24 Aug 2013
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Darbari Dal


Recently,
dals have been my saviour considering life is getting more and more demanding
and tiring. As always, I stick to cooking fresh food everyday and eating hot
meal atleast for dinner. It usually is roti and a side dish. The only down side
with dal, as I see it is that it is not always rich in vegetables. Having said
that, dal itself is one of your five a day food so very well having them
everyday. I like to add atleast onion and tomatoes to them to make their
nutritive value better. Half an onion is part of one of five a day vegetables,
so that is easy. Most of the times, I also add other vegetables like
courgettes, green papaya, ash gourd, ridge gourd etc. One evening though, I was
a bit bored of all of these and decided to try something from Tarla Dalal’s
website and what a brilliant attempt it was! I tried darbari dal and was a bit
sceptical about the result because it did not look like there was anything out
of the ordinary in it. I was very wrong, the innocent lentils literally
transformed to flavour bombs. In addition to the ground 
 masala, what I learned from this dish was what a
spoon of milk and yogurt could do to an ordinary dal. Infact, I have made this
practise common now and add a dash of both to most dals I make. Do not over do,
else the dal will start tasting like payasam (dessert), learn from my
experience!! The original recipe calls for cream but I used milk and still it
was great. This dish is fit for special occasions as well and not just a
mundane evening. Here is the recipe…





1/3 cup  masoor dal


1/3 cup moong dal


2 tbsp toovar dal


1 tbsp ghee
1/3 cup finely chopped onions
1/2 tsp dried
fenugreek leaves

3 green chillies slit
1/2 tbsp ginger paste

1 large tomato, chopped

1/4 tsp turmeric
powder

1 1/2 tsp chilli powder
1 1/2 tsp cumin
powder

1/2 tsp garam
masala

Salt to taste
2 tbsp yogurt,
beaten

2 tbsp milk





1 tsp cumin seeds


Cooking oil





Heat a pressure pan,
add some ghee and some oil, heat and add cumin seeds, followed by onions,
ginger paste, dried fenugreek leaves and green chillies







Saute until
onion begins to change colour and add tomatoes and all spice powder and salt and
sauté for 3-5 minutes so raw smell goes away







Add rinsed and
drained dal, two glasses of water and pressure cook for about 4 whistles







Open the pressure
pan and add milk and yogurt and bring to boil






























Garnish with some
coriander leaves and serve hot