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.
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.