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Gave an Indian dish recipe. Dal (Dhal) - Indian soup

Description

Dal One of the most nutritious vegetarian dishes in Indian cuisine. This is a creamy bean soup with lots of spices. To prepare it, beans (usually beans, lentils, chickpeas or mung beans) are boiled to a soft state, and then mashed and seasoned with fried spices, the set of which is different for different housewives.

Despite the fact that he gave - a classic indian dish, which is extremely rare with us, you can easily cook it at home, especially if you use our recipe with a photo.

Dal beans need to be soaked first. Red lentils are soaked for at least an hour, green and our green pea- for 4 hours, chickpeas and mung beans ("mouse peas") - for 12 hours, and possibly longer. After that, you need to cook them for at least half an hour, or rather, until the moment when the beans become so soft that they can be kneaded with your hands. As for spices, they are fried about 5 minutes before the beans are ready, and ideally in ghee (specially prepared ghee). butter), but if it is not available, it is possible on a vegetable one.

Now that all the instructions are given, let's start cooking!

Ingredients

Mung bean (mung bean)
(2 glasses)
(1 PC.)
(5 cm)
(2 tablespoons)
(1 tsp)
(1 tbsp)
(1 tbsp seeds)
(1.5 tsp)
(2-3 tablespoons)

Cooking steps

We prepare the ingredients. Please note that the beans (in our case it is mung bean, but you can take any others of your choice) have already been soaked overnight, and we chopped the onion and ginger root with a knife.

Pour beans with water in a ratio of 1:3, respectively (i.e., for 2 tablespoons of beans - 6 tablespoons of water). Put chopped onion and ginger in the same saucepan and cook over low heat for at least half an hour. The beans are a must!

While the mung bean is cooking, we process the spices that are in different recipes gave - different. In general, the minimum set of spices for this soup consists of zira (cumin) and hot pepper. But we will add dill and coriander seeds to them to make the dal more tasty and fragrant.

Fry each of the spices, stirring constantly, over low heat in a dry frying pan separately from the others so as not to mix the flavors. At the same time, we carefully monitor that the spices do not burn, and if this happens (which is quite possible, because they burn out very quickly), we throw away the spoiled ones without regret and start re-frying a new batch. After that, grind the spices in a coffee grinder or in a mortar, pour into a saucer and season with salt and hot chili (if you don’t like spicy, you can skip the last ingredient).

Fry this mixture in a frying pan in hot ghee or vegetable oil, again carefully watching so that nothing burns.

We send the warmed and oiled spices to the dal, mix well, and then we puree everything together in a blender. True, not everyone likes dal in the form of mashed potatoes, so sometimes the stage with a blender is skipped and the beans are left as a whole, albeit in a semi-boiled state. But we still blend.

Ready-made Indian dal soup is served with boiled basmati rice or simply with bread, flatbread or pita bread.

Enjoy your meal!

Food is one of the things that no person on earth can live without. Many make up a diet and maintain it for a certain period of time, but there comes a time when you want something new. Dishes from other countries will help diversify food. For example, Indian food is quite interesting in taste and easy to prepare. Many are interested in what gave. In fact, it is one of the most popular and savory dishes eastern country. This is a traditional spicy soup based on boiled legumes.

Origin of the dish

Dal soup is the national dish of India, which is very easy to prepare, and you can enjoy the taste for as long as you like. In addition, it contains many useful substances and vitamins. For example, soup contains a lot of protein and can be combined with different ingredients. Often, tomatoes, garlic, lemon juice, curry and more are added to it.

In order to understand what gave, it is enough just to decipher the name of the dish. It means "beans". Thus, starting to cook, they choose their favorite variety of this plant and make it a real masterpiece of cooking. Most often, puree soup can be found in places such as Pakistan, Bangladesh, Sri Lanka, Naples, and this is a modern mistake, because you need to cook an amazing dish in every country. It is healthy, simple and extremely tasty. Hot soup can be cooked different ways, you just need to choose the most suitable one.

The essence of the soup gave

Along with the question of what gave, another one arises. How to cook it? The bottom line is that the beans with vegetables must be boiled so that it is possible to mix everything into a puree. Naturally, you need to add spices to the dish - this is an integral ingredient. Thus, cooked beans will replace any meat (in terms of vitamin content) and feed everyone around. India is a country in which everyone adheres to the principles of vegetarianism, so people spent a lot of time creating dal soup.

