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.

INGREDIENTS:

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

METHOD:

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.