Before I went to India and moved to the new apartment, my afternoons were always full. Our group of 5 would meet everyday for lunch and pool whatever we had and enjoy the meal, on one such afternoon , Neetu, my friend and then my neighbor, made this delicious and creamy daal. Hearty and full of rich protein, it pairs well with jeera- rice (cumin scented rice) and even with Indian breads.
I had to have the recipe. every mouthful was full of flavor and kept me asking for more. Neetu gave me the recipe and warned me, she cooks with 'andaaz'( eyeballs ingredients) and just does not like using tsps. and tbsps.! Not willing to give up, I badgered her into giving me the closest measurements and the resultant daal is just as delicious, creamy and hearty.
1 cup Black Whole Urad Daal
1/2 Cup Rajma / Kidney Beans
1 inch Ginger
3 cloves Garlic
2-3 Green chilies
1/2 tsp. Kasuri Methi
1 tsp Cumin
1 stick (1 inch) Cinnamon
2-3 Cloves
Pinch Aafetida
2-3 Roma Tomatoes
1/2 tsp. Red chilli powder
1/2 tsp Garam Masala
1 tsp Butter
1 tsp Amchur powder
1/2 Onion , finely chopped
2tbs Cilantro, finely chopped to garnish
Wash and soak the urad daal and rajma in water for at least 2 hours
Throw the water ( in which the lentils/ daal and rajma was soaked) and in a saucepan, add water, daal - rajma and turmeric and green chiles and boil until the daal is soft
Crush the cinnamon and cloves using a mortar- pestle or zap it in the coffee mill
Heat oil, add cumin,after it sizzles, add asafetida, cinnamon-clove powder, ginger- garlic and sauté, then add onion and cook until translucent, add tomato, red chilli powder, garam masala, amchur powder, kasuri methi
Pour this seasoning over the cooked and softened lentil-bean mixture
Simmer for about 10 mins and let the flavors mingle
Before serving add a pat of butter and garnish with chopped Cilantro
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