by BETHICA DAS
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Added to 7 cookbooks
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It is a shahi dal from the kitchens of the nawabs of uttar pradesh. Rich and creamy in texture. Goes well with both rice/pulao or chapattis. It can also be cooked with moong dal.
- Combine the milk, cream and curd in a bowl, mix well and keep aside. Grind the cardamoms and cloves and keep aside.
- Boil the dal along with salt and chilli powder in 2 1/2 cups of water till soft and mash well.
- Place a small container on the dal and keep a live charcoal in it. Pour 1 tsp. Ghee over it and immediately cover it for 10 minutes.
- Mix together the cream mix, clove paste and saffron. Remove the cover, add this paste to the dal and simmer on low flame for 3-4 minutes.
- Heat the remaining ghee and temper with the cummin seeds and garlic. Add to the dal and mix well.
- Serve hot, garnished with green chillies and mint leaves.
This recipe was contributed by BETHICA DAS on 14 Apr 2013HI, I AM BETHICA DAS, LIVING IN SHARJAH WITH MY HUSBAND, PIJUSH DAS, WHO IS A SENIOR LECTURER AT A B...
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