DAL MASOOR MUSSALLAM
INGREDIENTS
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
METHOD
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.
No comments:
Post a Comment