Lucknowi Daal

Traditional Daal recipe is spicy and tangy.

Ingredients

1. 1 cup of soaked tuar / arhaar daal

2. ½ tsp f turmeric powder

3. 2 tbsp of tamarind pulp

4. Salt to taste

5. 1 tsp of cumin seeds

6. 1 tsp of dried Red chili

7. 4 chopped finely garlic cloves

8. A pinch of Asafetida

9. 1 cup of milk

10. 2 tbsp of Oil

11. Cilantro / dhaniya leaves for garnishing

Directions

1. In a non stick deep pan add two cups of water.

2. Now add soaked daal to it.

3. Add milk and green chili and stir.

4. Bring the daal to boil.

5. Now reduce the heat and add tamarind pulp and turmeric powder.

6. Cook on simmer and meanwhile in a non stick pan prepare the tadka.

7. Heat oil and add cumin seeds and let them splutter.

8. Now add dry red chili and chopped garlic and reduce heat.

9. Add asafetida powder and salt.

10. Pour the cooked daal in a serving bowl.

11. Mix in the tadka and chopped dhaniya leaves to daal and stir.

Serve hot with roti or steamed rice.

-Chitra

Daal Parantha

Do you often think what should you do with your left over daal. This is what you are looking for. Try it, you can choose any daal, I had one cup of arhaar / tuar daal which I made last night with me. So here it is recipe of Daal Parantha and within some time my breakfast was ready. Everybody loved it:)

Ingredients

1. 2 ½ cups of whole wheat flour

2. 1 cup of left over daal

3. 1 tbsp of curd / dahi

4. 1 big onion chopped finely

5. 2 green chilies chopped finely

6. 2 tbsp of coriander / cilantro / dhaniya leaves

7. 1 tsp of dried mint leaves

8. Salt and Red chili powder to taste

9. Oil

Directions

1. Mix flour with all ingredients one by one, except oil in a bowl.

2. Make tight dough mixed with all ingredients, like you usually make for paranthas.

3. Now make 7-8 balls with little oil in your hands. Flatten each bowl with help of dry flour.

4. Put one tsp of oil and spread all over. Now again make them into balls.

5. Roll them and make them into circular paranthas.

6. Heat the tawa or flat pan on high heat.

7. When pan is ready put the parantha on the pan. Cook it slightly on one side and then toss on other side.

8. Put 1 tsp. of oil on each side now and cook on both sides with help of flat spatulas.

9. Serve the hot daal paranthas with any kind of pickle or (Pickled Vegetables ) or chutney of your choice or raita of you choice.

I have some of the recipes for Raita and Chutney if you want to try it.

Chutney:-Khatti Meethi Tamatar ki Chatni, Mint Chutney

Raita :-Raita

-Chitra