Turichya Dalipasun Banavleli Godi Dal - Sweet Dal Made From Pigeon Pea Pulse (tur dal, tur dal recipe, tur dal recipe in marathi, tur dal meaning in english, tur dal images, tur dal benefits, What is tur dal called in English?, What are the benefits of tur dal?, Which is tur dal?, dal fry, dal fry recipe, dal fry in marathi, godi dal recipe, godi dal in marathi, maharashtrian godi dal recipe, malvani godi dal recipe, pigeon pea dal, pigeon pea in marathi, pigeon pea nutrition facts, pigeon pea meaning in marathi)

Turichya Dalipasun Banavleli Godi Dal

Turichya Dalipasun Banavleli Godi Dal

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तूरीच्या डाळीपासून बनवलेली गोडी डाळ या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information About Dish :

From the name of the dish, Turichya Dalipasun Banavleli Godi Dal (Sweet Dal Made From Pigeon Pea Pulse), you will notice that this dish should not be spicy at all. This does not mean that sweet dal should be sweet in taste, in Konkan region it is called as Godi Dal or Sweet Dal because this dal is made without any spices, meaning that in taste it is Godi Dal or Sweet Dal and not spicy. For those who do not like spicy dal to eat with rice, Turichya Dalipasun Banavleli Godi Dal or Sweet Dal Made From Pigeon Pea Pulse can be a great meal plan. Tur Dal or Pigeon Pea pulses rich in protein, carbohydrates and fiber, so it is important to include pulses in your diet for growth and development. That is why in India tur dal is considered to be one of the most important grains in the diet of Indians. Tomatoes, green chillies and garlic are used in moderation to reduce the bitterness of pulses as they are bitter in taste. In Konkan region, Turichi Dal or Dal made from Pigeon Pea Pulse is made into sweet (Godi Dal) and hot (Tikhat Dal) dal with hot rice, so Turichi Dal or Dal made from Pigeon Pea Pulse is very famous in the Konkan region.

Speciality :

Turichya Dalipasun Banavleli Godi Dal or Sweet Dal Made From Pigeon Pea Pulse are characterized by the use of mustard seeds, curry leaves, cumin seeds, garlic, ginger, asafoetida and turmeric powder in bursting of dal and all these ingredients together in this dal have a very good taste and aroma. The use of tomatoes in Turichi Dal removes the bitterness of turi dal and makes the dal more palatable with a slightly sour taste. Turichya Dalipasun Banvleli Godi Dal is very easy to make and uses green chillies instead of spices, so in taste Turichi Dal becomes medium hot. For those who do not like spicy dal, Turichya Dalipasun Banavleli Godi Dal with a medium hot taste can be a great alternative to Dal.       

Ingredients :

1) Oil
2) Mustard Seeds
3) Seven To Eight Curry Leaves
4) Cumin Seeds
5) Four Green Chillies Divided Into Two To Three Parts
6) Five To Six Finely Chopped Garlic Cloves
7) Finely Chopped Half Piece Of Ginger
8) Asafoetida
9) Turmeric
10) Two Finely Chopped Onions
11) Two Finely Chopped Tomatoes
12) Salt
13) Two Bowls Of Turichi Dal (Pigeon Pea Pulse)
14) Water
15) Cilantro    

Procedure :

1) To make Godi Dal from Turichi Dal or Sweet Dal from Pigeon Pea Pulse, first wash two bowls of turichi dal with water three to four times. Then take the washed turi dal in a cooker, add four green chillies divided in two to three parts and add two finely chopped tomatoes. Because of taking two bowls of turichi dal, add two and a half glass of water in the cooker to cook the dal. To remove the bitterness of dal, tomatoes and green chillies are added to the pulses during cooking as the pulses are bitter in taste. Then cover the cooker, turn on the flame of a gas, put the cooker on it and take out the four whistles of the cooker to cook the turichi dal.
2) After four whistling of the cooker turn off the gas and after 5 to 7 minutes, lift the whistle of the cooker with the help of a spoon, remove the vapour from it and open the lid of the cooker carefully.
3) In this way, after the turichi dal is cooked properly, turn on the flame of a gas and put a big vessel on it. Add seven to eight teaspoons of oil to the vessel. Once the oil is well heated, add half a teaspoon of mustard seeds. After frying mastard seeds in oil, slightly reduce the flame and add seven to eight curry leaves, half a teaspoon of cumin seeds and a pinch of asafoetida. As soon as the scent arrives of mustard seeds, curry leaves, cumin seeds and asafoetida from bursting, add five to six finely chopped garlic cloves and finely chopped half piece of ginger. Fry all the bursting properly.
4) Then add two finely chopped onions and fry the onion properly in oil till it turns red.
5) Once onion turns red in oil, add half a teaspoon of turmeric powder. In Kokan region, while making Turichi Godi Dal turmeric is very important ingredient, as turmeric is added to godi dal to give them a yellow color. Adding turmeric to the pulses gives the godi dal made from turichi dal a beautiful taste of turmeric and a light yellow color.
6) Then add cooked turichi dal from the cooker in the vessel, then add salt to taste and add water to the dal as required so that the turichi dal does not become too thick and too thin. Stir the turichi godi dal accordingly, so that all the bursting and salt are well mixed in the dal.
7) After that increase the flame a little and put the spoon in inverted manner in the dal. (Note : By keeping the spoon in inverted manner in the dal, the dal will not overflow. ) Let the turichi godi dal simmer for 5 to 10 minutes. The aroma of turichi godi dal will waft and then dal will start to boil. Once the dal is well boiled, carefully remove the spoon with the help of handkerchief and turn off the gas and then add some finely chopped cilantro on it.
8) According to this, delicious and nutritious hot turichi godi dal will be ready to eat with soft and luscious rice.                 

Taste :

Tasty And Nutritious