according to taste. Mix well and cook for another 1 min.
6. Mix this tadka to the cooked daal and mix well.
7. Now in the same pan, heat the butter / ghee and fry red chilies into it with red chili powder. Pour in this tadka over the daal. Sprinkle garam masala on top and cover the daal for some time to let flavors absorb within.
8. Garnish with cilantro and sliced ginger pieces.
Hi nupur,
ReplyDeleteI tried this.it was delicious.Thanks
Vini