Dal from Manipur

Manipur is one of the ‘Seven Sisters State’, besides Sikkim in North East India. Its capital is Imphal.  Manipur is known as the ‘Land of gems’ because it is surrounded by nine hills and an oval shaped valley at the centre.

It is famous for the beautiful unique floating islands on the Loktak Lake. The lake spans for approximately 240 sq kilometer.  The floating islands are just matted vegetables and soil. The local people call them phumdis. The huts are made with very light materials. People use small country boats as their means for transportation to the main land.

Manipur shares the international boundary with Myanmar in the east.  The state is bounded by Nagaland in the north, Mizoram in the south and Assam in the west.

Food:

The staple food of Manipur is rice served with meat, fish and vegetable cooked with variety of herbs such as garlic chives and other spices.

Our first attempt:

We chose Sagolhawai uti dal from Manipur.  We cooked and sent the picture to one of our friends from Manipur. 

“It looks fine, but what are the coriander leaves doing there?” was her polite remark.

“Without garlic chives you will never get the actual flavor of Sagolhawai uti,” said she.

We used coriander leaves, because garlic chives were not available in the market at that time.

So, we grew our own garlic chives at home and used it for the recipe.

Sagolhawai uti (Black gram dal dish)

Sagolhawai uti is an authentic and traditional dish from Manipur. The dal dish is slightly alkaline because we are using soda bicarbonate.  One can use any dal (lentil) and any vegetable. We are using taro. According to the Manipuri people this a very good combination with garlic chives which is a must.  Uti is, almost mandatory in all festivals and social gatherings.  We loved it.  Hope you would love it too.

You need:

150 gm black gram dal

125 gm taro (In India it is called Arbi, Arvi, Kochu or Kosu,)

1” piece of ginger

20 gm garlic chives

2-3 green chillies (optional)

 ¼ tsp baking soda

1 tbsp of mustard oil

Salt to taste

Method:

  1. Wash and peel the taros. 
  2. Wash and peel the ginger. Grate it finely.
  3. Wash the garlic chives and cut them into 2” long pieces.  And keep them aside.

4. Wash the urad dal and place it in a pressure cooker.

5. Add the taro, garlic chives, ginger and salt to it.

6. Add 1 ½ cup of water and cook. 

7. After the first whistle lower the heat to simmer and cook for 2 minutes.  And allow the cooker to cool down by itself.

8. In the meantime, peel, wash and slice the onion. 

9. Wash the chillies, cut off the stem and make a small slit on the broader side.

10. Open the lid of the cooker and check the dal.

11. If it is cooked add 1 cup of warm water. 

12. Add ¼ tsp of cooking soda and stir gently. Place the cooker back onto stove and let it simmer.

Tempering the dal

13. Heat a pan and add the mustard oil. 

14. Allow it to smoke.  (It is important for the oil to smoke.  When it smokes the raw smell of mustard oil disappears.)

15. When it smokes, switch off the heat. 

16. Add the chillies and chopped onions and saute until golden.

17. Pour the tempering mixture into the cooked dal and cook for another 2 to 3 minutes. 

18. Adjust the salt and pour into a serving dish and serve with cooked rice.

Happy Cooking !

Coming up next ………………. Dal from Meghalaya.

*****

Dal from Assam

Assam is the gateway to the north east of India and is one of the “Seven sisters” states besides Sikkim. It is popularly known as the land of red river and blue hills. Assam is home to the Kamakhya Temple which is one of the oldest and most revered tantric temples of India, situated in Nilachal that is the blue hills of Guwahati. The red river is referred to the mighty Brahmaputra which flows through the entire state.  The capital of Assam is Dispur.  

Rongali Bihu is one of the most important festivals of the State.   The festival is generally celebrated on 13-14 April as the new year of the State. On these 2 days, young Assamese boys and girls dress up in their traditional attire; girls in muga mekhela and sador, and boys in muga dhoti and kurta.  The Bihu dance was performed by the rice fields in early times when the boys take the opportunity to woo the girls.

Assam is well known for its tea, one horned rhino and muga silk – the “golden thread”.

