How To Make The Perfect Dhaal Sabji

[DhadiMania]

ok, i decided i want to start cooking dhaals and sabji...

calling all the sangat that know how to cook

any great dhaal/sabjiya recipes you can give me

i.e. how to make a great saag or great sabji or one that id love to know... erm...karee di dhaal?

its like this yellowy stuff and it has yoghurt lumps in it and all sorts of things, looks like musser di dhaal

but defo nice!

i saw it being served at the guru ghar, so over to sangat...

any good recipes for how to make the perfect dhaal sabji?

bhul chukke muaff

[SSM]

erm.......do paath while making sabji

[DhadiMania]

ok thats good, but any ingredients

what are the ingredients to making a dhaal sabji?

[SSM]

ok no one else has replied yet to i will. grrrrrrrrr.

To make alloo gobi - btw it is proven that men who tend to like aloo gobi are gay so anyways, change the gobi with something else but i'll tell u how i make that.

ok say its for about 6ppl, depends how punjabi ur family is - the more punjabi the less ppl it serves.

Ingredients:

3 tbs ghee/oil

2 onions.

6 chillies.

1 sp turmeric podwer (thats haldi i think

1 sp salt

1 sp of any masalas u like to put in.

half sp jeera

1 cauliflower

3 massive potatoes or 6 medium or ten small or maybe thats too much(?).

now that we have the approx measurements for the ingredients lets go to the next stage.

cooking instructio-

heat the oil on full gas with the chopped onions, dont have to cut onions small cos its all dry sabji. after a few mins whilst stirring it put it on medium heat and then carry on like that until onions turn browny reddy.

ok then we go to the next stage where u put in the chopped chillies and oh the tomatoes (1) and any garlic or ginger accoring to taste, so mix all that in and then put in the masala and salt and powder and keep minxing now on full gas for about a min.

then, put the caulifower in and mix for about a few mins i think and then add the potatoes.

then cover and leave for however long the food takes to cook.

er...me thinks thats ok.

[ladoo]

When making ‘Turka’ for dhaals, cut the onions really small

When making ‘Turka’ for Sabji, cut the onions nice and big (hmm not too too big)

When making sabji with ‘tari’ (watery, like aloo matar), grind the unions

Masoor Dhaal (orange at first, yellow when cooked)

-get one cup of dhaal

-pour it into a plate

-sift through it to find pebbles

-wash the dhal (rinse it many times)

-put 6 cups of water in a pot and boil

-put in the dhaal

-add salt (about a spoon full)

-add haldi (add it right away, 1/3 of a spoon)

-keep boiling until the dhaal melts (haha i don't know if this is the right word )

Turka

-chop one medium size onion into tiny pieces

-get little bit of ginger (peel it) and cut it into very tiny pieces (use a blender if you don't like chunky ginger (yuck)

- cut up 4-6 green chillies (u can put the chillies in with the ginger in the blender)

-in a pan pour a tiny bit of olive oil (3-4 spoons)

-add the onions

-when they’re just about to turn brown add haldi (very small amount, just to give it color)

-add in the chillies and ginger (be careful it will sizzle)

-keep stirring

-add in a little bit of water if the onion turns brown really fast

-add in tomato paste

-add masala

- add dhaneeya (hmm i don't know what its called in engraji, green leafs :e:

Once the dhaal is all boiled, add the turka and boil the dhal for 3-5 minutes. You can add more water if you think the dhal is too thick (make sure the water is boiled before u add it).

[ladoo]

Tofu Sabji

- Cut Tofu into two pieces and soak it in water for a while (it will get rid of the smell)

- Shred the tofu (grate it)

- add it to the Turka

- add peas

-add 1/3 cup of water let it sizzle

[ladoo]

i.e. how to make a great saag or great sabji or one that id love to know... erm...karee di dhaal?

its like this yellowy stuff and it has yoghurt lumps in it and all sorts of things, looks like musser di dhaal

bhul chukke muaff

143888[/snapback]

Sorry ji, i don't have exact measurements, but i'll try to explain in my pendu way...

Karee

1)

-make dahi (yogurt) the night before

-don’t refrigerate the dahi, leave it out

-pour 4 cups of dahi into a pot, add ¾ cups of ‘basin’ flour (the flour that is used to make pakorai)

-mix the dahi and basin flour really well, make sure there are no lumps

2)

- in a separate pot, add 3-4 spoons of olive oil

- add 1 big chopped onion

- add ginger and chilies (finely chopped or grinded)

- add one spoon of haldi

- add one spoon of salt

- add one spoon of masala

- add the dahi and basin flour mix

- keep stirring for a minute

- add two cups of water

- the more you cook the karee the better it will taste (keep stirring)

- if you find the karee getting too thick, add more water

3)

- we usually add pakorai to our karee (if you have pakorai, once you’re done making the karee mix in the pakorai)

- if you don’t have pakorai, add thinly sliced potatoes (two small ones) to the turka (right before you add the dahi)

[proud_to_be_singhni]

lollll...this has to be one of the funniest threads ever and the topic starter was a guy?!!!

loollllllll

[curious_man]

lollll...this has to be one of the funniest threads ever and the topic starter was a guy?!!!

loollllllll

144018[/snapback]

do u mean.... guys can't cook????

i can cook better than u.. ... i have 3 yrs of experience

:TH: koool post kandola..... it will help me when i'll go back to university dorm!!

[proud_to_be_singhni]

lollll...this has to be one of the funniest threads ever and the topic starter was a guy?!!!

loollllllll

144018[/snapback]

do u mean.... guys can't cook????

i can cook better than u.. ... i have 3 yrs of experience

:TH: koool post kandola..... it will help me when i'll go back to university dorm!!

144020[/snapback]

urhmm pajeeee....no way...llollllll

can u cook saag? can u cook any curry, paneer etc.....I can

right when we meet one day we have a cookery competition okay....hehheheh!

btw got to admit i cant cook saag very well need mums help... ..!