You are here: Recipes It > Recipes > Indian

Toker Dal

Ingredients
 

3 cup water
1 cup red lentils
1 tbsp ginger, minced
1 tsp green chile, seeded & minced
1/2 tsp salt
1 tsp sugar
1/2 tsp tamarind concentrate*
1 tsp vegetable oil
1/4 tsp black mustard seeds
1/2 tsp five spice powder, roasted




 
 Advertisements
Preparation
 
Bring water to a boil over medium heat & add lentils. Reduce heat &
simmer, covered, until the lentis are tender, about 15 minutes. Add
the ginger & chile & then puree in a blender. Return to pan & bring
back to a simmer. Add salt, sugar & tamarind. Stir until the
tamarind has dissolved & then remove from the heat.

Heat oil in a small skillet over low heat. Fry the mustard seeds for
a few seconds. As soon as they start to pop, pour them into thee
dal. Simmer for a further 2 or 3 minutes. Stir in the 5-spice powder.
Cover & let stand for a few moments to develop the flavour. Garnish
with cilantro & lemon wedges.

*Replace with tamarind puree. Use 6 to 8 tb of the puree.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

 

 
Servings: 4

 

 

Also see ...

Tomato Kachumber
Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste (Upload by user)

Toovar Dal
Wash & clean the dal throughly and leave to soak for one hour. Wash it againin one or two changes of water and then place it in a saucepan with one pint of water. Wash the drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the salt, chopp (Upload by user)

Traditional Side Dish
In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas. Posted by Rooprai to AOL. (Upload by user)

 Advertisements
Trinidad Curry Paste
Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 211     (Upload by user)

Tuna Fish Curry
Fat grams per serving: Approx. Cook Time: :10 Heat oil in wok . Add apple and stir fry over medium heat, 1 2 minutes. Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and tuna. Stir till heated. Serve over hot cooked rice.     (Upload by user)

Tuna Mounds With Curry Mushroom Sauce
Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. B (Upload by user)

Turkey Curry
Heat oil in a medium skillet. Add turkey slices and brown on both sides, about 10 minutes. Drain fat from skillet and add chicken broth and onion. Reduce heat, cover and simmer for 10 minutes, or until turkey is fully cooked. Remove turkey from skillet. Add remaining ingre (Upload by user)

Turmeric Rice
Bring water to boil in medium sauce pan. Add rice with spices, stir gently for 10 seconds. Cover pan, lower heat to low cook covered for 30 minutes. Stir when finished. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 & (Upload by user)

Turnip Curry
Heat oil in a large skillet with a tight fitting lid. Add fennel seeds & turnip strips. Fry, stirring, for 2 to 4 minutes over medium heat. Add salt, turmeric & cumin & mix well. Cover & cook gently over low heat for 10 minutes, the turnip should be soft. Uncover (Upload by user)

Upma
1. Cook a vegetable mix with potatoes, peas, green chillies and lots of masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later. 2. Thaw the roll for about 10 minutes before unfolding. 3. After the pastry roll has thawed, open it out on a flat (Upload by user)
TAG: sheet, minutes, pastry, ,

Uppama A South Indian Dish
Chop the onion and saute it in the oil in a saucepan for 2 3 minutes. Add the mustard seeds and cashews and cook for a further 2 minutes. Add the coriander, cumin, termeric and chili powder and cook for another minute. Chop the carrot and broccoli quite finely (Upload by user)
TAG: minutes, ,

Bacon and Egg Lasagna
Bacon and Egg Lasagna
Chiles Rellenos
Chiles Rellenos
Deep Dish Cheesecake Coffee Cake
Deep Dish Cheesecake Coffee Cake
Garlic Olives
Garlic Olives
Uppama
Pour the oil into a medium or large skillet set over medium heat. When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal. When dals turn reddish in color, add to the pan the onion, cabbage, potato, peas, green chili, and ginger. Increase h (Upload by user)
TAG: minutes, stirring, medium, water, uppama, ,

Urad Dal Ki Roti
Boil dal a few minutes, or soak overnight. Drain, and grind coarsely. Fry dal and dry spices in 2 tablespoons ghee for a few minutes, then cook, covered, over low heat until the dal is cooked. Remove from heat. Cool and mix in flour, chillies, onion, coriander leaves, and po (Upload by user)

Usal A Mung Bean Curry
Method: Heat oil. Add cumin seeds, green chile. After seeds pop, add onions, ginger, garlic. Saute till onions are pink. Add tomato saute some more. Add the spice powders. Fry briefly. Add mung beans. and may be a cup of water. Salt to taste. Let simmer gently for 10 (Upload by user)

Usli Ghee Clarified Butter
Butter in India is called makkhan. Clarified butter, instead of being called makkhan ghee, is called usli ghee (usli means "real" or "pure," which in this context refers to the real or original fat of the ancient Indians). Clarified butter or usli ghee is ess (Upload by user)
TAG: butter, clarified, residue, brown, called, ", ,

Vada
Soak urad dal and moong dal for 2 3 hours. Grind dals into a coarse paste. Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix well and set aside for 4 5 minutes. Fry small spoonfuls of the mixture in hot oil. Rajeev Krish (Upload by user)

         
TAG: tamarind, puree, simmer, ,
Permalink--> In : Recipes  -  Indian