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 vegetables, the vegetarian’s delight, it has another name“Okhai Memon Daal” and is typically 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 bottled gourd and seasoning spices
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
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To prepare memoni dal first soak the lentils and take all ingredients and prepare them all
It is ready to use as a side dish with dal chawal
Boil daal by adding some seasoning, bring it to a boil over a high flame, and cover the lid cook it over a low-medium flame, cook daal until they are soft completely, and lightly mash them with a hand masher or wooden spoon and keep aside
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
Then add chopped tomatoes and green chilies, cook veggies for 2-3 minutes then add spices
Keep stirring over low-medium heat, and splash some water over the masala to prevent burn
Keep mixing by adding dried fenugreek leaves on medium-low heat, 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
Mix well and bring it to a boil over a high flame, then cook it till it turns soft
Lauki masala is done, reduce the flame to low
Add mashed dal to the lauki masala, stir to mix well, and slightly mash them with a wooden spoon
Now adjust the salt at this stage and then add basic garam masala, put coriander leaves and mix well until everything is incorporated, and simmer it for 5 minutes
Now okhai dal is done
Transfer to the serving bowl
Serve hot with plain rice,zeera rice, or bagara rice
Okhai Memon Daal is a traditional and delicious aromatic combination of
dal and vegetables, the vegetarian’s delight, it has another name“Okhai Memon Daal
Ingredients 1:
- ½ cup, moong daal
- ½ cup, masoor daal
- ½ cup, chana dal
- 2-3. green chilies
- 1 small-sized, onion
- 1, bay leaf
- 1/2 tsp, turmeric powder
- 1/2 tsp, ginger garlic paste
- Water as required
Ingredients 2:
- 250g, bottle gourd (lauki)
- 1 tsp, cumin seeds
- 100g, oil
- 1/2 tsp, ginger garlic paste freshly ground
- 2 medium, tomatoes peeled
- 1 tsp, red chili powder
- 1 tsp, crushed coriander seeds
- Salt to taste
- ½ tsp, turmeric powder
- ¼ tsp, crushed black peppercorn
- ½ tsp,garam masala
- ½ tsp, basic garam masala
- 1 tsp, dried fenugreek leaves (Kasuri methi)
- ¼ cup, tamarind pulp
- ¼ cup, coriander leaves fresh/frozen
For the Side Dish:
- 1/3 cup, pickle mixed or as desired
- 1 medium, onion chopped
- 1 medium-sized, tomato chopped
- 1 medium, cucumber peeled and chopped
How to make Okhai Memon Daal?
- Take a medium-sized pot/pan and transfer all soaked and drained dal into the pot/pan with ½ liter of water
- Put green chilies, onion, and bay leaf along with turmeric powder along with ½ tsp ginger garlic paste
- Bring it to a boil on a high flame then cover it
- Cook it over medium-low heat until the lentils are soft
- Mash the lentil with a hand masher
- Meanwhile, take another wok/pan and pour oil to heat it
- Add cumin seeds along with the remaining ginger garlic paste
- Fry it well then add chopped tomatoes and green chilies together
- 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
- Cook masala over low-medium flame until oil is separated
- Then put chopped bottle gourd and stir to mix well around 5-8 minutes over medium heat
- Now add tamarind pulp to the lauki mix well, cover the lid
- Give it another 10-15 minutes to be cooked over a medium flame
- Put mashed lentils into the lauki masala and slightly mash them with dal
- Give it to good stir to combine well with lauki masala
- Lastly, adjust the salt and add basic garam masala along with coriander leaves
- Further, stir well then simmer it for about 5 minutes over a low flame
- Memoni daal or okhai daal is ready
- Transfer to the serving dish/bowl........
- Serve hot with plain rice,zeera rice, or bagara rice
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