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Sunday, 22 January 2012


                                        DAL MASOOR MUSSALLAM

1.      Whole lentils                1/2kg
2.      Cloves garlic                8
3.      Large onions                1
4.      Coriander powder         2tsp
5.      Red chilli powder         2tsp
6.      Turmeric powder          1tsp
7.      Salt                                to taste

Masala “A”
1.      Cloves                           6
2.      Cardamoms                 6
3.      Cinnamons                  1stick
4.      Black pepper corns      1tsp
5.      Ginger                          2pieces
6.      Curd (sieved)               200gm
7.      Cumin                          1/2tsp
8.      Pure ghee                     50gm

1.      Pick, wash and soak the lentils in luke warm water for 15-20 minutes. Grind the garlic to a paste. Extract the juice of ginger and keep a side.
2.      Grind all ingredients of masala “A” to a fine paste.
3.      Heat the ghee (saving 1tsp for the baghar) in a patili and fry finely cut onions to a golden brown colour. Drain the water from the dal and add the onions along with the garlic paste, coriander, chilli and turmeric powder and saute for 5-6 minutes.
4.      Add salt one litre of water and cover and cook on a medium flame till the dal is done.
5.      Adjust the quantity of water so as to obtain a thick consistency.
6.      Then add the sieved curd, ginger extract, garam masala paste and blend well, stirring with a heavy ladle. Cover and simmer on a slow flame for 10 minutes.
7.      Then heat a tsp of ghee and add the cumin seeds. When they being to crackle immerse in dal to apply baghar. Serve hot with plain boiled rice or naan.

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