DAL KHANABADOSH

Urd dal (split) 100gms
Chana dal 100gms
Water 1ltr
Ginger chopped 5gms
Garlic (chopped) 15gms
Clarified butter 50gms
Green cardamom 1nos
Cloves 4nos
Cinnamon ½ inch
Bay leaf 1nos
Asafetida a pinch
Cumin 2gms
Deggi mirch 5gms
Salt to taste
Turmeric 2gms
Red chilli (whole, dry) 2nos
Dried fenugreek leaves a pinch
GARNISH-
Ginger juliennes and coriander leaves
PREPARATIONS:
Pick, wash and soak the lentils for about 2hours. Add 5 times the amount of water (1ltr), bring to a boil, and remove scum. Add ginger, cardamom, cinnamon, turmeric and bay leaf. Cover and cook till dal is done. Mash with a wooden spoon . remove bay leaf, cardamom and cinnamon. Add in salt. To temper; heat fat, add cloves, when they are brown, add in cumin , red chillies, garlic  and  ginger. When garlic turns brown, add asafetida (hing) dissolved in a teaspoon of water. Stir for 15 seconds. Now add in red chilli powder (deggi mirch) and add to the cooked pulses. Add in dried fenugreek leaves, boil for about a minute. Dish out into a bowl and garnish with chopped coriander leaves and ginger juliennes. Serve with hot rice, roti and sabji.

NOTE: A HIGHLY POPULAR DISH PARTICULARLY IN RURAL PUNJAB, CENTRAL INDIA AND PARTS OF WESTERN RAJASTHAN.

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