Daal ka Dulha is a traditional UP and Bhojpuriya delicacy. As the name sounds it's made with Lentils/Daal. Some people use Moong Daal, some use Toor/Arhar Daal to make it. Its an all-in-one recipe like Daal and Roti made together. Tangy and spicy daal contains spiced wheat flour dumplings in it, which makes it a wholesome food.
I love to experiment in my kitchen. When I was little my mum use to make this dish with just flour dumplings with any major changes in the recipe (Which is carried over since decades). Today when I thought to make it, I did add my twist to it.I made wheat flour dumplings with some Fenugreek leaves in them. So that it's not just Daal Roti, Instead it's Daal Roti and Sabzi.
My mum use to add some whole raw mangoes (Peeled) called "Kairi/Amiya" into it in place of tomatoes. In the olden days people never used tomatoes in any daal. Instead the Daal always have had raw / dried mangoes in them to give them the sourness. Me and my siblings use to fight over those cooked sour mangoes in our plates.
Making this dish in my kitchen took me to those golden days of childhood, which we always treasure. I know I do, do you treasure your childhood days?????? I'm sure everyone does.
Here comes another authentic dish from Saumya Ki Rasoi. "Methi Wala Daal ka Dulha / Methi Daal Pithora/ Dal Dhokli / Dal Tikiya" . No matter what you call it at your place, it tastes amazing. I'm sure you will try this and let me know what you think about this. Don't forget to comment below :) Until next time.......Happy Cooking Friends!!!!
Ingredients:
Daal:
Split Yellow Lentil/Tuar Daal - 1 cup
Tomato - 1 cup chopped
Turmeric powder - 1 teaspoon
Amchoor powder - 1/2 teaspoon
Asafetida - 1 pinch
Salt - to taste
Dough Dumplings:
Wheat flour - 1 cup
Methi Leaves - 1/2 cup chopped
Carom Seeds/Ajwain - 1/2 tspoon
Salt - to taste
Red Chili Powder - 1/4 tspoon
Tempering :
Oil / Ghee - 1 tblspoon
Garlic - 5 cloves
Cumin seeds - 1 teaspoon
Whole red Chilli - 2
Coriander leaves - 2 tblspoon chopped for garnish
Method:
Wash and soak the Toor Daal for about 10 minutes.
Pour Daal into a pressure cooker and add chopped tomato, turmeric powder, asafetida, and salt.
Pressure cook it for about 4 whistles or till the lentils cooked properly and tomatoes are mixed thoroughly.
In a mixing bowl, take flour, carom seeds, salt, red chili powder and Methi leaves.
Add little amount of water to knead the dough. Dough should be stiff but smooth.
Take an tennis size ball from the dough and roll it like a thick chapatti then cut out the desired shapes out of it.
I used my cookie cutters to cut out fun shapes for kids.
Boil 2 glass of water along with 1 teaspoon salt in big pan.
Add the dough shapes in the water and boil them until they float on the water.
Take the shapes out from the water and add it into Daal. Give it another boil.
Heat the tadka pan with oil/ghee and add the chopped garlic, whole red chili and cumin seeds.
Once garlic starts to turn golden switch off the flame and pour the tadka over Daal ka Dulha.
Garnish with copped coriander.
Serve with some Boondi raita, Pickle and Salad. I'm sure your family will enjoy this Methi Wala Daal ka Dulha.
I love to experiment in my kitchen. When I was little my mum use to make this dish with just flour dumplings with any major changes in the recipe (Which is carried over since decades). Today when I thought to make it, I did add my twist to it.I made wheat flour dumplings with some Fenugreek leaves in them. So that it's not just Daal Roti, Instead it's Daal Roti and Sabzi.
My mum use to add some whole raw mangoes (Peeled) called "Kairi/Amiya" into it in place of tomatoes. In the olden days people never used tomatoes in any daal. Instead the Daal always have had raw / dried mangoes in them to give them the sourness. Me and my siblings use to fight over those cooked sour mangoes in our plates.
Making this dish in my kitchen took me to those golden days of childhood, which we always treasure. I know I do, do you treasure your childhood days?????? I'm sure everyone does.
Here comes another authentic dish from Saumya Ki Rasoi. "Methi Wala Daal ka Dulha / Methi Daal Pithora/ Dal Dhokli / Dal Tikiya" . No matter what you call it at your place, it tastes amazing. I'm sure you will try this and let me know what you think about this. Don't forget to comment below :) Until next time.......Happy Cooking Friends!!!!
Ingredients:
Daal:
Split Yellow Lentil/Tuar Daal - 1 cup
Tomato - 1 cup chopped
Turmeric powder - 1 teaspoon
Amchoor powder - 1/2 teaspoon
Asafetida - 1 pinch
Salt - to taste
Dough Dumplings:
Wheat flour - 1 cup
Methi Leaves - 1/2 cup chopped
Carom Seeds/Ajwain - 1/2 tspoon
Salt - to taste
Red Chili Powder - 1/4 tspoon
Tempering :
Oil / Ghee - 1 tblspoon
Garlic - 5 cloves
Cumin seeds - 1 teaspoon
Whole red Chilli - 2
Coriander leaves - 2 tblspoon chopped for garnish
Method:
Wash and soak the Toor Daal for about 10 minutes.
Pour Daal into a pressure cooker and add chopped tomato, turmeric powder, asafetida, and salt.
Pressure cook it for about 4 whistles or till the lentils cooked properly and tomatoes are mixed thoroughly.
In a mixing bowl, take flour, carom seeds, salt, red chili powder and Methi leaves.
Add little amount of water to knead the dough. Dough should be stiff but smooth.
Take an tennis size ball from the dough and roll it like a thick chapatti then cut out the desired shapes out of it.
I used my cookie cutters to cut out fun shapes for kids.
Boil 2 glass of water along with 1 teaspoon salt in big pan.
Add the dough shapes in the water and boil them until they float on the water.
Take the shapes out from the water and add it into Daal. Give it another boil.
Heat the tadka pan with oil/ghee and add the chopped garlic, whole red chili and cumin seeds.
Once garlic starts to turn golden switch off the flame and pour the tadka over Daal ka Dulha.
Garnish with copped coriander.
Serve with some Boondi raita, Pickle and Salad. I'm sure your family will enjoy this Methi Wala Daal ka Dulha.
Lovely dear!!Loved the name and recipe. Its mouth watering :)
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