Dal Sabzi Soup دال اور سبزیوں کا سوپ

Dal and Sabzi soup are a very tasty soup for vegetarian.

Dal Sabzi Soup

Ingredients:

• Dal Chana  1 tablespoon
• Dal Masoor  1 tablespoon
• Dal Tur/Arhar   1 tablespoon
• Pea 1/2 cup
• Potatoes small diced 1/2 cup
• Carrots small diced 1/2 cup
• Cauliflower floral stems 4-5
• Tamarind pulp 1/2 to 1 tablespoon
• Spring  onion chopped 1
• Ginger chopped 1/2 teaspoon
• Garlic chopped 1/2Oil 2 teaspoon
• Butter 2 teaspoon
• Salt to taste
• Red chillies 1/2 teaspoon
• Black pepper 1 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin seed 1/2 teaspoon
• Green Chillies finely chopped for garnish
• Fresh Coriander leaves for  garnish

Procedure:

• Boil dals in 4 glass water to a mashed tender.
• Keep aside.
• Now heat oil in a pan, add butter  and garlic ginger and spices.
• Fry for 2 minutes then adds vegetable fry for few minutes.
• Now add boiled dals, 1 glass water and tamarind pulp.
• Cook on low heat till vegetable are well done.
• Take out half portion of cooked vegetables and mashed well with the help of mashed manual/electric.
• Re-add to the cooking soup and cook again for 5-10 minutes.
• Adjust salt and soup consistency by adding water.
• At last garnish with green chillies and fresh coriander leaves.
• Simmer for 5 minutes.
• Delicious Dal Sabzi Soup is ready.
• Serve hot.

Achari Dal اچاری دال

Achari Daal is a daal dish prepared in pickle spice. Delicious and tangy with mouth watering pickle flavour.

Achari Daal

Ingredients:

• Daal Chana (Chickpea Daal)   1 pao
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies   6-8
• Lemon juice 2 teaspoon
• Chilli powder 1 teaspoon
• Chilli cutter 1 teaspoon
• Salt to taste
• Haldi 1 teaspoon
• Kalonji  whole 1 teaspoon
• Methidana   whole 1 teaspoon
• Mustard whole black 1 teaspoon
• Fennel whole 1 teaspoon
• Black pepper 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Boil Daal in enough water , drain and keep aside.
• Mix all whole and powder spices together.
• Take 2-3 teaspoon of spices and mix with lemon juice to make a paste.
• Slit green chillies on one side and fill with prepared lemon juice masala paste. Keep aside.
• Now fry onion in hot oil till golden brown.
• Add tomatoes, yoghurt, ginger garlic paste and remaining spice mix.
• Fry for 5-6 minutes.
• Now add boiled daal and cook fry for 2-3 minutes.
• Cook on medium flame till oil is separated out and thick gravy remains.
• Now add masala filled green chillies and simmer for 10-15 minutes.
• Delicious Achari daal is ready.
• Serve with naan/roti.

Dal Chana Nimko دال چنّا نمکو

Dal Chana Nimko is a popular saltish snack. You may find that people are selling this snack during train and bus travelling to up country.

Dal Chana Nimko at final stage of frying

Dal Chana Nimko while frying

Ingredients:

• Dal Chana 1 pao (250g)
• Oil for frying
• Salt or Chat Masala to sprinkle

Procedure:

• Carefully pick the dal. 
• Wash and soak in water overnight.
• Wash and rinse under running water. Sieve and keep aside.
• Heat oil in a woke / Karahi .
• Take dal in a large sieve, fry in oil while in sieve, stir and move upward and downward during frying.
• Remove few grains on a paper and check for tenderness and crunchiness.
• Remove on an absorbing paper.
• Cool and sprinkle salt or chat masala.
• Enjoy Dal Chana Nimko as desired.

Dal Bukhara دال بخارا

Dal Bukhara is a popular North Indian dish. It is simple tasty and delicious.

Dal Bukhara

Ingredients: 

• Dal Mash sabut (whole black lentil)   250 g
• Onion chopped 1 medium
• Tomato 1 chopped
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chilli powder 3/4 teaspoon
• Haldi powder  1/2 teaspoon
• Coriander powder 1 teaspoon

Tadka Ingredients (Tarka):

• Butter 1 table spoon
• Oil 1 tablespoon
• Garlic diced disc  1 teaspoon
• Julianne cut ginger 2 teaspoon
• Red Chilli whole 4
• Cumin seed whole 1 teaspoon
• Kadi Patta  10
• Hing 1 pinch

Procedure:

• Wash and soak dal in enough water for 2-3 hours.
• Drain and take in a cooking pan.
• Add 3 glass water, onion, tomatoes , ginger garlic paste and powder spices and salt.
• Cook on medium to high flame for 2-3 boils.
• Then lower the flame and cook till dal is well done (60-90 minutes.)
• Evaporate excess water, mash the dal slightly.
• Now apply Tadka.
• Heat 1 tablespoon of oil in a pan, add garlic and fry to a golden colour on medium flame.
• Then add red chillies, Julianne cut ginger, cumin whole , hing and Kadi patta. Fry for 1 minute add butter and pour over prepared dal.
• Serve with Roti

Hyderabadi Khatti Dal حیدرآبادی کھٹّی دال

Hyderabadi Khati Dal is a delicious and Tangy Dal.

