Monday, April 30, 2007

Kali Dal

This is a quick dal for middle of the week dinners at our place.

Sabut Massor Daal - 1.5 cups
Tomato - 1 large, coarsely chopped
Coriander/Dhaniya Powder - 1 tsps
Red Chilli Powder - 1 tsps/to taste
Salt - to taste
Ginger - 2 inch piece juliened, reserve some for garnish

Ghee - 1.5 tbsps
Cloves - 6
Hing - a pinch
Garlic - 1 tsp, minced
Cumin Seeds/Jeera - 1 tsp

1. Pressure cook all the ingredients, except for those listed under tempering with three cups of water till creamy. If you have a pressure cooker then turn off the heat after two whistles and wait for the pressure to subside. Mash dal with back of spoon till creamy.
2. Heat ghee, add the tempering ingredients. Once the cumin seeds start sputtering add the tempered ghee to the cooked dal. Simmer for four to five minutes to let the flavors develop.
3. Adjust seasoning, garnish with resereved ginger julienes and chopped cilantro. Serve hot with bread of your choice.

PS: The taste of this dal actually improves over time, so make a little extra to savor on the next day.

1 comment:

Magpie Ima said...

Thanks for this great recipe. Definitely the best dal I've made yet. Yum!