Assam shares boundary with seven states ~ West Bengal on the west, while Arunachal Pradesh in the north, Nagaland and Manipur in east, Mizoram, Tripura and Meghalaya in the south.

It also shares international boundaries with Bangladesh in the south and Bhutan in the north.

Food:

Rice is the staple food for Assam served with dal, meat and fish. The traditional alkaline dish known as “khar”, is a distinctive part of the local cuisine.

Bilahir Mati dail ( Urad dal with Tomato)

Bilahir mati dal is a very soothing Assamese cuisine. The tangy combination of tomato and lemon gives a very refreshing taste and flavour , particularly during summer. You may try it out.

You need:

100 grm urad dal

2 medium size tomato

½ tsp mustard seeds

1 tbsp mustard oil

2 green chilli

1 tbsp lemon juice

½ tsp turmer powder

1 tbsp finely chopped coriander leaves

Salt to taste

Method:

  1. Wash and drain the dal and place it in the pressure cooker.
  2. Add turmeric powder, salt and 1 cup water and cook the dal.  After the first whistle lower the heat and cook for 1 minutes.  Allow the cooker to cool down on its own.

3. In the mean-time. wash the chilies. Cut off the stems and slit them halfway. 

4. Wash the tomatoes and cut them wedge-wise. 

5. Wash and chop the coriander leaves finely.

6. Open the cooker and check if the dal is cooked.  The grains of the dal should be soft yet it must retain its shape. 

7. Add 1 cup of warm water and bring it to boil. 

8. Lower the heat and keep it at simmering.

9. In a pan, heat the mustard oil.  Allow it to smoke.

10. When it smokes add the mustard seed and cover it with a lid otherwise the mustard oil will splutter all over. 

11. When the mustard seeds turn black add the green chilies and then the sliced tomatoes   and stir and fry. Add little salt so that the tomatoes become soft quickly.

12. Once the tomato mixture is fried well till there is no more juice and the oil oozes out, add the cooked dal.

13. Add some more warm water to the dal and cook it for another 2-3 minutes.

14. Add the chopped coriander leaves.

15. Squeeze half of a lemon (1 tbsp). Adjust the salt and serve with hot steamed and fried potatoes or potato mashed with salt, green chilli, finely chopped onion and mustard oil.

Happy Cooking !

Coming up next……………. Dal from Manipur

Dal from Arunachal Pradesh

Arunachal Pradesh is the northern most and the largest of the eight northeastern States of India.  Itanagar is its capital.  

As it is at the foot hills of the Himalayan range, it is very cold and thickly covered by evergreen forest.  Five important rivers flow through it.  The meandering mountain rivers and streams are extremely good for rafting.

There are many interesting festivals in Arunachal. One of them is the Musical festival.  In this festival all the folk songs of the state are performed.  The festival is held in the town of Ziro, every year from 28th September to 1st October. Music lovers, from around the globe, far and near, gather on this occasion.

Arunachal Pradesh shares international borders with China on north and east, Myanmar on the east and south and Bhutan on the west.

The Indian states, of Nagaland and Assam lie in the south.

Food:

Rice is the staple food of Arunachal served with a variety of meat, fresh or smoked and vegetables.  They use bamboo shoots extensively in cooking along with local greens and herbs.   

There are several ethic communities in Arunachal and Galo is one of them.  In Galo, Eeku means fermented wet bamboo shoot.

Here is an old favourite, – Eeku Dal which is mildly favoured with bamboo shoot.

Eeku Dal – Dal with Bamboo shoots

Eeku dal is very easy and simple. We are using the preserved and grated bamboo shoots instead of the fresh bamboo shoot.  The dal is mildly favoured with sourness from the bamboo shoot and green onion leaves to tickle your taste buds.  Do try it once.

You need:

100 gm masoor dal  

1inch piece of ginger  

½ tsp of turmeric powder

Salt to taste  

For tempering:  

1 medium size onion  

30 gm bamboo shoot  

A few scallions /green onion leaves  

1 tbsp mustard oil/refined oil

Method:

  1. Wash and peel the ginger and onion.  Chop them finely. 
  2. Wash the onion leaves and chop them finely and keep them aside.