It is also interesting that there are a lot of varieties of beans, but red varieties are preferred, followed by green and black fruits. It is most useful to eat dal soup in the summer, when it is really hot outside. The dish perfectly saturates, while in winter it also allows you to warm up.

Basic cooking rule

There are certain rules and principles that should be followed. The first is the preparation of the beans. Fruit must be soaked before cooking. You should also make ghee butter (from butter). And finally, cooks and locals roast before adding to the beans. As for vegetables, you can add carrots, onions, garlic, chili peppers, tomatoes, coriander, cauliflower and much more. In fact, there are no specific restrictions, the culinary himself has the right to choose the ingredients for his dish.

The secret of the national dish of India

Indians know that spices are the main ingredient in dal soup. The recipe is very simple, and some ingredients can be changed. But everything related to spices is non-negotiable - this is the main element, indispensable in the cooking process. After they are roasted, they should stand for a while. You can add spices only at the end of cooking. AT classic soup put ginger, turmeric, salt, asafoetida and cumin. You can also add curry leaves, black and white pepper, coriander, nutmeg, dry garlic, mustard seeds, chili powder, Malabar cinnamon leaves.

To make butter ghee, you need butter. It is heated, the foam is removed and spices are fried on it. In this case, a certain sequence must be observed. First, cumin is fried, then ginger, garlic, coriander and a mixture. It is necessary to constantly stir the contents, the cooking time should not exceed 1.5 minutes. Not adhering to elementary rules, the cook may end up with burnt spices.

Recipe

When it became clear what he gave, we will tell you about the recipes for making puree soup. As ingredients, you need to take 200 g of beans of any variety, 2 liters of water, salt, 5-7 tbsp. spoons of ghee oil, spices. To prepare the dish, you will need 3 tsp. turmeric, 2 tbsp. l. garam masala, 1 coconut. If not, you can add coriander, cloves, cardamom, nutmeg, black pepper.

So, first you need to rinse the beans well and sort out the dirt. Then you should boil water and, having salted it, cook them for about 30 minutes. After completing this stage, you need to fry all the spices in ghee oil (observing the sequence). You also need to add vegetables there and wait until the mass turns into a sauce. Add the resulting mixture to the beans and cook until tender with coconut milk. It is recommended to let the soup brew for five to ten minutes. Now it is obvious how to cook gave. Everything is very simple! Try to cook it, especially since desired products not too hard to find. You will definitely like it.

What is dal and how to prepare it? Read our traditional recipe

First, let's clear up the confusion in terms. Dal (Dal) - these are beans, of which there are more than 20 types, and mashed soups from these beans. We will talk about soup, but we will not forget about beans, because soup can be made from different beans and get different tastes and options.

What is gave?

Dal or dhal is the main dish of Indian cuisine, which is prepared on the basis of dal beans, vegetables, coconut milk, with lots of spices. It is very easy to cook, the soup turns out to be tasty, nutritious, and rightfully called a worthy answer of vegetarians to those who claim that a person cannot live without meat.

The essence of the dish is boiling beans and vegetables to the point where they can be easily mashed. As in any Indian dish, there are a lot of spices in the soup, and they are not just a flavor additive - maximum attention is paid to the selection and arrangement of spices. In India, dal is most often made from small mung peas or red lentils, in other countries, for example, in Russia, it can be boiled from peas.

Dal - the basic principles of cooking

Any beans should be washed and soaked for several hours before cooking. For red lentils, an hour is enough, for green or peas - 3-4 hours. The beans are boiled until they can be easily mashed with your fingers. Salt gave at the end, when the soup is ready. 5 minutes before the soup is ready, ghee oil is heated, spices are fried in it. Lastly pour in coconut milk(this is not necessary for us) and decorate with greenery.

Butter ghee is easy to make - just take a little more butter than the recipe calls for, melt it and skim off the foam. A clear oil will remain that will not foam and hiss when heated - this is ghee oil. Pour it into the pan where you will fry the spices. The classic dal spice set consists of garam masala (this is a basic Indian spice mix), zira, turmeric, ginger, salt and asafoetida. If there is no garam masala, you can make it yourself, choosing spices according to your mood, but in any case, it must have five main components - turmeric, coriander, pepper, ginger, garlic. Without this, the taste and aroma of the dal would not even come close to the original. It is very important not to burn anything and add spices consistently. First, fry the cumin in a hot gi, then the ginger, garlic, coriander, and then the garam masala mixture. In total, the spices are fried for a minute - one and a half with continuous stirring. Oil should be three times more than spices. If the recipe contains tomatoes, then they are added to the fried spices and then the sauce is poured into the almost ready lentils.

