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| Page title (without namespace) (article_text) | Dal: Indian cuisine |
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|colspan="0"|<div style="font-size:100%">
This is a collection of articles archived for the excellence of their content.<br/>You can help by converting these articles into an encyclopaedia-style entry,<br />deleting portions of the kind normally not used in encyclopaedia entries.<br/>Please also fill in missing details; put categories, headings and sub-headings;<br/>and combine this with other articles on exactly the same subject.<br/>
Readers will be able to edit existing articles and post new articles directly <br/> on their online archival encyclopædia only after its formal launch.
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[[Category: India |D]]
[[Category: Places |D]]
[[Category:Cuisine|D]]
[[Category:Name|Alphabet]]
=Dal: Indian cuisine=
=Delicious mixed dal recipe=
[http://articles.timesofindia.indiatimes.com/2012-11-27/recipes/31274773_1_moong-dal-recipe-chilli-powder The Times of India]
[[File:Delicious mixed dal.png| Delicious mixed dal |frame|500px]]
==Ingredients==
Whole moong dal(green color) : 50 gm
Whole masoor : 50 gm
Whole urad dal : 50gm
Arhar Dal: 50 gm
Chana dal: 50 gm
Onion : Two medium, finely chopped
Tomato: Two medium
Ginger garlic paste: 2 teaspoon
Chilli powder : To taste
Garam masala powder : 1/2 tsp
Cumin seeds: 1 tsp
==Method==
Soak all the four dal in water for 15 minutes and then pressure cook it so that the lentils get cooked properly. Allow it to cool.
Heat oil and add cumin seeds. After that add the chopped onion and fry it till the onion gets a nice brown colour. Make sure not to overdo it. Add the ginger garlic paste. After that, add the tomatoes and then add the chilli powder and a pinch of turmeric powder. Let the masala get a nice consistency. After that, add the boiled dal. Let it cook for a while. Before taking it off from the stove, add the garam masala. You can garnish it with coriander leaves. This delicious dal goes very well with either roti/rice.
=Kavita Seth’s Dal Makhani=
[http://articles.timesofindia.indiatimes.com/2012-11-13/recipes/33879277_1_chilli-powder-ginger-garlic-paste-dal-makhani The Times of India]
[[File: Kavita Seth’s Dal Makhani.png| Kavita Seth’s Dal Makhani |frame|500px]]
Kavita Seth's dal makhani
==Ingredients==
Urad Dal (Whole)- 1 cup, Kidney Beans- ¼ cup, White Butter- 1 cup, Rich Cream- 1 cup, Tomato Puree- 1 cup, Ginger Garlic Paste- 5 tsps, Coriander Powder- 1 tsp I Jeera Powder- 1 tsp, Red Chilli Powder- 11/2 tsps I Salt- 2 tsps, water-as required For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste I Gingergarlic paste: 50 gm I Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges
==Method==
Wash and soak the dal and kidney beans in water for at least two hours. Add salt, cover it and simmer till two third of the liquid is evaporated and dal is cooked. Mash the lentils with the wooden spoon. Now add cream, white butter, ginger garlic paste, red chili powder, coriander and jeera powder. Simmer till it is cooked completely and adjust the seasoning.
=Cooking moong dal with raw banana=
[http://articles.timesofindia.indiatimes.com/2012-10-09/recipes/32803393_1_urad-asafetida-mustard-seeds The Times of India]
[[File: Cooking moong dal with raw banana.png| Cooking moong dal with raw banana |frame|500px]]
==Ingredients==
Moong dal 75 gms
Raw banana - 1
Grated coconut - ½ cup
Salt to taste
For Tadka
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Asafetida - a pinch
Urad dal - 1/tsp
Red chilies - one clove halved
Curry leave - 3-4 in number
==Method==
First pressure cook moong dal, raw banana diced and grated coconut. Moong dal requires less amount of water to cook. So put water as per your desired consistency. Take out the cooked dal along with banana and coconut. Add salt and mix well.
