Introduction

 

Namaste! I'm Ajay Chopra, and I'm thrilled to share with you a recipe that holds a special place in the hearts and kitchens of many across North India. Today, I'll be introducing you to the delightful world of Dal ki Dulhan, a dish that's not just a meal but a celebration of flavors and traditions. Allow me to take you on a culinary journey where simplicity meets indulgence, and every bite tells a story of love and tradition.

 

Growing up, I remember the aroma of Dal ki Dulhan wafting through our home during festive occasions. It was a dish that brought the family together, and its preparation was as much a part of the celebration as the feast itself. The beauty of this dish lies in its versatility; it's a comfort food that's enjoyed in various forms across different regions of India. From UP to Bihar and Madhya Pradesh, Dal ki Dulhan has found its way into the hearts of many, earning its place as a beloved staple in Indian cuisine.

 

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Recipe of Authentic Dal ki Dulhan Recipe

 

Ingredients:

 

For Dal:

• 1 cup Tur dal
• ¼ cup Masoor dal (split)
• 2 tsp Turmeric powder
• ½ tbsp Salt
• 2 tbsp Ghee
• Water, as required
• 1 Green chilli, slit
• 1 tbsp Jeera (cumin seeds)
• ½ tsp Hing (asafoetida)
• ½ cup Chopped onion
• 1 tsp Ginger & garlic paste
• 1 tsp Red chilli powder
• ½ tbsp Coriander powder
• 1 tsp Garam masala
• ½ cup Chopped tomatoes
• 1 tbsp Chopped coriander

For Dulhan (Wheat flour dough):

• 1 cup Wheat flour
• 1 tsp Salt
• 1 tsp Turmeric powder
• 1 tsp Red chilli powder
• Water, as required
• ½ tbsp Oil

 

Instructions:

 

Step 1: Prepare the Dulhan Dough
In a bowl, mix wheat flour, salt, turmeric powder, and red chilli powder. Gradually add water and knead to form a soft dough. Once the dough is ready, apply oil over it and let it rest for a few minutes.

Step 2: Shape the Dulhan
Roll the rested dough into a thick roti. Use a cutter to make small circles from the dough. Shape each circle into a hollow flower shape by pressing the opposite ends together, leaving a hollow space in the center. Set them aside for later use.

Step 3: Cook the Dal
In a pressure cooker, add soaked tur dal, soaked masoor dal, turmeric powder, salt, a slit green chilli, and water. Pressure cook for 2-3 whistles. Once done, check the consistency and add water if required.

Step 4: Add Dulhan to the Dal
After adjusting the dal consistency, carefully place the dulhan-shaped dough pieces into the cooker. Simmer the dal on low heat for 10-12 minutes, allowing the dough to cook through.

Step 5: Prepare the Tempering
In a separate pan, heat ghee. Add jeera and hing, and let them splutter. Add chopped onions and sauté until they turn golden brown. Stir in the ginger & garlic paste and sauté until the raw smell fades.

Step 6: Add Spices and Tomatoes
To the sautéed onions, add turmeric powder, red chilli powder, coriander powder, and garam masala. Sauté the mixture well, then add chopped tomatoes. Cook until the tomatoes soften and the masala comes together.

Step 7: Combine Dal and Masala
Pour the sautéed masala into the cooked dal. Mix everything well, ensuring the dulhan pieces are fully immersed in the flavorful dal.

Step 8: Garnish and Serve
Finally, sprinkle chopped coriander over the dal and give it a quick stir. Serve the hot and delicious Dal ki Dulhan with roti or rice for a wholesome and unique meal.

 

 

 

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About the Recipe

 

Dal ki Dulhan, also known as Dal ka Dulha in some regions, is a hearty and wholesome dish that combines the richness of lentils with the simplicity of wheat flour dumplings. The lentils are simmered to perfection, infused with aromatic spices, and then adorned with delicate dumplings that resemble a bride (dulhan) in a wedding ceremony. These dumplings, made from wheat flour, symbolize the union of flavors and textures, creating a dish that's as beautiful as it is delicious.

 

 

Cooking Tips

 

• Ensure the wheat flour dumplings are rolled out evenly to ensure uniform cooking.
• Knead the dough for the dumplings to a slightly tighter consistency than regular chapati dough to prevent them from breaking apart while cooking.
• Adding a small amount of oil while kneading the dough for the dumplings helps in achieving a smooth and pliable texture.

 

 

Pairing Guide

 

Dal ki Dulhan pairs wonderfully with:

• Steamed rice or jeera rice
• Roti or paratha
• Pickles or chutneys for added flavor

 

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Frequently Asked Questions about Dal ki Dulhan

 

1. What type of lentils are best for making Dal ki Dulhan? Split yellow lentils (moong dal) or split pigeon peas (toor dal) are commonly used for this dish.

2. Can I make the wheat flour dumplings ahead of time? Yes, you can prepare the dumplings in advance and store them in the refrigerator until ready to use.

3. Is it necessary to add tempering to the dal? While tempering enhances the flavor of the dal, you can skip it for a simpler version of the dish.

4. Can I make Dal ki Dulhan without onion and garlic? Yes, you can omit onion and garlic from the recipe to make it suitable for a Satvik diet.

5. How long does it take to cook the wheat flour dumplings in the dal? The dumplings typically take about 5-7 minutes to cook in the simmering dal.

6. Can I use whole wheat flour instead of refined flour for the dumplings? Yes, you can use whole wheat flour for a healthier version of the dumplings.

7. Is Dal ki Dulhan a complete meal on its own? Yes, Dal ki Dulhan is a nutritious and satisfying dish that can be enjoyed as a complete meal.

8. Can I add vegetables to the dal for added nutrition? Yes, you can add vegetables like carrots, peas, or spinach to the dal for added flavor and nutrition.

9. How can I adjust the consistency of the dal? Add more water to thin out the dal or simmer it longer to thicken it according to your preference.

10. What garnishes can I use for serving Dal ki Dulhan? Fresh cilantro leaves, a squeeze of lemon juice, or a dollop of ghee are popular garnishes for this dish.

 

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