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Friday, 28 December 2012

INDIAN DISH!!


CHILLI2CHERRY.COM


DAL KHANABADOSH



Urd dal (split) 100gms
Chana dal 100gms
Water 1ltr
Ginger chopped 5gms
Garlic (chopped) 15gms
Clarified butter 50gms
Green cardamom 1nos
Cloves 4nos
Cinnamon ½ inch
Bay leaf 1nos
Asafetida a pinch
Cumin 2gms
Deggi mirch 5gms
Salt to taste
Turmeric 2gms
Red chilli (whole, dry) 2nos
Dried fenugreek leaves a pinch

GARNISH-

Ginger juliennes and coriander leaves

PREPARATIONS:

Pick, wash and soak the lentils for about 2hours. Add 5 times the amount of water (1ltr), bring to a boil, and remove scum. Add ginger, cardamom, cinnamon, turmeric and bay leaf. Cover and cook till dal is done. Mash with a wooden spoon . remove bay leaf, cardamom and cinnamon. Add in salt. To temper; heat fat, add cloves, when they are brown, add in cumin , red chillies, garlic  and  ginger. When garlic turns brown, add asafetida (hing) dissolved in a teaspoon of water. Stir for 15 seconds. Now add in red chilli powder (deggi mirch) and add to the cooked pulses. Add in dried fenugreek leaves, boil for about a minute. Dish out into a bowl and garnish with chopped coriander leaves and ginger juliennes. Serve with hot rice, roti and sabji.

NOTE: A HIGHLY POPULAR DISH PARTICULARLY IN RURAL PUNJAB, CENTRAL INDIA AND PARTS OF WESTERN RAJASTHAN.


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