Godi Dal Recipes

GODI DAL

Godi Dal image

It tastes more like the traditional Gujarati dal but I like it and find it different from the usual dals.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup toor dal (cooked and mashed to form a paste)
coconut milk (as much as required)
1 tablespoon jaggery
curry leaf
1 pinch asafoetida powder
oil
garam masala
cumin seed
2 tablespoons tamarind pulp, soaked in water

Steps:

Heat the dal in a pan.
Add the coconut milk and boil.
Next add the jaggery and tamarind water.
Then add garam masala and salt.
Heat oil in a separate pan.
Add cumin seeds, curry leaves and asafoetida.
Fry till cumin seeds begin to splutter.
Pour this mixture into the boiling dal.
Cover and cook on low heat.
Garnish with chopped cilantro.
Serve hot with rice.

Nutrition Facts : Calories 95.1, Fat 0.3, Sodium 1.9, Carbohydrate 17.1, Fiber 7.4, Sugar 3.1, Protein 6.2

DAHI DAL (YOGURT LENTIL CURRY WITH SPINACH)

Dahi Dal (Yogurt Lentil Curry With Spinach) image

This comforting vegetarian Indian dish is quick and easy to make: just add couple of fresh ingredients thrown into a pan of simply seasoned dal.

Provided by Chetna Makan

Time 30m

Number Of Ingredients 10

Ingredients

100g (3½ oz.) spilt moong dal
400ml (14 fl oz.) boiling water
½ teaspoon salt
½ teaspoon ground turmeric
1-inch piece piece of fresh root ginger, peeled and roughly chopped
7 oz. fresh spinach leaves
2 tablespoons ghee
2 onions, finely chopped
1 teaspoon chile powder
3 tablespoons plain yogurt

Steps:

Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.
Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chile powder. Remove from the heat and set aside.
Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well. Transfer the dal to a serving bowl, top with the fried onions and serve.

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