Dal Kashmiri Style Recipes
KASHMIRI KULITH KI DAL RECIPE - HORSE GRAM DAL RECIPE
Kashmiri Kulith Ki Dal Recipe is a super nutritious dal with simple spices, that can be made in a jiffy. The kulith ki dal is pressure cooked along with ginger garlic and later given a ghee tadka of cumin seeds and asafoetida and thickened with a rice flour slurry to give it a creamy thick consistency. Did you know : Horse Gram / Kollu contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horse gram is also rich in iron and calcium among other nutrients. It is a poor man's food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop that can be grown in a low rainfall area and even on rainfed dry agricultural lands. Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal. Try our other Kashmiri Recipes: Kashmiri Style Rajma Gogji Recipe - Kidney Beans & Turnip Curry Kashmiri Saag Recipe - Kashmiri Style Spinach / Palak Kashmiri Style Modur Pulao Recipe - Kashmiri Sweet Pulao
Provided by Archana's Kitchen
Time 45m
Yield Makes: 6 Servings
Number Of Ingredients 13
Steps:
- To begin making the Kashmiri Kulith Ki Dal Recipe, wash and soak the horse gram for about 20 minutes.
- Heat a pressure cooker on medium flame, add the drained horsegram along with 2 cups of water.
- To the horsegram add the slit green chilli, ginger, garlic, salt, turmeric powder and red chilli powder.
- Close the pressure cooker and pressure cook for 6-8 whistles and turn off the flame.
- Allow the pressure to release naturally and then open the pressure cooker.
- Mash the Kulith Ki Dal with the back of a ladle and set aside.
- In a mixing bowl, combine the rice flour with water to make a slurry.
- In another pan, heat ghee on medium-low flame, once hot, to this add the cumin seeds and asafoetida and allow it to sizzle. To this add the cooked and mashed Kulith Ki Dal and bring to a single boil.
- Once the Kashmiri Kulith Ki Dal comes to a single boil, gradually add in the rice flour slurry and give it a quick stir.
- When you see the Kashmiri Kulith Ki Dal begin to thicken, turn off the flame and add the finely chopped coriander leaves.
- Serve hot.
- Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal.
DAL (KASHMIRI STYLE)
Steps:
- Prep: Wash lentil thoroughly. Add washed lentil to the pressure cooker. Add 6-8 cups of water, till the water level is about 1&1/2 inches above the lentil. Add ginger powder. Add turmeric Add salt Add Asofoetida Stir and close the lid of pressure cooker. Cooking: Put it on the stove for 10 to 15 minutes or till you hear first hear the pressure coming up and 7 minutes after that. When you open the cooker the lentil should not be seen in its form too much. You should see a yellow stew/soup. Stir well. Put the Stove off. Preparing the Garnish: In a separate smallest sauce pan that you have heat canola oil. When its hot, add cumin. Immediately after break thai peppers with your hands into halves put that in the oil as well. Fry slightly. Turn off the stove soon enough before things become black! Add this the fried cumin and thai pepper and oil mixture into the pressure cooker with the lentil and add the finely chopped coriander. Serving: Stir. Pour in a big bowl. Enjoy with Rice. Dip Tortillas Or just drink it like soup!
DAL MAKHANI
This has to be one of the most popular and delicious dals in India. Luscious and rich with a deep flavor, this dal is made mostly with a whole black lentil called sabut urad dal and a smattering of red kidney beans. Originally from Peshawar (now in Pakistan), this Punjabi dal was brought to India during the Partition and became an instant classic, served everywhere from 5-star hotels to roadside dhabas (shacks). There are various versions of this dish, such as kali dal, ma ki dal and dal bukhara. This version, dal makhani, was created by the founder of Moti Mahal restaurant in Delhi, who added kidney beans, tomato and cream. Traditionally it is made in a clay pot and simmered for 24 hours, but a pressure cooker speeds that up. It makes great leftovers because it tastes even better the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 12h
Yield 4 to 5 servings (5 to 6 cups of dal)
Number Of Ingredients 10
Steps:
- Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
- Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
- Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
- Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!
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