Hyderabadi Khati Dal

Ingredients:

• Lal Masoor Dal (red split lentil)  1 cup
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies 3-4
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Fresh Green Coriander leaves  for garnish

 Tempering (Baghar)  Ingredients:

• Oil 1-2 tablespoon
• Garlic cloves sliced 3-4
• Kadhi Patta / Karhi patta     10-12
• Red Chillies whole  4-5
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 1/2 teaspoon
• Hing 1 pinch

Procedure:

• Thoroughly wash the dal.
• Take 2 glass water  in a cooking pan. 
• Add washed dal, tomatoes, greed chillies, ginger garlic pastes, tamarind pulp and spices.
• Cook on medium flame till dal is well done.
• Garnish with fresh coriander leaves.
• For baghar, take oil in a frying oil add garlic cloves , when golden, add other baghar ingredients.
• Wait for few seconds then pour this baghar over prepared dal.
• Delicious Hyderabadi Khatti Dal is ready.
• Serve with boiled rice, pickles and papad.

Dal Keema / Minced Meat and Dal Chana دال قیمہ

Dal Keema is a tasty minced meat and chana dal dish. This dish also liked by President Obama.

Dal Keema

Ingredients:

• Minced Meat (Beef/Mutton)   1/2 kg
• Dal Chana  100 g
• Oil 1 cup
• Onion chopped  2-3
• Tomatoes   chopped 2-3
• Ginger paste  1 teaspoon
• Garlic paste  1 teaspoon
• Green Chillies chopped  2-3
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala  1/2 teaspoon

Procedure:

• Boil dal in enough water, drain and keep aside.
• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute.
• Then add tomatoes and minced meat, salt, chilli , haldi and coriander powder .
• Fry on high flame for 3-5 minutes.
• Then add 1 glass water and cook on low flame till meat is tender.
• Add more water if necessary. 
• When meat is tender add boiled dal and cook for 5 more minutes on low flame.
• At last sprinkle garam masala, add green chillies and fresh coriander leaves.
• Simmer for 5-7 minutes.
• Delicious Dal Keema is ready.
• Serve with shredded onion, pickle and roti. 

Gujarati Dal گجراتی دال

Gujarati Dal is a sweet and sour taste dal usually served with boiled rice. Gujrarati people community use it as a staple food.  Burns Road Karachi is famous for Gujarati Memoni Dal Chawal.  Khatti Meethi Gujarati Dal is a tangy and Delicious dish.

Gujarati Dal

گجراتی دال

Ingredients:

• Tur Dal (Arhar Ki Dal)     100g
• Tomatoes  chopped 2
• Peanut raw 2 tablespoon
• Ginger crushed 1 teaspoon
• Green chillies chopped 2
• Lemon Juice 1 tablespoon
• Tamarind pulp  1 tablespoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Jaggery (Gurr)  2 tablespoon

Tadka/Tarka Ingredients:

• Oil 2 tablespoon
• Kadhi Patta  10
• Mustard seed  1 teaspoon
• Red Chiilies whole 5
• Cumin seed whole 1/2 teaspoon
• Fenugreek seeds 1/2 teaspoon
• Cloves 5
• Cinnamon sticks 2
• Bay leaves  2

Procedure:     

• Boil Tur dal in enough water on low flame till tender, it takes 3-4 hours.
• When dal is fully tender add tomatoes, peanuts, ginger, spices and jaggery.
• Continue to cook for 30 more minutes add some water during cooking.
• Now add lemon juice, tamarind pulp and cook for 10 more minutes.
• Adjust gravy consistency, should be thin, by adding water and cook for 10-15 minutes.
• Garnish with fresh coriander leaves and simmer.
• Now Applying Tadka/Tarka....
• Heat oil in a frying pan.
• Add mustard when pop, add cumin , fenugreek seeds, cloves, cinnamon, bay and kadhi patta leaves, and red chillies.
• After frying for few seconds pour over prepared dal.
• Delicious Gujarati Dal is ready.
• Serve with boiled rice, papad and pickle.

Kulfa Aur Lal Masoor Ki Dal کلفہ اور لال مسور کی دال

It is a very delicious vegetable dish.  

