yellow pigeon peas

Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

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When the pressure comes out of the cooker, take out daal in a bowl.
When the pressure comes out of the cooker, take out daal in a bowl.
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5 from 1 vote

Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.
To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish
Cuisine American, Chinese, dinner, Indian
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 people
Calories 38kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Knife
  • Plate
  • Bowl
  • Kadhai / Fry Pan

Ingredients

  • 125 grams Pigeon Pea
  • 2 tsp Coriander leaves / Dhaniya Patti, Chopped
  • 3/4 tsp Turmeric Powder/ Haldi Powder, or 5 grams of Turmeric Powder/ Haldi Powder
  • 500 grams Water / Pani
  • as per taste Salt / Namak

Instructions



  • For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea.

    Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.






    For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea. Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.
  • After washing the lentils, add 500 grams of water to the cooker.
    After washing the lentils, add 500 grams of water to the cooker.
  • And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
    And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
  • After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • Wait for the cooker to whistle, wait for 2 whistle to come on high flame, when the 2 whistles come, then slow down the gas flame.
  • Allow one whistle to come on low heat. When a whistle comes on low heat, turn off the gas. Wait for the pressure to come out of the cooker.
  • When the pressure comes out of the cooker, take out daal in a bowl.
    When the pressure comes out of the cooker, take out daal in a bowl.
  • Sprinkle chopped coriander leaves.
  • Eat the lentils with rice, if you are going to eat rice with lentils, then eat half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  • Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.

Notes

  1. Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  2. Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
You can try Arhar tadka daal/ Tempering Pigeon Pulse also…
Pigeon pea with onion tomato tempering arhar tur daal pyaz tamatar tadka arhar daal fry

Sambar / सांभर

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Sambar / सांभर
Sambar / सांभर
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5 from 1 vote

Sambar / सांभर

Sambar is good for the stomach and health.
There is only one pulse in sambar, as well as green vegetables.
Often children do not like green vegetables, so you can make sambar so that children will not be reluctant to eat food, and it is also good for health.
You can also eat sambar with idli, dosa or with roti and rice.
To make sambar follow the below-mentioned step by step…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 People
Calories 0.052kcal
Cost 60 rupee

Equipment

  • Pressure Cooker
  • Kadai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

  • 150 gram Arhar Dal / Toor Dal / Pigeon Pea
  • 1 Unit Onion / Pyaz
  • 1 Unit Carrot / Gazar
  • 1 Unit Radish / Mooli
  • 1 Unit Brinjal / Baigan
  • 1 Unit Tomato / Tamatar
  • 10-15 Leaf Curry Leaves
  • 2 tsp Oil / Tel
  • 3 tsp Sambhar Masala Powder
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 1 tsp Mustard / Sarson seeds
  • 1 pinch Asafoetida / Heeng
  • 2 Unit Whole Red Chili / Khadi Lal Mirch
  • 1 tsp Ginger Garlic Paste/ Adrak Lehsun Paste
  • as per taste Salt / Namak

Instructions



  • Take 150 gram of arhar dal /pigeon pea.
    Clean the lentils with water.












    Take 60 grams of arhar dal /pigeon pea. Clean the lentils with water.


  • Pour the lentils in the cooker, add 600 ml water to the lentils.


    Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.












    Pour the lentils in the cooker, add 280 ml water to the lentils. Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.


  • Put the cooker on the gas and switch on the gas.


    Allow 2 whistles on high flame in the cooker, now reduce the flame to low.








    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • And wait for two whistles to come.


  • Now turn off the gas.
  • Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.
    Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.


  • Lightly peel carrot and radish.






    Lightly peel carrot and radish.


  • If you want, you can have more seasonal vegetables, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower etc.








  • You can add whatever vegetable you have.


  • You can change the number and weight of vegetables as per your likings.


  • Cut all the vegetables.
    If you want, you can have more seasonal vegetables according to you, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower. You can add whatever vegetable you have. You can change the number and weight of vegetables as per your likings. Cut all the vegetables.


  • Cut tomatoes into small pieces.






    Cut tomatoes into small pieces.


  • Take one spoon of tamarind and soak the tamarind in water.






    Take one spoon of tamarind and soak the tamarind in water.


  • When the tamarind becomes slightly fluffy, make paste of tamarind.








  • Now put the kadhai/pan on the gas.






    Now put the kadhai/pan on the gas.


  • Add chopped vegetables to the kadhai/pan.






    Add chopped vegetables to the kadhai/pan.


  • Put half a cup of water in the kadhai/pan with it.






    Put half a cup of water in the kadhai/pan with it.
  • Turn down the flame to medium.
    Cover the pan with a lid.
    Turn down the flame to medium. Cover the pan with a lid.


