Dhaba Dal (Rich and buttery split black gram) recipe
ingredients
2 cups (300 g) 9 oz Split black gram (urad dal)
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste
For the baghar (tempering):
3/4 cup (150 g) 5 oz Unsaited butter
2 tsp (4 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, chopped
6 (18 g) Green chillies, halved
1 tbsp (25 g) Ginger (adrak), chopped
2 tsp (4 g) Garam masala
1/2 cup Tomatoes, chopped
1/4 cup (50 ml) 1 3/4 fl oz Lemon (nimbu) juice
1 tbsp (20 g) Butter
1 tsp (6 g) Ginger paste
1 tsp (6 g) Garlic (lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste
For the baghar (tempering):
3/4 cup (150 g) 5 oz Unsaited butter
2 tsp (4 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, chopped
6 (18 g) Green chillies, halved
1 tbsp (25 g) Ginger (adrak), chopped
2 tsp (4 g) Garam masala
1/2 cup Tomatoes, chopped
1/4 cup (50 ml) 1 3/4 fl oz Lemon (nimbu) juice
1 tbsp (20 g) Butter
1 tsp (6 g) Ginger paste
1 tsp (6 g) Garlic (lasan) paste
method
1. Wash and clean the split black gram and boil in water, adding turmeric powder, red chilli powder, and salt. Cook until tender. Drain any excess water. Keep aside.
2. Heat the unsalted butter; add cumin seeds and saute until they crackle. Add the onions, green chillies, and ginger. Fry until brown in colour. Add the boiled black gram.
3. Put in the garam masala, tomatoes, and lemon juice. Stir for a minute. Add the ginger and garlic pastes. Mix well. Add 1/2 cup water and bring to the boil. Add 1/4 cup butter and stir until completely absorbed.
2. Heat the unsalted butter; add cumin seeds and saute until they crackle. Add the onions, green chillies, and ginger. Fry until brown in colour. Add the boiled black gram.
3. Put in the garam masala, tomatoes, and lemon juice. Stir for a minute. Add the ginger and garlic pastes. Mix well. Add 1/2 cup water and bring to the boil. Add 1/4 cup butter and stir until completely absorbed.
serving amount
serves: 4 - 6
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more information
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