Why recepie famous for?
This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you!
Ingredients
1/2 cup urad dal (split black lentils)
8 blanched almonds (badam) , cut into halves
1/4 tsp turmeric powder (haldi)
2 cardamoms
salt to taste
1 cup milk
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup finely chopped tomatoes
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
Instructions
Clean, wash and soak the urad dal in enough water for 6 hours and drain well.
Combine the urad dal, almonds, turmeric powder, cardamom, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Discard the cardamom, combine the dal and milk and whisk well till smooth. Keep aside.
Heat the ghee in a deep pan and add the cumin seeds.
When the seeds crackle, add the onions, garlic, and ginger and sauté on a medium flame for a few seconds.
Add the tomatoes, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the whisked dal-milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the coriander and mix well.
Serve hot.
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