Bhisibele Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Moong daal 1/4 cup

Tur daal 1/4 cup

Onion 1 medium size chopped lengthwise

Chopped tomato 1 medium size

Bhisibele masala 1.25 tsp

Turmeric powder 1/4 tsp

Ghee 2 tbsp

Water 3 cups

Salt to taste

Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup

Or any other vegetables available at home

Khada masala Bay leaves 2-3 + Pepper 1 tsp + Cloves 5-6 + Cumin seeds 1/4 tsp + Big cardamom 1

Seasoning

Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Dry coconut pieces 8-9 + Groundnuts 2 tbsp + Curry leaves 4-5 + Cashewnuts 2 tsbp

Method

Wash rice and daal with water. Drain the water keep rice aside. 

Cut all vegetables. Keep it aside.  

Heat oil in thick bottom non stick sauce pan or pressure cooker (3 lit). Add cumin seeds, bay leaves, pepper, cloves, green chilies, big cardamom. Saute for few minutes. 

Then add onion and tomato. Saute for about 3-4 min. 

Then add all vegetables. Saute for about 5-6 min. 

Then add rice saute for 3-4 min.

Then add bhisibele powder, turmeric powder and salt. Saute for about 3-4 min. 

Then add hot water and stir well. 

Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, turn upside down. keep it aside. 

For seasoning heat oil in wok add mustard, cumin, asafoetida, curry leaves, coconut, cashewnuts and groundnuts, saute  till cashewnuts and grounuts gets light golden in colour. Pour on rice and serve.

Daal with Kairi / Phodniche Varan

Time 30 min

Ingredients
Tur Daal (Pigeon Peas) 1 cup
Water 2 cups
Chopped green chilies 2 -3

Chopped onion 1 small size

Tamarind 1 tsp or kacchi kairi grated 1/2 tsp

Jaggery 1/4 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Fenugreek seeds 1/4 tsp

Pinch of asafoetida

Turmeric powder 1/4 tsp

Curry leaves 3-4

Chopped coriander 1 tsp

Grated coconut 1 tsp

Salt to taste

Oil 2 tsp

Method

Wash daal, then pressure cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, fenugreek seeds, asafoetida, cumin seeds, curry leaves, chilies. Mustard seeds will pop out then add onion, cook untill turns golden brown. 

Then add turmeric powder, immediately add 1-2 tsp water. Then add cooked daal, tamarind, jaggery and salt. Stir well cook for about 10 min. Serve with grated coconut and coriander. 

Daal Vangi

Time 20 min

Ingredients

Egg plant 4-5 medium size

Pigeon peas /Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder / Kolhapuri masala 1.5 tsp

Dry coconut powder 1 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Amchur powder 2-3 pinch

Water 2 tbsp

Oil 3 tsp

Salt to taste

Method

Soak tur daal for 2-3 hrs. 

Clean egg plants. Make 1 cut at center so that egg plant get divided into 2 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Heat oil in pan, add cumin seeds after it crackles add onion  saute till onion turns golden brown. Then add red chili powder/kolhapuri masala, coconut powder, turmeric powder, fry for 3-4 min. Then add egg plants. Then add 2 tbsp water, amchur powder and salt. Mix well. Cook covering lid till egg plant and tur daal turns tender. Or you can pressure cook for just one whistle and release pressure immediately otherwise it will get overcooked. Serve with bhakari or chapati.

Daal Rice / Daal Bhat

Time 20 min

Ingredients

Rice 1 cup

Tur daal 1/2 cup

Water 2 cups

Salt to taste

Ghee 1 tsp

Method

Wash rice and daal with water, then drain the water. Add water to the rice, pinch of salt and ghee in cooker, whistle it for for 6-7 min on medium flame then make low flame cook it for 3-4 min. Switch off the flame. Allow it to cool. Serve with metkut and ghee.

Tip

The quantity of water increases depending upon the how old is the rice. If very old rice then 1:2 ratio of rice to water. If u put washed rice in cooker vessel which is kept in the cooker then wait for 3 whistles on medium flame, then on low flame keep cooker for 3-4 min. Then switch off the flame.