3. Wash the dal and put it in a pressure cooker. 

4. Add salt, turmeric powder, ginger and 1 cup of water.  Cover it with the lid and cook.  After the first whistle lower the heat to minimum and cook the dal for 3 more minutes. 

5. Switch off the heat and allow the cooker to cool down by itself.

6. Open the cooker and check if the dal has been cooked. 

7. If it is cooked add 2 cups of warm water and stir gently.  If not, add 1 cup of warm water and cook it for another minute.

8. Heat a pan and add 1 tblsp of oil.  9. Add the chopped onion and fry for few seconds. 

10. Add the bamboo shoot and saute for a minute or so till you get the aroma of the bamboo shoot. 

11. Add the chopped green onion leaves.  Saute for a few seconds more.

12. Pour the dal over the fried spice. 

13. Add some more water if it is too thick.  Boil the dal for about 1minute or so, and switch off the heat. 

14. The dal is ready to be served.  You can serve it with cooked rice or with bread/roti as a soup.

Happy Cooking !

Coming up next ….…………………… Dal from Assam

*******

North East Zone of India

The North East Zone of India is the easternmost region of the country.  It consists of eight states – Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura, which are known as ‘The Seven Sisters’ and the eight state is Sikkim, which is referred to as the ‘Brother’. This is just like my family- we are seven sisters and one brother.

The North East Zone shares the international boundaries in all the four sides with Nepal, China (Tibet), Bhutan, Myanmar, Bangladesh that is North,East, South and West.

 And linked by a narrow corridor, also known as ‘chicken neck’ to the Indian state of West Bengal in the West.

Farming in the North East India

The North East is in the Eastern terrain of Himalayas.  It is full of mountains, hills and rivers. The valleys are deep and narrow, except Brahmaputra valley which is slightly broader.

Therefore, geographically, North East is not feasible for large scale agricultural industry. 

However, the small famers do grow pulses and paddy for their own consumption, but not commercially.

Tea, green vegetable and fruits are grown in abundant in the terraces.                               

 Food:

The food of North east, are less spicy and less oily but none the less, tasty.  Their food has a big influence of China, Myanmar (Burma) and West Bengal cuisines.

Dal has become a household dish in all the eight states now, with the flow of people to and from the very remote areas since colonial intervention.

“Dal was never a part of our cuisine. It’s an acquired taste from hotels, restaurants and mainland people who have come to reside in Arunachal,’ says Karmae, from Arunachal Pradesh.  ‘Now dal has become a habit.’

In most of the states, dal is still served as stew or soup. Some of the states still prefer to cook dal by slow cooking method instead of pressure cook and without tempering. Tempering of dal is a recent experience for some of the states of North East.

Let’s enjoy cooking dal from all the states of North East in alphabetical order – Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram Nagaland, Sikkim and Tripura.

Coming up next …………Dal from Arunachal Pradesh.

Dals of India!

Welcome to DalontheTable, hailing from the vibrant country of India! With 28 states and 8 union territories, each boasting its own distinct history, geography, and cuisine, India is a treasure trove of flavors.

In this series, we’ll explore one dal recipe paired with rice from every state and union territory, sharing interesting facts about each region’s location, cultural influences, and unique culinary traditions. Join us on this culinary journey across India, where neighboring countries and states shape local flavors, like the distinctive dal dishes of the northeastern states.

Northern part of India is surrounded by 8 countries namely, Pakistan, Afghanistan, China, Tibet, Nepal, Bhutan, Myanmar and Bangladesh.

And the southern part is by 3 water bodies namely, Bay of Bengal, Indian Ocean and Arabian Sea.

Since India is a huge country, it is roughly divided into 6 zones, namely North East , Eastern, Central, Northern, Western and Southern zones.

North East Zone: Arunachal, Assam, Meghalaya, Manipur, Mizoram, Nagaland, Sikkim and Tripura.

Eastern Zone: West Bengal, Bihar, Jharkhand, Odisha and Andaman & Nicobar Islands.

Central Zone: Uttar Pradesh, Madhya Pradesh, Chhattisgarh and Uttarakhand.

