||Party, Lunch or Dinner
||Side Dishes, Gravies,
1 cup black urad dal (split black lentils
1/2 cup Bengal gram dal (chana dal)
1/4 teaspoon turmeric powder (haldi)
1 onion, sliced
1 stick cinnamon
2 whole red chillies
2 teaspoons ginger-garlic paste
1 teaspoon green chillies, finely chopped
1 teaspoon chilli powder
2 tablespoons ghee
salt to taste
For the garnish
2 tablespoons chopped coriander
ginger, cut into thin strips (juliennes)
|Clean and wash
the dals together. Pressure cook with the turmeric powder, salt and
3 cups of water for 4 to 5 whistles or until the dal is cooked.
Heat the ghee in a pan, add the onion, cloves, cinnamon and red
chillies and sauté till onion turns golden brown.
Add the ginger-garlic paste, green chillies and chilli powder and
sauté for 2 minutes.
Add this to the cooked dal and boil for 4 to 5 minutes.
Serve hot, garnished with the coriander and ginger strips.
Cooking Time : 30 mins.
Preparation Time : 15 mins.
Serves : 4 to 5 people
|A pot of pulses
seasoned with simple spices was lit up with firewood and simmered
for several hours to make this dal preparation. The cooks would have
a meal ready around the time the maharaja returned from shikaar. It
would consist of this dal, along with a meat preparation eaten with
rotis. This is a quicker version of the traditional recipe but
tastes just as delicious.
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