1 March, 2016
Hyderabadi Shahi Dal
Ingredients:
- Boiled tuvar dal: 1 & 1/2 cups
- Boiled chana dal: 1/4 cup
- Salt to taste
- Oil: 1 teaspoon
- Ghee (Clarified Butter): 1 teaspoon
- Mustard seeds: 1 teaspoon
- Cumin seeds:1 teaspoon
- Dry whole red chili: 2
- Curry leaves: 3
- Chopped ginger: 1 teaspoon
- Garlic paste: 1 & 1/2 teaspoons
- Chopped onion : 1/2 cup
- Green chili paste: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Finely chopped tomato: 1 cup
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/4 teaspoon
- Dry coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Tamarind pulp: 1 tablespoon or curd: 2 teaspoon
- Lemon juice: 2 teaspoons
- Kasuri methi( dry fenugreek leaves): 1 & 1/2 teaspoons
- Chopped coriander leaves: 2 teaspoons
- Chopped mint leaves: 1/2 teaspoon
- Cream and mint leaves for garnishing.
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Preparation:
- Combine both dals in a pan, add 2 cup water and blend with handy blander.
- Heat it and add salt, tomato, turmeric powder and red chili powder.
- Keep boiling on slow flame. Heat oil and ghee together in a separate pan and add mustard seeds.
- When it crackles add cumin seeds, whole red chilies, curry leaves and asofoitieda.
- Add chopped ginger and garlic paste and cook till pink in color then add onion and cook till golden brown in color.
- Add chili paste, garam masala and dry coriander powder and cumin powder.
- Remove from heat and add in to the dal mixture and stir.
- Add tamarind pulp, lemon juice and kasuri methi in it. Cook dal mixture for few seconds and turn off heat.
- Add corriander leaves and mint leaves.
- Keep in serving bowl and garnish with cream and mint leaves.
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