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Monthly Archives: August 2010
Mughlai Creamy Dal
Ingredients:
- 250 grams Urad Dal
- 2 tsps each Chana Dal & Rajmah (red kidney beans)
- 2 tsps Ghee
- 1 tsp Sliced Ginger
- 3½ tsp Salt
- 2-3 pcs Dried Red Chillies
- 7 cups Water
For Tempering:
- 15 gms Butter
- 1 tsp Chili Powder
- 2-3 pcs Chopped Green Chillies
- 1 tsp Crushed Ginger
- 1 tsp Crushed Garlic
- 4 pcs Puried Tomatoes
- ½ tsp Garam Masala
For Garnishing:
- 1/3 cup Curds
- 1/3 cup Fresh Cream
- Coriander Leaves
Method:
- Soak Urad Dal, Chana Dal and Rajmah overnight
- Mix first ½ ingredients and pressure cook for 30 minutes.
- Cool, remove pressure and blend Dal well with the water.
- Further cook on medium heat for 30 minutes.
- Then mix 1/3 cup each of CURDS & BEATEN CREAM.
- In a frying pan, melt butter.
- Lightly fry ginger and garlic,
- add to this green chillies
- and then the tomato puree
- Cook for 5 minutes
- Mix in Garam Masala and cook over low heat for 8-10 minutes, until butter seperates out
- Garnish with coriander leaves and remaning fresh cream