Monday, January 3, 2011

Kali dal

     Split kali urad dal is not a very popular or often eaten lentil in India.It is relished more in the Northern part of India.I have eaten this lovely dal cooked on slow fire in a earthen oven {chulah} which was fired by wood.This was served with hot rotis cooked in the fire of the chulah too.I can still savor the taste or feel the taste in my memories.If I do not share on my blog would be unfair to those wonderful memories and to people who are fond of good food and try new tastes.So do try this dal and serve it with chilli pickle,onion salad and ginger and chilli salad.Relish it with crisp rotis and butter.Yummmmm.Need to make it again.
Split urad dal                1/2 cup
chana dal                      1/4 cup
bay leaf                         1 no
cloves                            3 nos
cinnamon                      2' pc
cumin seeds                  1/2 tsp
chopped onions            1 no
chopped tomato            2 nos
chopped garlic              1 tbsp
chopped ginger              1 tbsp
chopped chilli                 1 no
hing                              1/4 tsp
chilli powder                  1/2 tsp
haldi                              1/2 tsp
dry red chilli                   2 nos
salt to taste
ghee                              2 tsp
lime juice                       1 tsp

Wash and soak dal for 30 mins.Add haldi and salt and boil for 15 mins.Allow to cool.
Heat ghee and add hing.Add cumin seeds and red chillies.Add in the whole spices and when they brown, add chopped ginger and garlic.saute and add green chillies.Now put in chopped onions and saute till brown.Add the chilli powder and then the tomatoes.Let them cook and when they are mashed well, pour in the dal and boil again till well done.It should not get mashed up.Put in lime juice and top with chopped coriander.Serve with rotis or rice.
PS.. You can also add kasoori methi while sauteeing the tomatoes.It gives it a very different and exotic taste.

No comments:

Post a Comment