In the meantime, take a kadhai and make the tadka in a spoonful of oil with the above tadka ingredients mentioned. Add this tadka to the boiled vegetable. Mix well and serve along with piping hot rice and a bowl of hot rasam or serve along with rotis. |
| New page wikitext, after the edit (new_wikitext) | {| class="wikitable"
|-
|colspan="0"|<div style="font-size:100%">
This is a collection of articles archived for the excellence of their content.<br/>You can help by converting these articles into an encyclopaedia-style entry,<br />deleting portions of the kind normally not used in encyclopaedia entries.<br/>Please also fill in missing details; put categories, headings and sub-headings;<br/>and combine this with other articles on exactly the same subject.<br/>
Readers will be able to edit existing articles and post new articles directly <br/> on their online archival encyclopædia only after its formal launch.
See [[examples]] and a tutorial.</div>
|}
[[Category: India |D]]
[[Category: Places |D]]
[[Category:Cuisine|D]]
[[Category:Name|Alphabet]]
=Dal: Indian cuisine=
, <a href="http://www.f1gamers.com/">Pokies online</a>, eepllw,
=Kavita Seth’s Dal Makhani=
[http://articles.timesofindia.indiatimes.com/2012-11-13/recipes/33879277_1_chilli-powder-ginger-garlic-paste-dal-makhani The Times of India]
[[File: Kavita Seth’s Dal Makhani.png| Kavita Seth’s Dal Makhani |frame|500px]]
Kavita Seth's dal makhani
==Ingredients==
Urad Dal (Whole)- 1 cup, Kidney Beans- ¼ cup, White Butter- 1 cup, Rich Cream- 1 cup, Tomato Puree- 1 cup, Ginger Garlic Paste- 5 tsps, Coriander Powder- 1 tsp I Jeera Powder- 1 tsp, Red Chilli Powder- 11/2 tsps I Salt- 2 tsps, water-as required For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste I Gingergarlic paste: 50 gm I Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges
==Method==
Wash and soak the dal and kidney beans in water for at least two hours. Add salt, cover it and simmer till two third of the liquid is evaporated and dal is cooked. Mash the lentils with the wooden spoon. Now add cream, white butter, ginger garlic paste, red chili powder, coriander and jeera powder. Simmer till it is cooked completely and adjust the seasoning.
=Cooking moong dal with raw banana=
[http://articles.timesofindia.indiatimes.com/2012-10-09/recipes/32803393_1_urad-asafetida-mustard-seeds The Times of India]
[[File: Cooking moong dal with raw banana.png| Cooking moong dal with raw banana |frame|500px]]
==Ingredients==
Moong dal 75 gms
Raw banana - 1
Grated coconut - ½ cup
Salt to taste
For Tadka
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Asafetida - a pinch
Urad dal - 1/tsp
Red chilies - one clove halved
Curry leave - 3-4 in number
==Method==
First pressure cook moong dal, raw banana diced and grated coconut. Moong dal requires less amount of water to cook. So put water as per your desired consistency. Take out the cooked dal along with banana and coconut. Add salt and mix well.
In the meantime, take a kadhai and make the tadka in a spoonful of oil with the above tadka ingredients mentioned. Add this tadka to the boiled vegetable. Mix well and serve along with piping hot rice and a bowl of hot rasam or serve along with rotis. |
| Unified diff of changes made by edit (edit_diff) | @@ -15,30 +15,7 @@
=Dal: Indian cuisine=
-=Delicious mixed dal recipe=
-
-[http://articles.timesofindia.indiatimes.com/2012-11-27/recipes/31274773_1_moong-dal-recipe-chilli-powder The Times of India]
-
-[[File:Delicious mixed dal.png| Delicious mixed dal |frame|500px]]
-
-==Ingredients==
-
-Whole moong dal(green color) : 50 gm
-Whole masoor : 50 gm
-Whole urad dal : 50gm
-Arhar Dal: 50 gm
-Chana dal: 50 gm
-Onion : Two medium, finely chopped
-Tomato: Two medium
-Ginger garlic paste: 2 teaspoon
-Chilli powder : To taste
-Garam masala powder : 1/2 tsp
-Cumin seeds: 1 tsp
-
-==Method==
-
-Soak all the four dal in water for 15 minutes and then pressure cook it so that the lentils get cooked properly. Allow it to cool.