Northern Zone: Rajasthan, Delhi, Haryana, Punjab, Chandigarh,

Himachal Pradesh, Jamu & Kashmir, and Ladakh.

Western Zone: Maharashtra, Gujarat, Diu, Daman and Goa.

Southern Zone: Andhra Pradesh, Telangana, Pudducherry, Tamil Nadu, Kerala, Karnataka and Lakshadweep.

We will start our delightful dal recipes zonal wise, because it will be much easier for the readers to follow and know little bit about state and its location on the map.

Food:

As we all know, dal and rice have always been an integral part of India’s daily meal in all the states.  In fact, there are various accounts of the use of dal in India’s vibrant history, since the time of the epic stories of Ramayana and Mahabharata.

Your contributions or suggestions are most welcome because they will make the journey of the humble dal, more enjoyable and successful!

Coming up next ………………………………     North East Zone

                                      ********

Kadhi

This appetizing and nourishing dish has sour and creamy gravy and tasty pakoras (fritters) soaked in it.  It has two ingredients – besan (channa dal flour) and curd (yoghurt) and the spices add a special flavour to it. 

You need:

Pakoras (fritters)

50 gm besan flour (channa dal flour)

¼ tsp turmeric powder

1 tbsp finely chopped onion

1 finely chopped green chilli

1 tbsp finely chopped coriander leaves

2 tbsp curd

Salt to taste

Refined oil for deep frying

For the gravy:

2 tsp besan

1 cup curd

¼ tsp turmeric powder

½ tsp garam masala

 ½ tsp coriander powder

For tempering:

¼ tsp black mustard ( Rai)

4-5 Fenugreek seeds (Methi)

12-15 curry leaves

½ tsp cumin seeds

2 dried red chilli

1 tsp grated ginger

1 tbsp refined oil

Tempering before serving:

1 tbsp ghee (clarified butter)

2 dried red chilli

½ tsp Kashmiri chilli powder

1 medium size onion sliced and fried** (optional). Recipe at the end.

Method:

Pakora: 

  1. In a bowl place the besan flour.  Add onion, coriander , chilli , turmeric powder and salt. Mix well.
  2. Add the curd and make a batter. 
  3. Add little water if necessary to make the consistency dropping. 
  4. Set it aside for 15- 20 minutes.

5. In the meantime, mix the curd, coriander powder, garam masala*, turmeric and besan. 

6. Transfer the mixture to a blender give 2-3 short pulses. 

7. Add 1 cup of water mix well and keep it aside.

8. In a pan heat 1 tbsp of oil.

9. Add the black mustard seeds. When the seeds crackle switch off the heat. 

10. Add the dried red chilli and fry them for few seconds. 

11. Remove the chillies and add fenugreek seeds, cumin seeds and curry leaves. Switch on the heat to medium. 

12. Fry the spices for a minute and then add the grated ginger.

13. Add the fried chillies to the spices and pour the curd mixture into it. 

14. Add salt to taste.

15. Cook over medium heat for sometimes till the rawness of besan and turmeric disappear. It should take about 15 to 20 minutes.

16. Heat oil over medium heat for deep frying. 

17. Beat the pakora batter till fluffy. 

18. Take a teaspoon of the mixture and drop into the oil.  Make 4-5 pakoras at a time. 

19. Cook them till golden brown. 

20. Remove the pakoras from the oil and place them over a kitchen tissue.  Repeat the process until the mixture is done.

21. Add the pakors to the curd gravy and simmer for few minutes.

22. In a small pan take 1 tbsp of ghee and heat it.  When hot, switch of the heat. 

23. Add the dried red chillies and sauté for few seconds. 

24. Add ½ tsp of Kashmiri chilli powder into the pan and stir it well. 

25. Pour this over the curry.  Mix well.

26. Stir in the fried onion into the prepared curry. 

27. Serve  with cooked rice or chapatti.

How to fry the onion:

  1. Wash and peel the onion and cut it vertically into slices as shown in the picture. 
  2. Transfer it to a bowl and add ½ tsp of salt and marinate with salt. 
  3. Leave it for about 15 -20 minutes. 
  4. Squeeze out the water from the onion and dry them in a kitchen towel.

