World Pulses Day has arrived! So its time to cook the dal. Here are 5 quick and easy dal recipes that you will love to savor.
1. Chana masala
Soak chana in water overnight. Boil them in pressure cooker (2 whistles are enough). Heat oil in a deep pan. Add jeer (cumin) and let it crackle. Add chopped onions and fry till light golden. Add curry leaves, chopped green chillies, spices, and salt as per your taste. Let them simmer for 3 minutes. Add boiled chanas. Mix well. Close the lid for a minute.
Chana masala is ready. Serve hot. You can sprinkle some fresh lemon juice to add a tangy taste to your dish.
2. Moong dal sprout salad
Let the moong dal sprout. It will take 2-3 days. Now, chop carrots and cucumber. Chop some fresh coriander. Heat some oil in deep pan. Crackle cumin in it. Add chopped green chillies, mustard seeds, pinch of hing (asafetida), and spices (if you want). Add moong dal sprouts. Throw in carrots too. Close the lid and then simmer for 5 minutes, depending on how much crunchy you want to keep your salad. Remove from flame. Mix cucumber and finely chopped tomatoes (optional) with the sauteed sprouts in a bowl. Add a few cubes of paneer. For more taste, you can lightly roast the paneer cubes before adding to the salad.
Serve for a crunchy, protein-packed treat.
3. Dal paranthas
A lot of Indians make dal paranthas using the leftover cooked dal. It has two benefits: your leftover dal gets utilized and you can have a nutritious, protein-rich breakfast to kickstart your day.
Knead wheat flour dough with the leftover dal mixed in it. Do not add water. The liquid dal is enough for kneading. Add salt and a little red chilli, ajwain, pinch of hing, and jeera in the dough. Jeera, hing, and cumin in parantha dough aids in digestion. So, you won’t have any problem even if you gobble up extra paranthas!
Once the dough is ready, make paranthas as you usually do. Serve with curd or chutney or pickle. Couple it with hot ginger tea. You are ready for the day!
