Dal • Contents

Item Description
Dal Maharani Rajma, urad and chana dal boiled with various spices and decorated with fresh cream.
Rajasthani Dal A delicious combo of urad dal & rajmah seasoned with garlic, ginger & spices - a change
from the usual dals.
Punj Rattani Dal A rich dal preparation, which gives the dish a mingling taste of five dals and spices.
Bheendi Gavar Dal A delectable accompaniment with a light seasoning made of moong dal, bheendi, gavar.
Gram Dal A simple dal with a light seasoning.
Katachi Aamti A sweet and sour curry made from Dal water.
Tomato Rasam A variation of Rasam. An excellent appetiser !
Gujarati Kadhi A sweet yoghurt curry is pleasantly spiced and prepared in all Gujarati homes.
Cholar Dal/Bengal Bengal gram dal seasoned with spices.
Gram Dal
Yellow Dal Fry The most popular form of Dal. It's finger-licking good!
Palak Masoor Dal A delightful combination of Lentils and spinach.
Dal Pakhtooni Black urad dal simmered on slow fire with a unique blend of north western frontier spices.
Dal Makhani An all time favourite lentil delicacy with the richness of fresh cream.
Rajmah Rasmisa Red kidney beans cooked in a spicy tomato gravy.
Sambhar The most popular South Indian preparation to be accompanied with idlis, dosas, vadas and
rice.

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Onion, chopped (small) 1 no.
Green chilies, chopped 2 nos.
Tomatoes, chopped 1 no.
Ginger, crushed • inch.
Rajma (kidney beans) € cup
Black gram(whole urad dal) € cup
Chana dal € cup
Turmeric powder € tsp.
Red chili powder 1 tsp.
Fresh cream 1 tbsp.
Coriander leaves, chopped As required Oil 1• tbsps.
Butter 1 tbsp. Salt To taste

Method:
1. The rajma, urad & chana dal soaked in water for 4-5 hours.
2.Pressure cook the dals, then remove into another vessel and simmer for another half an hour till the mixture
becomes extremely soft.
3.In another vessel, heat oil and saut‚ the chopped onions, tomatoes, chili & ginger in it.
4.Add the turmeric and chili powder once the onion-tomato mixture becomes soft.
5.Saut‚ this mixture till you get a nice aroma, then pour the cooked dal and boil for a while.
6.Add salt accordingly, and just before taking off from the heat add the fresh cream and butter.
7.Sprinkle chopped coriander leaves and serve hot with rice or chapatis.

Urad Dal • cup

Rajmah 1 cup
Onions 2 nos.
Ginger 1 inch cube
Garlic, ground to paste 1 tsp
Turmeric • tsp
Red Pepper • tsp
Garam Masala • tsp
Water 8 cups
Tomato, ground 1 cup Coriander leaves Few
Chilies, chopped 4 nos. Ghee • cup
Cream • cup Salt 2 tsps.

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Method:
1.Soak urad dal and rajmah overnight.
2.Add both the dals, onion, ginger, garlic, spices and water in a pressure cooker and cook till mixture is tender.
3.Meanwhile fry tomato in a ghee and then add cooked dal, ground chili, coriander leaves and simmer till they are
well mixed.
4.Add fresh cream, stir and serve hot with batis.

Gram dal 8 cups

Dry red chilies 2 nos.
Mustard seeds • tsp.
Black dal • tsp.
Green chilies 2 nos.
Ginger A piece
Coriander leaves A bunch
Grated coconut 2 tbsp.
Lemon juice As required.
Coconut oil 2 tsp.
Salt To taste

Method:
1. Cook the dal in enough water till tender.
2. Pour coconut oil in a saucepan and add salt, mustard seeds, black dal and red chilies.
3. Chop finely the green chilies, ginger, coriander leaves, and when the mustard sputters throw these in, together
with the cooked dal.
4. Mix in the grated coconut and sprinkle with lemon juice to taste.

Chana dal water • litre

Tamarind, soaked in a little water A lemon sized ball
Drumsticks, cut in 4 cm. 3 nos. (optional)
Chili powder 2 tsp.
Jaggery, crumbled 60 gms.
Cummin seeds 1 tsp.
Dry coconut, sliced €
Goda masala (branded garam 1 tsp.
masala powder)
Mustard seeds • tsp. Curry leaves A few sprigs
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Cumin seeds • tsp. Oil 2 tsp.
Cloves 4 nos. Salt To taste
Cinnamon 6 cm.
Bay leaves 4 nos.

Method:
1. Boil chana dal in sufficient water and strain the water after the dal is well cooked.
2. Extract tamarind pulp and add to the dal water. Bring to boil.
3. Add drumsticks, if using them, and parboil them.
4. Add chili powder, salt and jaggery.
5. Roast the cummin seeds and dry coconut well and grind to a fine paste. Then add the dal water.
6. Also add goda masala powder stir well and continue to cook.
7. Heat oil and season with cummin seeds, mustard seeds, cloves, cinnamon, bay leaves and curry leaves.
8. Pour the seasoning over the simmering aamti.
9. Simmer till the aamti is done. Serve hot.
10. This aamti can be prepared with the dal water remaining after cooking the chana dal for puran poli.

