3 ways to prepare Dalal or homemade green salt
In various northern dialects, Dalar, Darar or Dalal, also pronounced with a comma on the letter “d”, is a famous Gilani and Mazandarani seasoning. Dalal is used as a seasoning and salt to flavour all kinds of sour fruits such as kiwi, sour orange, almond paste, green tomato, etc., and to prepare all kinds of brain, yoghurt, and sakjanbein. But do you know how to prepare Dalal or homemade green salt? Dalal or dollar is prepared using aromatic vegetables and salt, But what are the contents of Sabzi Dalal? In this article from the cooking service in Cyrus magazine, you can learn how to prepare green salt or DalalLearn step by step. At the end of the article, we will answer frequently asked questions about preparing Sabzi Dalal North.
What is a dollar or broker with local vegetables?
Dalal, or in the local language Dollar or Darar, is a famous type of seasoning in the north of the country, which is prepared by combining local aromatic vegetables with salt. This seasoning has a unique aroma and is used to flavour cucumbers, yoghurt, buttermilk, green tomatoes, sour oranges, sour kiwi and challah.
This seasoning is used as a tasty substitute for salt. On the other hand, the vegetables used in Dalal have a warm character, prevent the coldness of fruits and dairy products, and moderate their character.
How to prepare Dalal or homemade green salt
- Broker preparation time: 30 minutes
Necessary materials for making homemade daal
- Coriander: 350 grams
- Kotkoto: 200 grams
- Fig smell: 200 grams
- Chochag: 100 grams
- Mint: 100 grams
- Salt: 1 to 2 tablespoons
The steps of how to prepare green vegetables
The first step to making Dalal or homemade green salt is to prepare the contents of Sabzi Dalal. In general, this Gilani seasoning is prepared using local vegetables. Therefore, please pass through the northern cities, get these vegetables from the local markets in the north and then try to get a broker.
With this method, your broker will find an original and delicious taste, which will be much tastier. If you don’t have access to fresh local herbs, you can omit them and use fresh mint and coriander to make Dalal. In the rest of this section, you can learn the details and how to prepare Northern Dalal vegetables in the Gilani and Mazandarani ways.
First stage: Clear the dollar vegetables
In the first step of preparing Dalal or green salt at home, clean the vegetables and remove the yellow and damaged leaves. Since mint has thick leaves, it is better to cut the stem, but it is better not to throw away the stem of other vegetables.
Second stage: Wash vegetable broker
After cleaning the contents of the broker’s vegetables, pour them into a bucket of water and wash them several times to completely clean the dirt and dirt left behind on the stems and leaves.
Third level: Drying green salt vegetables
Put the washed vegetables in a colander to remove their excess water when preparing Dalal or green salt. Then you can spread a cloth and put the vegetables on it for a few minutes until they are completely dry and their moisture is removed.
Fourth stage: Chopping the broker’s vegetables
After all the vegetables are completely dried, you need to chop the vegetables in this step of the Dalal recipe. You can use a food processor or vegetable chopper for this. The vegetables must be finely chopped; therefore, it is better to chop them several times or use a meat grinder or an electric grinder to chop the dollar vegetables.
Fifth stage: Add salt to the broker
After chopping the contents of Sabzi Dalal, you should add salt to it gradually. Salt should be added after chopping the vegetables. If you add salt to the greens too late, the colour of your dollar will darken. Therefore, it is better to add salt to it quickly after chopping the greens to preserve the beautiful colour of the dollar.
Sixth stage: Broker maintenance
It is very easy to maintain green vegetables. After making Dalal, you should pour it into jars with tight lids. It is better to put a small jar in the refrigerator for daily consumption, pour the rest of the broker into larger jars, and put it in the freezer.
Note that long-term storage of Dalal in the refrigerator causes its colour to darken and reduces the quality of Dalal. Therefore, if you don’t use it much, putting it in the freezer is better and taking it out whenever needed.
