I like to make daals atleast 2-3 times in a week, they are easy to make and taste very good. I usually like to make different kinds of daal so that each one tastes very different.? I am going to post few of the daals this week.
So when I got this recipe from Aruna , I was extremely happy.Most of the Gujrathi dishes have sweet taste. This is a sweetish spicy daal . Kokum is used as souring agent, it also gives a very good aroma to the daal . In all, it had a divine taste :).
Ingredients: 1 cup toor daal 4 kokum pieces 1 tomato cut into small peices 3-4 strands coriander leaves 1/2 tea spn garam masala 1/2 tea spn chili powder 1/2 tea spn fenugreek ( methi ) powder 3-4 curry leaves 1/2 tea spn mustard seeds 1 tbl spn jaggery A pinch of asafoetida 1 tbl spn lemon juice Oil Salt
Method: Pressure cook the daal with kokum and water. Mash the daal well. Add the tomato, masalas , salt, jaggery and chopped coriander. Cook for 5-6mins. Heat oil, add mustard, asafoetida and then curry leaves. Now add the daal to this seasoning. Squeeze in some lemon juice. Goes well with phulkas and simple sides.(I served with rice).
Serves : 2-3 Preparation time : 20mins
I guess the name comes from its color – ‘ gulabi ‘, (rose color in few of the Indian languages). This recipe was sent to me by Pelicano . Before that I used to make beetroot pulavs sometime, but they never turned out so good. But with this recipe, it came out very well.
Pelicano said, “I wanted to tell you that I tried a recipe from Premila Lal’s book yesterday, a recipe that I have seen many times while turning the pages, but never attempted until now. It is called ‘ Gulabi Pulao ‘(rose-coloured pilaf?). It is very tasty indeed and such a splendid color achieved from the use of red beets and a little turmeric. It also has curry leaves and coconut, so it hails from the south of India, but no mention of specific place”.
Ingredients: 3 cups of cooked rice 2-3 tea spn ghee 1 handful of cashews 1-2 tbl spn of lemon juice 1 tea spn mustard seeds 1/2 tea spn black pepper ? tea spn cumin seeds 1 tea spn chana dal 1 tea spn urad dal 6 green minced chilies 3 small eggplants, diced to 1/4 2 medium onions, diced to 1/4 4-5 curry leaves 1 large or 2-3 small beet(s), boiled for 30 min, then skin removed and diced 1/4 tea spn turmeric 2 cups of a coconut, grated finely Salt
Method: Cook rice and keep aside. Fry cashews in ghee until golden, remove the cashews season with lemon juice and keep aside. Heat remaining ghee and add mustard seeds, black pepper, cumin and daals . When the mustard seeds splutter, add the chilies and fry until the daals are golden. Add the eggplant, onions, and curry leaves and cook until vegetables are soft. Add the diced beet, salt, turmeric and coconut and fry 1 minute. Add rice to the pan and stir gently until well-combined and all of the rice is well-colored. Turn out onto a serving plate and decorate with the cashews. Serve with plain yogurt.
Serves : 5-6 Preparation time : 20mins
