Haleem/Khichda!

Ingredients

Haleem

Wheat grains(crushed)-/Also known as kuta gehu/- 2 cups (or minimum 1 cup )

Chana Dal(Split bengal gram)-1 cup

Arhar Dal(Red Gram)(dhuli)-1 cup

Urad Dal (Dhuli )(White split gram beans)-1cup

Masoor Dal(Red Lentils(split))(dhuli)-1 cup

Moong Dal (Green gram split)(dhuli)-1 cup

Rice-1 cup

Salt-2 Tsp(1+1)

Red chilly powder-2 tsp(1+1)

Tumeric powder-2 tsp (1+1)

Ginger garlic paste-1 1/2tsp (1/2+1)

Some fresh cut garlic

Water according to consistency

/Use all dal dhuli not sabut/

Meat Ingredients

Meat/Kheema(mota)(prefer rann meat or kheema)- 1 or 1 and1/2 kg

Ginger garlic paste-1 and 1/2 teaspoon

Red chilly powder- 2 teaspoon

Salt-1-2 teaspoon

Onions-2-3

Tomotoes-4-5

Indian bay leaf(tej patta)- 1(optional)

Cinnamon(dalchini)-1(optional)

Big Cardomans-2-3(just seeds)

Black pepper-1/2 teaspoon(optional)- to be removed after cooking meat (I avoid it)

Green chilly-2-3

Ginger-small cut pieces

Oil-3 cooking spoon

Tadka

Ghee-1 cooking spoon

Onion for tadka-1

Fresh coriander

Water-14-16 cups

Dal Preparation

1. Wash grain very nicely and then soak grains and chana dal overnight. Soak rest of the dals for 2 hours.

2. Put grains in cooker with enough water and boil with 3-4 whistles. Add salt and tumeric powder to it

3. Then add chana dal , arhar dal to it and let it give out 2-3 whistles.

4. Simulatenously, in a big pateli boil adequate water and add rest dals and rice to it along with masala (salt, red chilly, ginger garlic paste, tumeric powder and fresh garlic) and let it cook till nicely done and then add grain mixture to it and mix nicely.

Meat preparation

1. Put oil in a cooker and then add onions to it. Let them get golden brown and then add tomotoes to it. Then add all of the meat ingredients and meat to it and fry it nicely. Then put enough water and let it cook for 15-20 minutes and leaves 3-4whistles.

2. Once cooked fry the meat nicely to give out a nice flavour and it bhuna done

3. Remove the meat and take out baf leaf , cinnamon and black pepper from it if you had put in it.

4. Add the meat to the dals and boil once . Add boiled water adequate for haleem to be curry like if dals have soaked water before adding meat.

Haleem

1. Put meat into the dals and let it cook nicely for some 2-3 minutes till its done.

2. Put ghee in a pan and lots of thinly sliced onions. Once they r dark brown. Pour the mixture into haleem. Dccorate with coriander leaves.

Haleem is ready! Use lemon, garlic to serve.

Note:- Haleem takes time to cook and are cooked in large quantities so cook it if you could relish for some days or when there is a party.

Urad Dhuli Dal

Ingredients

Urad Dal(dhuli) (yellow) -1 cup

Onion-1

Tomoto-1-2

Ginger garlic paste-1 tsp

Green chily-1-2

Some freshly cut ginger

Tumeric powder-1/2 tsp

Red Chilly powder-1/2 tsp

Salt-1 tsp

Fresh palak- 200 grams(optional)

Milk/malai-1/2 cup

Ghee-1 tsp

Water

Tadka

Cumin seeds-1/2 tsp

Garlic - 1 -2 small pieces

Ghee-1 tsp

Recipe

1. Take water according to consistency in a cooker and put it on High flame.

2. Add all the ingredients in it and add dal in end.

3. Let it boil and then let it simmer for 1-2 minutes.

4. Close the lid and let it whistle once and then put on low lid.

5. Let it cook for 5-10 minutes(-5 wAbout 4histles)

6. Let steam releases and then mix it out.

Tadka

1. Take ghee in a pan and heat it.

2. Add cumin seeds and let it splutter and add garlic let garlic brown a bit.

3. Put this mixture in the dal and mix it and then add little dal in pan and put it in cooker again.

Dal is ready.

Note:

If ever the dal is cooked dry one can add boiled water to it and simmer for a minute for consistency.

