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 !
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