Friday, 8 February 2013

Kaali Dal (black gram curry)

Kaali Dal
Dal is comfort food for many Indians, atleast in my mind. They are a wonderful source of low fat protein. For some reason I quite like the looks and taste of the urd dal with skin. I have also noticed there is quite a bit of difference in taste and aroma between the one with skin and without it. To me, the one without skin is meant for idli, dosa, vada or tadka but the black one can feature in side dish for rice or rotis. Anyway, I am meant to rest but got woken up by my little one’s terrible cough and thought I might as well post a recipe while sipping hot tulasi tea. Here you go...

½ cup black gram (urd dal with skin), rinsed and soaked for atleast 2-3 hours
1 onion, finely chopped
2 tomatoes, pureed
Turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon chilly powder
Small piece of ginger, finely chopped
3 garlic cloves, minced
½ teaspoon garam masala
Little butter and some oil
3 green chillies, finely chopped
Salt to taste

Heat a pressure pan and add oil. Once hot, add the onions, green chillies and sauté until it turns pink

Add tomatoes, ginger, garlic and cook until it comes together and then add all the spice powders and cook until raw smell goes. It is important that all raw smell goes away else it will remain even after the dish is complete as it will be cooked covered in the next step

Add the dal, salt and about 1.5 cups of water (make sure there is about an inch of water above the dal) and pressure cook for 3-4 whistles

Serve hot with rice or any Indian bread

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