Lalla Mussa Dal Recipes
LALLA MUSSA DAL - SK KHAZANA
It is as delicious as it is rich - fit for the royalty
Provided by Saneev Kapoor
Categories Dals - and - Kadhis
Yield serve4
Number Of Ingredients 1
Steps:
- Pour 2 cups water in a jar, add salt and mix well. Put black gram and green gram in a bowl, add the salted water, wash the pulses and drain well.
- Heat a deep non-stick pan, add the pulses and sufficient water and cook on medium heat for 8-10 minutes. Remove the scum as it rises to the surface.
- Drain the pulses and put into a pressure cooker. Add ginger strips, green chillies and salt. Add 6 cups water and mix. Cover the cooker with its lid and cook under pressure till 6-7 whistles are given out.
- Heat 3 tbsps butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder, mix well and sauté for 1-2 minutes.
- Add dried fenugreek powder and mix well. Add cooked grams and mix well. Add sufficient water and mix well. Cook for 2-3 minutes. Add remaining butter and cream, mix well. Cook for 1-2 minutes.
- Heat ghee in a non-stick pan, add garlic and sauté till golden brown. Add this in the grams, mix well and cook for a minute.
- Transfer into a serving bowl, drizzle melted ghee, garnish with ginger strips and serve hot.
LALLA MUSSA DAL
This creamy lentil stew - a signature dish of the Indian celebrity chef Sanjeev Kapoor - has a base of urad dal, a slim variety of lentil that turns soft and velvety when cooked. The dal is hearty, with multiple levels of richness from the cream and butter. But its tangy complexity comes from a combination of tomatoes, garlic, coriander and fenugreek. (Look for the dried version of the greens from the fenugreek plant, not the brownish nuggets known simply as "fenugreek" on the spice shelf. You can also use the mixture of fenugreek greens, dried dill and dried leek sold at many Indian grocers.) Like most dals, this stew is best accompanied by long-grain basmati rice or roti - both excellent vehicles for sopping up the thick gravy.
Provided by Priya Krishna
Categories dinner, beans, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix together both types of lentils and rinse thoroughly in salted water. Drain, add 1 cup water and soak for 1 hour.
- Drain lentils again, add to a small pot with 1 cup water and bring to a boil. Skim the scum and dirt off the top and discard. Strain the lentils and return them to the pot. Add 1 cup water, the green chiles and ginger and simmer, covered, for 15 minutes.
- Add 1/4 cup of the butter and simmer on low heat for 45 minutes, stirring often and mashing with the back of a big spoon as the lentils soften. After about 35 minutes, melt the remaining 1/4 cup butter in a deep nonstick pan; add the tomato purée and sauté on low heat until fat rises to the surface.
- Add the red chili powder (or cayenne), ground coriander, fenugreek leaves and garlic and cook for a couple of minutes, stirring constantly, until the mixture begins to dry out and stick to the pan. Add the lentils and mix well. Add the cream and mix well. Add 1 cup water and salt to taste, and bring to a boil. Serve hot, garnished with ginger strips.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 22 grams, Sodium 345 milligrams, Sugar 4 grams, TransFat 1 gram
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