  • Allow the vegetable to cook on a medium flame for 5 minutes.








  • After 5 minutes, take out the vegetable in a vessel and keep it aside.






    After 5 minutes, take out the vegetable in a vessel and keep it aside.


  • Now put the same kadhai/fry pan/cauldron on the gas.








  • When the kadhai/fry pan is hot, add 2 teaspoons of oil in the pan.






    Now put the same kadhai/fry pan/cauldron on the gas.


  • When oil became hot, add one spoon mustard seeds in the oil.






    When hot, add one spoon mustard seeds in the oil.


  • When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.






    When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.


  • Keep in mind that mustard seeds should be cracked, otherwise eating uncooked mustard will spoil the taste of sambhar.








  • After this add chopped onion.






    After this add chopped onion and break 2 whole red chilies and add to kadhai/fry pan.
  • And break 2 whole red chilies and add to kadhai/fry pan.
    And break 2 whole red chilies and add to kadhai/fry pan.
  • After frying the onion for one minute add chopped tomatoes.


  • After frying the onion for one minute, add chopped tomatoes.






    After frying the onion for one minute add chopped tomatoes.


  • Fry the tomato.






  • Add a spoonful of ginger garlic paste.
    Add a spoonful of ginger garlic paste. Cook ginger garlic paste.
  • Cook ginger garlic paste.
    Cook ginger garlic paste.




  • Now put the cooked vegetables in the kadhai/fry pan.












    Now put the cooked vegetables in the kadhai/fry pan.


  • Cook the vegetable for 2 minutes.








  • Now add 3 teaspoons of sambar masala to the vegetable.






    Now add 3 teaspoons of sambar masala to the vegetable.


  • You can add more or less spice if you want.








  • Cook the spices for one minute.






    Cook the spices for one minute.


  • Now add cooked arhar/tur/pigeon dal.






    Now add cooked arhar/tur/pigeon dal.


  • Mix the spices well with the lentils.






    Mix the spices well with the lentils.


  • Now add half teaspoon red chilli powder to the lentils, add salt as well.






    Now add half teaspoon red chilli powder to the lentils, add salt as well.


  • Now add tamarind paste to the lentils.






    Now add tamarind paste to the lentils.


  • Now reduce the flame to low.
    Now mix all spices and lentils well with a spoon.





    Now reduce the flame to low.


  • Now let the sambhar cook for 10 minutes.






    Now let the sambhar cook for 10 minutes.


  • Turn off the gas after 10 minutes.








  • Sambhar is ready. Garnish with coriander leaves.


  • Serve the hot sambar with idli, dosa or roti and rice.


     








    Serve the hot sambar with idli, dosa or roti and rice.
  • Try this sambhar recipe, please give feedback in the comment section.

Notes

  1. If the sambar is extra in quantity then keep the sambar in the refrigerator.
  2. After 5 to 6 hours, the sambar tastes better.
  3. Try this one too.
You can also try pulao rice with sambhar

Bengal Gram Bottle Gourd Dal/Chana Lauki Dal/चना लौकी दाल

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chana lauki dal
chana lauki dal
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Bengal Gram Bottle Gourd Dal/Chana Lauki Dal/चना लौकी दाल

Both Bengal gram lentil and bottle gourd are very beneficial for health.
Bottle Gourd is also called Dudhi.
It is very easy to make bengal gram gourd lentils, just before you make it, soak the lentils in water for a while.
Every day we get bored eating the same type of lentils. Therefore, Chana dal changes the taste as well as is also nutritious for the body.
Especially for those who are vegetarian, lentils contain protein as well as folic acid.
Which is very important for the growth of the body and also for the strength of muscles.
Follow the steps given below to make bengal gram gourd/chana lauki dal …
Course Dinner, Indian, Lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People
Calories 0.125kcal
Cost 40 rupee

Equipment

  • Pressure Cooker
  • Big Spoon
  • Knife
  • Mixer Grinder
  • Plate
  • Bowl

Ingredients

  • 1/2 Cup Bengal Gram Lentil / Chane Ki Dal
  • 2 Unit Tomato / Tamatar
  • 2 Cup Bottle Gourd / Lauki
  • 2 tsp Desi Ghee/ Butter
  • 1 tsp Cumin Seed / Jeera
  • 1 tsp Turmeric / Haldi Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 1/2 tsp Raw Mango / Khatai Powder
  • 1 pinch Asafoetida / Heeng
  • as per taste Salt / Namak

Instructions



  • Take half cup of Bengal gram lentil to make chana dal.






    Take half cup of Bengal gram lentil to make chana dal.


  • Soak bengal gram lentils in water.






    Soak bengal gram lentils in water.


