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Recipes
 
The delicious and mouth watering, yummy dal dishes can be prepared by using our brand, because where the taste and aroma matter we stand there.
   
Some of the famous Indian dal dishes given below

Dal Fry
INGREDIENTS
  • 1/4 cup Toor dal

  • 1/4 cup yellow Moong dal

  • 1/8 cup Masoor dal

  • 1/8 cup Channa dal

  • 3-4 green chillies

  • 2 stalks curry leaves

  • 1/2 tsp. garlic grated

  • 1/2 tsp. ginger grated
    		•
  • 1 onion finely chopped

  • 1 tbsp chopped coriander

  • 1/2 tsp. each cumin &
         mustard seeds

  • 1/2 tsp. red chilli powder

  • 1/2 tsp. turmeric powder

  • salt to taste

  • 3 tbsp. ghee
    		•

    METHOD
     
    Mix all the P Pro dals( You can use family pack also ). Wash thoroughly and soak for 10 minutes. Pressure cook till done. (approx. 3 whistles). Make thin paste of the dry masala powders. Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish.

    Giving the tadka (seasoning)
    Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds add chopped coriander. Pour onto hot dal and cover for 2-3 minutes. Stir and serve hot with plain or jeera rice or buttered rice.
    And here your Dal fry is ready to serve.


    Sambhar
    INGREDIENTS
  • 1 onion

  • 1 tsp urad dal

  • 1 tomato

  • 1 cup TUVAR DAL

  • ½ brinjal

  • ½ tsp red chilly powder

  • 1 potato

  • 1 drumstick
    		•
  • 1 tsp sugar

  • 4 -5 curry leaves

  • 1 tbsp sambhar masala

  • 1 tsp mustard seeds

  • 2 lemon juice

  • 2 finely chopped green chillies

  • 2 tbsp oil

  • 2 red dry red chilly

  • salt to taste

  • 1 pinch asafoetida
    • METHOD
    Soak the P Pro TOOR DAL for I hour, and then cook them till soft. Remove the excess water from it. Then blend them nicely. Cut all the vegetables into medium sized pieces. Heat the oil in a deep vessel. Temper with dry red chilly, mustard seeds, urad dal, asafoetida, curry leaves, and green chillies. Add all the vegetables except tomatoes. Cover the vessel and allow them to cook till soft. When soft, add the tomatoes, salt, red chiilly powder, sambhar masala, sugar and water.Now, add the blended dal and bring it to a boil. Garnish with grated coconut and corrinder leaves.
    Samber is ready to serve.
     
    Spinach Dal
    INGREDIENTS
  • 1 cup P Pro moong dal

  • 1 bunch fresh spinach chopped fine

  • 1 tsp. ginger grated

  • 1/2 tsp. garlic grated

  • 4 green chillies
  • 1 tbsp. coriander chopped fine

  • 1/2 tsp. each cumin and mustard seeds

  • salt to taste

  • 2 tbsp. ghee
    		•
    METHOD
    Wash dal and pressure till done. (Approx. 2 whistles will do) Cool and remove dal from cooker. Wash and drain spinach. Put half the spinach in a mixie, add 2 green chillies and blend. Heat 1 1/2 tbsp. ghee. Add seeds and splutter. Add garlic, ginger and chopped spinach. Stir. Add ground spinach. Fry for 2-3 minutes. Add dal and coriander. Bring to a boil. Do not overcook. Remove from heat. Heat remaining ghee in a small pan. Add remaining 2 chillies and pour over dal. Add salt. Stir well. Serve hot with rice or parathas.
    Spinach dal is ready to serve.