Dal Kabila

Tarla.Dalal's picture

Dec. 11, 2018

The Mughals made use of all kinds of dals available to them to prepare mouthwatering dishes such as this one. Made with urad dal or split black lentils this dal is tempered with whole kashmiri red chillies that add the spiciness and colour. This dal should be eaten hot as it tends to become thick and mushy when cold. Also, avoid going overboard with the cream as this too will lead to the texture of the dal turning sticky.

Ingredients

For the dal:
Urad dal 1 Cup (16 tbs) (split black lentils)
Salt To Taste
Ghee 3 Tablespoon
Cinnamon piece 1 Inch (dalchini)
Cloves 3 (laung / lavang)
Ginger garlic paste 2 Teaspoon (adrak
Whole dry kashmiri red chilies 3 , broken
Finely chopped green chillies 1 Teaspoon
Chopped tomatoes 1 Cup (16 tbs)
Garam masala 1/2 Teaspoon
Chilli powder 1 Teaspoon
Turmeric powder 1/4 Teaspoon (haldi)
Coriander powder 2 Teaspoon (dhania)
Finely chopped coriander 1/2 Cup (8 tbs) (dhania)
Fresh cream 2 Tablespoon
For the tempering:
Ghee 2 Tablespoon
Cumin seeds 1 Teaspoon (jeera)
Chilli powder 1/2 Teaspoon
Garam masala 1/2 Teaspoon
Finely chopped coriander 2 Tablespoon (dhania for garnish)

Directions

FOR DAL:

MAKING:

1. Clean, wash and soak the urad dal in enough water for 1 hour. Drain well.

2. Combine the urad dal, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles or till the dal is cooked.

3. Allow the steam to escape before opening the lid. Keep aside.

4. Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for few seconds.

5. Add the ginger-garlic paste, red chilies, green chilies and sauté on a medium flame for 1 minute.

6. Add the tomatoes, garam masala, chili powder, turmeric powder, coriander powder, and salt and sauté on a medium flame for 2-3 minutes.

7. Add the cooked urad dal, coriander and ½ of cup water, mix well and cook for 1-2 minutes, while stirring occasionally.

8. Switch off the flame, add the fresh cream and mix well. Keep aside.

FOR TEMPERING:

MAKING:

1. Heat the ghee in a pan, add the cumin seeds, chili powder, and garam masala and sauté on a medium flame for 1 minute.

2. Pour this tempering over the prepared dal and mix well.

SERVING:

3. Serve immediately garnished with coriander.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4