Kulfa And Masoor Ki Lal Dal

Ingredients:

• Kulfa 200 g
• Dal Masoor  (Red lentils split)  1 cup
• Oil 1 cup
• Onion chopped 1 
• Tomatoes chopped 2-3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Prepare Kulfa, take only leaves and wash thoroughly. Discard stems.
• Boil Masoor dal in 2-3 glass water, drain and keep aside.
• Now heat oil in a pan , add cumin seed whole.
• Fry for 1 minute then add onion and fry till light brown.
• Now add tomatoes, ginger garlic pastes, and spices. 
• Fry for 5 minutes. Then add washed and prepared Kulfa leaves.
• Cook for 5 minutes, now add  boiled Masoor Dal and continue to cook on low flame for 10 minutes. Add Tamarind pulp , mix well and simmer for 5-8 minutes.
• Delicious Kulfa And Masoor Ki Dal is ready.
• Serve with Roti or boiled Rice.

Kulfa Vegetable   کلفہ

Dalcha , Hyderabadi Kaddu Ka Dalcha, دالچہ، حیدرآبادی کدو کا دالچہ

Dalcha is a dish from Hyderabad Deccan, India.  Mutton is cooked with pulses and vegetable especially Kaddu (Gourd or Bottle Gourd).

Dalcha

Ingredients:

• Mutton   1/2 kg
• Kaddu (Gourd) coarsely chopped  1/2 kg
• Dal Channa (Chickpea lentil)  1/2 cup
• Dal Arhar (Tur Dal)  1/2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Tamarind pulp 2-4 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala 1/2 teaspoon

Tarka/Tadka/Tepering Spices:

• Karhi patta/Kaddi patta   4-6
• Cumin seed whole  1 teaspoon
• Red Chillies whole 4-6
• Garlic cloves  chopped 4-5

Procedure:

• Wash and soak channa and tur dal in water for 1 hour.
• Then boil in enough water till tender, drain and keep aside.

• In a pan fry onion till golden brown.
• Add ginger garlic paste, fry for 1 minute then add tomatoes, mutton and spices and fry for 4-5 more minutes.
• Then add 1-2 glass water and cook on medium flame till mutton is tender and oil separates out.
• Now add soaked dal and chopped Kaddu and continue to cook for 5-8 more minutes.
• Add tamarind pulp dissolved in water and sprinkle chopped green chillies. 
• Adjust gravy consistency by adding water.  
• Then simmer for 10 minutes.

Applying Tarka:

• Take 2 tablespoon oil in a frying pan , add chopped garlic fry till golden brown.
• Now add red chillies whole and cumin whole, fry for few seconds then add karhi patta and turn off flame.
• Tarka is ready.
• Pour this prepared tarka on top of the prepared curry.
• Delicious Dalcha is ready.
• Serve with fried Rice/Boiled Rice or Roti and Achar.

Chanay Ki Daal Aur Karela / Dal Chana With Bitter Gourd چنّے کی دال اور کریلا

Chanay Ki Daal Aur Karela is avery very tasty vegetable and Dal dish of Punjab served with Kachi Lassi during hot summers.

چنّے کی دال اور کریلا

Ingredients:

• Karela /Bitter Gourd 1/2 kg
• Chanay Ki Dal  1 cup
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/4 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Soak chana dal for 1-2 hours.
• Then boil in enough water, drain and keep aside.
• Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp.
• Cut into semi circular rings.
• Apply little salt and keep in sunlight for 20 minutes.
• Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook.
• 
  
• Now saute onion in oil.
• Then add ginger garlic paste fry for 1 minutes.
• Add tomatoes and spices except garam masala and fry for 5 minutes.
• Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out.
• Sprinkle garam masala and fresh coriander leaves and simmer.
• Delicious Chnay Ki dal Aur Karela is ready.
• Serve with Roti and Kachi Lassi.

Moong Dal Palak (Mung Dal And Spinach) مونگ کی دال اور پالک

Moonk Ki Dal and Palak is a very tasty vegetarian dish. 

Dal Moong Palak

Ingredients:

• Moong Ki Dal (yellow lentil)  1 cup
• Palak (Spinach) chopped , boiled 1 cup
• Onion chopped 1
• Tomato chopped 1
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1/2 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1 teaspoon
• Green Chillies 2

Procedure:

• Soak dal in water for 10 minutes, wash and drain. Keep aside.
• Fry onion in oil till turns light golden in colour.
• Add tomatoes, ginger and garlic pastes, fry for few minutes.
• Then add spices and  soaked palak fry for 5 more minutes.
• Now add soaked dal and cook on medium heat for 10-15 minutes or till dall is tender.
• Adjusted gravy by adding water.
• Garnish with green chillies and simmer.
• Delicious Dal Moong Palak is ready to serve.
• Serve with roti/tarka rice/boiled rice , pickles and salad.

