There is nothing I can say about this dal that hasn’t already been said before. That however does not change how creamily decadent and indulgent it is. The perfect accompaniment would be a puffy naan. But i have been known to have a bowl (or bowls) of it by itself without any breads. The slightly longer cooking time doesn’t bother me, once I have tasted it. In fact, I have gone back time and time again to this dal for comfort even when I know time is of short supply.
Recipe : (Serves 4-6)
- 1 cup Black Urad Dal (Black Whole Lentils)
- 2 tbsp Rajma (Kidney Beans)
- 1 pinch Baking Soda
- 1 medium size Onion
- 1 inch piece Ginger
- 3 cloves Garlic
- 1 Green Chilli
- 2 medium Tomatoes
- 1 tsp Turmeric
- 1 tbsp Chilli Powder
- 1 tbsp Garam Masala
- 1 tbsp Coriander Powder
- 1 tsp Kasuri Methi
- 2 tbsp Heavy Cream
- 1 tbsp Oil
- 1 tbsp Butter
- In pressure cooker add the dals, add 2 cups water, pinch of baking soda and cook for 6 whistles.
- In a blender, add onion, ginger, garlic and chilli. Grind to a puree. Set aside
- In the same blender, grind tomato to a puree.
- In a large wok, add oil and butter.
- Add onion puree and saute till golden.
- Add the dry spices, saute on low flame.
- Add the tomato puree. Cook till oil separates.
- Now, take a portion of the cooked dal and mash with the back of the spoon.
- Now add the dal to the wok and required salt, a little water and cover and cook for half an hour. keep stirring in between.
- After half hour, add kasuri methi, cream and stir.
- Cook for a further 10 mins.
- Serve hot with puffy naans or parathas.
- Mashing a little bit of dal ensures you don’t have to add copious amounts of butter and cream to get the creamy melt in your mouth feeling
- The dals have to be soaked overnight or at least 6 hrs before cooking to ensure quick cooking.