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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.


Servings

4 serving

Total time

40 minutes


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.
Contains allergens
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