Close X
Saturday, November 30, 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

    It’s Cocktail Hour!

    It’s Cocktail Hour!

    With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering…

    Wedding Cocktails: Alcoholic & Non-Alcoholic

    Wedding Cocktails: Alcoholic & Non-Alcoholic

    Drinks or more sophisticatedly known as cocktails are just as important as the food in the reception. Along with gorgeous flowers that display a color scheme, signature cocktails have become centerpieces in their own right,

    Indian Lemonade

    Indian Lemonade

    Ingredients: 2 Tbsp Cumin seeds – dry roasted and ground fine 2 Tbsp Mint leaves paste 1/2 tsp fresh Cilantro leaves paste 1 Tbsp dried mango powder/amchur 1/2 tsp Black salt 2 Tbsp Lemon…

    Themed Cocktails

    Themed Cocktails

    Themed cocktails have become the latest, hottest thing at wedding receptions—a must-have item on any wedding plan checklist. Instead of facing the usual rush to the bar, arriving guests may be greeted by servers toting trays of pre-selected themed cocktails

    Chef Vikas Khanna’s Butternut Squash Cinnamon & Oregano

    Chef Vikas Khanna’s Butternut Squash Cinnamon & Oregano

    A true comfort food, the cinnamon adds a bold and spicy, sweet warm taste to this velvety soup. The savoury, herbal flavours of oregano boost the distinct flavours of the…

    Yellow Velvet Lentil Soup with Cumin and Dried Plums

    Yellow Velvet Lentil Soup with Cumin and Dried Plums

    Ingredients • 3 cups orange (masoor) lentils, washed well with warm water and drained • 1 bay leaf • 1 teaspoon salt • 2 tablespoons olive oil • 1 teaspoon cumin seeds • 1/2 cup chopped…