Lentils & Beans, Recipe

古吉拉特語達爾

Posted on by punam

DALS… 吃不飽！來自印度各地的必嘗食譜

印度是少數幾個幾乎在每個方面都擁有多樣性的國家之一，食物是最明顯的一個。毫無疑問，對美食的熱愛和頌揚多年來一直將人們聚集在一起，當我們想到美食時，腦海中就會浮現出我們最喜愛的食物之一——典型的木豆。

從 Dal Makhani 到 Panchratna Dal，大多數印度家庭都將這種美味且用途廣泛的主食納入我們的日常飲食，這是對這種主食的不懈熱愛。該國的每個地區都有自己喜歡的準備方式。

古吉拉特語達爾

這道菜採用獨特的馬薩拉、托爾豆和蔬菜混合而成，與眾不同的是使用了美味的花生，使其具有完全獨特的味道。這種辛辣、酸甜的木豆質地清淡、質地稀薄，是西印度所有瓜吉拉特人家庭的主食。

成分：

  • ½ 杯黃鴿豆 (Toor Dal)
  • 1湯匙花生
  • ½ 茶匙 紅辣椒粉
  • ¼ 茶匙薑黃粉
  • ¼ 杯切碎的番茄
  • 1 條青辣椒
  • ½ 茶匙 生薑醬/新鮮磨碎的生薑
  • 1 湯匙 粗糖
  • 1 湯匙 檸檬汁
  • 1 湯匙 切碎的香菜
  • 鹽的味道

用於回火：

  • 1 湯匙 油/酥油
  • ¼ 茶匙 芥菜籽
  • ¼ 茶匙 孜然籽
  • 6-7 葫蘆巴種子
  • 1 丁香
  • ½ 英寸肉桂棒
  • 1 片月桂葉
  • 1 條干紅辣椒
  • 8-10 片咖哩葉
  • 1 撮 阿魏

說明：

  • 將木豆洗淨並浸泡一個小時。瀝乾水，將木豆和 4 杯水一起放入中等大小的平底鍋中。煮至完全煮熟。單獨也煮花生。
  • 在煮沸的木豆中加入 2 杯水，攪拌均勻，同時搗碎木豆。保持小火，加入薑黃、紅辣椒粉、鹽、生薑、綠辣椒、西紅柿和粗糖。攪拌均勻，用文火燉 10 分鐘。如果需要，加水。
  • 在一個單獨的平底鍋中加熱油，加入芥末、孜然和胡蘆巴籽。加入月桂葉、肉桂、丁香和乾紅辣椒。加入咖哩葉和阿魏。將這種回火添加到沸騰的木豆中並充分混合。
  • 加入檸檬汁、煮花生和切碎的香菜。混合和服務。
Lentils & Beans, Recipe

Gujaraati Dal

Posted on by punam

DALS… Can’t have enough of them! Must-Try recipes from Across India

India is one of the few countries that is blessed with variety in almost every aspect, food being the most obvious one. The unquestionable love and celebration of good food has been bringing people together for many years, and when we think of good food, one of our most loved preparations comes to mind – the quintessential Dal.

From Dal Makhani to Panchratna Dal, it is the undying love for this flavoursome and versatile staple that most Indian households include in our daily diet. And each region in the country has its own favourite way of preparing them.

Gujaraati Dal

Made with a distinct blend of masalas, toor daal and vegetables, what sets this dish a class apart is the use of flavourful peanuts which gives it a completely unique taste. This spicy, sweet and sour dal is light and thin in consistency and a staple in all Guajarati homes in West India.

Ingredients:

  • ½ cup Yellow Pigeon Peas (Toor Dal)
  • 1 tbsp Peanuts
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¼ cup chopped tomato
  • 1 green chilli
  • ½ tsp Ginger paste/freshly grated ginger
  • 1 tbsp jaggery
  • 1 tbsp Lemon juice
  • 1 tbsp chopped coriander
  • Salt to taste

For tempering:

  • 1 tbsp Oil/Ghee
  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 6-7 Fenugreek Seeds
  • 1 clove
  • ½ inch Cinnamon Stick
  • 1 Bay leaf
  • 1 dried red chilli
  • 8-10 curry leaves
  • 1 pinch asafoetida

Instructions:

  • Wash the Dal well and soak for an hour. Drain the water and add the dal to a medium-sized pan along with 4 cups of water. Boil well until fully cooked. Separately also boil the peanuts.
  • Add 2 cups of water in the boiled dal and blend well while mashing the dal. Keep on low heat and add turmeric, red chilli powder, salt, ginger, green chilli, tomatoes and jaggery. Mix well and let it simmer for 10 mins. Add water if required.
  • In a separate pan heat oil, add mustard, cumin and fenugreek seeds. Add bay leaf, cinnamon, clove and dried red chilli. Add curry leaves and asafoetida. Add this tempering to the simmering dal and mix well.
  • Add the lemon juice, boiled peanuts and chopped cilantro. Mix and serve.
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