How to make Dalal Yogurt in a different way
Although usually the same type of dollar is used for fruits and yoghurt, to make Dalal Yogurt in another way, you can use a different combination of vegetables than normal Dalal. In the following, you can learn about the steps of how to prepare Dalal Yogurt.
Necessary ingredients to prepare Dalal Yogurt
- Wild oregano: 100 grams
- Sosanbar: 500 grams
- Fresh garlic: 250 grams
- Parsley: 250 grams
- Mint: 100 grams
- Coriander: 250 grams
- Salt: 1 to 2 tablespoons
As a tutorial on preparing Dalal North Yogurt, you must first wash and dry the vegetables as in the previous method. Then chop all the vegetables completely with a food processor or meat grinder and add salt.
Finally, you can combine this broker in the freezer with yoghurt. The difference between Dalal Yogurt and Dalal Tomato Sabzi is adding Oji vegetables or wild oregano to Dalal Yogurt.
How to prepare Mazandarani dollars
The cooking method of the Mazandarani dollar is very similar to the Gilani dollar, except that the local vegetables of these two provinces are slightly different. In the preparation of Delal Mazandarani, a combination of vegetables such as Khalwash, Chochag, Zelang and Anarijeh is used with some salt.
To prepare this dollar, you must grind the vegetables and mix them with salt. The presence of salt makes dollars last longer, so try to use the right amount of salt to prepare Dalal.
Tips and tricks on how to prepare Dalal
*If you make Dalal or Gilani green salt with local vegetables, it will taste much more delicious, but if you don’t have access to Chuchag, Kotkoto and Bo Anjir, you can remove them and make Dalal with fresh coriander and mint. If you don’t have a broker, eating green tomatoes with mint and angelica or preparing green tomato stew is also recommended.
*Be sure to use more salt in the preparation of Sabzi Dalal. Dalal is a salt substitute, so it should be slightly salty. On the other hand, salt preserves the colour and taste of vegetables and prevents them from getting mouldy.
* You can add some fresh garlic to Dalal to make the yoghurt tastier. Note that if you add garlic to Sabzi Dalal, you cannot eat it with fruits.
* In preparing sabzi Dalal, you must crush the vegetables completely. Even if you look at Sabzi Dalal’s photo, you will notice that it is completely crushed and has a soft texture. Northern people usually use a meat grinder to chop vegetables so that the vegetables are well crushed and uniform.
Tips and tricks on how to prepare Dalal at home
* It is interesting to know that in the old days, Sabzi Dalal was ground by hand using a stone and a clay container called “Namkar”.
*In Sabzi Dalal, garlic should never be used for sakanjabin lettuce.
* To prepare chicken broker vegetables or sour kebab, you can prepare the same combination of vegetables without salt, put it in the freezer, and use it for northern stuffed fish, flavouring chicken and sour kebab.
* Sabzi Dalal is also used to make olives and roasted vegetables.
* You should not use garlic in the original Gilani method of preparing Dalal green tomatoes or plums.
* There are many uses for dollar greens; you can use them with any sour fruit with a cold taste.
* Chuchag vegetable, used to prepare local homemade North Dollar, grows spontaneously in the northern villages and is sold in local markets.
Properties of vegetable broker
- Prevent stomach bloating
- Reduces stomach acid
- The freshness of skin and hair
- Lower blood sugar and cholesterol
- Strengthening the digestive system
- Prevent body cold
Frequently Asked Questions
What are the contents of Sabzi Dalal?
In the preparation of Dalal or homemade green salt, herbs such as chochag, coriander, mint, Kolkata, and figs are used.
What foods and fruits are seasoned brokers?
Dalal is used to flavouring cucumbers, yoghurt, buttermilk, green tomatoes, sour oranges, sour kiwi and challah. You can use Sabzi Dalal without salt to make olives, grilled meat, sour grilled chicken, stuffed fish and duck.
What is green salt?
Dalal or green salt is a salty seasoning with vegetables used to flavour yoghurt, sour fruits and buttermilk.
What is the important difference in the preparation of normal daal and our daal?
Fresh garlic is usually used to prepare Dalal Yogurt, which is unsuitable for flavouring fruits.