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.
THE RECIPE
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.
INGREDIENTS
11/2
cup Whole Masoor
11/2
cup sour
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
PROCESS
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
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