DAAL

ü daals
1. chana daal makhaani
2. rahar daal tarka
3. chana dal masala fry
4. lauki waali chana daal
5. palak wali daal
6. Navratan Daal
7. Kaali daal fry

Daal is an essential part of the everyday thaali in bihar. All Daals are essentially boiled with haldi and salt, and seasoned differently according to factors like taste, the green vegetables available, mood of the meal…meaning a heavily seasoned daal for special occasion or a lightly garnished simple daal to be consumed with rice and other accouterments of daily diet.

































Chana Daal Makhaani

Ingredients :
Chana daal – 1 cup ( 200 gm)
Makhaana – 1 cup
Mustard oil ( or any vegetable oil) – 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Garam masala:
Cloves- 4
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 1medium size (finely chopped)
Ginger Garlic paste – 1 heaped tbsp
Tomato – 1 medium (chopped)
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp.
Salt – to taste
Dhania patta – a bunch ( chopped finely)
Sugar – ½ tsp.
Desi ghee- 2 tbsp


Boil the daal with salt and haldi powder in 750 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time. Daal should become tender but not so much that it breaks after boiling. The daal structure must remain intact.
Heat 2 tbsp desi ghee in a karaahi or thick frying pan. Fry the makhaana in it on low flame till it starts turning pink. Turn off the flame. Transfer the fried makhaana to a dry vessel.
Heat the oil in the karaahi. Put jeera, tejpatta, garam masala to it. When the jeera begins to splutter, add chopped onion. Sauté for 4 minutes on medium heat or till onion turns transparent and pinkish.
Mix the ginger garlic paste with a little water and strain out the juice of the paste completely. This is done so that the daal’s consistency remains smooth. Add the ginger garlic juice to the onion being fried in the karaahi. Sauté for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt. Sauté for 3 minutes.
Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute. Add the leftover desi ghee and put off the flame. Add fried makhaana and stir.
Serve with pulao/plain rice along with aaloo ki bhunjia and papad.


Chana Dal Masala Fry

Chana daal – 1 cup ( 200 gm)
oil– 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried Red Chilly – 2 ( broken into half)
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 1medium size (finely chopped)
Ginger Garlic paste – 1 heaped tbsp
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Dhania patta – a bunch ( chopped finely)
Sugar – ½ tsp.
Kaaju ( cashew ) - 2 tbsp
Kishmish (raisin) – 2 tbsp
Desi ghee- 2 tbsp

Boil the daal with salt and haldi powder in 500 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time. Daal should become tender but not so much that it breaks after boiling. The daal structure must remain intact. The daal must also be fairly dry and not very watery.
Heat the oil in the karaahi. Put the kaaju pieces to it and fry till kaaju starts to turn pink. Take the kaaju out of the oil and store in dry vessel. Now put jeera, tejpatta, Dried red chilly, garam masala to the oil. When the jeera begins to splutter, add chopped onion. Sauté for 4 minutes on medium heat or till onion turns transparent and pinkish.
Mix the ginger garlic paste to the onion being fried in the karaahi. Sauté for 2 minutes. Add the powdered masalas, sugar and half tsp salt. Sauté for 3 minutes.
Put the chopped dhania patta, and the boiled daal. Stir and cook the whole thing for a minute. Add desi ghee, fried kaaju, raisins and put off the flame.
Serve with chapaatis




Rahar Daal Tarka
Tur ( arhar ) daal – 1 cup ( 200 gm)
oil– 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Heeng powder– 1 pinch
Onion – 1medium size (finely chopped)
Green Chilly – 1 ( cut longitudinally into half)
Ginger Garlic paste – 1 heaped tbsp
Tomato – 1 medium (chopped)
Powdered masala:
Haldi powder- 1 tsp
Red Chilly powder- 1tsp
Salt – to taste
Dhania patta – a bunch ( chopped finely)
Desi ghee- 1 tbsp

Boil the daal with salt and 1 tsp haldi powder in 750 ml water, pressure cooking on medium flame 5minutes after it whistles is a good measure of time.
Heat the oil in the karaahi. Now put jeera, tejpatta, green chilly to the oil. When the jeera begins to splutter, add chopped onion. Sauté for 4 minutes on medium heat or till onion turns transparent and pinkish.
Mix the ginger garlic paste to the onion being fried in the karaahi. Sauté for 2 minutes. Add red chilly powder, half tsp salt. Sauté for 3 minutes.
Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute. Add desi ghee, and put off the flame.
Serve with steaming rice.



















Lauki Waali Chana Daal

Ingredients :
Chana daal – 1 cup ( 200 gm)
oil – 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Garam masala:
Cloves- 4
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 1medium size (finely chopped)
Ginger Garlic paste – 1 heaped tbsp
Tomato – 1 medium (chopped)
Powdered masala:
Haldi powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp.
Salt – to taste
Dhania patta – a bunch ( chopped finely)
Sugar – ½ tsp.
Desi ghee- 2 tbsp


