Food & Drink Magazine

Darbari Dal (Revisitng Recipe)

By Pavani @napavani
Blogging Marathon# 45: Week 4/ Day 1
Theme: Revisiting Old Recipes
Dish: Darbari Dal
We are starting our final week of blogging marathon today and I picked a seemingly easy theme, Revisiting Old recipes. But it was quite a tough task picking just 3 dishes to revisit from my archives. This blog has been around for more than 8 years and there are ton of dishes that need some TLC. So after browsing through the blog for a very very long time I decided on 3 dishes that I wanted to remake and take some new pics.
Darbari Dal
For the first day, I picked this creamy and delicious Darbaari dal that I made more than 3 years ago. It is made with a combo of 3 dals (toor, moong and masoor) and is flavored with kasoori methi and garam masala. Interesting twist comes with the addition of yogurt and cream -- making it creamy and smooth. This is a perfect accompaniment for rotis/ parathas and flavored rice like jeera rice or peas pulao.
I am copy-pasting the recipe again for my own benefit.
Ingredients: Masoor dal (Red lentils) – 1/3 cup Moong dal – 1/3 cup Toor dal (Kandi pappu) – 3tbsp Onion – 1 medium, finely chopped Tomatoes – 2 medium, finely chopped Ginger + garlic paste – 1tsp Kasoori Methi – 2tsp Turmeric – pinch Red chili powder – 1tsp Coriander powder – 1tsp Cumin powder – ½ tsp Garam masala – ½ tsp Cumin seeds – 1tsp Yogurt – 2tbsp Cream – 2tbsp Salt – to taste
Method:
  • Rinse dals and soak them in water for about an hour.
  • Heat 2tsp oil in a pressure cooker and add cumin seeds; once the seeds start to sputter, add kasoori methi and onions and cook until translucent. Add g+g paste and cook for another minute.
  • Next add the tomatoes and all the powders and salt; cook until tomatoes turn mushy.
  • Next add the soaked dals; mix well to coat them with the spices.
  • Add 2½ cups of hot water; close the lid and cook for 3 whistles on high. Lower the flame and cook for 1 more whistle.
  • Wait till the pressure releases, open the lid and stir in the yogurt and cream. Garnish with coriander leaves.
Darbari Dal Lets check what my fellow marathoners have cooked today for BM# 45 Signature

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