1)Bengal Gram ( Chana Dal ) - 1/2 Cup
2)Split Black Gram ( Urad Bina Chilkewali Dal ) - 1/2 Cup
3)Red Lentil ( Khadi Masoor ki Daal ) - 1 1/2 Cup
4)Onion ( Pyaaz Bada ) - 1
5)Tomato ( Tamatar ) - 1
6)Ginger ( Adrak ) - 1 Inch
7)Garlic ( Lehsun ki Kali ) - 6
8)Green Chilli ( Hari Mirch ) - 2
9)Green Coriander Leaves ( Hara Dhaniya Patti )
10)10 Vegetable Juice or V8 or Tomato Puree - 1 Cup
11)Oil ( Tel ) - 4 Tea Spoon
12)Desi Ghee - 2 Tea Spoon
13)Salt ( Namak ) - 1 Tea Spoon
14)Turmeric Powder ( Haldi Powder ) - ½ Tea Spoon
15)Cumin seeds ( Jeera ) - 1/2 Tea Spoon
16)Aniseed ( Saunf ) - 1/2 Tea Spoon
17) Cardamom ( Badi Elaichi ) - 2
18)Indian Bayleaf ( Tej Patta ) - 1
19)Asafoetida ( Hing ) - 1/8 Tea Spoon
20)Coriander - ( Dhaniya Khadi ) - 1/2 Tea Spoon
21) Red Chilli Powder ( Lal Mirch Powder )
Preparation :
1)Mix the pulses and wash them.
2)Make a paste of ½ inch ginger,6 garlic petals and 2
green chillies.
3)Prepare the spices.
Cooking :
1)Take a cooker and heat it.
2)Pour some oil into it and let it heat up.
3)When the oil gets heated up then add 2 spoon of pure
ghee which will enhance the taste and help give off a pleasant aroma.
4)When the ghee melts add badi elaichi,saunf,coriander
leaves,red chilli powder and tejpatta to the hot oil.Stir the mixture well.
5)When it gets a little roasted we will add onions and
cook them until they are roasted brown. Before adding the other vegetables,we
will take out some roasted onions for garnishing the dal in the end. This is
why onions are being roasted first without adding any spices like turmeric,salt
etc.
6)So,add some onions and roast them till they are brown.
When they get brown, take out a big spoon of onions for garnishing.
7)Now add garlic,ginger and green chilli paste and let it get a little roasted.Then add
tomatoes and stir a little but do not roast too much just make sure that the
tomatoes become very tender and soft . They have to get as thin as a paste.
8)Now add the washed mixture of pulses. Then add some
turmeric powder and salt and also Naren ( A juice of 10 vegetables ). You can
also use V8 ( which is a juice of 8 vegetables ) or tomato puree.
9)Now add water in the cooker. The amount of water should
be such that it completely submerges the dal and if you put your fingers in it,
it would be at the two finger level. Make sure that the water is enough. This
recipe is for 10 people. Adjust the amount of ingredients to the number of people
you want to make it for.
10)Now
close the cooker and wait for the cooker to whistle 3 times. Remember before
closing the cooker, take one spoon of the mixture and taste it for salt and
other spices and make changes accordingly.
11)Close
the cooker and keep the flame on medium. Close the gas when the cooker whistles
3 times. Do not open the lid and let out the steam instantly rather wait for a
while for it to get out on its own.
12)When
all the steam is released, open the cooker and check the consistency of the dal.
If it is too thick then you can add warm water to make it less thick according
to your preference.
13)For
the people who like hing they can use it in the beginning of roasting of spices
as hing can prevent the dal from causing acidity and also greatly enhances the
aroma and the taste.
14)After
opening the cooker add the finely chopped pieces of ginger and the green
coriander leaves. Mix it well and dish out the dal. Garnish with the onions
which were roasted and taken out earlier and top up with a spoon of butter.