  • Put bengal gram lentils in water for one hour.








  • Take a bottle gourd, finely chop 2 cup bottle gourd.






    Take a bottle gourd, finely chop 2 cup bottle gourd.


  • Keep in mind that the bottle gourd has to be chopped finely if cut thick, chana lauki dal will not be good.








  • Simultaneously take 2 medium-sized tomatoes.
    And also take a piece of green chili, one-inch ginger.






    Simultaneously take 2 medium-sized tomatoes. And also take a piece of green chili, one-inch ginger.


  • Now cut the tomatoes in big size and put them in a jar of mixer grinder and also add green chili and ginger pieces.






    Now cut the tomatoes in big size and put them in a jar of mixer grinder and also add green chili and ginger pieces.


  • Now grind tomatoes, green chillies, ginger in the grinder.
    Keep this mixture aside.






    Now grind tomatoes, green chillies, ginger in the grinder. Keep this mixture aside.


  • Finely chop a medium-sized onion.






    Finely chop a medium sized onion.
  • After one hour, remove the Bengal gram lentils with water and wash them thoroughly with water.










    After one hour, remove the Bengal gram lentils with water and wash them thoroughly with water.


  • Now put the cooker on the gas.
    Turn up the flame.






    Now put the cooker on the gas. Turn up the flame.


  • Add one spoon of desi ghee to the cooker.






    Add one spoon of desi ghee to the cooker.


  • When the ghee gets hot, add one teaspoon cumin seeds to the ghee.






    When the ghee gets hot, add one teaspoon cumin seeds to the ghee.


  • When cumin starts crackling, add a pinch of asafoetida.






    When cumin starts crackling, add a pinch of asafoetida.


  • Now immediately add the chopped onion.






    Now immediately add the chopped onion.


  • Fry the onion until light brown.






    Fry the onion until light brown.


  • When onions are roasted add one teaspoon turmeric powder and one teaspoon coriander powder.






    When onions are roasted add one teaspoon turmeric powder and one teaspoon coriander powder.


  • Turn down the flame to medium.






    Turn down the flame to medium.
  • Now add the tomato paste that we made.



    Now add the tomato paste that we made.


  • Cook this mixture.






    Cook this mixture.


  • Cook the mixture until the masala starts leaving oil.






    Cook the mixture until the masala starts leaving oil.







  • Now pour the chopped bottle gourd into the cooker.









    Now pour the chopped bottle gourd into the cooker.


  • Add the washed Bengal gram dal along with it.






    Add the washed Bengal gram dal along with it.


  • Now cook the bottle gourd and lentils well with the mixture.






    Now cook the bottle gourd and lentils well with the mixture.
  • Add salt as well.



    Add salt as well.


  • Then add half a teaspoon of red chili powder.






    Then add half a teaspoon of red chili powder.

  • Mix all the spices.






    Mix all the spices.
  • Add 2.5 cups of water in the cooker.
    Add 2.5 cups of water in the cooker.


  • Close the lid of the cooker.






    Close the lid of the cooker.


  • Turn the flame on high.








  • Allow the first 2 whistles to come on high in the cooker.








  • Now reduce the flame to low.








  • Now allow 2 more whistles on low flame.






  • Now turn off the gas.





  • Wait for the pressure to come out of the cooker.








  • When the pressure goes out, open the cooker.






    When the pressure goes out, open the cooker.


  • Add half teaspoon garam masala powder to the cooker and add half teaspoon of sour powder along with it.






    Add half teaspoon garam masala powder to the cooker and add half teaspoon of sour powder along with it.
  • Do not add garam masala powder if you don't like garam masala. Mash bengal gram slightly with spatula.


  • Now close the cooker with a lid so that the garam masala mixes well.








  • Open the cooker after 3 minutes to 4 minutes.








  • Chana gourd dal is ready.






    Chana gourd dal is ready.
  • Serve with chopped coriander in the lentils.



    Serve with chopped coriander in the lentils.


  • Serve this dal with rice.








  • You can also enjoy bengal gram gourd lentils with paratha and roti.

Notes

  1.  Bengal gram has good amount of iron, sodium, selenium and small amount of copper zinc and manganese. They are a rich source of protein.
  2. They are also a very good source of folic acid and fiber and contain phytochemicals called saponins, which can act as antioxidants.
  3. Bengal grams enhance the utilization of glucose and are therefore good for diabetic patients.
  4. They help cure digestive problems like indigestion, dysentery, vomiting, dyspepsia and diarrhea.
  5. Bengal gram juice known for a rich source of iron and that is highly beneficial for the iron deficiency anemia.
Caution: Excessive intake of whole Bengal gram powder should be avoided as it causes indigestion.
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