-Heat oil and add cumin seeds. After that add the chopped onion and fry it till the onion gets a nice brown colour. Make sure not to overdo it. Add the ginger garlic paste. After that, add the tomatoes and then add the chilli powder and a pinch of turmeric powder. Let the masala get a nice consistency. After that, add the boiled dal. Let it cook for a while. Before taking it off from the stove, add the garam masala. You can garnish it with coriander leaves. This delicious dal goes very well with either roti/rice.
+, <a href="http://www.f1gamers.com/">Pokies online</a>, eepllw,
=Kavita Seth’s Dal Makhani= |
| New page size (new_size) | 3029 |
| Old page size (old_size) | 4145 |
| Size change in edit (edit_delta) | -1116 |
| Lines added in edit (added_lines) | , <a href="http://www.f1gamers.com/">Pokies online</a>, eepllw,
|
| Lines removed in edit (removed_lines) | =Delicious mixed dal recipe=
[http://articles.timesofindia.indiatimes.com/2012-11-27/recipes/31274773_1_moong-dal-recipe-chilli-powder The Times of India]
[[File:Delicious mixed dal.png| Delicious mixed dal |frame|500px]]
==Ingredients==
Whole moong dal(green color) : 50 gm
Whole masoor : 50 gm
Whole urad dal : 50gm
Arhar Dal: 50 gm
Chana dal: 50 gm
Onion : Two medium, finely chopped
Tomato: Two medium
Ginger garlic paste: 2 teaspoon
Chilli powder : To taste
Garam masala powder : 1/2 tsp
Cumin seeds: 1 tsp
==Method==
Soak all the four dal in water for 15 minutes and then pressure cook it so that the lentils get cooked properly. Allow it to cool.
Heat oil and add cumin seeds. After that add the chopped onion and fry it till the onion gets a nice brown colour. Make sure not to overdo it. Add the ginger garlic paste. After that, add the tomatoes and then add the chilli powder and a pinch of turmeric powder. Let the masala get a nice consistency. After that, add the boiled dal. Let it cook for a while. Before taking it off from the stove, add the garam masala. You can garnish it with coriander leaves. This delicious dal goes very well with either roti/rice.
|
| All external links in the new text (all_links) | http://articles.timesofindia.indiatimes.com/2012-11-13/recipes/33879277_1_chilli-powder-ginger-garlic-paste-dal-makhani
http://articles.timesofindia.indiatimes.com/2012-10-09/recipes/32803393_1_urad-asafetida-mustard-seeds
http://www.f1gamers.com/
|
| Links in the page, before the edit (old_links) | http://articles.timesofindia.indiatimes.com/2012-11-27/recipes/31274773_1_moong-dal-recipe-chilli-powder
http://articles.timesofindia.indiatimes.com/2012-11-13/recipes/33879277_1_chilli-powder-ginger-garlic-paste-dal-makhani
http://articles.timesofindia.indiatimes.com/2012-10-09/recipes/32803393_1_urad-asafetida-mustard-seeds
|
| All external links added in the edit (added_links) | http://www.f1gamers.com/
|
| All external links removed in the edit (removed_links) | http://articles.timesofindia.indiatimes.com/2012-11-27/recipes/31274773_1_moong-dal-recipe-chilli-powder
|
| Parsed HTML source of the new revision (new_html) | <table class="wikitable">
<tr>
<td colspan="0"><div style="font-size:100%">
<p>This is a collection of articles archived for the excellence of their content.<br />You can help by converting these articles into an encyclopaedia-style entry,<br />deleting portions of the kind normally not used in encyclopaedia entries.<br />Please also fill in missing details; put categories, headings and sub-headings;<br />and combine this with other articles on exactly the same subject.<br />
