Darbari Dal

Recipe by Cook's Hideout

Blogging Marathon# 45: Week 4/ Day 1 Theme: Revisiting Old Recipes Dish: Darbari Dal We are starting our final week of blogging marathon today and I picked a seemingly easy theme, Revisiting Old recipes. But it was quite a tough task picking just 3 dishes to revisit from my archives. This blog has been around for more than 8 years and there are ton of dishes that need some TLC. So after browsing through the blog for a very very long time I decided on 3 dishes that I wanted to remake and take some new pics.

Ingredients

• ⅓ cup Masoor dal ((Red lentils))
• ⅓ cup Moong dal
• 3 tbsps Toor dal ((Kandi pappu))
• 1 onion (– medium, finely chopped)
• 2 tomatoes (– medium, finely chopped)
• 1 tsp Ginger garlic (+ paste)
• 2 tsps Methi (Kasoori)
• pinch Turmeric
• 1 tsp chili powder (Red)
• 1 tsp coriander (powder)
• (1.25l) fish stock (powder)
• (1.25l) fish stock
• 1 tsp Cumin seeds
• 2 tbsps yogurt
• 2 tbsps cream
• to taste Salt

Method

1. Rinse dals and soak them in water for about an hour.
2. Heat 2tsp oil in a pressure cooker and add cumin seeds; once the seeds start to sputter, add kasoori methi and onions and cook until translucent. Add g+g paste and cook for another minute.
3. Next add the tomatoes and all the powders and salt; cook until tomatoes turn mushy.
4. Next add the soaked dals; mix well to coat them with the spices.
5. Add 2½ cups of hot water; close the lid and cook for 3 whistles on high. Lower the flame and cook for 1 more whistle.
6. Wait till the pressure releases, open the lid and stir in the yogurt and cream. Garnish with coriander leaves.

View the recipe instructions at Cook's Hideout