>> Wednesday, September 5, 2012
For the final day under Delicious Dals I have yet another version of simple dal made with a mix of Urad dal, Moong dal and Masoor Dal. I gave a simple tempering of garlic and chili and you will wonder how just those two can give so much taste to the dal on it's own. I served with a simple flavoring to the rice with shah jeera and a crispy aloo roast.
Though I made this for lunch and served with rice, I realized rotis would have made a great combo for this dal as well. The rice cooked with shah jeera was really so good.
Sending this to my 30 Minutes Meal Mela
Kali Dal ki Tadka
Black Urad Dal - 1/2 cup
Yellow Spilt Dal - 1/2 cup
Masoor Dal - 1/4 cup
Red chili powder - 1/2 tsp
Hing a pinch
Garlic - 2 cloves
Green Chilies - 2 medium
Oil - 1 tsp
Salt to taste
Butter - 1 tsp
How to make the Dal
Wash and pressure cook all the dals together along with hing and chili powder for 4 whistles.
Once the pressure subsides, churn a bit and keep it aside.
In a non stick pan, heat the oil and add grated garlic and chopped green chilies. After couple of minutes, add the cooked dal and add just enough water to get a thick dal. Finally add the butter and simmer again for 5 mins.
This dal takes about 20 - 25 mins of cooking when you use pressure cooker.
Microwave the aloo for 8 mins. In a non stick pan, add 2 tsp oil and add sliced aloo.
Sprinkle salt and chili powder and you can happily forget it. Keep tossing this in interval till your dal is done.
Wash and soak rice for 10 mins. Then take it in a pressure cooker along with shah jeera and salt.
Keep for 3 whistles or cook in a non stick pan. Either ways this takes about 10 mins.
On the whole the entire meal was done with 30 mins.
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