Kali Dal

Like I said my ideas for this edition of BM were zero.  Then thankfully I rang up Vaishali this is one of her suggestions. I must say that I have made this dal for the first time and I am tasting this dal after ages..

Now I have this dal written down somewhere I know but I am in no mood to hunt for it. I am sure I will find it on some scrap of paper with no heading or source written down on it. Why I do that I do not know but then most of the times I am able to identify the recipe and I do make it.  But like I said not now!!

So the best way to make a new recipe is to find a great cook and follow what he/she does. Well who better than Sanjeev Kapoor! Well this is exactly Sanjeev Kapoor for I like his recipes and I find no need to modify them they suit out tastes perfectly…

So here is Kali dal as shown by Sanjeev Kapoor on U tube here.

Ingredients:

• 1 ½ cup whole urid
• 3 tblsp rajma
• 3 tblspn chana dal
• 1 tblsp ginger juliennes
• salt
• 2 teaspoon red chilli powder
• 2 tblsp ghee
• 3 tblsp butter
• 1 teaspoon cumin seeds
• 2 onions, finely chopped
• 3 red chillies
• 1 tblsp garlic paste
• 1 tblsp ginger paste
• 1 cup tomato puree
• 1 tblsp garam masala
• ¼ cup  fresh cream
• coriander leaves

Method:

• Mix the urid, rajma and chana dal soak minimum for 6-8 hours. Mine stayed soaked overnight.
• In the morning add ginger a teaspoon of red chilli powder and the ginger juliennes. Cook in pressure cooker for 2 whistles then lower the flame and keep cooking for minimum 15 minutes. Switch off the gas and let the pressure drop naturally.
• Heat ghee and butter add jeera and let the jeera crackle and become brown.
• Add the chopped onion and fry on low flame till the onions are brown.
• Add the red chillies, ginger garlic paste and tomato puree, garam masala. Fry till it cooks well and you get a lovely aroma.
• Meanwhile your cooker will now open.  Mash the dal and rajma with the back of your ladle.
• Mix the fried puree in the cooker with the cooked dal and mix well.
• Add fresh cream; check the seasoning and pressure cook for one whistle.
• Let the pressure drop naturally.
• Serve hot garnished with coriander and onion rings (I forgot the onion rings) with masala tandoori roti  & egg chat.

This is my entry for BM# 29. Check the other BM entries here.

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Archana.