Dal Saat Nizam (Hyderabadi) Recipe - Cooking Index
Dal Saat Nizam (Hyderabadi) Recipe - Cooking Index
| 50 | Chana dal | |
| 50 | Masoor dal - (whole) | |
| 50 | Tur dal | |
| 50 | Moong dal - (husked) | |
| 50 | Urad dal - (husked) | |
| 50 | Maanh dal | |
| 45 | Whole wheat - boiled and drained | |
| 1 1/2 teaspoons | 7.5ml | Chile powder |
| 1 1/2 teaspoons | 7.5ml | Turmeric powder |
| Salt to taste | ||
| 5 | Cardamom | |
| 5 | Cloves | |
| 3 | Black cardamom | |
| 5 | Cinnamon | |
| 5 | Bay leaves | |
| 4 teaspoons | 20ml | Ginger paste |
| 3 teaspoons | 15ml | Garlic paste |
| 4 tablespoons | 60ml | Tamarind pulp |
| 2 tablespoons | 30ml | Lemon juice |
| 4 | Green chiles - slit lengthwise | |
| 12 | Mint leaves | |
| The First Tempering | ||
| 1 tablespoon | 15ml | Ghee |
| 3/4 teaspoon | 3.8ml | Cumin seeds |
| The Second Tempering | ||
| 1 tablespoon | 15ml | Ghee - |
| 8 | Garlic, minced | |
| The Third Tempering | ||
| 1 tablespoon | 15ml | Ghee |
| 4 | Red chiles, gounds | |
| The Fourth Tempering | ||
| 1 tablespoon | 15ml | Ghee ) |
| 24 | Curry leaves | |
| The Fifth Tempering | ||
| 1 tablespoon | 15ml | Ghee |
| 1 teaspoon | 5ml | Mustard seeds |
| The Sixth Tempering | ||
| 1 tablespoon | 15ml | Ghee |
| 1/4 teaspoon | 1.3ml | Asafetida |
| The Seventh Tempering | ||
| 2 | Onions - sliced fine and fried in ghee until golden | |
| To Garnish | ||
| Crisp golden fried sliced onions | ||
| A handful of mint leaves |
WASH all the dals and soak in water for 30 minutes.
Put the lentils in a pan, add one liter water, chile powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at regular intervals).
Heat ghee and add each tempering ingredients one after the other and pour over the simmering dals and stir well.
Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning.
To serve: Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice, or as an accompaniment.
Source:
Cooking the Punjabi Way by Aroona Reejhsinghan
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