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1 cup - Blacks split urad dal
1/2 cup - Chana dal
2 - Large tomatoes, chopped
1 - Large onion, chopped
2-3 - Green chillies, chopped fine
2 tsp - Ginger garlic paste
1 tsp - Cumin seeds
1 tsp - Turmeric
1 tsp - Black pepper
1 tsp - Coriander powder
2 tsp - Red chilli powder
2 tsp - Salt
2 - Bay leaves (fresh if possible)
1 - Small stick of cinnamon
1/4 tsp - Grated nutmeg
1 tsp - Garam Masala
2 - Dried red chillies
2 tsp - Ghee
2 tsp - Kasuri Methi
1/2 cup - Coriander leaves
How to Make Punjabi Dal
Soak both the dals for around 1-2 hours in warm water.
Pressure cook the dals in enough water (around 3.5 cups) with 1 tsp salt and turmeric for two whistles.
In a pan, heat 1 tsp of ghee and splutter cumin seeds, add bay leaves, nutmeg and cinnamon stick and stir for a minute.
Add onion and saute till light brown on medium flame.
Add ginger garlic paste and green chillies and fry for around a minute or two.
Keep stirring or the paste will start sticking to the pan.
Add tomatoes, spices, rest of the salt, red chilli powder, coriander powder, in that order and cook covered for 3-4 minutes.
Stir in between to avoid sticking.
When the tomatoes are tender, add the sizzling dal to this pan and mix well.
Adjust seasoning and water accordingly and simmer for around 10 min stirring in between.
Add coriander leaves and mix well.
Turn off the flame.
In another pan, heat 1 tsp of oil, add kasuri methi and red dried chillies and stir on a low flame for a min.
Pour this over the dal, sprinkle garam masala and cover the pan.
Let it rest for a few minutes before serving.
Recipe courtesy: UK Rasoi
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