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<table id="toc" class="toc"><tr><td><div id="toctitle"><h2>Contents</h2></div>
<ul>
<li class="toclevel-1 tocsection-1"><a href="#Dal:_Indian_cuisine"><span class="tocnumber">1</span> <span class="toctext">Dal: Indian cuisine</span></a></li>
<li class="toclevel-1 tocsection-2"><a href="#Kavita_Seth.E2.80.99s_Dal_Makhani"><span class="tocnumber">2</span> <span class="toctext">Kavita Seth’s Dal Makhani</span></a>
<ul>
<li class="toclevel-2 tocsection-3"><a href="#Ingredients"><span class="tocnumber">2.1</span> <span class="toctext">Ingredients</span></a></li>
<li class="toclevel-2 tocsection-4"><a href="#Method"><span class="tocnumber">2.2</span> <span class="toctext">Method</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-5"><a href="#Cooking_moong_dal_with_raw_banana"><span class="tocnumber">3</span> <span class="toctext">Cooking moong dal with raw banana</span></a>
<ul>
<li class="toclevel-2 tocsection-6"><a href="#Ingredients_2"><span class="tocnumber">3.1</span> <span class="toctext">Ingredients</span></a></li>
<li class="toclevel-2 tocsection-7"><a href="#Method_2"><span class="tocnumber">3.2</span> <span class="toctext">Method</span></a></li>
</ul>
</li>
</ul>
</td></tr></table>
<h1><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=1" title="Edit section: Dal: Indian cuisine">edit</a>]</span> <span class="mw-headline" id="Dal:_Indian_cuisine">Dal: Indian cuisine</span></h1>
<p>, <a href="<a rel="nofollow" class="external free" href="http://www.f1gamers.com/">http://www.f1gamers.com/</a>">Pokies online</a>, eepllw,
</p>
<h1><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=2" title="Edit section: Kavita Seth’s Dal Makhani">edit</a>]</span> <span class="mw-headline" id="Kavita_Seth.E2.80.99s_Dal_Makhani">Kavita Seth’s Dal Makhani</span></h1>
<p><a rel="nofollow" class="external text" href="http://articles.timesofindia.indiatimes.com/2012-11-13/recipes/33879277_1_chilli-powder-ginger-garlic-paste-dal-makhani">The Times of India</a>
</p>
<div class="thumb tright"><div class="thumbinner" style="width:360px;"><a href="/ind/index.php/File:Kavita_Seth%E2%80%99s_Dal_Makhani.png" class="image"><img alt="" src="/ind/images/6/65/Kavita_Seth%E2%80%99s_Dal_Makhani.png" width="358" height="212" class="thumbimage" /></a> <div class="thumbcaption">Kavita Seth’s Dal Makhani</div></div></div>
<p>Kavita Seth's dal makhani
</p>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=3" title="Edit section: Ingredients">edit</a>]</span> <span class="mw-headline" id="Ingredients">Ingredients</span></h2>
<p>Urad Dal (Whole)- 1 cup, Kidney Beans- ¼ cup, White Butter- 1 cup, Rich Cream- 1 cup, Tomato Puree- 1 cup, Ginger Garlic Paste- 5 tsps, Coriander Powder- 1 tsp I Jeera Powder- 1 tsp, Red Chilli Powder- 11/2 tsps I Salt- 2 tsps, water-as required For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste I Gingergarlic paste: 50 gm I Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges
</p>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=4" title="Edit section: Method">edit</a>]</span> <span class="mw-headline" id="Method">Method</span></h2>
<p>Wash and soak the dal and kidney beans in water for at least two hours. Add salt, cover it and simmer till two third of the liquid is evaporated and dal is cooked. Mash the lentils with the wooden spoon. Now add cream, white butter, ginger garlic paste, red chili powder, coriander and jeera powder. Simmer till it is cooked completely and adjust the seasoning.
