Close X
Saturday, November 23, 2024
ADVT 
Food

Sanjeev Kapoor's MAA CHOLEYAAN DI DAL Recipe

By Chef Sanjeev Kapoor, 11 Apr, 2018
     
     
     

    Ingredients

    ⅔ cup split black gram with skin (chilkewali urad dal), soaked for 4 hours
    ⅓ cup split Bengal gram (chana dal), soaked for 4 hours
    Salt to taste
    ¼ tsp turmeric powder
    1 large onion
    1 large tomato
    1½ inch ginger piece
    5-6 garlic cloves
    2 tbsps pure ghee
    ¼ tsp asafoetida (hing)  
    1 tsp red chilli powder
    ½ tsp garam masala powder
     

    Preparation

    Heat a pressure cooker. Drain and add split black gram, split Bengal gram, salt, turmeric powder and four cups water and mix. Close the cooker with the lid and cook under pressure on low heat till four histles are given out.
     
    Finely chop onion, tomato and ginger. Roughly chop garlic. 
     
    Heat ghee in a non-stick pan, add onion, garlic and ginger and sauté for two minutes. Add asafoetida and tomatoes and continue to sauté till fragrant. 
     
    When the pressure is completely reduced, open the lid of the cooker and lightly mash the grams.
     
    Add red chilli powder and garam masala powder to the pan and mix well.
     
    Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy.
     
    Transfer into a serving bowl and serve hot with paranthe.
     
     
    ABOUT THE CHEF
    Chef Sanjeev Kapoor has figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of Best Chef of India. Kapoor’s food show Khana Khazana ran for 18 years on ZEE channel, a record that is yet to be broken. Kapoor’s books are bestsellers with more than 200 titles in seven languages. 

    MORE Food ARTICLES

    Saag Paneer

    Saag Paneer

    Ingredients • 4 bunches spinach (Palak) washed & finely chopped • Paneer cut into cubes • 2 tablespoons butter • 2 medium onions cut into small pieces • 1 1/2 tablespoons dhaniya powder (coriander powder)

    Thoran - The taste of kerala

    Thoran - The taste of kerala

    This delicious  dish is best served with sambhar, rasam and papad.   INGREDIENTS Bunch of string beans, cubed (or black chick peas) 3 tablespoons cooking oil or coconut oil 1/4 teaspoons black mustard seeds ½…

    Olan a Coconut based Curry recipe

    Olan a Coconut based Curry recipe

    A mildly flavored side dish cooked in coconut milk. Quite similar to Thailand’s famous coconut milk soup, Olan is delicious with steamed rice.

    Lentil Cakes in Cashew and Fennel Curry

    Lentil Cakes in Cashew and Fennel Curry

    A very popular dish for vegetarian people in Bengal. Ingredients For Cake ½ cup of Bengal gram 1 pinch of turmeric Salt to taste 2 Tbsp of oil 1/8 tsp cumin seeds 1 tsp of ginger paste Preparation Soak…

    Savory Raw Jackfruit recipe by Chef Vikram Vij

    Savory Raw Jackfruit recipe by Chef Vikram Vij

    Chef Vikram Vij Shares his Restaurant menu’s  Star item the ‘ Savory Raw Jackfruit’ Recipe with DARPAN readers Raw jackfruit is cooked and eaten as part of a vegetarian meal, whereas…

    Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij

    Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij

    This is our signature dish at Vij’s – probably our most famous and most popular. ” Says Vij..” The size of the lamb popsicles will depend on the rack…