Close X
Friday, November 1, 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

    Indian Tandoori Lamb Chops

    Indian Tandoori Lamb Chops

    Ingredients 6 small lean lamb chops 2 tablespoons plain lowfat yogurt 2 teaspoon ground coriander powder 2 teaspoons ginger garlic paste 1 teaspoon chilli powder or paprika powder 1 teaspoon salt 2-3 tablespoons of oil(including the basting) 3 tablespoons…

    Grilled Paneer Kebabs

    Grilled Paneer Kebabs

    Ingredients 8 ozs of paneer cut into 1 to 1.5 inches in size assorted vegetables such as colorful bell peppers, onions, mushrooms, zucchini… ½ cup plain yogurt (non fat yogurt is fine) 2…

    Pickled Lime Wedges (Achar Limau)

    Pickled Lime Wedges (Achar Limau)

    Ingredients 2 tablespoons vegetable oil 2 pounds small limes 1 pound assorted fresh chile peppers 1 1/2 cups chopped garlic 1 cup chopped fresh ginger root 3 sprigs fresh curry leaves 2 tablespoons mustard seed 2 tablespoons fenugreek…

    Sauteed Cauliflower with Anise and Cashews

    Sauteed Cauliflower with Anise and Cashews

    (Tangy Tar Hot & Sweet- Serves 4-6) Ingredients • 2 to 3 tablespoons canola oil • 1 teaspoon anise seeds • 3 or 4 long dry red chilies • 1 cup diced shallots • 1-1/2 tablespoons

    Garlic Mussels

    Garlic Mussels

    Heat oil in a frying pan and add crushed garlic. Once Garlic is brown, add pre cooked Mussels in the pan and saute

    Chef Abhishek Roy

    Chef Abhishek Roy

    Chef Abhishek Roy’s Atithi cuisine offers a symphony of Indian flavors and spices that’s sure to excite both the novice and the connoisseur alike