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Dal Saat Nizam (Hyderabadi)

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B3, B6, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 50 grams chana dal

  3. 50 grams masoor dal -- (whole)

  4. 50 grams tur dal

  5. 50 grams moong dal -- (husked)

  6. 50 grams urad dal -- (husked)

  7. 50 grams maanh dal

  8. 45 grams whole wheat -- boiled and drained

  9. 1 1/2 teaspoons chile powder

  10. 1 1/2 teaspoons turmeric powder

  11. salt to taste

  12. 5 cardamom

  13. 5 cloves

  14. 3 black cardamom

  15. 5 cm cinnamon

  16. 5 bay leaves

  17. 4 teaspoons ginger paste

  18. 3 teaspoons garlic paste

  19. 4 tablespoons tamarind pulp

  20. 2 tablespoons lemon juice

  21. 4 green chiles -- slit lengthwise

  22. 12 mint leaves

  23. **THE FIRST TEMPERING**

  24. 3/4 teaspoon cumin seeds

  25. **THE SECOND TEMPERING**

  26. 1 tablespoon ghee -

  27. 8 cloves garlic, minced

  28. **THE THIRD TEMPERING**

  29. 4 red chiles, gounds

  30. **THE FOURTH TEMPERING**

  31. 1 tablespoon ghee )

  32. 24 curry leaves

  33. **THE FIFTH TEMPERING**

  34. 1 teaspoon mustard seeds

  35. **THE SIXTH TEMPERING**

  36. 1 tablespoon ghee

  37. 1/4 teaspoon asafetida

  38. **THE SEVENTH TEMPERING**

  39. 2 onions -- sliced fine and -- fried in ghee until golden

  40. **TO GARNISH**

  41. Crisp golden fried sliced onions

  42. a handful of mint leaves

Instructions Jump to Ingredients ↑

  1. WASH all the dals and soak in water for 30 minutes.

  2. Put the lentils in a pan, add one liter water, chile powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at regular intervals).

  3. Heat ghee and add each tempering ingredients one after the other and pour over the simmering dals and stir well.

  4. Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning.

  5. To serve: Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice, or as an accompaniment.

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