Maah Ki Dal
The recipe of this quintessential North Indian black gram curry has been shared by Mrs. InderGrewal from Mumbai. I’ve known her for 8 years and it’s always been a pleasure to watch her cook in perfect rhythm, with absolute care and love, in her methodically organized kitchen. She is also a strong believer of sticking to a healthy diet.
|Serves||4||Published||Saturday, 21 December 2013|
|Recipe type||Vegetarian||Author||Inder Grewal|
For 4 people ()
- 250 grams black gram, whole (kali dal)
- 1 ginger, minced
- 8 garlic cloves, minced
- 1 green chilly
- 1 teaspoon(s) salt or as per your taste
- 800 mL milk, chilled
- 1 teaspoon(s) cumin seeds
- 1 pinch(es) asafetida
- 1 onion, medium, finely chopped
- 1 tomato, medium, finely chopped
- 1/4 cup(s) coriander, finely chopped
- 2 tablespoon(s) oil
- Wash the whole black gram. Pressure-cook it with garlic, green chili, ginger, salt and 2 cups of water on high flame. After one whistle, lower the flame and simmer for 25 minutes.
- For tempering: Heat oil, add asafetida and onions and cook till the onions are golden brown and the oil leaves the sides of the pan.
- Add cumin and stir for a few minutes, throw in the tomatoes and let it cook till soft and mushy. Add chili powder and mix well. Cook till the tomatoes leave oil.
- In the pressure-cooked dal, add chilled milk gradually, stirring well after every addition to prevent the milk from curdling. Now add some garam masala and the tempering and simmer on low flame for 30 minutes.
- Instead of cooking in milk, the dal can be cooked with tempering and water alone. And just before serving, if you like, add little cream and cook for five minutes.
- Garnish with coriander. Before serving, adjust the consistency as per your taste. Usually it is a very thick dal that is usually eaten with rotis or naan.