Sunday, 2 October 2011

Dhal Nawabi (Maami's Corner)

This dhal preparation is made using split black gram with skin (urad dhal in Hindi or Uzhunnu in Malayalam)
In kerala,  this dhal is only used only for Idlis or Vadas but up North it makes tasty fries & gravies.
To get rid of the sliminess , cook  for one whistle in pressure cooker, throw off the water & pressure cook with fresh water till done ( about 15 minutes). You can do the same recipe with any other dhal too.

Black gram dhal (split): 1 cup
Bay leaf: 1
Garlic: 10 pods
Ginger: 1” piece
Green chilli: 5
Tomato puree: ½cup
Red chilli powder: 1 tsp
Turmeric powder: ½ tsp
Kasuri methi: 1 tbsp powdered
Cinnamon: 1 stick
Cloves: 2
Cardamom: 2
Cumin seeds: 1 tsp
Asafoetida: 1/4tsp
Coriander leaves: 1/2cup
Fresh cream: 3 tbsps
Ghee: 2 tbsps
Fried cashew nuts: 10—12
Salt to taste


Pressure cook dhal with bay leaf, 2 cups of water & turmeric powder, for 15 minutes.
Heat ghee in a pan, add jeera, whole garam masala & asafoetida.
Add crushed garlic, ginger & green chillies. Fry well.
Add tomato puree, chilli powder, fry till ghee clears on sides of the pan.
Sprinkle kasuri methi & add the cooked dhal.
Pour a little water to adjust the consistency.
Cook on low flame, add cream fried nuts & coriander leaves.
Adjust salt.
Garnish with more cream or butter & serve with rotis.

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