To get full access to the blog and recipes , please become a member by pressing the ' follow ' tab .
Please email me at firstname.lastname@example.org
Thursday, 31 October 2013
Punj Rattani Dal
I have reproduced this recipe as was given in PRASHAD , COOKING WITH
INDIAN MASTERS , a fantastic must have cookbook by Jiggs Kalra . This
masterpiece is a celebration of the foods of India through the culinary
geniuses of some of the finest Chefs in the country. 30 Grams Whole Moong Dal. 30 Grams Whole Masoor Dal. 30 Grams Whole Urad Dal. 30 Grams Channa Dal. 30 Grams Tur Dal ( 30 Grams Dal = 1 Teaspoon ) 6 Tablespoons Ghee 1 Teaspoon Balck Cumin Seeds. 50 Grams/1/3 Cup Onions - chopped 2 Teaspoons Coriander Powder. 1/2 Teaspoon Red Chili Powder. 1 Teaspoon Cumin Powder. 1 Teaspoon Fennel / Sauf Powder. 1/3 Cup Chopped Green Coriander. Wash dals and soak in water 1 hour , then drain. The Tempering: 4 Tablespoons White Butter. 60 Grams/ 1/4 Cup Tomatoes - chopped fine. 60 Grams / 1/4 Cup Yogurt - whisked. 1/2 Teaspoon Garam Masala Powder.
Heat ghee , add cumin seeds . When they begin to splutter add chopped
onions , cook till light brown and then add all the dals / lentils and '
bhuno ' 5 minutes .Add 2 liters water , bring to a boil , clear any
scum/dirt on the surface , then add coriander powder , haldi , red chili
powder and salt . Cook covered over low heat until dals are cooked and
water is down to 1/3d of the original quantity ( this is a thick dal )
.Lightly mash the dals against the sides , sprinkle cumin and fennel
powder- mix well adjust flavors and cook another 2-3 minutes . The
tempering / Chownk : melt butter , add tomatoes yogurt and garam masala .
Bhuno over medium heat till the fat leaves the sides.Add to the dal ,
cook another 1-2 minutes , garnish with coriander / dhania leaves and
serve with rice / rotis. Absolutely delicious ! http://sikandalous-cuisine.blogspot.in/