Nawabi Dal | Kaali Dal ~ Step by Step


For the final day of making gravy, I had said one should not make a sambar or regular tadka dal. Well to be honest I completely forgot that there are other bloggers from North, for whom Sambar would not be an everyday affair. I wanted to amend for the overlook, hopefully the other weeks folks can take advantage of my very late enlightenment.

Anyway coming to the dish, this is something that one of my online group friends shared. The original recipe makes use of either black masoor dal or whole green moong dal. I ended up making it with whole Urad dal as I wasn't able to get hold of masoor dal in the maze that's called my freezer. The process makes the dal to be little more sticky because of urad dal, I am sure the masoor dal would have given a different texture. Nevertheless, the dal ended up being very tasty, albeit some opposition from hubby dear who can't eat non spicy food. This is sticky for people who love dal as mild and non spicy.




The fact that this dal calls for mint and other spices might attribute to the name being given as Nawabi Dal. I made sure this is rich by tempering with butter. Well not everyday affair though. I served it with Gajar Matur Pulao, later saw that it tasted great with chapati as well.

As I said it was a crazy day with me trying to cook under five different dishes. I had to get the next theme ready or else I never get around making it.













Pressure Cooker Method
Cooking Time : 30 mins

Nawabi Dal

Ingredients Needed:

Whole Urad Dal - 1 cup
Ginger-garlic paste - 1 tsp
Red chilli powder 2 tsp
Salt to taste
Turmeric powder 1 tsp 
Amchur powder - 1/2 tsp 
Grated Ginger 1 tsp 
Green chillies, chopped - 2 
Mint leaves 2 tsp
Butter - 2 tsp
Red chillies - 2
Garlic - 2 cloves

How to make the Dal

Wash and soak the urad dal for an hour or so. Take it in a pressure cooker along with chilli powder, salt, ginger garlic paste and turmeric powder. Cover and cook until dal is done. It almost took me some 6 - 7 whistles. Churn to get the dal mashed well.

Continue cooking on slow flame, add mint leaves, chillies, amchur and ginger and cook for a minute.

Heat butter in a pan and fry red chillies and garlic and add to dal.

Cover and cook for 2 mins. Serve hot with rotis/paranthas. 





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