tell me the recipe of matar dall?  

well,
INGREDIENTS

200 gm button mushrooms(washed and cut in to halves)
100 gm peas
200 gm capsicum( diced)
2 Onions(sliced)
2 tomatoes(peeled n chopped)
1 tbsp Garlic paste
1 tbsp tumeric powder
1 tbsp chilli powder
1 tbsp garam masala
1 tbsp dhania powder
1/2 tbsp pepper
2 tbsp oil
salt(as per taste)
freah chopped corriader(To garnish)

Heat oil and add garlic paste along with all spices and saute.Blend chopped tomatoes and make a fine paste.Add and saute onion,capsicum,mushrooms and peas for 3-4 minutes.Add the tomato paste.Mix well and simmer for 10 minutes.You can taste a mushroom to check if it has cooked properly or not.Finally add pepper and salt to taste and let it cook for another 5 minutes.Garnish with fresh corriander.serve hot.

Answered by Uttam , an ibibo Master, at 5:49 PM on September 18, 2008

Measure Ingredient
1 cup Yellow split peas
2½ cup Water
1 teaspoon Salt
1 pinch Turmeric
1¼ teaspoon Cumin, ground
2½ tablespoon Lemon juice
1¼ teaspoon Coriander, ground
¼ teaspoon Cayenne
1 pinch Garlic powder
1 pinch Sugar
¼ cup Ghee
1 pinch Cumin seeds
2 each Red chiles
2 medium Yellow onions, chopped
¾ teaspoon Ginger, grated
1 each Bay leaf
2½ tablespoon Tomato paste
1 pinch Paprika

Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar. Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 minutes, stirring frequently. Add tomato paste. Add the dal, stirring all the time. Sprinkle with the paprika & mix well. Cook over low heat for 15 to 20 minutes & serve.

Answered by Gyan Singh , an ibibo Master, at 12:00 PM on September 14, 2008

Measure Ingredient
1 cup Yellow split peas
2½ cup Water
1 teaspoon Salt
1 pinch Turmeric
1¼ teaspoon Cumin, ground
2½ tablespoon Lemon juice
1¼ teaspoon Coriander, ground
¼ teaspoon Cayenne
1 pinch Garlic powder
1 pinch Sugar
¼ cup Ghee
1 pinch Cumin seeds
2 each Red chiles
2 medium Yellow onions, chopped
¾ teaspoon Ginger, grated
1 each Bay leaf
2½ tablespoon Tomato paste
1 pinch Paprika

Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar. Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 minutes, stirring frequently. Add tomato paste. Add the dal, stirring all the time. Sprinkle with the paprika & mix well. Cook over low heat for 15 to 20 minutes & serve.

Answered by Poonam Singh , an ibibo Master, at 5:08 PM on September 13, 2008

well, Ingredients

* 1 c Yellow split peas
* 1 pn Paprika
* 3/4 ts Ginger, grated
* 2 md Yellow onions, sliced
* 1 pn Sugar
* 1 pn Cumin seeds
* 1 pn Garlic powder
* 1/4 ts Cayenne
* 2 1/2 tb Tomato paste
* 1/4 c Ghee
* 1 1/4 ts Coriander, ground
* 1 pn Turmeric
* 2 1/2 c Water
* 1 ea Bay leaf
* 1 1/4 ts Cumin, ground
* 2 1/2 tb Lemon juice
* 1 ts Salt
* 2 ea Red chiles


Directions

# Step #1 Wash peas & soak in water for 20 mins.
# Step #2 Drain, rinse & cover with fresh water & bring to a boil.
# Step #3 Add salt & turmeric & boil hard for 2 mins removing any scum that forms in that time.
# Step #4 Reduce heat, cover & simmer until soft, about 30 mins.
# Step #5 remove this from heat & stir in the the cumin, lemon juice, cayeene, coriander, garlic & sugar.
# Step #6 Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 mins, stirring frequently.
# Step #7 Add tomato paste.
# Step #8 Add the dal, stirring all the time.
# Step #9 Sprinkle top with the paprika & mix well.
# Step #10 Cook over low heat/flame for 15 to 20 mins & serve.
# Step #11 Pranati Sen Gupta, "The Art of Indian Cuisine".

Answered by Nidhi Singh , an ibibo Master, at 11:41 AM on September 12, 2008

well, Ingredients

1 cup yellow split peas
2 1/2 cup water
1 tsp salt
1 pinch turmeric
1 1/4 tsp cumin, ground
2 1/2 tbsp lemon juice
1 1/4 tsp coriander, ground
1/4 tsp cayenne
1 pinch garlic powder
1 pinch sugar
1/4 cup ghee
1 pinch cumin seeds
2 each red chiles
2 medium yellow onions, chopped
3/4 tsp ginger, grated
1 each bay leaf
2 1/2 tbsp tomato paste
1 pinch paprika


Directions

Was h peas & soak in water for 20 minutes. Drain, rinse & cover with
fresh water & bring to a boil. Add salt & turmeric & boil hard for 2
minutes removing any scum that forms in that time. Reduce heat, cover
& simmer until soft, about 30 minutes. Remove from heat & stir in
the cumin, lemon juice, coriander, cayeene, garlic & sugar.

Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay
leaf for 5 minutes, stirring frequently. Add tomato paste. Add the
dal, stirring all the time. Sprinkle with the paprika & mix well.
Cook over low heat for 15 to 20 minutes & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine"


Servings: 4 servings

For more: http://www.recipe-ideas.co.uk/ recipes-5/Matar%20Dal%20(Yello w%20Split%20Pea%20Dal).htm

Answered by Satya ~ , an ibibo Master, at 9:37 AM on September 12, 2008

1 cup mater daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove

Preparation – Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
Method –
Boil 3 cups water and the salt in a pan. Add the mater dal, cover the pan and cook over medium flame for 30 min. Stir the dal when cooked. Add cayenne, turmeric, cumin, coriander, Stir well and allow to simmer uncovered.
Heat the vegetble oil in frying pan, over low heat and add the mustard seeds and chopped garlic to it. When the oil gets hot, add the oil mixture to the simmering pot of dal. Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer. Cook mater daal uncovered for another 5 min. and the dal is ready to be served with rice or roti .

Answered by Prashant , an ibibo Citizen, at 7:43 PM on September 10, 2008

Measure Ingredient
1 cup Yellow split peas
2½ cup Water
1 teaspoon Salt
1 pinch Turmeric
1¼ teaspoon Cumin, ground
2½ tablespoon Lemon juice
1¼ teaspoon Coriander, ground
¼ teaspoon Cayenne
1 pinch Garlic powder
1 pinch Sugar
¼ cup Ghee
1 pinch Cumin seeds
2 each Red chiles
2 medium Yellow onions, chopped
¾ teaspoon Ginger, grated
1 each Bay leaf
2½ tablespoon Tomato paste
1 pinch Paprika
Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar. Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 minutes, stirring frequently. Add tomato paste. Add the dal, stirring all the time. Sprinkle with the paprika & mix well. Cook over low heat for 15 to 20 minutes & serve.

Answered by Chandra , an ibibo Advisor, at 4:33 PM on September 09, 2008

1 cup mater daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove

Preparation – Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
Method –
Boil 3 cups water and the salt in a pan. Add the mater dal, cover the pan and cook over medium flame for 30 min. Stir the dal when cooked. Add cayenne, turmeric, cumin, coriander, Stir well and allow to simmer uncovered.
Heat the vegetble oil in frying pan, over low heat and add the mustard seeds and chopped garlic to it. When the oil gets hot, add the oil mixture to the simmering pot of dal. Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer. Cook mater daal uncovered for another 5 min. and the dal is ready to be served with rice or roti .

Answered by Seema , an ibibo Master, at 1:00 PM on September 09, 2008

Measure Ingredient
1 cup Yellow split peas
2½ cup Water
1 teaspoon Salt
1 pinch Turmeric
1¼ teaspoon Cumin, ground
2½ tablespoon Lemon juice
1¼ teaspoon Coriander, ground
¼ teaspoon Cayenne
1 pinch Garlic powder
1 pinch Sugar
¼ cup Ghee
1 pinch Cumin seeds
2 each Red chiles
2 medium Yellow onions, chopped
¾ teaspoon Ginger, grated
1 each Bay leaf
2½ tablespoon Tomato paste
1 pinch Paprika

Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar. Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 minutes, stirring frequently. Add tomato paste. Add the dal, stirring all the time. Sprinkle with the paprika & mix well. Cook over low heat for 15 to 20 minutes & serve.

Answered by jaivir , an ibibo Master, at 7:39 PM on September 07, 2008

well, Ingredients for 4 servings
4 cup water
1 cup Green split peas
1 Bayleaf
1/4 teaspoon turmeric
1/2 teaspoon salt
1 1/2 tablespoon vegetable oil
1 tablespoon Ginger minced
1 teaspoon Green chile, seeded & minced
2 teaspoon Black mustard seeds, ground to a powder & mixed with stand for 30 minutes
3 teaspoon Coconut shredded
Ghee, optional
recipe preparation

- 4 ts water & allowed to

Bring water to a boil. Lower the heat slightly & add split peas, bay leaf, turmeric & simmer until the peas are tender, about 40 to 45 minutes. You will have to stir occasionally while the dal is cooking to prevent it from sticking to the bottom of the pot. Add salt & keep warm.

Heat oil in a small skillet, fry ginger & chile until the ginger is lightly browned. Add mustard paste & fry for another minute, stirring constantly. Add coconut & stir a couple of times. Remove from heat & pour over the dal. Cover & let stand for 15 minutes. Garnish with cilantro, sprinkle with ghee & serve.

Answered by Romi , an ibibo Master, at 9:11 AM on September 07, 2008