Monday, 5 May 2014

HIND-DAL


Toovar Dal Dhumita or Smoke flavored dal . This recipe is from WelcomZest. The word 'Hindal' translates to conquer India , here appropriated to mean the conquering dal of India !

In a feast for his Persian hosts before his departure for India Emperor Humayun had his chefs turn out the finest of Indian dishes they could muster- amongst them was Dal Khuska**.Sharh Tahmasp found himself asking repeatedly for Dal Khuska , a food he had never tasted and this unassuming dish cast a spell on the entire Persian contingent - and also kick started the trade between the two countries in Ghee , Rice and Haldi !
Ingredients :
1 Cup Arhar Dal
1 Teaspoon Ginger Grated.
1 Teaspoon Green Chilies - Finely chopped.
1 Bayleaf.
1/2 Teaspoon Haldi.
3 Tab;espoons Ghee.
Salt.
1/2 Cup Yogurt.
A pinch of Saffron- lightly roast , and grind in a bit of water.
2 Tablespoons Lemon Juice.

To Smoke:
1 Betal Leaf ( I didnt use )
Paste of 2 Green Cardamons + 2 Cloves.
A piece of Charcoal .

To Temper:
3/4th Teaspoon Jeera.
1/4 Teaspoon Methe Seeds.
Dried red Chilies.
2 Tablespoons Onions ( Finely chopped ).
1/2 Teaspoon Garlic ( Finely chopped ).
1/2 Tablespoon Jaggery Powder.
4 Tablespoons Diced Tomatoes.
Mint Leaves

Wash and soak dal for for 1 hour , drain well.
In 6 cups boiling water add dal , bay leaf , green chilies , ginger , haldi and half tablespoon ghee - boil over moderate heat covered tightly until done.Remove from heat , discard the bay leaf ,add salt , whisked yogurt ,dissolved saffron and lemon juice.Mix well and cook another 8-10 minutes on low heat.
Place a katori on the dal , on it place a burning piece of charcoal , on that add the paste and a bit of ghee , when it smokes cover the dal tightly with a lid and allow the smoke to infuse 10 minutes , then remove the katori and leave covered .
Lastly heat balance ghee in a small frying pan , splutter the methe and jeera , then add dried whole red chilies and onions & garlic and saute till golden.Now quickly add the jaggery , once it turns a rich reddish color add the tomatoes asute 10-15 seconds only and pour the tempering onto the cooked dal - stir and leave tightly covered till ready to eat .Garnish with mint leaves .
This recipe has to be experienced !

** Khuska is basmati rice cooked with desi ghee and some lemon juice.

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