Karwa Chauth Special: Delicious Dal Recipes with Pure Mustard Oil
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Karwa Chauth, a beloved festival celebrated by married women in North India, is a time of fasting, prayer, and love. As the day-long fast comes to an end, a hearty and nutritious meal becomes the center of attention. What better way to break the fast than with a comforting bowl of dal? In this blog post, we'll explore five delicious dal recipes that are perfect for Karwa Chauth, all made with the distinctive flavor of pure mustard oil.
Mustard oil, with its pungent aroma and rich taste, adds a unique dimension to these dal recipes. Not only does it enhance the flavor, but it also brings potential health benefits, including improved cardiovascular health and boosted immunity.
Let's dive into these mouth-watering recipes that will make your Karwa Chauth celebration even more special!
1. Punjabi Tadka Dal
This classic North Indian dal is a perfect blend of flavors and textures, made extra special with a mustard oil tadka.
Ingredients:
- 1 cup yellow moong dal
- 1/2 cup red masoor dal
- 3 tbsp pure mustard oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Wash both dals together and cook them in a pressure cooker with 3 cups of water until soft.
- Heat 2 tbsp mustard oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for another minute.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are mushy.
- Add the cooked dal to this mixture and simmer for 5-7 minutes.
- For the tadka, heat 1 tbsp mustard oil in a small pan. Add a pinch of asafoetida and some red chili powder. Pour this over the dal.
- Garnish with fresh coriander leaves and serve hot.
2. Bengali Chana Dal
This Bengali-style chana dal showcases the beautiful pairing of mustard oil with aromatic spices.
Ingredients:
- 1 cup chana dal (split chickpeas)
- 3 tbsp pure mustard oil
- 1 bay leaf
- 2 dried red chilies
- 1 tsp panch phoron (Bengali five-spice mix)
- 1 large onion, finely chopped
- 1 tbsp ginger paste
- 2 tomatoes, chopped
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tsp sugar
- Fresh coriander leaves for garnish
Instructions:
- Soak chana dal for 2 hours, then cook in a pressure cooker until soft but not mushy.
- Heat mustard oil in a pan. Add bay leaf, dried red chilies, and panch phoron. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger paste and cook for a minute.
- Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes are soft.
- Add the cooked chana dal and simmer for 10 minutes.
- Add sugar and adjust seasoning.
- Garnish with fresh coriander leaves and serve hot.
3. Rajasthani Panchmel Dal
This royal dal preparation combines five different lentils for a rich and complex flavor profile.
Ingredients:
- 1/4 cup each of moong dal, urad dal, chana dal, toor dal, and masoor dal
- 3 tbsp pure mustard oil
- 1 tsp cumin seeds
- 1 inch cinnamon stick
- 2 cloves
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 1 tbsp ghee
- Fresh coriander leaves for garnish
Instructions:
- Wash all dals together and cook them in a pressure cooker with 3 cups of water until soft.
- Heat mustard oil in a pan. Add cumin seeds, cinnamon stick, and cloves.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another minute.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
- Add the cooked dal mixture and simmer for 10-15 minutes.
- Add garam masala and ghee. Mix well.
- Garnish with fresh coriander leaves and serve hot.
4. South Indian Sambar
While not traditionally made with mustard oil, this South Indian classic takes on a unique twist with its addition.
Ingredients:
- 1 cup toor dal
- 3 tbsp pure mustard oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- Few curry leaves
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 carrot, diced
- 10-12 french beans, chopped
- 1 small eggplant, cubed
- 2 tbsp sambar powder
- 1/2 tsp turmeric powder
- Tamarind pulp from a small lemon-sized ball
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Cook toor dal in a pressure cooker until soft.
- Heat mustard oil in a large pan. Add mustard seeds and urad dal. Let them splutter.
- Add curry leaves and chopped onions. Sauté until onions are translucent.
- Add all the vegetables and cook for 5 minutes.
- Add chopped tomatoes, sambar powder, turmeric powder, and salt. Cook until tomatoes are soft.
- Add the cooked toor dal and tamarind pulp. Simmer for 15-20 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or idli.
5. Kashmiri-style Yellow Dal
This simple yet flavorful dal showcases the subtle use of spices in Kashmiri cuisine.
Ingredients:
- 1 cup yellow moong dal
- 3 tbsp pure mustard oil
- 1 tsp cumin seeds
- 2 whole dried red chilies
- 1 large onion, finely chopped
- 1 tbsp ginger paste
- 2 cloves of garlic, minced
- 1/2 tsp turmeric powder
- 1/4 tsp Kashmiri red chili powder
- Salt to taste
- 1 tbsp ghee
- Fresh mint leaves for garnish
Instructions:
- Wash moong dal and cook it in a pressure cooker until soft.
- Heat mustard oil in a pan. Add cumin seeds and whole red chilies.
- Add chopped onions and sauté until golden brown.
- Add ginger paste and minced garlic. Sauté for another minute.
- Add turmeric powder, Kashmiri red chili powder, and salt. Mix well.
- Add the cooked moong dal and simmer for 10 minutes.
- Finish with a tablespoon of ghee.
- Garnish with fresh mint leaves and serve hot.
These five dal recipes, each unique in its flavor profile and preparation method, showcase the versatility of lentils and the distinctive taste of pure mustard oil. They not only provide a delicious way to break the Karwa Chauth fast but also offer a nutritious and satisfying meal for any day of the year.
The use of mustard oil in these recipes adds a depth of flavor and potential health benefits. However, it's important to note that in some countries, mustard oil is sold for external use only due to its erucic acid content. Always ensure you're using culinary-grade mustard oil that's safe for consumption.
As you prepare these dals for your Karwa Chauth celebration or any special occasion, remember that cooking is an act of love. These recipes are not just about nourishment; they're about creating moments of joy and togetherness. Happy cooking and happy Karwa Chauth!