</p>
<h1><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=5" title="Edit section: Cooking moong dal with raw banana">edit</a>]</span> <span class="mw-headline" id="Cooking_moong_dal_with_raw_banana">Cooking moong dal with raw banana</span></h1>
<p><a rel="nofollow" class="external text" href="http://articles.timesofindia.indiatimes.com/2012-10-09/recipes/32803393_1_urad-asafetida-mustard-seeds">The Times of India</a>
</p>
<div class="thumb tright"><div class="thumbinner" style="width:356px;"><a href="/ind/index.php/File:Cooking_moong_dal_with_raw_banana.png" class="image"><img alt="" src="/ind/images/f/f8/Cooking_moong_dal_with_raw_banana.png" width="354" height="205" class="thumbimage" /></a> <div class="thumbcaption">Cooking moong dal with raw banana</div></div></div>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=6" title="Edit section: Ingredients">edit</a>]</span> <span class="mw-headline" id="Ingredients_2">Ingredients</span></h2>
<p>Moong dal 75 gms
Raw banana - 1
Grated coconut - ½ cup
Salt to taste
</p><p>For Tadka
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Asafetida - a pinch
Urad dal - 1/tsp
Red chilies - one clove halved
Curry leave - 3-4 in number
</p>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=7" title="Edit section: Method">edit</a>]</span> <span class="mw-headline" id="Method_2">Method</span></h2>
<p>First pressure cook moong dal, raw banana diced and grated coconut. Moong dal requires less amount of water to cook. So put water as per your desired consistency. Take out the cooked dal along with banana and coconut. Add salt and mix well.
In the meantime, take a kadhai and make the tadka in a spoonful of oil with the above tadka ingredients mentioned. Add this tadka to the boiled vegetable. Mix well and serve along with piping hot rice and a bowl of hot rasam or serve along with rotis.
</p> |
| New page text, stripped of any markup (new_text) |
This is a collection of articles archived for the excellence of their content.You can help by converting these articles into an encyclopaedia-style entry,deleting portions of the kind normally not used in encyclopaedia entries.Please also fill in missing details; put categories, headings and sub-headings;and combine this with other articles on exactly the same subject.
Readers will be able to edit existing articles and post new articles directly on their online archival encyclopædia only after its formal launch.
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Contents
1 Dal: Indian cuisine
2 Kavita Seth’s Dal Makhani
2.1 Ingredients
2.2 Method
3 Cooking moong dal with raw banana
3.1 Ingredients
3.2 Method
[edit] Dal: Indian cuisine
, <a href="http://www.f1gamers.com/">Pokies online</a>, eepllw,
[edit] Kavita Seth’s Dal Makhani
The Times of India
Kavita Seth’s Dal Makhani
Kavita Seth's dal makhani
[edit] Ingredients
Urad Dal (Whole)- 1 cup, Kidney Beans- ¼ cup, White Butter- 1 cup, Rich Cream- 1 cup, Tomato Puree- 1 cup, Ginger Garlic Paste- 5 tsps, Coriander Powder- 1 tsp I Jeera Powder- 1 tsp, Red Chilli Powder- 11/2 tsps I Salt- 2 tsps, water-as required For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste I Gingergarlic paste: 50 gm I Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges
[edit] Method
Wash and soak the dal and kidney beans in water for at least two hours. Add salt, cover it and simmer till two third of the liquid is evaporated and dal is cooked. Mash the lentils with the wooden spoon. Now add cream, white butter, ginger garlic paste, red chili powder, coriander and jeera powder. Simmer till it is cooked completely and adjust the seasoning.
[edit] Cooking moong dal with raw banana
The Times of India
Cooking moong dal with raw banana
[edit] Ingredients
Moong dal 75 gms
Raw banana - 1
Grated coconut - ½ cup
Salt to taste
For Tadka
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Asafetida - a pinch
Urad dal - 1/tsp
Red chilies - one clove halved
Curry leave - 3-4 in number
[edit] Method
First pressure cook moong dal, raw banana diced and grated coconut. Moong dal requires less amount of water to cook. So put water as per your desired consistency. Take out the cooked dal along with banana and coconut. Add salt and mix well.