Sometimes I add 1/4 cup tur daal and 1/4 cup moong daal 

Daal Chakoli / Daal Dhokli / Indian Pasta

Time 25 min

Ingredients

For daal

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Chopped green chilies 3-4 

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

1tbsp or less

Salt to taste

For dough

Wheat flour 1 cup

Water 1/2 cup

Oil 2 tsp

Salt to taste

Method

Knead the dough like chapati dough. Divide into 3-4 ball. With rolling pin, roll and male chapatis.  With the help of knife make small pieces of chapatis of 1 inch in size. Keep it side.

Wash daal, add asafoetida, jaggery and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, Green chilies, turmeric powder, cooked daal and  salt. Mix well. Cook for 5 min, then add small pieces of chapatis, cook for 6-7 min. Garnish with coriander and serve hot. It is said that it is a one pot meal.  

Tip

U can make different types of daals, with red chili powder, adding tomatoes or tamarind. Even moong daal dhoklis tastes good.  

Acknowledgement

This recipe is contributed by my sister Varsha.

Drumstick Yellow Daal / Shevgyache Varan

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Green chilies 2 -3

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Tamarind  paste 1/4 tsp

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander grated coconut for garnishing

Method

Wash daal, then add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves, chilies. Mustard seeds will pop out then add turmeric powder immediately add 1-2 tsp water. Then add cooked daal, tamarind paste in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of curry should be not thick nor thin.

Tip

If u wish chopped onion can be added after the seasoning. Fry for sometime then add daal.

Pulses / Kad Dhanyachi Khichadi

Time 30 min

Ingredients

Rice 1 cup

Moong daal / golden gram 1 tbsp

Tur daal / pigeon peas 1 tbsp

Masoor daal/orange lentils 1 tbsp

Split chick peas/ Chana daal 1 tbsp (Optional)

Finely chopped onion 1 medium size

Finely chopped garlic cloves 3-4

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Methi seeds 1/4 tsp

Curry leaves 3-4

Ghee 1 tbsp

Water 3.5 cup

Method

Soak all daals and rice in water for about half hour.

In a small pressure cooker around 3 liter, heat ghee, add mustard seeds, cumin seeds, asafoetida, methi seeds, curry leaves. After mustard seeds pops out, then add onion, garlic fry for 2-3 min. Then add soaked daal & rice. Fry for 5-6 min on low flame, then add red chili powder, turmeric powder, fry for 2 min. Then add water & salt to taste. Whislte for 3-4 whistles. Allow it to cool. Serve with ghee. It is healthy & tastes yummy.

Tip

I add more water to make khichadi very soft. If u dont like then u can use less 1/2 cup of water.

Pigeon Peas Plain Daal / Turichya Daliche Varan

Time 25 min

Ingredients

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

Lemon juice 1/4 tsp optional

1tbsp or less

Salt to taste

Method

Wash daal, add asafoetida and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, turmeric powder, cooked daal, salt, jaggery. Mix well. Cook for 10 min, garnish with coriander.

Tip

U can add lemon juice at the end, it taste wonderful.

Drumstick Red Daal / Shevga Shengyachi Tikhat Amti

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped Tomato 2 big size

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander for garnishing

Method

Wash daal, add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add Red chili powder / Kolhapuri kanda lasun chatney and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tamarind instead of tomato in daal after seasoning.

Tadka Daal

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Garlic cloves slices 1 tsp

Red chili powder 1 tsp

Pinch of asafoetida

Salt to taste

Oil 1tsp

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Red chilies 3-4

Oil 2 tsp

Method

Wash daal, add it in cooker, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 1tsp oil in pan. Add chopped garlic and pinch of asafoetida, fry till garlic turns golden brown now add red chili powder stir for 1 min then add cooked daal immediately. Cook for about 10-15 min. The consistency of daal should be thick. Switch off the flame.

Seasoning at the time of serving 

Heat the 2 tsp oil in saute pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chilies and turn off the flame immediately. Add this seasoning on daal and serve.

Tip

U can add more red chili powder  if you want spicy tadka daal. Keep in mind that garlic is also spicy, so adjust the red chili powder and garlic accordingly.