Tomatoes, chopped fine 4 large

Red gram dal 3 tbsp.
Green chilies, slit sideways 3 nos.
Ginger chopped fine 1" piece
Turmeric powder • tsp.
Water 2• cups
Salt To taste
For Tempering :
Mustard seeds 1 tsp.
Cumin seeds 1 tsp. Asafoetida powder • tsp.
Chili halved 1 no. Curry leaves A few
Pepper powder 1 tsp. Ghee 2 tsp.

Method:
1. Pressure cook the red gram dal and set aside.
2. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the
green chilies, ginger and tomatoes.
3. Add 1 cup water, salt and turmeric powder. Allow to simmer for five minutes.
4. Add the cooked dal and the remaining 1• cups water and bring to the boil.
5. Garnish with chopped coriander leaves.
6. Serve hot.

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Yogurt,sour 2 cups
Jaggery 2 tbsp.
Bengal gram flour 2 tbsp.
Ginger 1" piece
Curry leaf stalks 2-3 nos.
Coriander leaves • cup
Green chilies 2 nos.
Salt To taste
For Tempering :
Cinnamon 1" piece
Cloves 5 nos. Asafoetida powder € tsp.
Fenugreek seeds 1/ 4 tsp. Oil 1 tbsp.
Cumin seeds • tsp.

Method:
1.Whip the sour yogurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside.
2.Scrape the ginger and finely chop and slit green chilies into two and set aside.
3 Chop the jaggery, wash and chop the coriander leaves and set aside.
4.To the yogurt mixture add the chopped ginger, the jaggery and salt to taste.
5. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add slit green chilies and asafoetida. Add
the yogurt mixture and stir constantly till it boils.
6. Cook on slow flame for 5-8 minutes.

Bengal Gram 1 cup.

Cooking Oil or Ghee 2 tbsp.
Seasoning - 2 types.
a) Panch Phoron 1 tsp.
Red Chili Powder 1 tsp.
or
b) Cinnamon ( Pounded lightly ) •"
Cardamoms 2 nos.
Cloves 2 nos.
Bay leaf 1 no. Sugar (optional) As required
Cumin powder ( finely ground 1 tsp. Jeera Powder (roasted optional) As required
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roasted)
Turmeric Powder 1 tsp. Salt To taste
Method:
1. Boil Bengal gram dal with salt, turmeric powder, and 5 cups water.
2. When dal is cooked, but not dissolved, remove from fire.
3. Heat ghee or oil and (a) fry panch phoron till it sputters,add red chilies, and fry till it becomes dark red OR
(b) fry red chilies, add pounded spices and bay leaf and fry little.
4. Pour fried seasoning into hot dal and mix thoroughly.
5. Add sugar (optional), and sprinkle roasted jeera powder (optional).
6. Stir and serve.

Moong dal • cup

Masoor dal € cup
Onion 1 nos.
Ginger garlic paste 1 tbsp.
Tomato 2 nos.
Cumin seeds • tsp.
Haldi • tsp.
Red chili powder • tsp.
Garam Masala powder • tsp.
Green coriander leaves a few
Pure ghee 3 tbsp. Salt To taste

Method:
1. Chop onion and tomatoes finely.
2. Wash both the dals together and pressure cook for three minutes with three and half cup water and a little haldi.
3. In a pan heat Ghee, add jeera, when jeera changes colour add chopped onion. Cook till light golden brown. Add
red chili powder and ginger garlic paste. Saut‚ well.
4. Add tomatoes and reduce heat. Cover and cook till done.
5. Add boiled dals and salt, bring to required consistency and add green dhania leaves and garam masala powder.
The dal is done.
6. Before serving, heat little ghee put Garam Masala Powder and pour over the dal.

Uncooked masoor dal 1 cup

Spinach (palak)leaves 1 bunch
Onion 1 no.
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Tomato 1 no.
Cumin seeds (jeera) • tsp.
Turmeric powder (haldi) • tbsp.
Dried mango powder (amchur) • tsp.
Chili powder € tsp.
Garlic 3-4 cloves Oil 3 tbsp.
Green chilies 2-3 nos. Salt As per taste
Ginger A small piece

Method:
1. Clean and wash the masoor dal. Cook the dal in a pressure cooker with approx.1• cup of water.
2. Chop the palak leaves and wash them thoroughly.
3. Chop the onions and tomato.
4. Grind the garlic, green chilies and ginger into a fine paste.
5. Heat the oil in a thick bottom vessel, add the jeera, then the onions and cook for a few minutes till onions turn
golden brown.
6. Add the ginger-garlic paste, haldi powder, chili powder, the amchur and chopped tomatoes.
7. Stir and now add the cooked masoor dal and the palak leaves.
8. Add the salt. Boil for a few minutes and serve hot.