Red lentil dal (traditional recipe)

Ingredients: 200 gr. dry lentils, 2 liters of water, 2 carrots, 2 tomatoes, 3 tsp. l. turmeric, 5-7 tbsp. l. ghee oil, salt to taste, 2 tbsp. l. garam oil mixture, salt to taste. You still need one coconut, but in our conditions it can be replaced with cream (to soften the taste).

Rinse the lentils, soak for an hour. Put to boil, cook until the lentils are soft. Scald the tomatoes with boiling water, remove the skin. Cut the pulp into cubes. Grate the carrot. When the lentils are soft, heat the ghee, fry the spices, then add the tomatoes and carrots. Sauté the vegetables lightly, add water to make a sauce, and transfer it to the pot with the lentils. After five minutes, remove from heat, salt to taste, chop the lentils with a pusher or blender. Pour coconut milk or cream into the finished dal, heat (but do not boil!) And let it brew for 5-10 minutes. Dal is served in small bowls, garnished with greens.

Dal is healthy, colorful, delicious and very easy to prepare.

In addition, dal is very tolerant of the replacement of components, so that it can be prepared even without a complete list of necessary products.

I was taught to cook dal by a woman who inspired me to culinary arts in general. Before that, I still loved to bake, but no one could force me to cook everyday dishes. She just asked to help her in cooking in the kitchen (cut, clean something). And now her magic of the “dance of choosing spices” and inspiration to cook more delicious dishes for the most expensive dishes entered my heart, and for several years now I have not been kicked out of the kitchen.

Dal (Dhal)- Indian or other legumes. This is one of the first dishes that I began to cook and still cook with pleasure.

Compound:

for 2 liters of soup

5-6 art. l. Masha
2-3 medium carrots
2-3 medium tomatoes (or 2 heaping tablespoons of tomato paste)
1 small bunch of cilantro
2-3 tbsp. l. ghee or vegetable oil

Spices:

5 cm cinnamon sticks
5-6 whole cloves
1.5-2 tsp grated fresh ginger
0.5-1 red pepper pod (depending on the spiciness of the pepper and your taste)
2-3 tsp Kalinji seeds
1.5-2 tsp
2 tsp turmeric
0.5 st. l. salt

Dal (dhal) - recipe:

First of all, we sort out the mung bean from pebbles, debris and boil it. To make this happen faster, fill the mung bean with cold water so that it slightly covers it. And while it boils, from time to time pour cold water so that it covers the beans by a maximum of 1 cm, or even less. This method is suitable for cooking other legumes and vegetables. They are "scared" cold water and boil faster.
While mung bean is cooking, we grate carrots on a coarse grater, ginger on a fine grater, finely chop the pepper.
Heat up the oil in a frying pan. You can check whether it is of sufficient temperature by throwing one grain of Kalinji. If it immediately sizzles and rises, the temperature is what you need. First, put cinnamon in the pan for 5-10 seconds, then cloves, kalindzhi, followed by ginger and pepper, and after a few seconds, turmeric with asafoetida.
Roasting spices
Fry the spices for a few seconds and then put the carrots in the pan. We simmer it with spices until it becomes transparent.
Then add tomatoes or tomato paste(in the case of the latter, you need to add a few more tablespoons of water so that it is not thick), mix, keep on fire for several minutes until the tomatoes are steamed or the paste gives off a tomato smell. I used thick tomato juice with pulp, so I did not add water.
We drain the water from the finished mung bean - we do this so that the broth is transparent (usually mung bean gives a brownish cloudy tint when boiled). Fill with cold water (about 1.5 l), bring to a boil.
Fill the machine with new water
We put carrots fried with spices and tomatoes in the soup, mix, let it boil and immediately turn it off. If the dal is too thick, add a little boiling water.
Add fried carrots
Add salt.
Our Indian Dal soup is ready. Before serving, add cilantro (it is ideal for this dish, but if it is not in the house, you can use other greens - I took a little dill this time), or do not mix until serving, otherwise it will turn yellow.

We put greens

If the dal turned out to be too spicy for you, you can safely add sour cream to it, it will soften the spicy taste.

Enjoy your meal!

Natasha Mironishina recipe author

Dal (Dhal) is a national Indian puree soup based on dal beans, coconut milk, vegetables and spices. Dal soup is the main "weapon" of Indian vegetarians against European meat-eaters and the central dish of Indian cuisine. It is very easy to prepare, extremely tasty, tolerant of the interchangeability of components and contains a lot of the most valuable protein, the absence of which in vegetarian food so often likes to reproach dissenting fans of unhealthy eating.

