Why recepie famous for?
The Mughals made use of all kinds of dals available to them to prepare mouthwatering dishes such as this one.
Ingredients
For The Dal
1 cup urad dal (split black lentils)
salt to taste
3 tbsp ghee
1" piece cinnamon (dalchini)
3 cloves (laung / lavang)
2 tsp ginger-garlic (adrak-lehsun) paste
3 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped green chillies
1 cup chopped tomatoes
1/2 tsp garam masala
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1/2 cup finely chopped coriander (dhania)
2 tbsp fresh cream
For The Tempering
2 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1/2 tsp garam masala
For The Garnish
2 tbsp finely chopped coriander (dhania)
Instructions
Clean, wash and soak the urad dal in enough water for 1 hour. Drain well.
Combine the urad dal, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles or till the dal is cooked.
Allow the steam to escape before opening the lid. Keep aside.
Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for few seconds.
Add the ginger-garlic paste, red chillies, green chillies and sauté on a medium flame for 1 minute.
Add the tomatoes, garam masala, chilli powder, turmeric powder, coriander powder and salt and sauté on a medium flame for 2-3 minutes.
Add the cooked urad dal, coriander and ½ of cup water, mix well and cook for 1-2 minutes, while stirring occasionally.
Switch off the flame, add the fresh cream and mix well. Keep aside.
For the tempering
Heat the ghee in a pan, add the cumin seeds, chilli powder and garam masala and sauté on a medium flame for 1 minute.
Pour this tempering over the prepared dal and mix well.
Serve immediately garnished with coriander.
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