Black Urad dal whole 150 gms.

Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Red chili powder 1 tbsp.
Butter 100 gms.
Fresh cream 100 ml.
Tomato puree 1• cup
Garam masala powder 2 tsp.
Salt As per taste

Method:
1. Pick and wash whole black urad. Soak it in 4 cups of water for 8-10 hours.
2. Cook it in 4-5 cups of water along with salt, red chili powder, Ginger Paste and Garlic Paste. Bring it to a boil.
Reduce flame and simmer for about an hour or till it is completely cooked and tender.
3. Add tomato puree, butter and Garam Masala Powder and cook on a slow flame for an hour.
4. Add fresh cream, correct seasoning and simmer for another 10 minutes.
5. Serve hot with a bread of your choice. (Chef Kapoor enjoys it with Pudina Paratha !)

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Black Urad dal whole 100 gms.
Rajmah 25 gms.
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream • cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato • cup
Chopped onion 1 cup Salt As per taste
Oil 1 tbsp.

Method:
1. Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.
2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and
rajmah are cooked/soft.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till
golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Saut‚ till tomatoes are well mashed and fat starts to leave
the masala. Add boiled dal and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and simmer on very slow flame for 15 minutes.
6. Add fresh cream and let it simmer for 5 minutes.
7. Serve hot with Naan or Paratha.
Tip: This recipe also tastes very good the following day after reheating properly. Chef Kapoor likes it cold too! With
hot parathas.

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Rajmah 200 gms.
Chopped onion 1 cup
Chopped tomato 1• cup
Garlic paste 1 tbsp.
Ginger paste 1• tbsp.
Red chili powder 1 tbsp.
Coriander powder 1 tbsp.
Turmeric powder 1 tsp.
Chopped green coriander 1 tbsp.
Cumin powder 1 tsp.
Bay leaf 3 no. Oil 3 tbsp.
Garam masala powder 1 tsp. Salt As per taste

Method:
1. Soak rajmah (red kidney beans) overnight in 5 cups of water.
2. Boil rajmah or pressure cook until soft and fully cooked.
3. Heat oil, add bayleaves, chopped onion and saut‚ƒ onion till golden brown in color. Add Ginger Paste and Garlic
Paste. Cook for a minute.
4. Add red chili powder, coriander powder, turmeric powder and cumin powder. Stir and add chopped tomatoes,
cook till tomatoes are fully mixed with the masala.
5. Add boiled rajmah and cook on a slow flame for 15 minutes. Add Garam Masala Powder and garnish with
chopped fresh coriander.
6. Cook until gravy is thick and rajmah coated with it.
7. Serve hot with steamed rice.

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Red gram dal (tur dal) picked over & • cup
rinsed
Water 2 cups
Tamarind pulp, lemon- sized piece
Hot water 1 cup
Green chilies, slit sideways 2 nos.
Chopped mixed veg 1 cup
(e.g. onion, radish, potato etc,)
For Tempering
Water 1 cup
Brown mustard seeds 1 tsp.
Ground turmeric • tsp. Asafoetida powder • tsp.
Sambar powder 3 tsp. Fenugreek seeds • tsp.
Rice flour (optional) 1 tbsp. Cumin seeds • tsp.
Extra water 2 tbsp. Red chili, halved 1 no.
Small bunch of coriander leaves, Oil 1 tbsp.
chopped to garnish
Salt As per taste A few curry leaves

Method:
1. Wash red gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2 cups water and bring to a boil.
When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 1• hours. Set dal
aside without draining.
2. Soak the tamarind in 1 cup hot water for 15 minutes. Strain the tamarind water into another container, squeezing
as much liquid as possible out of the tamarind pulp. Discard the pulp. Set the juice aside.
3. Select enough vegetables to fill approx.1 cup when chopped. Peel and prepare as necessary. Chop into 1 cm
( • in) pieces. Set aside.
TEMPERING:
1. Heat 1• tbsps. oil in a heavy saucepan. Add the mustard seeds, asafoetida power, fenugreek seeds, cumin
seeds, halved red chili, and a few curry leaves.
2. When the mustard seeds splutter, add the slit green chilies and chopped vegetables. Saut‚ for a couple of
minutes.
3. Add tamarind juice, 1 cup water, salt to taste, ground turmeric, and Sambar Powder . Cover and simmer over a
low heat until the vegetables are tender.
4. Add the undrained cooked dal. Simmer for 5 minutes, until thoroughly blended. If the sambar needs to be
thickened, make a smooth paste of the rice flour in 2 tbsps.extra water. Add to the sambar and cook for 2-3 minutes.
5. Garnish with the chopped coriander leaves. Serve hot with rice.

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