To begin with, let's define the "area" of preparation of this interesting dish and eliminate the confusion of terms. The word Dal (Dahl, Daal or Dhal) denotes beans, of which there are more than 20 types, and soup-puree from these beans. We're talking about soup, but don't forget about beans, because you can make dal soup from different beans and get a few. different options. This is what residents of different regions use in India - they take the type of beans that they like best or that is the most accessible. Dal soup is cooked in India, Pakistan, Nepal, Bangladesh and Sri Lanka. This is almost 1 billion people, not counting the growing popularity given in Europe and America. So we are dealing with the most popular (after Chinese noodles) is the hottest dish in the world.

Let's start with the principles. It is important to observe the following:
. Beans (lentils or peas) must be soaked before cooking.
. Before cooking, Ghi butter should be prepared in advance from butter.
. Spices must be fried in ghee before adding them to the beans.

Cooking lentils. For best result and authenticity, it is better to take tour-dal or pigeon peas, but you can also use red lentils - they are soaked for a short time and cooked quickly. Suitable green lentils or peas. Soaking - according to the variety. Red can not be soaked at all, but simply boil longer, soak green for several hours, peas for 3-4 hours. Perhaps someone does not know, but there is more protein in lentils than in meat, and bean protein is better digested than meat. For example, in lentils, urad gave twice as much protein as in beef.

Attention! Be sure to wash any lentils and sort for pebbles. It will be very unpleasant if it gets on the tooth.

Vegetables. Traditionally, dal uses carrots, coconut milk, onions, and garlic. In recent centuries, tomatoes and chili peppers, which are not specific to India, have been added. The latter, by the way, in our conditions is still better to use moderately, like a spice. Additionally, you can use cauliflower, and from greens - coriander. Plus, we add a lemon to this set - it is absolutely appropriate.

Guy oil. This is the hardest part. Usually recipes say something like "ghee" or simply suggest using butter. In fact, gi is made from butter, heated in a saucepan and skimmed off excess foam. A clear oil will remain, which, when heated, will not burn, hiss, bubble or smoke. This is Guy. It is not difficult to prepare it - take a little more butter than planned and melt it in a saucepan (not the one you will fry the spices). Remove the foam with a spoon and pour the resulting oil into a wok or pan, where the spices will be fried.

Spices. The most important. They must be fried in ghee oil - this is the key moment of preparation. The spices are roasted and added to the dal at the end of cooking. At the same time, the roasting process itself involves the consistent addition of seasonings. It is important not to burn anything and to achieve maximum aroma and taste. The classic set of spices consists of:

Garam masala (Indian base spice mix)
. ginger,
. Asafoetida (garlic-scented resin)
. Cumin (jeera),
. turmeric,
. Salt.

If you do not have garam masala, then you can compose it yourself:
. Black and white pepper
. Cardamom (black and green)
. curry leaves,
. black cumin,
. regular cumin,
. star anise,
. Coriander,
. Nutmeg,
. Malabar cinnamon leaves or Malabar laurel.
You can prepare a slightly modified mixture:
. Fennel,
. ginger powder,
. dry garlic,
. mustard seeds,
. Coriander,
. star anise,
. chili powder,
. Cumin.

In the end, you can make your own garam masala mixture according to your mood, using the amount of ingredients available. In any case, the presence of five components is mandatory:
. turmeric,
. coriander,
. pepper,
. ginger,
. garlic,
Without which, no matter what you do, the taste and aroma of dal will not come close to the original.

So, everything is ready, the lentils are washed and put on the fire to boil. There are options here: boil lentils in vegetable broth or add vegetables along with lentils. Both options are acceptable, but more often a broth is used in which the lentils are cooked until tender. Different varieties lentils are cooked for 30 to 90 minutes. 5 minutes before cooking, you need to heat the ghee oil and fry the spices, garlic and ginger in it.

There is a certain sequence in frying, try to stick to it. Fry the cumin in the hot gi, then add the ginger, garlic and coriander, and then the garam masala mixture. Stir continuously and very vigorously. In total, it takes from 40 seconds to one and a half minutes to roast spices. If you stop stirring for at least 10 seconds, the spices will burn and give an unpleasant taste and smell. If there is little ghee oil and a lot of spices, then the spices can quickly absorb the oil and burn. Do not spare oil, let it be at least three times more than spices.

