Okhai Memon Dal Recipe - Yummy Traditional

Okhai Memon Dal Recipe


okhai-memon-daal-recipe-with-step-by-step-photos

Okhai Memoni Daal Recipe || Memoni Daal || How to Make Okhai Memoni Daal with step-by-step photos 

Okhai Memoni Daal is a traditional and delicious aromatic combination of dal and vegetable, the vegetarian’s delight, it has another name“Okhai Memon Daal” normally is served with plain rice,zeera rice, or bagra rice

The most fantastic, fabulously simple meal that I wanna have daily you must try at home, it is simply fast and tasty. The main ingredients are used 3 types of lentils, masoor, moong, and chana along with bottle gourd and seasoning spices

                         
okhai-memon-dal-recipe



I got this recipe from my student who belongs to the Memon family, first, I had it at her house the was an amazing and delicious taste with achar. Then I took the recipe from her mother and try at home, 

Alhamdulillah I got success to bring the same taste of dal so now I am sharing it with all so let's begin

             
okhai-memon-dal-recipe

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soaked-chana-masoor-and-moong-dal
chopped-bottle-gourd
onion-tomato-mixed-pickle

                                       

To prepare memoni dal first soak the lentils and take all ingredients and prepare them all
            
soak-the-dal



Put mixed pickle in a small bowl along with chopped tomato, onion, and cucumber the pickle, and mix until well combined
It is ready to use as a side dish with dal chawal

                   
mixed-pickle


Boil daal by adding some seasoning, bring it to boil over a high flame, and cover the lid cook it over the low-medium flame, cook daal until they are soft completely, lightly mash them with a hand masher or wooden spoon keep aside


boil-dal-with-some-seasoning
cook-daal-until-soften



Heat the oil and put cumin seeds, let them crack for a few seconds then add ginger garlic paste and fry them for a minute


heat-the-oil-and-put-cumin-seeds-and-crackle-it
fry-ginger-garlic-for-few-seconds-with-cumin-seeds

Then add chopped tomatoes and green chilies, cook veggies for 2-3 minutes then add spices


add-tomatoes-and-green-chillies-in-oil
cook-vegetables-for-10-minutes


Keep stirring over low-medium heat, splash some water over the masala to prevent burn


keep-stirring-masala
splash-water-on-masala


Keep mixing by adding dried fenugreek leaves on medium-low heat, Cook masala until oil is separated 

add-dried-fenugreek-seeds
cook-masala-until-oil-is-separated

Put bottle gourd then mix well with masala for 5 minutes over low-medium heat, then pour tamarind pulp


put-bottle-gourd-in-masala
add-tamarind-pulp-in-loki


Mix well and bring it to boil over a high flame, then cook it till turns soft

mix-well-to-loki-masala-with-tamarind-pulp


Lauki masala is done, reduce the flame to low

loki-masala-is-done


Add mashed dal to the lauki masala, stir to mix well, and slightly mash them with a wooden spoon

add-mashed-dal-to-the-masala
stir-to-mix-well


Now adjust salt at this stage and then add basic garam masala, put coriander leaves mix well until everything is incorporated, simmer it for 5 minutes

adjust-the-salt-in-dal
put-coriander-leaves-in-daal


Now okhai dal is done

okahi-dal-is-done


Transfer to the serving bowl


transfer-to-the-serving-bowl




hot-serve-with-dal





Okhai Memon Daal is a traditional and delicious aromatic combination of dal and vegetable, the vegetarian’s delight, it has another name“Okhai Memon Daal

Ingredients 1:
  1. ½ cup, moong daal
  2. ½ cup, masoor daal
  3. ½ cup, chana dal
  4. 2-3. green chilies
  5. 1 small-sized, onion
  6. 1, bay leaf
  7. 1/2 tsp, turmeric powder
  8. 1/2 tsp, ginger garlic paste
  9. Water as required
Ingredients 2:
  1. 250g, bottle gourd (lauki)
  2. 1 tsp, cumin seeds
  3. 100g, oil
  4. 1/2 tsp, ginger garlic paste freshly ground
  5. 2 medium, tomatoes peeled
  6. 1 tsp, red chili powder
  7. 1 tsp, crushed coriander seeds
  8. Salt  to taste
  9. ½ tsp, turmeric powder
  10. ¼ tsp, crushed black peppercorn
  11. ½ tsp,garam masala
  12. ½ tsp, basic garam masala
  13. 1 tsp, dried fenugreek leaves (Kasuri methi)
  14. ¼ cup, tamarind pulp
  15. ¼ cup, coriander leaves fresh/frozen
For the Side Dish:
  1. 1/3 cup, pickle mixed or as desired
  2. 1 medium, onion chopped
  3. 1 medium-sized, tomato chopped
  4. 1 medium, cucumber peeled and chopped
How to make Okhai Memon Daal?
  1. Take a medium-sized pot/pan and transfer all soaked and drained dal into the pot/pan with ½ liter of water
  2. Put green chilies, onion, and bay leaf along with turmeric powder along with ½ tsp ginger garlic paste
  3. Bring it to boil on high flame then cover it
  4. Cook it over medium-low heat until lentils are soft
  5. Mash the lentil with a hand masher
  6. Meanwhile, take another wok/pan and pour oil to heat it
  7. Add cumin seeds along with the remaining ginger garlic paste
  8. Fry it well then add chopped tomatoes and green chilies together
  9. Saute them for 2-3 minutes then combine all spices like red chili powder, crushed coriander powder, turmeric powder, black pepper,garam masala, salt, and dried fenugreek leaves in a pot
  10. Cook masala over low-medium flame until oil is separated
  11. Then put chopped bottle gourd and stir to mix well around 5-8 minutes over medium heat
  12. Now add tamarind pulp to the lauki mix well, cover the lid
  13. Give it another 10-15 minutes to be cooked over medium flame
  14. Put mashed lentils into the lauki masala and slightly mash them with dal
  15. Give it to good stir to combine well with lauki masala
  16. Lastly, adjust the salt and add basic garam masala along with coriander leaves
  17. Further, stir well then simmer it for about 5 minutes over a low flame
  18. Memoni daal or okhai daal is ready
  19. Transfer to the serving dish/bowl........
  20. Serve hot with plain rice,zeera rice or bagara rice
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