This is the King of all Dals. [Not queen because it is very robust and flavorful] Black lentils mixed with a little red kidney beans and gram dal is a match made is heaven.
Whenever I make this one, I hardly get time to click a decent picture of it. 🙂
Dish for Day – Maah Di dal
This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.
You shall need [Feeds 4]
1 cup… Aakhi Urad or Black lentil
1/2 cup… Rajma or kidney beans
1/4 cup… Chana dal or split gram lentil
2… Medium size onions
3…. Medium size tomatoes
3 tbsp… Thick yogurt
2… green chillies
1 tbsp… ginger garlic paste
2 tbsp… Ghee
1 tbsp… Jeera
3…big cardamom pods
1.. Stick cinnamon
Salt and red chilly powder to taste
1/2 cup… Fresh cream/malai
1/8 cup… Butter
- Rinse and soak the lentils over night in a big bowl with 3 times the water.
- In the morning, wash the lentils in a clean mesh and pressure cook with 4 cups water, some salt for 4 whistles on full flame and 5 on a medium flame.
- Puree the green chillies, ginger-garlic paste, tomatoes, onions and yogurt.
- In a pan, heat the ghee and let the jeera splutter.
- Add the cinnamon and cardamom pods.
- Add the tomato onion puree and add the red chilly powder and salt.
- Cook until the masala is done.
- To this, add the boiled dal and stir well.
- Add the butter once it comes to the boil.
- Cook on an open fire fir about 30 min.
- Add water if it thickens a lot.
- Just before finishing, add the fresh cream and serve with fluffy rice and parathas.