Dal, the principle source of protein in Indian style food, is a
generic Hindi name for soup-like entrees made with various
lentils, beans, & peas. This home style Dal is made with Urad (a
small Mung like black bean), Rajma (a dark red kidney bean),
pure ghee (clarified butter), onion & spices. It is also known
as Dal Makhani.
KHICHARI: A simple & flavorful Khichari is
prepared (4 large servings) using 1 can of JYOTI Dal & 1 cup of
JYOTI Basmati Supreme Rice , or other long grain rice. Bring
rice to boil with 2 cups water, partly cover & reduce heat to
very low. After 10 min add entire contents of the DAL can, mix
well & continue cooking for another 10 min, till rice is done.
Because Khichari has nearly no fat, it is traditional to add
some freshly chopped onions, red pepper & cumin fried in Ghee or
butter. 2 TBS ghee (or 4 TBS butter), 1 TBS chopped onion, 1 tsp
cumin seed, & 3 whole red peppers will be good for this recipe,
but quite optional.
BURRITO with DAL : Heat contents of 1 can
JYOTI Dal on low heat or in microwave. Generously fill flour
tortillas or Indian CHAPATI, if available, with Dal, without
adding water. Top with shredded cheese, chopped onions & some
hot salsa, to your taste.
DHANSAK (Beans with vegetables):
Stir fry 2 cups mixed vegetables (greens, peppers, carrot,
cabbage, cauliflower, etc.) with 1 TBS oil or ghee, on high heat
for 5 min. Remove from heat & add 1 can JYOTI Dal & 1-1/2 can
water. Mix well & bring to boil. Reduce heat & simmer for 10
min, till vegetables are well blended with beans. The Parsees
(Zoroastrians) of India often add cubed or ground meat (chicken
or lamb) to this recipe. Meat must be precooked & fat drained
before using with JYOTI Dal. You can add meat and/or
vegetables.
DAL as a BEAN SOUP: combine one can of JYOTI Dal
contents with one can of water, heat and serve.
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