Lentils & Beans, Recipe

木豆

Posted on by punam
木豆
06
Dec

DALS… 吃不飽！來自印度各地的必嘗食譜 DALS… C

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。

木豆

乾黃豌豆

Cholar Dal 是一種節日木豆，通常用於孟加拉的慶祝活動和特殊場合。由於添加了月桂葉、丁香、肉桂和荳蔻等整個香料，木豆略帶甜味和香味。

sookhi-masoor-dal

成分：

  • 1 杯黃色豌豆 (Chana Dal)
  • 1湯匙金葡萄乾（可選）
  • 1-1.5 湯匙腰果（可選）
  • ½ 茶匙 薑黃粉
  • 2 茶匙 糖
  • ½ 茶匙 孜然粉
  • ¼ 茶匙 紅辣椒粉
  • 鹽的味道

對於回火：

  • 1 片月桂葉
  • ½ 茶匙小茴香籽、2-3 條干紅辣椒、1 撮阿魏
  • 1茶匙磨碎/切碎的薑
  • 2 湯匙 磨碎/切碎的椰子
  • 1.5 湯匙澄清黃油/油
  • 對於香料粉：
  • 我英寸肉桂
  • 3丁香
  • 2個綠荳蔻

說明：

  • 將木豆洗淨，用冷水浸泡 1 小時或用熱水浸泡 30 分鐘。瀝乾水，將木豆與 2 杯水和一小撮薑黃一起放入中等大小的平底鍋中。穀物應該分開，但要徹底煮熟。
  • 分別取 1 英寸肉桂、2 顆綠荳蔻和 2 至 3 瓣丁香。把所有的香料壓碎，直到它們變成粉末，把香料粉放在一邊。
  • 在木豆中加入糖和鹽。如果使用腰果和葡萄乾，請現在添加。用小火攪拌和煮，直到水減少一點。
  • 在平底鍋中加熱油/酥油。首先加入月桂葉和孜然種子。然後加入生薑、阿魏、紅辣椒和香料粉。炒幾秒鐘，然後將回火倒入木豆中並攪拌均勻。在同一個平底鍋中加入 1 湯匙酥油或油。加入椰子，炸成淺棕色。將其與酥油或油一起添加到木豆中。

拌勻即可食用。

Lentils & Beans, Recipe

Cholar Dal

Posted on by punam
Cholar Dal
11
Mar

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.

Cholar Dal

Dry Yellow Split Peas

Cholar Dal is a festive dal and is often made for celebrations and special occasions in Bengal. The dal is slightly sweet and fragrant due to the addition of whole spices like bayleaf, cloves, cinnamon and cardamom.

sookhi-masoor-dal

Ingredients:

  • 1 cup Yellow Split Peas (Chana Dal)
  • 1tbsp golden raisin (optional)
  • 1-1.5 tbsp cashews (optional)
  • ½ tsp Turmeric powder
  • 2 tsp Sugar
  • ½ tsp cumin powder
  • ¼ tsp red chilli powder
  • Salt to taste

For Tempering:

  • 1 bay leaf
  • ½ tsp cumin seeds, 2-3 dry red chillies, 1 pinch of asafoetida
  • 1 tsp grated/finely chopped ginger
  • 2 tbsp grated/chopped coconut
  • 1.5 tbsp Clarified Butter/Oil
  • For Spice Powder:
  • I inch cinnamon
  • 3 cloves
  • 2 green cardamoms

Instructions:

  • Wash the Dal well and soak in cold water for an hour or in hot water for 30mins. Drain the water and add the dal to a medium-sized pan along with 2 cups of water and a pinch of turmeric. The grains should be separate and yet cooked thoroughly.
  • Seperately take 1 inch cinnamon, 2 green cardamoms and 2 to 3 cloves. Crush the whole spices, till they are powdered and place the spice powder aside.
  • Add sugar and salt to the dal. If using cashews and raisins then add them now. Stir and cook on a low flame, till the water reduces a bit.
  • Heat the oil/ghee in a pan. First add the bay leaf, and cumin seeds. Then add the ginger, asafoetida, red chillies and spice powder. Fry for a few seconds and then pour the tempering in the dal and mix well. In the same pan take 1 tablespoon ghee or oil. Add the coconut and fry it becomes light brown. Add this along with the ghee or oil to the dal.

Mix well and serve.

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