Monday, 10 August 2015

How to make Whole Black Urid and Channa Daal



Ingredients:
  • 1 Cup Whole black Urid, soaked over night
  • 1/2 Cup Channa Daal
  • 5 Cups of Water
  • 1/2 tsp Coriander powder
  • 1/4 tsp Haldi powder
  • 1/2 tsp Salt
  • 1/2 tsp Red Chilli powder
  • 1/4 tsp Asafoetida powder

    Tarka
  • 100g Butter
  • 1tsp Garlic, crushed 
  • 1tsp Ginger, crushed
  • 2 Green Chillies, finely chopped
  • 1/2 tsp Mustard
  • 1/2 tsp Cumin Seed, roasted

    Garnish
  • 1tbsp Green Coriander, chopped

    Method
    1. Wash both daals 3 to 4 times.
    2. Add the water and all the remaining ingredients into a adequate sized pan with the washed daal, bring it to a boil and allow it to cook for 45 minutes over a medium heat until the daal is cooked and looks creamy. Alternatively, cook it in a pressure cooker for 15 minutes over a medium heat.
    3. To make the tarka, heat the butter in the frying pan and add all the spices mentioned in the ingredients and allow it to cook on a low heat for 10 minutes then mix into the cooked daal.
    4. Garnish with green chopped coriander and serve with plain white rice or with chappaties.

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