5. Heat about 2 tbsp of refined oil and fry them taking a small amount of onion at a time. 

6. When the onion gets golden brown, remove from the oil and place them on a tissue paper to absorb the excess oil.

*Garam masala is a powdered spice consisting of cinnamon, cardamom and clove.

Course: Dish – part of a meal.

Country: India.

Type: Indian food

Nutritional Information:  Channa dal is rich in protein and fibre.

                 Happy Cooking !

Channa Dal Sweet

This delicious sweet has a wonderful texture with channa dal and cashew nuts; it has a beautiful flavour of roasted sesame seeds.  You may try it.

You need:

50 gm channa dal

50 gm cashew nuts

125 gm sugar

5-6 cardamom

1 tbsp ghee (clarified butter)

1 tbsp of sesames seeds

Method:

  1. Wash and soak dal for 4 hours. 
  2. Cook with very little water. 
  3. When cooked let it cool. 
  4. Grind it to a smooth paste.

5. Grind the cashew nuts and keep it aside.

6. Roast the sesames seeds till lightly browned. 

7. Spread it out on a dish to cool and keep it aside.

8. Take 2 tbsp of sugar and the cardamom and grind finely. 

9. Sieve and remove the left over husk.

10. Warm a non-stick pan with 1 tbsp of clarified butter. 

11. Switch off the heat. 

12. Add the dal, ground cashew, powered sugar with cardamom and sugar.

13. Mix well.

14. Over medium heat slowly stir the dal mixture. 

15. Keep stirring till the water content in the mixture dries up completely. As shown in the picture.

16. Butter a flat dish and spread out the mixture pressing it lightly.   

17. Sprinkle the sesame seeds on top and press down.  

18. While it is still warm, cut into square or diamond shapes. As shown in the picture. 

19. Let it cool down completely before transferring to a serving dish.

Course: Snack.

Country: India.

Type: Indian food

Nutritional Information:  Channa dal is rich in protein and fibre.

                 Happy Cooking !

Chilli Moong

Chilli Moong is crispy and deliciously flavoured with a rich savoury sauce.

You need:

For the moong ball:

100 gm moong dal

1 tbsp chopped ginger

1 chopped green chilli

1 tbsp soya sauce

Salt to taste

½ tsp baking powder

Refined oil for deep frying

For the sauce:

1 medium size capsicum

2 medium size onion

3-4 green chilli

3 tbsp soya sauce

1 tbsp vinegar

1 tspful corn flour

4 tbsp of refined oil

Salt to taste

Method:

  1. Wash and soak the dal for about 4 hours. 
  2. Wash and drain it and place it in the grinder. 
  3. Add ginger, chilli, salt and 1 tbsp of soya sauce and grind it all together to a smooth batter.

4. Transfer the batter to a bowl.

5. Add another tbsp of soya sauce if the batter is too thick. 

6. Add ½ tsp of baking powder and mix well.

7. Heat enough oil for deep frying in a pan to medium hot. 

8. With a tsp spoon take one teaspoonful of the batter and drop it in the oil. 

9. Make two or three balls at a time and fry till golden brown, stirring and turning all the time. 

10. Repeat the process till the batter is over.

For the sauce:

11. Wash and remove the onion skin. 

12. Cut the whole onion into quarter. 

13. Remove the layers one by one. 

14. Leave the core at the end as shown the picture.

15. Wash and wipe the capsicum.

16. Cut a big slice and remove the core.

17. Vertically cut off about 12-15 stripes of 1 cm wide and keep it aside.

18. Wash and wipe the chilli. 

19. Cut off the stems. 

20. Make short slits on the cut ends and keep it aside.

21. Take 1 tsp of corn flour and mix it well with ¼ cup of water. Keep it aside.

22. Heat 4 tbsp of oil in a pan. 

23. Add the onion and sauté slightly.

24. Add the chilli and then capsicum. 

25. Stir fry over low heat for few seconds.

26. Add 3 tbsp of soya sauce and 1 tbsp of vinegar and fry for few seconds. 

27. Stir the corn flour liquid and pour over the fried mixture. 

28. Cook for some time, stirring continuously till corn flour is cooked. 

29. Add the moong balls and mix well. 

30. Serve hot.

Course: Snack

Country: India

Type: Fusion

Nutritional Information:  Moong dal is rich in protein and carbohydrate.