In the meantime, take a kadhai and make the tadka in a spoonful of oil with the above tadka ingredients mentioned. Add this tadka to the boiled vegetable. Mix well and serve along with piping hot rice and a bowl of hot rasam or serve along with rotis.
|
| old_html | <table class="wikitable">
<tr>
<td colspan="0"><div style="font-size:100%">
<p>This is a collection of articles archived for the excellence of their content.<br />You can help by converting these articles into an encyclopaedia-style entry,<br />deleting portions of the kind normally not used in encyclopaedia entries.<br />Please also fill in missing details; put categories, headings and sub-headings;<br />and combine this with other articles on exactly the same subject.<br />
</p><p>Readers will be able to edit existing articles and post new articles directly <br /> on their online archival encyclopædia only after its formal launch.
</p>
See <a href="/ind/index.php/Examples" title="Examples">examples</a> and a tutorial.</div>
</td></tr></table>
<table id="toc" class="toc"><tr><td><div id="toctitle"><h2>Contents</h2></div>
<ul>
<li class="toclevel-1 tocsection-1"><a href="#Dal:_Indian_cuisine"><span class="tocnumber">1</span> <span class="toctext">Dal: Indian cuisine</span></a></li>
<li class="toclevel-1 tocsection-2"><a href="#Delicious_mixed_dal_recipe"><span class="tocnumber">2</span> <span class="toctext">Delicious mixed dal recipe</span></a>
<ul>
<li class="toclevel-2 tocsection-3"><a href="#Ingredients"><span class="tocnumber">2.1</span> <span class="toctext">Ingredients</span></a></li>
<li class="toclevel-2 tocsection-4"><a href="#Method"><span class="tocnumber">2.2</span> <span class="toctext">Method</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-5"><a href="#Kavita_Seth.E2.80.99s_Dal_Makhani"><span class="tocnumber">3</span> <span class="toctext">Kavita Seth’s Dal Makhani</span></a>
<ul>
<li class="toclevel-2 tocsection-6"><a href="#Ingredients_2"><span class="tocnumber">3.1</span> <span class="toctext">Ingredients</span></a></li>
<li class="toclevel-2 tocsection-7"><a href="#Method_2"><span class="tocnumber">3.2</span> <span class="toctext">Method</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-8"><a href="#Cooking_moong_dal_with_raw_banana"><span class="tocnumber">4</span> <span class="toctext">Cooking moong dal with raw banana</span></a>
<ul>
<li class="toclevel-2 tocsection-9"><a href="#Ingredients_3"><span class="tocnumber">4.1</span> <span class="toctext">Ingredients</span></a></li>
<li class="toclevel-2 tocsection-10"><a href="#Method_3"><span class="tocnumber">4.2</span> <span class="toctext">Method</span></a></li>
</ul>
</li>
</ul>
</td></tr></table>
<h1><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=1" title="Edit section: Dal: Indian cuisine">edit</a>]</span> <span class="mw-headline" id="Dal:_Indian_cuisine">Dal: Indian cuisine</span></h1>
<h1><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=2" title="Edit section: Delicious mixed dal recipe">edit</a>]</span> <span class="mw-headline" id="Delicious_mixed_dal_recipe">Delicious mixed dal recipe</span></h1>
<p><a rel="nofollow" class="external text" href="http://articles.timesofindia.indiatimes.com/2012-11-27/recipes/31274773_1_moong-dal-recipe-chilli-powder">The Times of India</a>
</p>
<div class="thumb tright"><div class="thumbinner" style="width:358px;"><a href="/ind/index.php/File:Delicious_mixed_dal.png" class="image"><img alt="" src="/ind/images/e/e7/Delicious_mixed_dal.png" width="356" height="204" class="thumbimage" /></a> <div class="thumbcaption">Delicious mixed dal</div></div></div>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=3" title="Edit section: Ingredients">edit</a>]</span> <span class="mw-headline" id="Ingredients">Ingredients</span></h2>
<p>Whole moong dal(green color) : 50 gm
Whole masoor : 50 gm
Whole urad dal : 50gm
Arhar Dal: 50 gm
Chana dal: 50 gm
Onion : Two medium, finely chopped
Tomato: Two medium
Ginger garlic paste: 2 teaspoon
Chilli powder : To taste
Garam masala powder : 1/2 tsp
Cumin seeds: 1 tsp
</p>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=4" title="Edit section: Method">edit</a>]</span> <span class="mw-headline" id="Method">Method</span></h2>
<p>Soak all the four dal in water for 15 minutes and then pressure cook it so that the lentils get cooked properly. Allow it to cool.
