This lentil curry tasted sublime when it was prepared for a potluck dinner last time. I cannot forget the taste, it still lingers on my taste buds! It may seem a lot of work but seriously it is really simple. You can prepare it for a weekend dinner with friends. Everyone is surely going to love it.
Ingredients:
1 cup Urad dal
½ cup Channa dal
2 tbs. chopped fresh ginger root
1 tbs. chopped garlic
3 finger hot green chilies chopped
½ cup diced onions
½ cup diced fresh tomatoes
1 tsp Kasoori methi
¼ lb. butter
¼ cup chopped fresh coriander stems
½ cup whole milk
Salt to taste
Cooking time: 4 hrs
Method:
Spread both lentils on a flat dish and pick out any stones and discard. Thoroughly wash the dal in running water and soak it in warm water for about an hour.
Add the drained dal in a heavy bottomed pot and add about 1 teaspoon of salt along with about 8 cups of water. Bring the water to a boil on high heat and then reduce the heat to low. Remove and discard any scum which appears on the surface. Now add half of the ginger and garlic to the dal and stir it. Add the coriander stems, cover the pot and let it simmer until two-thirds of the liquid has evaporated and the dals are almost cooked. Cook for at least 4 hours (Yes! It needs to be cooked for so long!).
In a small frying pan heat the butter and the onions and the remaining ginger and garlic and sauté until the onions are slightly browned. Now add the green chilies, Kasoori methi and the tomatoes and stir well. Cook this mixture until the tomatoes are fully mashed.
Transfer this tempering mixture from the frying pan into the pot and stir well and add the milk and let the dal simmer for about 15 minutes. Taste the dal to make any adjustments. Just before serving garnish the Daal with julienned ginger root and fresh coriander.
The dal is ready to be served with tandoori roti or phulka. You may add extra butter or ghee just before serving.
Akshayapatre 