Kaali
Dal
Dal is comfort food for many Indians, atleast in my mind. They are a wonderful
source of low fat protein. For some reason I quite like the looks and taste of
the urd dal with skin. I have also noticed there is quite a bit of difference
in taste and aroma between the one with skin and without it. To me, the one
without skin is meant for idli, dosa, vada or tadka but the black one can
feature in side dish for rice or rotis. Anyway, I am meant to rest but got
woken up by my little one’s terrible cough and thought I might as well post a
recipe while sipping hot tulasi tea. Here you go...
½ cup black gram (urd dal with skin), rinsed and soaked for atleast
2-3 hours
1 onion, finely chopped
2 tomatoes, pureed
Turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon chilly powder
Small piece of ginger, finely chopped
3 garlic cloves, minced
½ teaspoon garam masala
Little butter and some oil
3 green chillies, finely chopped
Salt to taste
Heat a pressure pan and add oil. Once hot, add the onions, green
chillies and sauté until it turns pink
Add tomatoes, ginger, garlic and cook until it comes together and then add all the spice powders and cook until raw smell goes. It is important that all raw smell goes away else it will remain even after the dish is complete as it will be cooked covered in the next step
Add the dal, salt and about 1.5 cups of water (make sure there is about
an inch of water above the dal) and pressure cook for 3-4 whistles
Serve hot with rice or any Indian bread
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