Tidali Dal Mixed Pulses Curry Food

TIDALI DAL ( MIXED PULSES CURRY)

Steps:

• Mix all the dals together and soak for at least 3-4 hours.
• Peel the onion and chop the chillies.
• Heat the oil and fry the onion and chillies till light brown.
• Add the dals, turmeric powder, asafetida, cumin seeds and salt to taste.
• Continue to stir and cook over a medium flame for 5 minutes.
• Add 6 cups of water and cook in a pressure cooker till the dals are cooked and soft.
• The consistency of the prepared dal will not be too thick but neither too thin.
• Serve hot garnished with chopped coriander.

PRESSURE COOKER DOUBLE DHAL

Steps:

• Rinse chana dal and lentils until water runs clear.
• Heat olive oil in pressure cooker and soften onions and garlic.
• Add all other ingredients apart from garam masala, salt and sultanas to pressure cooker.
• Lid and bring up to pressure.
• Reduce heat and cook for 10 minutes.
• Release pressure and open lid carefully.
• Add sultanas, salt and garam masala.
• Check for seasoning and add chili flakes and pepper to taste.
• Check doneness of potatoes and lentils and simmer until soft.

LIVER CURRY

Steps:

• Heat the oil in a lage pan and fry the onions for 5 minutes.
• Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
• Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in the coconut milk.
• Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste.
• Serve with rice or noodles.

SUBRU UNCLE'S TOOR KI DAL(SINDHI STYLE) DAD, MOM AND I LOVE AND

Steps:

• Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
• Heat oil in a pot on medium-high flame.
• Once its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once they stop doing so, add in the curry leaves and ginger.
• Stir-fry for 5 minutes until the raw smell of ginger is gone.
• Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
• Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
• Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
• Mix well and cook on high flame until the tomatoes are softened.
• Add salt, red chilli powder and turmeric powder.
• Mix well.
• Extract tamarind pulp from tamarind to use as tamarind water.
• To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
• Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it).
• There is no need to pass this through a strainer- use it directly!
• Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
• Mix well and allow it to cook on medium-high flame for 5 minutes.
• In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
• Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
• Allow this to come to a boil.
• Lower flame and cook for 10 more minutes on a simmer.
• Remove from flame and serve immediately with cooked long-grain white Basmati rice.
• Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven!
• My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry!
• Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy!

MITHI SEVAI (SWEET AND DRY VERMICELLI)

Steps:

• Heat the ghee on a low flame in a wok and put the vermicelli into it, fry stirring continuously until golden brown.
• Add water and the vermicelli cook.
• When the water has been absorbed, add the sugar and stir gently, cook until the sugar has mixed in well.
• Remove from fire and garnish with dry fruits of your choice.