Urban Rajah: Sweetcorn Daal

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Aug. 11, 2015

Perhaps a little experimentation. Something simple to start followed by a mix of sweet and sour, some fire and smoothed out with a little silkiness escorted by the refreshing touch of Kachumber Salsa.


For sweetcorn daal:
Sweetcorn kernels/4 sweetcorn cobs 500 Gram
Water 350 Milliliter
Butter 100 Gram
Salt To Taste
Pepper To Taste
For tadka:
Garlic 3 Clove (15 gm) , finely chopped
Ginger 2 Inch , finely chopped
White onion 1 Small , sliced
Black mustard seeds 1 Teaspoon
Cumin seeds 1 Teaspoon
Whole green chiles 2
Corn oil 3 Tablespoon



Boil corn kernels in water for 15 minutes.

In a blender, process the corn kernels and transfer to the pan again.

Cook for 15 more minutes until the consistency thickens.

For tadka, heat a saucepan with oil and sauté onions in it.

Add mustard and once it crackles, add cumin seeds, garlic, ginger and fry the mixture.

Add chiles and cook until skin bloats.

Top the tadka mixture over sweet corn mixture.




Serve with favorite chutney (Date and Tamarind chutney is my choice) and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2