Okhai Memon Dal Recipe - Yummy Traditional

Okhai Memon Dal Recipe


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

Memoni Daal|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” normally is served with plain rice,zeera rice or bagra rice
The most fantastic, fabulously simple meal that I wanna have it daily you must try at home, it is simple fast and tasty
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's house who is belong to memon family, first, I had it at her house the was amazing and delicious taste with achar
Then I took the recipe of her mother and try at home, Alhamdulillah I got success to bring the same taste of dal so now I am sharing with all so let's begin with step by step photos...
                        
okhai-memon-dal-recipe



We need:


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

                                       
Preparation of making memoni daal:
To prepare memoni dal first soak the lentils and take all ingredients and prepare them all
            
soak-the-dal


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

                   
mixed-pickle

Boiling dal:
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


Making Lauki:
Heat the oil and put cumin seeds, let them crack for few seconds then add ginger garlic paste 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 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 to 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

Serve hot with plain rice,zeera rice or bagara rice

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 dal?
Instructions:
  1. Take a medium-sized pot/pan transfer all soaked and drained dal into pot/pan with ½ liter water
  2. Put green chilies, onion, 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 pour oil to heat it
  7. Add cumin seeds along with 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 to another 10-15 minutes to be cooked over medium flame
  14. Put mashed lentils to the lauki masala and slightly mash them with dal
  15. Give it to good stir to combine well with lauki masala
  16. Lastly, adjust salt and add basic garam masala along with coriander leaves
  17. Further, stir well then simmer it 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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