Thursday, September 9, 2010
This is a traditional North Indian Dish, I use the recipe from Nita Mehta's Mughlai Vegetarian Cook Book.
I love this recipe because it is fool proof, very nutritious, because of the black gram lentils. They are very high in protein.
I usually double the amounts said in the book, so I can use it for two meals. This recipe will feed a minimum of 8 to 10 people.
You Will Need
Whole Black Gram Dal - 2 cups
Split Channa Dal -- 4 Tablespoons
Kidney Beans - 4 Tablespoons (soaked for 5 to 6 hrs)
Ghee or Oil - 5-6 tablespoons
Water - 10 cups
Salt - 3 teaspoons or as needed.
Ginger - 2" piece
Garlic - 8 Cloves
Dry Red chillies - 4
Tomatoes - 8 (pureed) (I used 1 32 oz can of whole peeled tomatoes and pureed them with a hand blender)
Cream - 1/2 cup (optional)
Coriander Seeds Powder - 4 Teaspoons
Nutmeg - 1/2 Teaspoon
Butter - 2 Tablespoons (optional)
Dry Fenegreek Leaves (Kasoori Methi) - 4 Teaspoons
--- Grind Ginger, Garlic and dry red chillies together to make a paste.
--- Clean and Wash dals, Pressure cook all dals with 1 teaspoon ghee, water, salt and half the ginger garlic paste.
--- After first whistle, keep on low flame for 40 minutes. Remove from fire and keep aside.
--- In another pan, Heat 3 tablespoon ghee, add the pureed tomatoes, and cook until ghee seperates and the tomato puree becomes thick.
--- Add the left over ginger paste, garam masala and coriander powder. Cook for a few seconds, add this tomato mixture to the boiled dal.
--- Add the butter (optional) and the dry fenugreek leaves to the dal and simmer for 15 minutes.
--- Add the cream (optional) and nutmeg powder. Mix and remove from Fire
Garnish with a bunch of Fresh Coriander leaves.
For added presentation you can make thick cream rings around the coriander and serve hot.
I have served it with slices of fresh cucumber, Lassi, Cut Mango Pickle and Hot Rotis.