This is also a very common dish in north Indian households. This dal is tougher than the other dals and it tastes best after it has been simmering for a couple of hours. Buy a pressure cooker or test your patience if you want to make this dish.Serves 4-5.
Ingredients:
1 cup mah dal (black lentils)
6 cups water
1 fresh green chili chopped (or substitute with 1/2 teaspoon cayenne)
3 tablespoons vegetable oil
1 inch ginger, peeled and chopped into tiny pieces
2 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon heavy cream (optional)
cilantro leaves to garnish
Wash the dal in several changes of water. Drain and add the water. Add salt, coriander powder and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 30 mins.
Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown. Add the cumin and pepper and stir. Pour this mixture into the dal and simmer for at least another 30 minutes. Add heavy cream and simmer until the lentils are thoroughly soft. Garnish with cilantro leaves before serving.
Wash the dal in several changes of water. Drain and add the water. Add salt, coriander powder and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 30 mins.
Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown. Add the cumin and pepper and stir. Pour this mixture into the dal and simmer for at least another 30 minutes. Add heavy cream and simmer until the lentils are thoroughly soft. Garnish with cilantro leaves before serving.
No comments:
Post a Comment