Heat oil and add cumin seeds. After that add the chopped onion and fry it till the onion gets a nice brown colour. Make sure not to overdo it. Add the ginger garlic paste. After that, add the tomatoes and then add the chilli powder and a pinch of turmeric powder. Let the masala get a nice consistency. After that, add the boiled dal. Let it cook for a while. Before taking it off from the stove, add the garam masala. You can garnish it with coriander leaves. This delicious dal goes very well with either roti/rice.
</p>
<h1><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=5" title="Edit section: Kavita Seth’s Dal Makhani">edit</a>]</span> <span class="mw-headline" id="Kavita_Seth.E2.80.99s_Dal_Makhani">Kavita Seth’s Dal Makhani</span></h1>
<p><a rel="nofollow" class="external text" href="http://articles.timesofindia.indiatimes.com/2012-11-13/recipes/33879277_1_chilli-powder-ginger-garlic-paste-dal-makhani">The Times of India</a>
</p>
<div class="thumb tright"><div class="thumbinner" style="width:360px;"><a href="/ind/index.php/File:Kavita_Seth%E2%80%99s_Dal_Makhani.png" class="image"><img alt="" src="/ind/images/6/65/Kavita_Seth%E2%80%99s_Dal_Makhani.png" width="358" height="212" class="thumbimage" /></a> <div class="thumbcaption">Kavita Seth’s Dal Makhani</div></div></div>
<p>Kavita Seth's dal makhani
</p>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=6" title="Edit section: Ingredients">edit</a>]</span> <span class="mw-headline" id="Ingredients_2">Ingredients</span></h2>
<p>Urad Dal (Whole)- 1 cup, Kidney Beans- ¼ cup, White Butter- 1 cup, Rich Cream- 1 cup, Tomato Puree- 1 cup, Ginger Garlic Paste- 5 tsps, Coriander Powder- 1 tsp I Jeera Powder- 1 tsp, Red Chilli Powder- 11/2 tsps I Salt- 2 tsps, water-as required For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste I Gingergarlic paste: 50 gm I Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges
</p>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=7" title="Edit section: Method">edit</a>]</span> <span class="mw-headline" id="Method_2">Method</span></h2>
<p>Wash and soak the dal and kidney beans in water for at least two hours. Add salt, cover it and simmer till two third of the liquid is evaporated and dal is cooked. Mash the lentils with the wooden spoon. Now add cream, white butter, ginger garlic paste, red chili powder, coriander and jeera powder. Simmer till it is cooked completely and adjust the seasoning.
</p>
<h1><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=8" title="Edit section: Cooking moong dal with raw banana">edit</a>]</span> <span class="mw-headline" id="Cooking_moong_dal_with_raw_banana">Cooking moong dal with raw banana</span></h1>
<p><a rel="nofollow" class="external text" href="http://articles.timesofindia.indiatimes.com/2012-10-09/recipes/32803393_1_urad-asafetida-mustard-seeds">The Times of India</a>
</p>
<div class="thumb tright"><div class="thumbinner" style="width:356px;"><a href="/ind/index.php/File:Cooking_moong_dal_with_raw_banana.png" class="image"><img alt="" src="/ind/images/f/f8/Cooking_moong_dal_with_raw_banana.png" width="354" height="205" class="thumbimage" /></a> <div class="thumbcaption">Cooking moong dal with raw banana</div></div></div>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=9" title="Edit section: Ingredients">edit</a>]</span> <span class="mw-headline" id="Ingredients_3">Ingredients</span></h2>
<p>Moong dal 75 gms
Raw banana - 1
Grated coconut - ½ cup
Salt to taste
</p><p>For Tadka
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Asafetida - a pinch
Urad dal - 1/tsp
Red chilies - one clove halved
Curry leave - 3-4 in number
</p>
<h2><span class="editsection">[<a href="/ind/index.php?title=Dal:_Indian_cuisine&action=edit&section=10" title="Edit section: Method">edit</a>]</span> <span class="mw-headline" id="Method_3">Method</span></h2>
<p>First pressure cook moong dal, raw banana diced and grated coconut. Moong dal requires less amount of water to cook. So put water as per your desired consistency. Take out the cooked dal along with banana and coconut. Add salt and mix well.