Lal Masoor Ki Dal aur Palak (Red Lentils with Spinach) لال مسورکی دال اور پالک

Lal Masoor Ki Dal aur Palak is a very tangy and tasty vegetarian dish of all seasons. 

 لال مسورکی دال اور پالک

Ingredients:

• Masoor Ki Dal (Red Lentils) 1 cup
• Palak (Spinach) chopped and boiled 1 cup
• Onion chopped 1
• Tomato chopped 1
• Ginger paste 1 teaspoon 
• Garlic paste  1 teaspoon
• Oil 1/2 cup
• Tamarind pulp 1 tablespoon
• Kadi patta/Karhi patta  5-6
• Cumin seed whole 1 teaspoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon

Procedure:

• Boil  dal separately in enough water, drain and keep aside.
• Add cumin seeds and Karhi patta to hot oil and fry for 1 minute.
• Then add onion and fry to a light golden colour.
• Then add ginger garlic paste, tomatoes, and other spices.
• Fry for few minutes, when oil separates out add boiled palak. 
• Cook for 5 more minutes, now add dal and cook on medium flame for 15-20 minutes. 
• At last add tamarind pulp and simmer for 5 minutes.
• Garnish with green chillies and fresh coriander leaves.
• Delicious Massor Ki Dal aur Palak is ready.
• Serve with Tarka rice/boiled rice or roti and pickles.

Dal Makhani دال مکھنی ਦਾਲ ਮੱਖਣੀ

Dal Makhni is a most popular dal dish of Punjab. Its buttery flavour and creamy texture gives this dish a unique popularity.

दाल मखानी

Dal Makhni 

دال مکھنی

Ingredients:

• Sabut Mash ki Dal/ Mah de Dal (Black whole lentil)   1 cup
• Rajma/Lal lobia (Red Kidney Beans)  1 tablespoon
• Onion chopped 1
• Tomatoes chopped  2
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies for garnish 2
• Fresh Coriander leaves for garnish
• Fresh whipped cream for garnish  1 table spoon
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Asafoetida (Hing)  1 pinch
• Garam Masala 1/2 teaspoon

Tarka Ingrdients:

• Butter 1/2 cup
• Garlic cloves chopped into discs   4-5
• Cumin seed whole 1 teaspoon
• Red Chillies whole 3-4
• Ginger cut into sticks (Julienne cut)  1 teaspoon

Procedure:

• Soak sabut mash ki dal and rajma in water 5-6 hours.
• Take 2-3 cup water in a pan add dal, rajma , onions, tomatoes, ginger garlic paste and spices.
• Continue to cook on medium flame till dal and rajma are tender.
• Slightly mash with hand masher, then garnish with fresh coriander leaves, green chillies and fresh cream.
• Simmer for 1-2 minutes.
• Dal Makhni is ready for Tarka.

Tarka Procedure:

• Heat butter in a frying pan.
• Add garlic cloves  , fry till light golden.
• Then add red chillies whole, cumin seed and ginger, fry for 1-2 minutes.
• Pour over the prepared Dal Makhni.
• Dal Makhni is ready to serve.
• Serve with Roti/ boiled Rice and pickle.

Dal Moong Sabut Tadka/Tarka دال مونگ ثابت تڑکے والی दाल मूंग तड़का

Dal Moong Sabut Tarkay Wali is a very Delicious and nutritious dal curry from Pakistani cuisine. This dal is full of vegetable proteins.

Dal Moong Sabut Tadka/Tarka  دال مونگ ثابت تڑکے والی  

Ingredients:

• Dal Moong  Sabut (Green Lentils)   1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomatoes chopped 2
• Green Chillies  2
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Garam Masala  1/2 teaspoon

Tarda (Tarka) Ingredients ( تڑکے کے اجزاَ ):

• Ghee 1/2 cup
• Garlic cloves disc cut  4-5
• Onion finely chopped  1
• Ginger stick cut (Julienne cutting)  1 teaspoon

Procedure:

• Wash the dal thoroughly.
• Take 2 cup water in a pan, add washed dal, add ginger, garlic paste, tomatoes, and spices.
• Start cooking on medium flame, continue to cook till dal is tender.
• Garnish with green chillies and  fresh coriander leaves.
• Sabut Massor Ki Dal is ready for tarka.

Tarka Procedure:

• Heat oil in a pan , add onion and garlic and fry to a golden tone, then add ginger..
• Pour over prepared Sabut Dal Moong Curry.
• Delicious Dal Moong Tarka is Ready.
• Serve with Roti and melted butter.