Close X
Thursday, October 31, 2024
ADVT 
Food

Sanjeev Kapoor's MAA CHOLEYAAN DI DAL Recipe

By Chef Sanjeev Kapoor, 11 Apr, 2018
     
     
     

    Ingredients

    ⅔ cup split black gram with skin (chilkewali urad dal), soaked for 4 hours
    ⅓ cup split Bengal gram (chana dal), soaked for 4 hours
    Salt to taste
    ¼ tsp turmeric powder
    1 large onion
    1 large tomato
    1½ inch ginger piece
    5-6 garlic cloves
    2 tbsps pure ghee
    ¼ tsp asafoetida (hing)  
    1 tsp red chilli powder
    ½ tsp garam masala powder
     

    Preparation

    Heat a pressure cooker. Drain and add split black gram, split Bengal gram, salt, turmeric powder and four cups water and mix. Close the cooker with the lid and cook under pressure on low heat till four histles are given out.
     
    Finely chop onion, tomato and ginger. Roughly chop garlic. 
     
    Heat ghee in a non-stick pan, add onion, garlic and ginger and sauté for two minutes. Add asafoetida and tomatoes and continue to sauté till fragrant. 
     
    When the pressure is completely reduced, open the lid of the cooker and lightly mash the grams.
     
    Add red chilli powder and garam masala powder to the pan and mix well.
     
    Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy.
     
    Transfer into a serving bowl and serve hot with paranthe.
     
     
    ABOUT THE CHEF
    Chef Sanjeev Kapoor has figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of Best Chef of India. Kapoor’s food show Khana Khazana ran for 18 years on ZEE channel, a record that is yet to be broken. Kapoor’s books are bestsellers with more than 200 titles in seven languages. 

    MORE Food ARTICLES

    Foodie Trail: Authentic Flavours Of Amritsar -- In Luxury

    Foodie Trail: Authentic Flavours Of Amritsar -- In Luxury

    Home to the holiest gurdwara of Sikhism -- the Harmandir Sahib -- Amritsar entices devotees with its divine and spiritual energy. And what adds to the splendour of the city is the absolutely scrumptious food on offer.

    Smoked Mushroom Galouti Kebabs

    Makes 8   Ingredients   200 gm mushrooms, Juice of 1 lemon 1 me...

    Kitchen Queen Nita Mehta

    Kitchen Queen Nita Mehta
    The appeal of her recipes lies in the creative blend of exciting flavours that appeal to every palate.

    Yellow Lentil Dal by Chef Floyd Cardoz

    If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.

    Heirloom Tomato Salad

    Serve the salad immediately, making sure to include some of the juices that have accumulated in the bowl with each serving.

    Chef Floyd Cardoz

    He is a four-time James Beard Award nominee and regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others. In 2012, Floyd won Season 3 of Bravo’s Top Chef Masters.