Monday, 20 July 2009

Dhabewali Kali Dal

Whole black gram/ sabut urad dal: 1.5 cup
Red kidney beans/ Rajma: 0.5 cup
Onion: 1 medium
Tomato puree: 1 cup (best if used Sieved tomato passata: 3/4 cup)
Ginger paste: 2 tea spoon
Garlic paste: 2 tea spoon
Green chili paste: 2 tea spoon
Whole red chili: 1-2
Cumin seeds: 2 tea spoon
Cinnamon stick: 1 inch
Asafoetida: pinch
Whole black pepper seeds: 1 tea spoon
Coriander and cumin powder: 1 table spoon
Garam masala: 1/2 table spoon
Punjabi garam masala: 1/2 table spoon
Salt to taste
Ghee: 2 table spoon

Boil 3 cups of water and soak urad dal and rajma in water for 8-12 hours. Leave it over night if possible.

Boil the dal and rajma by adding 1 table spoon of ghee and salt to taste till dal and rajma are soft. In pressure cooker it will require to cook for 6-7 pressures.
Let dal cool off and mess it using hand blender.

Peel onions and finely chop it. Make ginger, garlic and chili paste. Heat pan and add 1 table spoon of oil and 1 table spoon of ghee.

Add black pepper, cinnamon stick and cumin seeds. Add ginger, garlic and chili paste when seeds starts to splutter. Add pinch of asafoetida and onions. Cook till onions are brown. Add tomato puree or tomato passata. Let it cook for 5 minutes and keep stirring to avoid gravy sticking at the bottom. Add salt to taste, coriander and cumin powder and mix well.

Add dal and keep stirring. Add punjabi garam masala and garam masala and mix well.
Add few drop of ghee, stir well and cover the lid. Now lower the flame and cook on medium flame for 20 minutes. Stir occasionally to stop dal sticking at the bottom.
After 20 minutes dal will be done just fine. Serve with your choise of rice. Try paneer jeera butter rice, you will love it.

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