Peel off the lauki, and cut ½ inch cubes of it.
Boil the daal with salt and 1tsp haldi powder in 500 ml water, pressure cooking on medium flame for 5 minutes after the first whistle. Let the pressure cooker cool down, then open it and add the lauki cubes to it. Pressure cook the whole thing for 3 minutes after it starts to whistle.
Heat the oil in the karaahi. Put jeera, tejpatta, garam masala to it. When the jeera begins to splutter, add chopped onion. Sauté for 4 minutes on medium heat or till onion turns transparent and pinkish.
Mix the ginger garlic paste to the onion being fried in the karaahi. Sauté for 2 minutes. Add the chopped tomatoes, leftover powdered masalas, sugar and half tsp salt. Sauté for 3 minutes.
Put the chopped dhania patta, and the boiled daal. Stir, add desi ghee and put off the flame.
Serve with steaming rice or chapaati








Palak Wali Daal

Ingredients :
Chana daal/Tur daal/ Masoor daal – 1 cup ( 200 gm)
oil – 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Garlic flakes – 5 ( each cut into half)
Onion – 1medium size (finely chopped)
Ginger Garlic paste – 1 heaped tbsp
Tomato – 1 medium (chopped)
Powdered masala:
Haldi powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp.
Salt – to taste
Dhania patta – a bunch ( chopped finely)
Sugar – ½ tsp.
Desi ghee- 2 tbsp


1. Cut the ends of the paalak saag and wash it in a degchi full of water 4-5 times...not running water ! Chop off the saag and wash again in a degchi 2 times.
2. Boil the daal with salt and 1tsp haldi powder in 500 ml water, pressure cooking on medium flame for 5 minutes after the first whistle. Let the pressure cooker cool down, then open it and add the chopped paalak to it. Pressure cook the whole thing for 3 minutes after it starts to whistle again.
3. Heat the oil in the karaahi. Put jeera, tejpatta, garlic flakes to it. When the jeera begins to splutter, add chopped onion. Sauté for 4 minutes on medium heat or till onion turns transparent and pinkish.
4. Mix the ginger garlic paste to the onion being fried in the karaahi. Sauté for 2 minutes. Add the chopped tomatoes, leftover powdered masalas, and half tsp salt. Sauté for 3 minutes.
5. Put the chopped dhania patta, and the boiled daal. Stir, add desi ghee and put off the flame.
6. Serve with steaming rice or chapaati









Navratan Daal
This daal is a combination of 9 chief components apart from the masalas used to garnish it. Four types of daals, namely moong, masoor, tur (arhar), and chana daal are the first 4 ratans …gems ! The next three are the colourful vegetables namely, matar (peas), carrots, cauliflower, the last two gems are kaaju ( cashew ) and kishmish ( raisin).
This daal is very rich in protein owing to a combination of four types of daals, and has good content of vitamins due to the vegetables. In the absence of the above vegetables, other seasonal vegetables can be used effectively.


Daals: Chana + tur + moong + masoor – 250 gm. ( all daals mixed in equal proportion)
Carrot – 1 medium size ( chopped to 1 inch thin juliennes)
Matar ( peas) – ½ cup
Cauliflower – 5 flowers.
oil– 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried Red Chilly – 2 ( broken into half)
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 1medium size (finely chopped)
Ginger Garlic paste – 1 heaped tbsp
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Kaaju ( cashew ) - 2 tbsp
Kishmish (raisin) – 2 tbsp
Dhania patta – a bunch ( chopped finely)
Sugar – ½ tsp.
Desi ghee- 2 tbsp

Boil all the daals, and vegetables with salt, 1 tsp haldi powder in 500 ml water, pressure cooking on medium flame 5 minutes after it whistles is a good measure of time.
Heat the oil in the karaahi. Put the kaaju pieces to it and fry till kaaju starts to turn pink. Take the kaaju out of the oil and store in dry vessel. Now put jeera, tejpatta, dried red chilly, garam masala to the oil. When the jeera begins to splutter, add chopped onion. Sauté for 4 minutes on medium heat or till onion turns transparent and pinkish.
Mix the ginger garlic paste to the onion being fried in the karaahi. Sauté for 2 minutes. Add the powdered masalas, sugar and half tsp salt. Sauté for 3 minutes.
Put the chopped dhania patta, and the boiled daal. Stir and add desi ghee, fried kaaju, raisins and put off the flame.
Serve with steaming rice or chapaatis



Kaali Daal Fry

Black moong daal – 1 cup ( 200 gm)
oil– 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried Red Chilly – 2 ( broken into half)
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 1medium size (finely chopped)
Ginger Garlic paste – 1 heaped tbsp
Tomato – 1 medium ( chopped)
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Dhania patta – a bunch ( chopped finely)
Sugar – ½ tsp.
Kaaju ( cashew ) - 2 tbsp
Kishmish (raisin) – 2 tbsp
Desi ghee – 1 tbsp
Butter – 2 tbsp

Boil the daal with salt and haldi powder in 500 ml water, pressure cooking on medium flame 5 minutes after it whistles is a good measure of time. Daal should become tender but not so much that it breaks after boiling. The daal structure must remain intact.
Heat the oil in the karaahi. Put jeera, tejpatta, Dried red chilly, garam masala to the oil. When the jeera begins to splutter, add chopped onion. Sauté for 4 minutes on medium heat or till onion turns transparent and pinkish.
Mix the ginger garlic paste to the onion being fried in the karaahi. Sauté for 2 minutes. Add the tomato, powdered masalas, sugar and half tsp salt. Sauté for 3 minutes.
Add the chopped dhania patta, and the boiled daal. Stir and cook the whole thing for a minute. Add desi ghee and put off the flame. Serve the daal with butter half melted on it. Serve with chapaatis