Dal saat nizam (hyderabadi)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Chana dal |
| 50 | grams | Masoor dal; (whole) |
| 50 | grams | Tur dal |
| 50 | grams | Moong dal; (husked) |
| 50 | grams | Urad dal; (husked) |
| 50 | grams | Maanh dal |
| 45 | grams | Whole wheat; boiled and drained |
| 1½ | teaspoon | Chilli powder; (7 g) |
| 1½ | teaspoon | Turmeric powder; (7 g) |
| Salt to taste | ||
| 5 | Cardamom | |
| 5 | Cloves | |
| 3 | Black cardamom | |
| 5 | Cm cinnamon | |
| 5 | Bay leaves | |
| 4 | teaspoons | Ginger paste; (20 g) |
| 3 | teaspoons | Garlic paste; (15 g) |
| 4 | tablespoons | Tamarind pulp; (60 ml) |
| 2 | tablespoons | Lemon juice; (30 ml) |
| 4 | Green chillies; slit lengthwise | |
| 12 | Mint leaves | |
| 1 | tablespoon | Ghee; (15 g) |
| ¾ | teaspoon | Cumin seeds; (4 g) |
| 1 | tablespoon | Ghee; (15 g) |
| 8 | Flakes garlic | |
| 1 | tablespoon | Ghee; (15 g) |
| 4 | Red chillies | |
| 1 | tablespoon | Ghee; (15 g) |
| 24 | Curry leaves | |
| 1 | tablespoon | Ghee; (15 g) |
| 1 | teaspoon | Mustard seeds; (5 g) |
| 1 | tablespoon | Ghee; (15 g) |
| A generous pinch of asafoetida | ||
| 2 | Onions; sliced fine and | |
| ; fried till golden | ||
| ; in 1 tbs. (15 g) | ||
| ; (100 g) | ||
| Ghee | ||
| Crisp golden fried sliced onions | ||
| A handful of mint leaves | ||
Directions
THE FIRST TEMPERING
THE SECOND TEMPERING
THE THIRD TEMPERING
THE FOURTH TEMPERING
THE FIFTH TEMPERING
THE SIXTH TEMPERING
THE SEVENTH TEMPERING
TO GARNISH
WASH all the dals and soak in water for 30 minutes.
Put the lentils in a pan, add one litre water, chilli powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at regular intervals).
Heat ghee and add each tempering ingredients one after the other and pour over the simmering dals and stir well.
Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning.
To serve: Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice, or as an accompaniment.
Converted by MC_Buster.
NOTES : (Six dals simmered together and seasoned seven times) Converted by MM_Buster v2.0l.