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Kali Dal
Method
- Wash and soak overnight with 1 tsp ajwain (caraway seeds) and salt.
- Pressure cook the Dal with a big piece of ginger smashed,1 black elaichi and a cinnamon stick for 18 mins.
- Once done cook on slow fire adjusting the water.
- Fry onion to brown.
- Add tomato, ginger and fry for a min.
- Add yogurt, coriander leaves and powders and cook on a slow fire for 3 to 4 Mins.
- Add this to the lentil and continue cooking on a slow fire mixing well.
- Adjust the salt.
- The Dal should be thick yet runny.
- Once completely done, spoon in the cream.
- Garnish with slit green chillies and a handful of coriander leaves.
- Serve with Naan or Jeera rice.
Ingredients:
1/2 cup - kali dal
1 tbsp - rajma
1 - big onion, finely chopped
1 inch - ginger grated
1 - big tomato, finely chopped
1/4 cup - coriander leaves, finely chopped
1 1/2 tsp - chili powder
1 pinch - hing
1 pinch - haldi
1/2 cup - yogurt
2 tbsp - heavy cream
1/2 cup - kali dal
1 tbsp - rajma
1 - big onion, finely chopped
1 inch - ginger grated
1 - big tomato, finely chopped
1/4 cup - coriander leaves, finely chopped
1 1/2 tsp - chili powder
1 pinch - hing
1 pinch - haldi
1/2 cup - yogurt
2 tbsp - heavy cream
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