Black Dal Recipe - Cooking Index
Black Dal Recipe - Cooking Index
| 3/4 cup | 177ml | Black gram dal |
| 1/4 cup | 59ml | Green gram dal |
| 1 cup | 62g / 2.2oz | Onion finely chopped (large) |
| 1 | Tomato finely chopped | |
| 1 teaspoon | 5ml | Ginger garlic paste |
| 4 | Green chillies finely chopped | |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| 1 teaspoon | 5ml | Lemon juice |
| Salt to taste | ||
| 3 tablespoons | 45ml | Ghee |
| 1 teaspoon | 5ml | Chopped coriander |
| 1 teaspoon | 5ml | Cumin & mustard seeds |
| 2 | Asafoetida | |
| 1 teaspoon | 5ml | Sugar |
| Seasoning | ||
| 1 | Bay leaf | |
| 4 | Cloves | |
| 1 | Cinnamon stick broken |
Wash dal and pressure cook in 2 cups water. Cool and remove from cooker.
Mash very lightly with a spoon.
Heat half the ghee in a deep saucepan.
Add seeds, asafoetida, and seasoning. Allow to splutter.
Add ginger garlic paste, fry for a minute.
Add onions. Fry till light brown. Add tomatoes and green chillies.
Fry for 2-3 minutes more.
Add dal, bring to boil.
Add turmeric, salt, sugar and lemon juice.
Take in serving dish.
Heat remaining ghee in a small saucepan.
Add chopped coriander to the hot ghee and pour over dal immediately.
Stir gently. Serve with hot parathas or rice.
Variations: Use any other dal of your choice with same procedure.
To make spicier, add some curry powder.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh and piping hot
Source:
A Cook's Tour Of South India by Vimla Patel
Average rating:
7 (2 votes)
Submit your rating:
Click a star to rate this recipe.