This recipe stands out as it is something between dal and gravy, to have the taste of dal and gravy together this recipe suits the best.
We Indians are crazy for dals, beans and pulses. It is important for us to include it in our meal.
It will satisfy your taste buds to give you a sense of spicy and tangy with a pickle flavour, that is why it is named as Achaari Dal.
Lets go through it how to make, the method of making a different type of dal that can fill your stomach, but not your soul. It is an easy and tasty recipe, we will also share how to make achaari masala, that you can make and store, use it anytime whenever you need to cook this dal.
Ingredients for Achaari Dal Recipe, How to make Dal
Steps for Achaari Dal Recipe, How to make Dal
Achaari Dal Recipe, How to make Dal
Ingredients
3/4 cup Moong Dal
3/4 cup Masoor Dal
3 to 4 tbsp Oil
1 tsp Cumin seeds
10/12 Curry Leaves
1 Onion chopped
2 tsp Ginger Garlic paste
2 tsp Chilli Powder
1 tsp Chilli Flakes
1/2 tsp Turmeric powder
1 Tomato chopped
1 tsp Salt
1 tsp Coriander Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fennel Seeds
1/4 tsp Fenugreek Seeds (methi dana)
1/4tsp Dry Fenugreek Leaves(kasuri methi)
1/4 tsp Nigella Seeds (kalonji)
3 Dried Red chillies
2 tsp Lemon juice
1 tsp Oil
4 long Green Chilli
2 tbsp Ghee
2 tsp Chopped Garlic
10/12 Curry Leaves
Steps
Take equal quantity of moong and masur dal wash it thrice, soak in hot water for at least 2 hours before cooking. If you have less time soak it in hot water for at least half an hour.
After 2 hours drain the water from the dal.
Heat 3 to 4 tbsp oil in a pressure cooker, add cumin, curry leaves, when they start to crackle add chopped onions, sauté till light golden, then add ginger garlic paste, chilli powder, turmeric powder, chilli flakes and sauté for 1 minute on low flame.
Do not sauté this on high flame as the spices may burn or stick at the bottom .
Then put chopped tomatoes ,salt ,cook for 3 to 4 minutes till tomatoes are soft ,pour some water if required.
Transfer the washed, soaked, drained dal to this gravy of tomatoes and spices, mix well on high flame for 3 to 4 minutes, keep stirring, then pour approximately 750 ml of water ,give a mix and pressure cook it for high flame till one whistle, reduce the flame ,cook for 10 to 15 minutes.
By the time dal is being cooked lets make achaari masala powder.
Preheat a pan on low flame ,dry roast coriander seeds, cumin, fennel seeds, fenugreek seeds, mustard seeds, kalonji for a minute, do not let the colour change of the spices, keep stirring, as it gives a good smell, put dried chillies, mix it for some seconds and then off the flame.
Allow it to cool, then grind these spices into a coarse powder.
You can prepare this masala in higher proportion and store it an air tight container for months in the fridge.
Take the coarse powder in a small bowl pour tsp oil, 2 tsp lemon juice on it and give a good mix. Your achaari masala is ready.
Take long green chillies which are light green in colour and are very less spicy, make slits in the chilies and fill the achaari masala that you have kept ready in the slit chillies.
Check the dal, pour 1 and half cup of hot water, stir it well. The water quantity depends on your requirement as you prefer thin or thick type of dal.
After mixing water to the dal let it simmer on low flame .
In a small pan heat 2 tbsp ghee, add chopped garlic, curry leaves, long green chillies filled with achaari masala and stir it till garlic and chilles are fried, off the flame, your tadka is ready.
When done pour this tadka on the dal, give a slight mix ,off the flame.
Garnish with chopped coriander leaves.
Serve it with roti, paratha, naan or rice.
Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.
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Benefits • Dal is one of the most versatile, healthy, filling and delicious meals. • Dal can be made thick or thin, with any kind of lentils and can be made with cream, butter or simple tempering of spices, no matter how its made, its sure to turn out tasty. • The tadka is where all the flavour comes into the dal. Tadka is a cooking method where spices and other aromatics are cooked briefly in hot oil to bring out their best flavour and is then added to dal or any curry to infuse with its flavour. • One of the most protein rich, healthiest types of lentils is moong dal, which makes a nutrient dense food. It is high in iron, calcium, folate and protein.