In the meantime, take a kadhai and make the tadka in a spoonful of oil with the above tadka ingredients mentioned. Add this tadka to the boiled vegetable. Mix well and serve along with piping hot rice and a bowl of hot rasam or serve along with rotis.
</p> |
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Contents
1 Dal: Indian cuisine
2 Delicious mixed dal recipe
2.1 Ingredients
2.2 Method
3 Kavita Seth’s Dal Makhani
3.1 Ingredients
3.2 Method
4 Cooking moong dal with raw banana
4.1 Ingredients
4.2 Method
[edit] Dal: Indian cuisine
[edit] Delicious mixed dal recipe
The Times of India
Delicious mixed dal
[edit] Ingredients
Whole moong dal(green color) : 50 gm
Whole masoor : 50 gm
Whole urad dal : 50gm
Arhar Dal: 50 gm
Chana dal: 50 gm
Onion : Two medium, finely chopped
Tomato: Two medium
Ginger garlic paste: 2 teaspoon
Chilli powder : To taste
Garam masala powder : 1/2 tsp
Cumin seeds: 1 tsp
[edit] Method
Soak all the four dal in water for 15 minutes and then pressure cook it so that the lentils get cooked properly. Allow it to cool.
Heat oil and add cumin seeds. After that add the chopped onion and fry it till the onion gets a nice brown colour. Make sure not to overdo it. Add the ginger garlic paste. After that, add the tomatoes and then add the chilli powder and a pinch of turmeric powder. Let the masala get a nice consistency. After that, add the boiled dal. Let it cook for a while. Before taking it off from the stove, add the garam masala. You can garnish it with coriander leaves. This delicious dal goes very well with either roti/rice.
[edit] Kavita Seth’s Dal Makhani
The Times of India
Kavita Seth’s Dal Makhani
Kavita Seth's dal makhani
[edit] Ingredients
Urad Dal (Whole)- 1 cup, Kidney Beans- ¼ cup, White Butter- 1 cup, Rich Cream- 1 cup, Tomato Puree- 1 cup, Ginger Garlic Paste- 5 tsps, Coriander Powder- 1 tsp I Jeera Powder- 1 tsp, Red Chilli Powder- 11/2 tsps I Salt- 2 tsps, water-as required For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste I Gingergarlic paste: 50 gm I Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges
[edit] Method
Wash and soak the dal and kidney beans in water for at least two hours. Add salt, cover it and simmer till two third of the liquid is evaporated and dal is cooked. Mash the lentils with the wooden spoon. Now add cream, white butter, ginger garlic paste, red chili powder, coriander and jeera powder. Simmer till it is cooked completely and adjust the seasoning.
[edit] Cooking moong dal with raw banana
The Times of India
Cooking moong dal with raw banana
[edit] Ingredients
Moong dal 75 gms
Raw banana - 1
Grated coconut - ½ cup
Salt to taste
For Tadka
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Asafetida - a pinch
Urad dal - 1/tsp
Red chilies - one clove halved
Curry leave - 3-4 in number
[edit] Method
First pressure cook moong dal, raw banana diced and grated coconut. Moong dal requires less amount of water to cook. So put water as per your desired consistency. Take out the cooked dal along with banana and coconut. Add salt and mix well.
In the meantime, take a kadhai and make the tadka in a spoonful of oil with the above tadka ingredients mentioned. Add this tadka to the boiled vegetable. Mix well and serve along with piping hot rice and a bowl of hot rasam or serve along with rotis.
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