If you use tomatoes (and in many modern Indian recipes these vegetables are used), then they should be added to spices and, without stopping stirring, intensively break up the vegetable structure and mix with spices and ghee. You should get a sauce that is poured into almost ready lentils. At the same stage, coconut milk and asafoetida are added. Continue cooking until the lentils crumble easily between your fingers. To create puree, you can use a potato masher or a blender. Salt is needed only at this stage. Serve dal in deep small bowls and decorate with coriander greens and flavor with a slice of lemon. For clarity, here is one of the many recipes for a typical dal.

Tamatar Tur-Dal

Ingredients:
200 g tour-dala,
2 liters of water
3 teaspoons of salt
3 tsp turmeric
5-7 art. tablespoons of ghee butter
1 coconut
2 tbsp. tablespoons garam masala mixture or:

1 teaspoon cumin
1 teaspoon coriander
2-3 cloves,
1 teaspoon cardamom
½ teaspoon nutmeg,
½ tsp black pepper
¼ teaspoon chili pepper
1 teaspoon fennel
3-4 leaves of laurel.

Cooking:
Tur-dal sort out, rinse. Boil water, add tur-dal, salt (or salt later) and cook for about 30 minutes, stirring occasionally. Melt the butter or use the prepared ghee in a saucepan or small skillet, fry the cumin, then the ginger, garam masala or your mix, add the tomatoes and carrots. Bring to the state of the sauce and pour the resulting sauce into a pan with tour-dal. Add coconut milk. Continue to cook until tender (lentils should crumble easily between your fingers). Grind tour-dal with a crush or blender, let it brew for 5-10 minutes. Pour into deep bowls or plates. Garnish with herbs and a lemon wedge.

Like any ancient dish, dal has options for cooking. A fundamentally different method of laying the ingredients allows you to minimize the use of dishes and is suitable for camping conditions, country or summer cuisine. The principle of adding ingredients is the same as in pilaf. That is, first you need to fry the spices, garlic, ginger and onions, then add the tomatoes and carrots, add a little boiling water (so as not to burn), stir everything thoroughly to the state of the sauce and add pre-soaked lentils. Next, you need to pour boiling water, mix and cook until tender. Lastly, coconut milk is added. You can decorate the dal with cilantro and lemon already in the plate.

The same variation applies to salt. Usually salted at the end, but it is permissible to add salt at intermediate stages with a mandatory taste test.

Dal soup is usually served with unsalted (unsalted) yeast-free chapati or thin flatbread. Armenian lavash. Chapati is very easy to make yourself. It is enough to have a little flour.

Ingredients:
250 g flour
150 warm water,
½ tsp salt
2-3 tbsp. tablespoons of melted butter.

Cooking:
Mix flour and salt. By adding water to the flour, knead the dough. Knead for 5-7 minutes, sprinkle the dough with water and leave in a warm place for 1-2 hours. Make sure the dough doesn't dry out. Form 15 small balls, roll them out so that you get cakes with a diameter of about 15 cm or a little less. Heat a cast-iron skillet and bake tortillas without adding oil. Place the finished cake for a few seconds on a lit burner. The cake will puff up - this is normal. 3-5 seconds of firing on each side will be enough. Brush the top of each chapati with butter.

And a few more important details. In Indian cuisine, an abundance of spices in a dish is a necessity and performs several functions at once: flavors, expands the range of flavors, helps digestion, prevents intestinal disorders, saturates the body. useful substances(vitamins, oils, micro and macro elements). On average, about 1 tbsp is used per 1 kg of food. spoons of spices. You can balance the composition of spices in the direction of aromatic colors, for example, add more turmeric and reduce the amount of spicy components, which are needed less in the cool Russian climate than in the hot tropical climate of India. It is very important not to forget about turmeric - it gives color and softens the effect of hot spices a little. Cumin and coriander greatly affect the taste, try to use them too in any case.

Asafoetida stands apart. This is an unusual spice for us with a strong and not very pleasant smell. Its advantage is that, mixing with other spices, it creates new shades of aromas that are very different from their natural smell. At the same time, asafoetida helps very well with gas formation with an excess of legumes in food (a serious problem for beginner vegetarians). Asafoetida is recommended to be added to any bean dish. The amount is small - from "at the tip of a knife" to a quarter of a teaspoon per 2 liters of water.

Dal (Dhal) is successfully prepared by both vegetarians and meat lovers. Dal is loved in India, Europe, America, Asia and Russia. It is healthy, bright, unusual and very easy to prepare food. Try making your own dal and don't forget the flatbread!