A combination of lentils, tomatoes, ginger & garlic simmered on low heat & finished with cream
Ingredients
1 1/2 cup Sabut (Black Lentils) Urad
1/2 cup Rajma (kidney beans)
1/4 cup chana (bengal gram dal) Dal
10 cups water
1 Tomato chopped
1 tsp. Tomato paste
1 onion chopped
1/2 tsp. asafetida
1 tsp. Ginger paste
1 tsp. Garlic paste
2 tbsp. butter
1/2 tsp. Garam masala
Salt and Red chili powder according to taste
Serve with
Serve hot with chapati or naan.
Method
1.Clean and wash Urad, Chana dal and Rajma.
2.Put dal and beans in a pressure cooker and add water, ginger,
tomato, garlic, salt and red chili powder.
3.Place cooker on maximum heat and cook for an hour.
4.Do not take the steam out and allow it to cool gradually.
5.In a pan fry onions with 3/4 butter till golden.
6.Add tomato paste and cook till butter separates.
7.Now put Hing (asafotida) and garam masala. Fry for another minute
and pour the mixture into dal.
8.Just before serving add the remaining stick of butter to the dal.
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Masala Dal
A tasty combination of four dals.
Ingredients
1/2 cup moong (yellow dal) dal
1/2 cup masoor (split red lentils) dal
1/2 cup black gram dal
1/2 cup toovar (yellow lentil/ pulse) dal
3 onions, grated
2 tomatoes, chopped
1 tsp. Coriander powder,1 tsp. Garam masala
3 tbsp. ghee (clarified butter) or oil
Salt and red chili according to taste
For garnishing:
Chopped coriander
Method
1.Wash all the dals together.
2.Add 4 teacups of water and cook until done in a pressure cooker.
3.Heat the oil and fry the onions till light pink in color.
4.Add the tomatoes and cook again for 5 minutes.
5.Add the cooked dals, coriander powder, garam masala ,
red chilies and salt. Cook for 10 minutes.
6.Garnish with coriander. Serve hot.
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Sambhar
South Indian preparation to be accompanied with idlis, dosas, vadas and rice.
Ingredients
1 cup Tuvar (yellow lentils) dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania (coriander powder) powder
1 tsp. red chili powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup boiled mixed veggies
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
Salt according to taste
2 tbsp. oil
Serve with
Serve steaming hot with hot idlis, coconut chutney and dosas.
Method
1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
2. Pressure cook till dal is done very soft. (Approx. 4 whistles)
3.Remove dal and beat with a whisk or churner till smooth.
4.Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
5.Chop the remaining onion and tomato to medium or fine pieces.
6.Heat oil, add seeds , curry leaves and allow to splutter.
7.Add onion, mixed veggies, tomato and stir fry for 2 minutes
8.Add paste, and cook for further 2 minutes
9.Add dal and bring to a boil on high.
10.Add enough water to get sambar consistency. Check and adjust
masalas as required.
11.Simmer for 12-15 minutes on low, till the aroma exudes.
Add chopped coriander before serving.