Dal (lentil) is one versatile element, open for experiment and palatable. A powerhouse of nutrition....packed with zinc, potassium, Iron, folate and protiens. So why not try variety with this power packed, easy to cook element?
This is one lentil recipe which took me back in time, with its creamy richness.... name apt for its texture and buttery flavor fit for the Nawab. Easily available ingredients make it a convenient "any time meal" .
The key to its taste is the cooking time along with stirring which toasts and lifts its aroma and texture.Goes well with naan, parota, roti or as side with steamed rice.
- Toor dal(Split red gram) / arhar dal- 1 Cup
- Water- 4 Cups
- Red chilly powder- 1 tsp
- Turmeric powder- 1 tsp
- Garlic paste- 1 tbsp
- Butter- 1/2 Cup
- Cream- 1/4 cup
- Yogurt- 1 Cup Whisked
- Cumin seeds- 1tsp
- Onions- 1 Cup (finely chopped)
- Garlic -1 tbsp chopped
- Lemon juice- 3 tsp
- Black pepper- 1 tsp
- Salt to taste
- 1Wash and pressure cook the lentil in water with salt, red chilly powder and turmeric powder. Cook until tender, grain broken and mixture is thick.
- 2Reduce heat and add the garlic paste, uncover and cook for further 10 mins, stirring all the time.
- 3Add half the butter. This helps the mixture from sticking to the bottom of pan. Stir well. Now add the cream and yogurt. Stir till all the ingredients are well absorbed. Cover and cook for further 10 mins.
- 4While the mixture is cooking, heat the remaining butter in another pan. Add the cumin, saute till it crackles, add the onion and garlic and fry until it turns translucent and light golden. Save a tsp of this mixture for garnish (optional). Add this to the dal(lentil) mixture and stir. Add little water if consistency too thick, adjust according to your choice of thickness.
- 5Cook for another 5 mins. Add the lemon juice, black pepper powder, stir. Serve topped witha blob of butter, coriander and tsp of fried onion garlic mix. Serve hot with nan, paratha, roti or side for steamed rice.