Kali Dal (Dal Makhani)

Arhar Dal, Kali Dal, Sindhi Curry Cooking Recipe

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Arhar Dal, Kali Dal, Sindhi Curry Cooking Recipe

Arhar Dal, Kali Dal, Sindhi Curry Cooking Recipe

Arhar Dal Cooking Recipe

INGREDIENTS

  • Arhar dal 1 cup
  • Lauki [bottle gourd] a small piece about 3″, grated when ready to cook only. It turns dark if done earlier
  • Haldi 1 tsp
  • Jeera 1 tsp
  • Mustard Seeds 1 tsp
  • Hing a pinch
  • Tamarind paste 2 tblsp or
  • Amchur powder 1 tsp

COOKING METHOD

For a well balanced meal, a Dal is a must. If made well, one does not need any other dish. It serves as a source of pro¬tein and combines well with rice or rotis. Here I am giving you the favourite in many North Indian homes, Arhar dal, also called Tur dal. To add to the taste as well as texture , a small piece of grated Bottle Gourd [lokki] is added, while cooking. To give it a tangy sour taste, a tsp of amchoor powder or a tbsp of tamarind paste is added to the Dal. The tempering is with jeera and hing and when the oil or ghee stops smoking, i tsp of red chilly powder is added. This gives it a truly remarkable taste.

  1. Soak Dal in 2 cups of water for half hour
  2. Cook in Pressure cooker for 10 min with salt
  3. In a separate pan, fry mustard seeds, Zira and curry leaves
  4. Add the softened dal to this mix and add grated Lauki
  5. Add remaining spices, mix and allow to simmer, cover and turn off flame
  6. Serve hot.

Kali Dal (Dal Makhani) Cooking Recipe

INGREDIENTS

  • Kali Dal (Urad whole) 1 full cup
  • Channa Dal ½ cup
  • Rajma (chitra] ¼ cup (The chitra rajma gets cooked and softens faster, it is of a lighter pinkish shade)
  • Oil 3 to 4 tbsp
  • Onion 2 large chopped finely
  • Garlic cloves 6 to 7 chopped finely, ginger 2″ sq piece chopped finely
  • Whole garam masala mix 1 tblsp
  • Tomato puree half cup
  • Fresh tomatoes 2 for tempering
  • Green chillies 2
  • Pure ghee for tempering
  • Fresh cream ½ cup
  • Milk 1 glass full 200 ml
  • Garam masala powder 1 tsp
  • Red chilly powder ¼ tsp
  • Butter 1 tsp [for garnishing]

COOKING METHOD

This preparation is very elaborate in making. It is usually made for special occasions and family and friends’ get-togethers.

  1. Soak the Rajma in luke warm water for 4 to 5 h or over-night
  2. Mix kali dal and chana dal and soak for half an hour
  3. Keep a large cooker on the fire. Put oil and the whole garam masalas
  4. Next come the chopped onions, as it changes colour, add the garlic- ginger paste and mix well
  5. Drain out the dais and the rajma and put in the cooker with the onions and mix well
  6. Put the powdered garam masala, red chilly powder and salt and mix
  7. As soon as the mixture starts to stick to the base of the cooker add enough water to cover the contents with a little extra (never fill the cooker to the top with water)
  8. Let the flame be full for 2 whistles, then lower flame and cook for 5 to 6 whistles
  9. Allow the cooker to cool then open the lid
  10. Mash the contents well with the back of a ladel [karchi]. If there is excess water, simmer on an open fire until the dal becomes thick and then add milk
  11. Add the tomato puree and slit green chillies then cook on low flame (the consistency should be thick and creamy)
  12. Turn off the fire, add half the amount of cream, mix and make the tempering
  13. Heat pure ghee on fire, add chopped fresh tomato and fry until soft, add a pinch of red chilly powder and pour over the dal
  14. Empty the contents into a serving bowl, spread the re¬maining cream on top and add a blob of butter in the centre. Serve hot.

Sindhi Curry Cooking Recipe

INGREDIENTS

  • Besan 3 table spoons
  • Curd 1 cup [sour)
  • Water sufficient to mix well into a Lassi like texture
  • Haldi 1 tsp
  • Salt to taste
  • Jeera 1 tsp
  • Mustard seed 1 tsp
  • Rai, small red mustard seed, 1 tsp
  • Methi seeds 1 tsp
  • Whole dry red chillies 3 to 4
    (some for the tempering , some to put in the liquid while boiling)
  • Mixture of vegetables cut into medium sized pieces: 1 large potato, 2 to 3 carrots, 10 to 12 french beans, 4 to 5 small brinjal, a small piece of bottle gourd , 6 to 7 lady fingers and drum sticks cut into 3 inch pieces (any vegetable can be put, except cauliflower, cabbage and peppers)
  • Tamarind paste or kokam for making the dish sour
  • A small piece of Jaggery
  • Oil

COOKING METHOD

  1. Mix besan, curd and water into a paste and keep aside
  2. Add oil into the cooker and put on flame
  3. To the hot oil, add the dry red chillies then a few curry leaves, and as soon as they begin to crackle, add all spices, except the methi seeds (to be added last) and then add the besan -curd mixture
  4. When it comes to boil, add the cut vegetables, except the bhindis
  5. Close lid give 2 whistles, when it cools, open lid, and add bhindi and the sour ingredients according to taste. Check salt and allow to boil.