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  • 4servings
  • 25minutes

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Nutrition Info . . .

VitaminsA
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Arhar dal 12 Kilogram

  2. Milk 12 Kilogram

  3. Cream 14 Kilogram

  4. Garlic 4 Medium

  5. Cumin 14 Teaspoon

  6. Saffron 1 Teaspoon

  7. Chili powder 14 Teaspoon

  8. Salt To Taste

  9. Desi ghee 25 Gram

  10. Green chilies 2

  11. Betel leaf 1

  12. Cardamom 10

  13. Mint leaves 10 Gram

  14. Cloves 10

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. Pick, wash and soak the dal for 10 minutes.

  2. Strain the milk, cream and curd through muslin and keep in a cool place.

  3. Grind the cloves and cardamoms to a paste.

  4. Finely chop the green chilies and mint leaves.

  5. Cut fine slivers of garlic for baghar.

  6. MAKING 6. In a saucepan boil the dal with salt, chili powder and approximately 4-5 cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done). Cover and cook on slow flame till the grains are done.

  7. Drain off surplus water. Next, mash the dal thoroughly with a heavy ladle to a smooth consistency.

  8. Place a betel leaf on the dal and put a small piece of live charcoal on it. Pour one teaspoon of pure ghee and immediately cover and keep for 10 minutes for dhungar.

  9. Add the strained cream mixture and the clove-cardamom paste and saffron dissolved in a tablespoon of hot milk and blend well.

  10. . Then cover and simmer on a very slow flame for 5 minutes or to desired consistency.

  11. . For the 'baghar', heat the remaining ghee in a small metal bowl or a ladle, add the cumin seeds and chopped garlic. As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately.

  12. SERVING 12. Stir lightly and serve hot garnished with the chopped green chillies and mint leaves.

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