See guys I have kept my word and am posting every few days now. In fact I keep rushing to take pics every time I have a dish ready to serve. I just hope I can keep it up.
So this is a dal that I have for you today . I make this quite frequently for dinner as it is a good change from the regular Amti (a maharashtrian dal preparation) that we make practically everyday . I call it 5 star dal fry not because I first ate it at any 5 star restaurant or something but because it is a combination of 5 different dals, which makes it a powerhouse of protein. The special touch comes from cooking it in pure ghee rather than everyday sunflower oil. The ghee even when used in small quantities imparts a delicious taste and aroma to the dal which has everyone helping themselves to seconds and thirds. I very often cook this dal when I am out of fresh veggies . As there are 5 lentils in here it more than provides all the nutrition to make a balanced meal and as it is thick in consistency it is also very filling
Currently as it is the mango season we try to have aamras (fresh mango pulp) for dinner whenever possible. In India we have it each and every day in summer until the Alphonso is in season but here in England we are not so fortunate although this year we have got some of the best Alphonso which we bought in Kingsbury , London. So with aamras on the dinner plate vegetables tend to take a back seat which none of us really mind as it is temporary. So on such occasions this dal really completes the meal beautifully.
So here goes:
Fill a cup with equal quantities of :
- Toor Dal,
- Yellow Moong Dal,
- Masoor Dal,
- Whole masoor and
- Chana Dal
- 1large tomato chopped,
- 1 onion chopped,
- 3/4 cloves of garlic minced,
- 2 to 3 dry red chillies,
- 2 tspn coriander powder,
- 3 to 4 tblspns ghee,
- 2 tspns jeera (cumin seeds)
- 1/2 tspn hing (asafoetida)
- 1 tspn turmeric powder,
- 1 tspn chilly powder (optional)
- 8 to 10 fresh curry leaves,
- salt to taste
- Fresh coriander to garnish
- Wash the dals together and cook with double quantity of water and a pinch of salt and 1 tspn of turmeric powder in pressure cooker as you would for any dal.
- In a pan heat the ghee and temper it with the cumin seeds, hing, and red chillies and curry leaves,
- Next add the chopped onion, and garlic and fry on moderate heat until onion turns light golden in colour.
- To this add the chopped tomato and cook further for a few more minutes,
- Now add the coriander powder, and a little turmeric powder and cook further . Add a little amount of water at this stage.
- Next add the cooked dals and stir well. Add more water to make it as thin as you like and bring it to a boil. When it begins to boil turn down the heat and let the dal simmer for about 20 mins.
- Check the seasoning, you might want to add more salt and also more chilly powder to the dal at this stage.After 20 mins on simmer switch off the heat . Turn out the dal into you serving bowl and garnish with fresh coriander and enjoy with rice , chapatis or parathas.
You can even add a dollop of butter to the dal just before serving . It's sinfully indulgent but tastes simply awesome.