Urad Methi Dal (chilka dal)

Ingredients

Urad Dal(black white)(Split Black gram with skin)-1 cup

Onion-1

Tomoto-1

Ginger garlic paste-1 tsp

Hing-a pinch

Green chily-1

Some freshly cut ginger

Tumeric powder-1/2 tsp

Red Chilly powder-1/2 tsp

Salt-1 tsp

Dry Methi powder-1 tsp

Milk-1/2 cup

Ghee-1 tsp

Water

Tadka

Cumin seeds-1/2 tsp

Garlic - 1 -2 small pieces

Ghee-1 tsp

Recipe

1. Take water according to consistency in a cooker and put it on High flame.

2. Add all the ingredients in it and add dal in end.

3. Let it boil and then let it simmer for 1-2 minutes.

4. Close the lid and let it whistle once and then put on low lid.

5. Let it cook for 5-10 minutes(About5-6 whistles)

6. Let steam releases and then mix it out.

Tadka

1. Take ghee in a pan and heat it.

2. Add cumin seeds and let it splutter and add garlic let garlic brown a bit.

3. Put this mixture in the dal and mix it and then add little dal in pan and put it in cooker again.

Dal is ready.

Note:

If ever the dal is cooked dry one can add boiled water to it and simmer for a minute for consistency.

Variations

One can add fresh methi leaves (100 grams) when its in season instead of methi powder.

One can also cook arhar methi dal in same way.

One can also add just fresh palak(1oo grams) with this dal and cook and also add 250 grams cooked meat/kheema to it. It tastes awesome.

Shaljam+methi+palak+meat is also cooked.

One can add 500 grams palak to it instead of methi and cook or add fresh methi too.

Masoor Mong Dal!

Ingredients

Masoor (Dhuli)Dal(Pink)(Split Red Lentil)-3/4 cup

Moong Dal(dhuli)Split Green gram)-1/4 cup( or a handful)

Onion-1

Tomoto-1

Ginger garlic paste-1 tsp (

Green chily-1

Some freshly cut ginger

Tumeric powder-1/2 tsp

Red Chilly powder-1/2 tsp

Salt-3/4-1 tsp

Oil/Ghee-1 tbsp

Water

Tadka

Kadi Patta(Curry leaves)-7-8

Garlic - 1 -2 small pieces

Ghee-1/2 tbsp

Recipe

1. Take water according to consistency in a cooker and put it on High flame.

2. Add all the ingredients in it and add dal in end.

3. Let it boil and then let it simmer for 1-2 minutes.

4. Close the lid and let it whistle once and then put on low lid.

5. Let it cook for 2-5 minutes(About2-3 whistles)

6. Let steam releases and then mash it out.

Tadka

1. Take ghee in a pan and heat it.

2. Add garlic with curry leaves and let garlic brown a bit.

3. Put this mixture in the dal and mix it and then add little dal in pan and put it in cooker again.

Dal is ready.

Note:

If ever the dal is cooked dry one can add boiled water to it and simmer for a minute for consistency.

All dals are cooked in same ways

Dal variations

1. Arhar(yellow)(Split Red gram)- Masoor(split) Dal( 3/4-1/4 combo)- mash it

2. Urad(Split Black gram)(black white)-Chana Dal(dark yellow) (3/4-1/4 combo)- let is not to be mashed

3. Urad (whole ) (Dark black)/(Black gram) is cooked like makhani dal with ghee/butter and milk added.

4. Chana dal (Split Bengal gram)is cooked seperately and not mashed.

5. Masoor(Brownish black) (whole) is cooked seperately too and not mashed.

6. Urad (Washed)(White) is also cooked seperately.

For tadka

One can use just Jeera(cumin seeds), or garlic or curry leaves

All dals can be cooked seperately too.

Urad(whole) , Masur (whole), Arhar Dal and Chana Dal takes long to cook and should be soaked a bit before and should be cooked for about 15-20 minutes(4-5 whistles) and rest requires just 2-3 whistles.

Rajma!

Ingredients:

Rajma (Red Kidney beans ) - 1 cup

Urad Dal (Sabut)-1/3 cup(2 handful)

Onions-2

Tomatoes - 3-4

Ginger garlic paste-1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste-1 tsp

Water

To garnish:

Finely chopped coriander leaves

Method:

1. Soak rajma and urad dal in water overnight or atleast 10 hrs.

2. Take oil in a cooker and brown the onions and then add rest of the masala and fry it till its done a bit and leaves oil and then add the drained rajma and fry and add dal.

3.Fry it nicely till it leaves oil and then add water according to consistency and then close lid and cook it for about 20-30 minutes(5-6 whistles).

4. Once steam escape, one can decorate with coriander and serve.If water consistency seems more, one can fry it more to reach consistency

Tip

Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely.

If the cooker evaporate too much water from rajma, dals or any curry item, one can always boil desired water and add in curry and give it to boil for 1-2 minutes and its done.

Lubia (black eyed beans)is cooked the same way as Rajma.