Saturday 5 July 2014

Creamy Dhal

When you are hosting a dinner party, it would definitely be great to have a 'special dhal' on your menu! Here is the recipe of creamy rich dhal that makes an excellent combination with vegetable pulav or ghee rice or jeera rice. Alternatively, you can serve this dhal with roti or chappati, vegetables and/or salad. Remember this recipe while planning your next special dinner!

Ingredients: (Serves four)
Toor dhal – 1 tumbler or 200ml measure
Garlic – 2 pods, skinned, whole
Onion – 1 no, finely chopped
Ginger – ½” piece, grated
Butter – 1 tablespoon
Jeera – 1 teaspoon
Pepper corns – ¼ teaspoon, coarsely ground
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Salt – to taste
Curds – 2 tablespoons
Fresh cream – 1 tablespoon
Curry leaves – a few
Coriander leaves – chopped, 2 teaspoons

Creamy Dhal
Method: Wash and cook toor dhal with 3 tumblers (600ml)of water, garlic pods and turmeric powder in a pressure cooker for 8 minutes or 8 whistles. Once the pressure subsides, remove the dhal from the cooker. Mash it with a hand blender or a ladle and keep aside.

Heat butter in a kadai, add jeera and when it starts to sputter add chopped onion and curry leaves. Sauté till the onion starts to brown. Now add in the mashed dhal, grated ginger, salt and ground pepper. Dissolve red chilli powder in little water and add this mixture to the dhal. Mix well and bring it to boil. Reduce the fire and simmer for 2 minutes. Beat the curds well with a spoon and add slowly to the dhal, stirring continuously. Now add the fresh cream, mix well and simmer for a minute. Switch off the fire. Garnish with coriander leaves. Serve hot with roti or chappati, salad and curry. 

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