Pumpkin Chana Dal
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 180 grams
Water - 500 milliliters
Oil - 2 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 2 tablespoons
Onions - 125 grams
Tomato - 115 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Pumpkin - 320 grams
Water - 500 milliliters
Coriander - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 180 grams split bengal gram, 500 milliliters water and soak for 2 hours.
2. Take a pressure cooker, add 2 tablespoons oil, 1 teaspoon cumin, 2 tablespoons ginger garlic paste and stir for 1 - 2 minutes.
3. Then, add 125 grams onions and fry till translucent.
4. Now, add 115 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
7. Then, add the soaked dal, 320 grams pumpkin and mix it well.
8. Now, add 500 milliliters water and mix it again.
9. Cover it with lid.
10. Cook till you hear 3 whistles.
11. Open the lid and give it a nice stir.
12. Add 1 tablespoon coriander and mix it well.
13. Garnish with coriander.
14. Serve hot with roti or rice.
Sultani Dal
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 250 grams
Water - 500 milliliters
Fresh cream - 80 milliliters
Milk - 100 milliliters
Curd - 100 grams
Cardamom powder - 1/4 teaspoon
Grounded cloves - 1/4 teaspoon
Water - 500 milliliters
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Charcoal
Ghee - 1 tablespoon
Ghee - 2 tablespoons
Cumin - 1 teaspoon
Garlic - 1 tablespoon
PREPARATION
1. In a bowl, add 250 grams split pigeon peas, 500 milliliters water and soak for 2 hours.
2. In a mixing bowl, add 80 milliliters fresh cream, 100 milliliters milk, 100 grams curd, 1/4 teaspoon cardamom powder, 1/4 teaspoon grounded cloves and mxi it well.
3. Take a pressure cooker, add soaked split pigeon peas, 500 milliliters water, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and cover it with lid.
4. Cook till you hear 2 whistles.
5. Open the lid and give it a nice stir.
6. Then, place a charcoal on aluminium foil bowl, add 1 tablespoon ghee and cover it with lid.
7. Cover 5 - 7 minutes.
8. Open the lid and remove the charcoal.
9. Now, add the prepared curd milk mixture in it and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Heat 2 tablespoons ghee in a pan, add 1 teaspoon cumin, 1 tablespoon garlic and stir for 1 - 2 minutes or until it turns golden brown color.
13. Pour the tempering over the dal.
14. Serve hot with roti or rice.
