Cooking Index - Cooking Recipes & IdeasDal Saat Nizam (Hyderabadi) Recipe - Cooking Index

Dal Saat Nizam (Hyderabadi)

Cuisine: Indian
Type: Vegetables
Serves: 4 people

Recipe Ingredients

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 7.5mlChile powder
1 1/2 teaspoons 7.5mlTurmeric powder
  Salt to taste
5   Cardamom
5   Cloves
3   Black cardamom
5   Cinnamon
5   Bay leaves
4 teaspoons 20mlGinger paste
3 teaspoons 15mlGarlic paste
4 tablespoons 60mlTamarind pulp
2 tablespoons 30mlLemon juice
4   Green chiles - slit lengthwise
12   Mint leaves
  The First Tempering
1 tablespoon 15mlGhee
3/4 teaspoon 3.8mlCumin seeds
  The Second Tempering
1 tablespoon 15mlGhee -
8   Garlic, minced
  The Third Tempering
1 tablespoon 15mlGhee
4   Red chiles, gounds
  The Fourth Tempering
1 tablespoon 15mlGhee )
24   Curry leaves
  The Fifth Tempering
1 tablespoon 15mlGhee
1 teaspoon 5mlMustard seeds
  The Sixth Tempering
1 tablespoon 15mlGhee
1/4 teaspoon 1.3mlAsafetida
  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

Recipe Instructions

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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