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.
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!
Archana.
Jayashree says
The dal looks wholesome and delicious. The masala roti you've served it with looks good too.
Priya says
Wow, nutritious dal, i have some whole urad dal, have to make some soon. Inviting platter there.
Chef Mireille says
love the variety of spices and dals used in this
Pavani says
That curry looks creamy and delicious.
usha says
Dal looks delicious and so does the masala tandoori roti.
Padma Rekha says
Wow one of my favorite dal you are tempting me... I like to have this with plain basmathi rice..
Srivalli says
Hheeheh..you are scatter brain and like minded people folk together..even I forget where I write down a recipe and end up making something else. I got my gyan on Punjabi dishes from Sanjeev Kapoor.. The entire plate looks so delish..where is the recipe for that masala roti, that looks great as well..
harini says
Wholesome, healthy and delicious without a doubt!!
Priya Srinivasan says
Looks like a complete meal!!! Dal n Rice anytime with some papad and pickle, i m settled for the day!!!
Follow foodie says
Yummy dal !
Very healthy too