Before getting into the Thali spread, here is yet another Gujarati delicacy prepared with my favorite beans – Black eyed peas or cow peas or Lobia (Hindi). I love this legume so much so that, I always prepare pitlai with this instead of chickpeas and that’s what I posted on my blog too. When I saw that Lobia curry is quite common in Gujarati thali spread, I didn’t even think twice and made up my mind to prepare it. I did prepare, and here I am sharing the same with you all.
I love rasam and dal, and I can’t get enough of rasam and dal. Rice and Rasam or Rice and dal both are a heavenly and comforting combo. Given the fact that they can be prepared quickly, I always look out for different dal and rasam recipes. Recently I shared Amti dal from Maharashtra, Cholar Dal from Bengal and Tomato Pappu from Andhra. Today I am going to share the khatti meethi, the sweet and sour dal from Gujarat.
Dals/lentils are one of the staple recipes of India. As I mentioned in my Cholar dal post, each and every state have their signature dal recipe. I have been posting simple dal recipes from the different Indian States and today’s dal recipe is the Andhra/Telengana special dal – Tomato Pappu or Tomato Dal. As the name indicates, is prepared with tomato and toor dal. The toor dal and tomatoes are pressure cooked and then simmered with simple spices and the ghee tempering. I am going to share how I prepared this dal in the Instant Pot.
Here is the simple and comforting Maharashtrian style amti dal prepared with toor dal and goda masala in instant pot. Dal and rasam are my favorite and ultimate comfort food. Each and every region/cuisine has its own dal recipe. And all these dal recipes are unique with their own flavor. The cholar dal that I posted yesterday is a very mild dal with coconut and this amti dal is a tangy and mild dal prepared with toor dal.
I know I am posting back to back. I couldn’t resist myself from posting these day-to-day instant pot recipes. If it was sambar yesterday, it has to be a dal today. :-) Today I am presenting you the simple no onion no garlic cholar dal, the Bengali style dal with coconut, and nuts. This is kiddo’s favorite dal and read through the post to see how he prefers this dal.
Yes, you read the title right. Today I am sharing the vegan version of Dal Makhani. The word Makhani means butter and the traditional version calls for both butter and cream. I am presenting the vegan version sans butter and cream, but I can guarantee the rich and creamy taste, thanks to the slow cooking concept and of course my slow cooker. Earlier this Monday, I posted the Vegan Turmeric and Saffron rice that I prepared in my rice cooker. Today I am presenting the gravy that I served along with the rice which I prepared in my slow cooker.
Kollu kadaiyal or kollu Masiyal prepared with horse gram is yet another unique recipe from the Kongu Nadu. It’s a spicy curry loaded with the flavors of cumin and coriander and needless to say it’s healthy too. A perfect rice accompaniment and also can be used as a side for the Arisi Paruppu Saadam that I posted yesterday.
After a long time, I am posting a slow cooker recipe. This dal recipe is from the Royal State of Rajasthan :-) This is also called as Panch Ratna Dal. We all know panch means five and this recipe has the goodness of 5 different kinds of dal and obviously loaded with protein. The five dals that I used are moth dal, black urad dal, channa dal, green moong dal and toor dal. Either you can take equal measures of these dals or you can adjust the mix based of your preference.
Here is the side that I prepare for the Ethiopian Injera which is the dosa style bread using Teff Flour.For the dhal I went with the yellow split pea dal recipe. Its a very simple recipe where we cook the channa dal in onion and ginger garlic paste with Turmeric powder.
I wanted to start this slow cooker series in June itself. But lots of things were going on and I thought I will post these leisurely after my India trip. So finally here I am with my Slow Cooker Recipes.
My paati/grandma used to have kumutti or kari aduppu and she used to cook dishes in them. No one has time to cook in these stoves now-a-days. Like pressure cookers, slow cookers are also a great invent which replaces kumutti or kari adupu. They allow food to cook over a long period of time and help to preserve the nutrients and also the flavors. The major advantages of slow cookers in my opinion are,
- It eliminates the time standing before the stove as we don’t need to keep an eye on the dish. Especially when you have toddlers around, this is a life saver. Throw everything in and set it on and that’s it. Finally to the tadka or seasoning.
- As I mentioned before I preserves nutrients at the same time maintaining the flavor. All you need to learn with slow cooker is how long to cook and the time settings. Once you get the hang of it you can rock. :-)
- I prep and set the dish in the slow cooker before going to work and when I am back home the food is also ready. All I need to do is add the tadka and either prepare rice or roti.
According to Indian slow cooker recipes by Echo bay books, Dum Pukht is a cooking technique two centuries old which could be the predecessor of all crock-pots in the world.
The crockpot that I have is:
And here is the amazon link.
Now coming to today’s recipe, it’s the simple dhal tadka. Its one among the comfort food. I love to use different varieties of dhal. Be it masoor or toor or moong. This time I thought I will use brown masoor dhal. It’s a light but flavorful dhal. Also I am using the Goda masala which is the popular masala used for dhal in Maharashtra. I got this powder from my friend and we love it. I use it for all my dhals. You can get the store-bought powder too.
Here is the slow cooker dhal recipe.
- Brown Masoor dhal – 1 cup
- Medium sized onion – 1
- Tomato – 2
- Green chilly – 1
- Salt – 1.5 tsp
- Turmeric – 1/2 tsp
- Goda Masala – 1 tsp
- Hing – 1 tsp
- Water – 3 to 4 cups (I use a lot of water as I store the cooked water for my soup)
- Cilantro – 2 tbsps
- Oil or Ghee – 2 tsps
- Mustard seeds – 1 tsp
- Jeera – 1 tsp
- Chop the onions and tomatoes and slit the green chilly into two.
- Wash the dhal.
- Now add the dhal, onion, tomato, green chilly, salt, hing, turmeric and the goda masala in the crock pot.
- Add the water and close the lid and set it at high mode for 6 hours. (As I mentioned before, I set this up before going to work. It doesn’t need to checked or mixed in between)
- After 6 hours, I remove the excess water for my stock and mash the dhal.
- Now in a separate pan or kadai, heat the ghee or oil. Once its hot add the mustard seeds and jeera.
- As they start to splutter add them to the dhal.
Garnish with chopped cilantro. That’s it. Yummy dhal is ready.
Disclaimer: As like with any other kitchen gadgets slow cooker also has some cautious warnings. Please read those carefully before using the same.