I am not know as a dal eater ( other than the daily Bong staple dal, the famous runny, Moong, masur or Udad dal and occasionally Bengal gram, Arhar and matar) . Sabud ( whole dal with husk) is vert very rare .
The other day I came across this awesome recipe at Aparna Dubey’s FB. I can’t give the reference as her FB may not be open to public. I told her I would cook and publish the recipe and she gladly permitted.
This a famous Chhatisgarhi dish , a dahi Kadi with whole Masoor dal. I have made very little changes in quantities and the dish was cooked exactly as per Aparna’s specification.
11/2 cup Whole Masoor
11/2 cup sour yogurt
2 tsp besan
4 Dried red Chilies, cut into pieces
1/3 tsp Methi seeds
1/2 tsp Turmeric powder
1 tsp red chili powder ( optional, I have added)
1 tsp mustard seeds
3 tsp oil ( Any oil, but I have used ghee)
4 cloves of garlic, smashed and chopped. (This can be optional as a Jain or temple dish)
6 green chili
1/3rd tsp Sugar ( added by me, this is sugar to taste and not for sweetening)
Salt as per taste
1 to 2 cup water to dilute the curd
Wash the masoor dal and soak for 2 hrs or more. Cook in a pressure cooker with 2 cups of water, salt and turmeric. Switch off burner when the pressure is relieved 1st time (1st whistle) and allow the cooker to cool down on its own.
Whip the curd smooth in a bowl. Take besan in a separate vessel and add 11/2 cup water with stirring so that no lump is formed. Mix the besan, water and curd. Add chili powder (optional) . The mix should be close to butter milk or bit thicker
Pour the dahi mix into the dal and mix well. Cook for 5-8 minutes and adjust consistency by adding water or evaporating water.
In a Kadhai / Pan, heat oil for tempering, Add methi followed by, mustard and the red chili, add garlic and lower heat. Roast the garlic and the mixture for few seconds and add it to the Dal.
Add green chili, heat and continue stirring for 3-4 minutes.
The dish is ready
Serve with ghee and rice or roti, paratha