Achari Dal is little bit different from the dal we prepare everyday. It is pickle flavered dal. Today I made achari Dhuli Urad dal. It is very delicious and full of pickle flavours. Here below is its full recipe:
Ingredients
1 cup of dhuli urad dal
salt to taste
1 tsp of tumeric powder
pinch of heeng
3 tbsp of oil
1/2 tsp of cumin seeds
1/2 tsp of onion seeds (kalongi)
1/2 tsp of fennel seeds (soanf)
1 tsp of mustard seeds
1 tsp of coriander powder
1/4 tsp of coarse methi powder
1 chopped onion
2 tomatoes
1 green chili
1/s tsp of red chili powder
1 inch piece of ginger
few twigs of cilantro
For chili pickle
2 -3 fresh big achari mirch
salt to taste
1/2 tsp of mustard seeds powder
1/4 tsp of methi powder
1/2 tsp of soanf powder
1 tsp of coriander powder
1/4 tsp of kalongi
1/2 tsp turmeric powder
1/4 tsp of red chili powder
1 tsp of mango powder
2 tsp of lemon juice
1/2 tsp of garam masala
1/2 tsp of oil
Method
1. Wash the dhuli urad dal with water few times. Now put this washed dal in a pressure cooker with 4 cups of water.
2. Add salt, turmeric and heeng in it and mix. Close the lid and keep it on the heat. As the first whistle comes, lower the heat and cook it for 5 minutes and remove from the heat. Today I have cooked it on hot plate. As the first whistle came, I put off the heat and kept it on the hot plate till the cooker cooled itself. Hot plate remains hot for a longer time.
3. Now mix all the achar/pickle masala ingredients together to fill the green chilies. Prepare the chilies by stuffing this mixture.
4. Heat the oil in a pan. Slightly fry the stuffed chilies in it and take out in a plate.
5. Now in the same oil add mustard seeds, kalongi, jeera, and soanf. After that immediately add finely chopped onion and ginger to it and cook it on medium flame till translucent. Further add chopped tomatoes, finely chopped green chilies, soanf powder, coriander powder,red chili powder and cook it till oil separates from it. Or tomatoes can be blended in a a mixer with ginger and green chili.
6. Now add this tadka in the dal. Add finely chopped cilantro and pinch of garam masala and mix well.
7. Now achari urad dal is ready. Transfer it into a serving bowl. Garnish it with the stuffed chilies by placing in it and serve immediately. It is served very hot.
Healthier version
Boil the dal with salt, tumeric, heeng, onion,ginger and tomatoes. For achari tadka-heat the oil in a kadchi or pan. Add mustard seeds first when it little bit done, add the the cumin seeds, kalongi, methi, soanf powder and coriander powder. Immediately add it to the boiled dal. Garnish with cilantro and stuffed green chilies. Serve hot.😄
Enjoy Healthy Cooking!!!
See more recipes:
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Moong and Masoor Dal
Channa Dal for Pakwans
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
1 cup of dhuli urad dal
salt to taste
1 tsp of tumeric powder
pinch of heeng
3 tbsp of oil
1/2 tsp of cumin seeds
1/2 tsp of onion seeds (kalongi)
1/2 tsp of fennel seeds (soanf)
1 tsp of mustard seeds
1 tsp of coriander powder
1/4 tsp of coarse methi powder
1 chopped onion
2 tomatoes
1 green chili
1/s tsp of red chili powder
1 inch piece of ginger
few twigs of cilantro
For chili pickle
2 -3 fresh big achari mirch
salt to taste
1/2 tsp of mustard seeds powder
1/4 tsp of methi powder
1/2 tsp of soanf powder
1 tsp of coriander powder
1/4 tsp of kalongi
1/2 tsp turmeric powder
1/4 tsp of red chili powder
1 tsp of mango powder
2 tsp of lemon juice
1/2 tsp of garam masala
1/2 tsp of oil
Method
1. Wash the dhuli urad dal with water few times. Now put this washed dal in a pressure cooker with 4 cups of water.
2. Add salt, turmeric and heeng in it and mix. Close the lid and keep it on the heat. As the first whistle comes, lower the heat and cook it for 5 minutes and remove from the heat. Today I have cooked it on hot plate. As the first whistle came, I put off the heat and kept it on the hot plate till the cooker cooled itself. Hot plate remains hot for a longer time.
4. Heat the oil in a pan. Slightly fry the stuffed chilies in it and take out in a plate.
5. Now in the same oil add mustard seeds, kalongi, jeera, and soanf. After that immediately add finely chopped onion and ginger to it and cook it on medium flame till translucent. Further add chopped tomatoes, finely chopped green chilies, soanf powder, coriander powder,red chili powder and cook it till oil separates from it. Or tomatoes can be blended in a a mixer with ginger and green chili.
6. Now add this tadka in the dal. Add finely chopped cilantro and pinch of garam masala and mix well.
7. Now achari urad dal is ready. Transfer it into a serving bowl. Garnish it with the stuffed chilies by placing in it and serve immediately. It is served very hot.
Healthier version
Boil the dal with salt, tumeric, heeng, onion,ginger and tomatoes. For achari tadka-heat the oil in a kadchi or pan. Add mustard seeds first when it little bit done, add the the cumin seeds, kalongi, methi, soanf powder and coriander powder. Immediately add it to the boiled dal. Garnish with cilantro and stuffed green chilies. Serve hot.😄
Enjoy Healthy Cooking!!!
See more recipes:
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Moong and Masoor Dal
Channa Dal for Pakwans
-----------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
