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Old 06-16-2014, 10:14 AM   #1
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Dahl and other Indian side dish recipes

Hi

Does anyone have a fail safe dahl or other side dish recipe, perhaps with variations from the norm?

This is my usual:

Quote:
4oz mung dhal (split green peas)
4oz masoor dhal (red lentils) (Can use just red)
1 chopped onion
4 cloves garlic
1 tsp turmeric
2-2 1/2 tsp salt
1 tsp cumin seeds
ginger
chillies
1 tsp garam masala
1/2 tin tomatoes
fresh coriander
tomato puree
mushrooms


Clean lentils and peas. Wash in several changes of water. Drain. Add 1 1/2 pints of water to lentils in a pan and boil. Lower heat and add salt and turmeric. Simmer on low heat for 30-45 mins or until lentils are mulchy and tender. Stir gently to prevent sticking when necessary.

Fry onions until golden brown and and mushrooms.
Add cumin seeds and ginger. Add tomatoes, garam masala and chillies. Add tomato puree.

Stir and fry 5 mins. Add to dhal.
Add spinach to dahl (or microwave first and add). Simmer until spinach wilted. Add fresh coriander at end.

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Old 06-16-2014, 11:02 AM   #2
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Here's a side dish I like--- raita:

1/2 cup plain yogurt
1/2 cup chopped seeded English hothouse cucumber
2 tablespoons chopped fresh cilantro
2 teaspoons chopped green onions
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
preparation

Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

There are many variations of it.

Traditional Indian Raita Recipe | Epicurious.com
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Old 06-16-2014, 11:06 AM   #3
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Quote:
Originally Posted by cave76 View Post
Here's a side dish I like--- raita:

1/2 cup plain yogurt
1/2 cup chopped seeded English hothouse cucumber
2 tablespoons chopped fresh cilantro
2 teaspoons chopped green onions
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
preparation

Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

There are many variations of it.

Traditional Indian Raita Recipe | Epicurious.com
Mmm, sounds good. I make a version but just with yoghurt, garlic, salt and pepper and cucumber. I'll try those additions next time. Thanks!
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Old 06-16-2014, 12:09 PM   #4
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When I made this for my Indian neighbors, he told his friends my dal was as good as theirs.

Dal Makhani

2 Red Chile Peppers
1” Ginger Piece
2 Garilc
1 C Urad Saboot (whole black beans)
2 Tb Channe Ki Dal (split gram dal)
1 Tb Ghee or oil
1½ tsp Salt
5 C Water
4 Tomatoes (14 oz. Can)
3 Tb Butter
1 Tb Kasoori Mehti (dry fennugreek leaf)
½ tsp Garam Masala
2 tsp Ketchup
½ C Milk (if needed)
½ C Cream
¼ tsp Nutmeg

Soak the peppers in boiling water for 10 minutes.

Make a paste of the peppers, ginger and garlic in a food processor.

Wash and pick over the beans. Place them in a saucepan with the pepper, ginger, garlic paste and the tablespoon of ghee or oil, the salt and the water.

Bring the saucepan to a boil, reduce to a simmer and cook for 1½ - 2 hours or until the beans are tender. Remove from the heat and allow to cool.

Puree the tomatoes in a food processor and add them to the saucepan along with the butter, Kasoori Mehti, the Garam Masala and the ketchup. Simmer for 8-10 minutes stirring occasionally and mashing the beans slightly.

Add some milk if the mixture appears too thick.

Continue cooking to thicken.

Stir in the cream and nutmeg and cook for an additional 10 minutes or until the desired thickness is achieved.
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Old 06-16-2014, 12:30 PM   #5
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Originally Posted by Andy M. View Post
When I made this for my Indian neighbors, he told his friends my dal was as good as theirs.
Sounds delicious! What kind of 'red chile peppers' did you use? And what size?That description covers a lot of territory as you know.
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Old 06-16-2014, 12:33 PM   #6
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I bought a bag of dried red chiles at the Indian market. They're pencil thin or thinner and about 2" long.
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Old 06-16-2014, 12:35 PM   #7
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Quote:
Originally Posted by Andy M. View Post
When I made this for my Indian neighbors, he told his friends my dal was as good as theirs.

Dal Makhani

2 Red Chile Peppers
1” Ginger Piece
2 Garilc
1 C Urad Saboot (whole black beans)
2 Tb Channe Ki Dal (split gram dal)
1 Tb Ghee or oil
1½ tsp Salt
5 C Water
4 Tomatoes (14 oz. Can)
3 Tb Butter
1 Tb Kasoori Mehti (dry fennugreek leaf)
½ tsp Garam Masala
2 tsp Ketchup
½ C Milk (if needed)
½ C Cream
¼ tsp Nutmeg

Soak the peppers in boiling water for 10 minutes.

Make a paste of the peppers, ginger and garlic in a food processor.

Wash and pick over the beans. Place them in a saucepan with the pepper, ginger, garlic paste and the tablespoon of ghee or oil, the salt and the water.

Bring the saucepan to a boil, reduce to a simmer and cook for 1½ - 2 hours or until the beans are tender. Remove from the heat and allow to cool.

Puree the tomatoes in a food processor and add them to the saucepan along with the butter, Kasoori Mehti, the Garam Masala and the ketchup. Simmer for 8-10 minutes stirring occasionally and mashing the beans slightly.

Add some milk if the mixture appears too thick.

Continue cooking to thicken.

Stir in the cream and nutmeg and cook for an additional 10 minutes or until the desired thickness is achieved.
That sounds really interesting with the cream and nutmeg! I don't think I've used that in Indian cooking before (not sure) and I've never put cream and milk in. I think I'll find it hard to get the fenugreek leaves and black beans but I'll check it out. (Don't have an Indian grocers in this neck of the woods, sadly).
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Old 06-16-2014, 12:45 PM   #8
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Originally Posted by Andy M. View Post
I bought a bag of dried red chiles at the Indian market. They're pencil thin or thinner and about 2" long.
Thank you---- that narrows it down sufficiently.
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Old 06-17-2014, 05:20 PM   #9
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Quote:
Originally Posted by Hotspur View Post
That sounds really interesting with the cream and nutmeg! I don't think I've used that in Indian cooking before (not sure) and I've never put cream and milk in. I think I'll find it hard to get the fenugreek leaves and black beans but I'll check it out. (Don't have an Indian grocers in this neck of the woods, sadly).
Hava a look on line for suppliers of Indian ingredients
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Old 06-17-2014, 05:35 PM   #10
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Quote:
Originally Posted by Hotspur View Post
Hi

Does anyone have a fail safe dahl or other side dish recipe, perhaps with variations from the norm?

This is my usual:
Madhur Jaffrey and Pat Chapman are good sources of recipes.
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