Hope you all had a nice weekend there, I had too :) .
I am back here with one more recipe to share with you all. its really going nice here with tomato , even in the second week of this tangy vegetable. Hope you are not getting bored of the same veggie :D .
Mughali Dal! the name itself makes me feel like princess, specially when someone else prepare this for me and serve it to me :)) . Well, this time I made it on my own, and here is the way to make it.
1/2 cup Kidney beans
1/2 cup Urad dal(Black gram)
1/2 cup Chana dal (Split bengal gram)
3 tomatoes, cut in to medion sized cubes,
1 onion , chopped finely
3-4 garlic cloves, cut width wise,
1 tsp Cumin seeds,
½ tsp mustard seeds,
1-2 green chilli, chopped finely,
½ tsp turmeric powder,
1 1/2tsp red chilli powder,
1 ½ tsp cumin-coriander powder
A pinch of asafetida,
Salt to taste,
1 tsp oil,
Coriander leaves to garnish.
Soak kidney beans, urad dal and chana dal in warm water for 4-5 hours.
Pressure cook them until they are soft and mushy , using hand blender smash it and keep aside.
Chop onion and green chilli finely, cut tomato into medium sized cubes and keep it aside. In a Kadhai heat 1 tsp oil and add Mustard seeds ,when they start spluttering , add cumin seeds and asafetida to it. Next add garlic,green chilli and onion, cook until onion turns brown and then add tomatoes to it.
Cook for a while and add smashed dal mixture to it. Add little water if dal is too thick . Let it cook until it comes to boil . Then add turmeric powder, red chilli powder and cumin-coriander powder to it.(Intially when you cook this dal, you will find it liitle different in color , and I have seen people mixing in some edible color to it ,just to improve its color, here I have avoided using green chillies and used more red chilli powder to maintain taste and color both, also cumin-coriander powder will do good with that.) Mix well , add salt and turn off the heat when dal is mixed well with all other ingredients. garnish with coriander leaves and Serve hot with rice.
A bit different from regular dal /sambhar and also rich with nutrition values.
As the Name suggests it is called mughlai, and ofter served with a tsp full of butter on top of it. I just avoided it, if you are a butter lover, just try it theat way !
I sevred it along with Steamed pulao .
I learnt it from Mom. Here is my Mom's quick and nice recipe for Steamed Pulao.
2 cup Basmati (long grained) rice,
1 tsp butter/Ghee,
1 tsp Cumin seeds,
1/2 cup chopped carrot,
1/2 cup green peas,
salt to taste.
In a vessel or Pan heat the ghee, add cumin seeds and cloves to it , whe nthey start spluttering add finely washed rice to it, and water double then the quantity of rice. when rice is half cooked, add little more water , salt, green peas a nd chopped carrot to it. let is cook the usual way until rice is cooked and all water is evaporated.
serve this hot with anything you like . I had this with Mughlai Dal :)
Try it sometime and you will fall in love with these both nutritious dishes, specially when accompanied by each other. :D