                Happy Cooking !

Urad Dumpling in Daliya

Urad Dumpling in daliya is a delicious and nourishing meal.  Urad dal is rich in protein and daliya is broken wheat which is rich in fibre and protein.

You need:

For the dumpling:

50 gm urad dal

1 tbsp finely chopped ginger

1 tbsp finely chopped coriander leaves

1 green chilli finely chopped

½ tsp black pepper

Salt to taste

Refined oil for deep frying

For the gravy:

50 gm daliya (broken wheat)

1 tbsp finely chopped onion

1 green chilli finely chopped

1 tbsp tomato ketchup

1 vegetable stock cube

1 tblsp refined oil

Salt to taste

Method:

For the dumpling:

  1. Wash and soak the dal for about 6 hours. 
  2. Wash it again and grind it to a smooth batter with as minimum water as possible. 

3. Transfer the batter to a bowl. 

4. Add ginger, chilli, coriander, black pepper powder and salt, and mix them well. 

5. Beat the batter until fluffy. 

6. Drop a small portion of the batter mixture into water.  If it floats then the batter is ready.

7. Heat the oil for deep frying. 

8. Drop a small portion of the batter into the oil, if it comes up immediately the oil is ready for frying. 

9. Take a teaspoon of the batter mixture and slowly slip it into the oil. Make about four balls at a time.

10. Cook the balls stirring frequently until they are golden brown.

11. When done remove them from the oil and place them on a kitchen tissue.  In this way make the rest until the mixture is over.  It should make about 12 balls.

For the gravy:

12. Heat 1 tbsp of oil. 

13. Add onion and chilli and sauté for about 1 minute. 

14. Add one tbsp. of tomato ketchup and stir it for few seconds. 

15. Add the daliya and fry for another minute.

16. Take the stock cube in a cup and pour hot water over it. Stir it until the cube dissolves completely. 

17. Fill up the cup and pour the water over the fried mixture. 

18. Add another cup of water to it and transfer the daliya mixture to a pressure cooker.  Adjust the salt.

19. After the first whistle, reduce the heat to its minimum. 

20. Cook for 2 minutes. 

21. Switch off the heat and allow the cooker to cool.

22. Open the cooker and add the balls. 

23. Gently stir it and allow few minutes for the balls to get soaked.  

24. Serve while it is still hot.  Delicious !

Course: Meal.

Country: India

Type:  Indian.

Nutritional Information: Urad dal is rich in protein and carbohydrate.

                           Happy Cooking !

Urad dal Bonda

Urad dal bonda is a delicious and crispy snack from South India. This is the basic recipe. Some fun variations of urad dal bonda coming up soon!

You need:

100 gm urad dal

1 tbsop finely chopped ginger

1 tbsp finely chopped coriander leaves

1 green chilli finely chopped

½ tsp black pepper

Salt to taste

Refined oil for deep frying

Method:

  1. Wash and soak the dal for about 6 hours. 
  2. Wash it again and grind in a grinder to a fine batter with as minimum water as possible. 

3. Take the batter in a bowl. 

4. Add coriander, ginger, chilli, pepper powder and salt to taste and mix well. 

5. Beat the mixture to a fluffy batter.

6. Take a small portion of the batter and drop it it water, if it floats then the batter is ready.  As shown in the picture.

7. Heat enough oil ( deep frying ) over medium heat.

8. Drop a small portion of the batter into the oil.  If it floats immediately then the oil is ready for frying. 

9. Take one tea spoonful of the batter and carefully slip it onto the oil with a help of a knife or another spoon. It will take The portion of the batter will immediately take the shape of a ball. Make few more balls in the same way.

10. Stir and fry the balls until golden brown. 

11. Remove them from the oil to a kitchen tissue.  Repeat the same till the batter is done.

12. Serve them hot with chutney or tomato sauce.

Course: Snack.

Country: India

Type: South Indian food

Nutritional Information: Urad dal is high in protein and carbohydrate.

                           Happy Cooking !