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

    'Gluten Free' Makai Methi Roti by Chef Tarla Dala

    'Gluten Free' Makai Methi Roti by Chef Tarla Dala

    The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal. 

    That’s Amore!

    That’s Amore!

    As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…

    Upma

    Upma

    Breakfast: The South Asian Way, learn a simple easy Upma recipe. INGREDIENTS 1 tbsp vegetable oil 1/2 tsp mustard seeds 8 curry leaves 1/2 tsp channa dal 3 tbsp chopped onions 1/2 green chilli, finely sliced 1 carrot…

    Mumbai Frankies

    Mumbai Frankies

    FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…

    Garam Masala Salmon

    Garam Masala Salmon

    Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…

    Gulkand Gilori by Chef Pankaj Bhadouria

    Gulkand Gilori by Chef Pankaj Bhadouria

    Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali. It is impressive in its flavour and easy to cook as well. Preparation time:…