Indian Recipes
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Ingredients
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| 1 |
Whole black gram |
1 + 1/2 cups |
| 2 |
Kidney beans |
1/2 cup |
| 3 |
Water |
5 cups |
| 4 |
Tomatoes, finely chopped or pureed |
4 |
| 5 |
Ginger, peeled & finely chopped |
1 teaspoon |
| 6 |
Green chilies, chopped |
4-5 |
| 7 |
Whole dried red chilies |
2 |
| 8 |
Red chili powder |
1/2 teaspoon |
| 9 |
Coriander powder |
1 teaspoon |
| 10 |
Salt |
to taste |
| 11 |
Ghee or oil |
1 tablespoon |
| 12 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| For tadka- |
| 13 |
Whole dried red chilies |
2 |
| 14 |
Cumin seeds |
1/2 teaspoon |
| 15 |
Garlic, peeled & finely chopped |
5 cloves |
| 16 |
Onion, finely chopped |
1 |
| 17 |
Ginger, finely chopped |
1 teaspoon |
| 18 |
Red chili powder |
1/2 teaspoon |
| 19 |
Ghee |
2 tablespoons |
| Method |
Wash and soak black gram and kidney beans for at least 4 hours, drain and transfer it to the pressure cooker together with water, tomatoes, ginger, green chilies, red chili powder, coriander powder and salt. Put on the lid and pressure cook for 2 whistles and for 20 minutes on low heat. Turn off the flame and let it open.
For tadka-
Heat ghee in a pan over medium heat, add cumin seeds and red chilies and let it splutter, now add onions, ginger and garlic and cook until light brown. Now remove pan from heat, add chili powder, stir and pour this tadka over dal and stir. Garnish it with chopped coriander and serve.
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| Servings -6 |
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| Introduction
of the dish |
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This dal recipe is from Punjab, the Northern area of India.
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