URAD DAL KALI


This is a protein rich dish,usually served for

breakfast .Having the consistency of a thick

creamy porridge,and considered to be a energy

booster.My mother used to make at least once a

week. I remember how she used to to soak the

lentils and rice with dry ginger pieces the night

before,grind the next morning and make with

lots of coconut milk and jaggery.That taste is

unique .

Today I’m going to give you an instant kali

which tastes closer to my mother recipe!

I have used urad dal with skin on,and kavuni

rice ( red rice). Highly nutritious!

To the recipe now

INGREDIENTS

1/4 cup urad dal

1/2 cup red rice

Enough melted jaggery to your taste

1 tsp dry ginger powder

1/2 tsp cardamon powder

1/2 tsp salt

2-3 cups coconut milk ( 2nd +3rd )

2 cups thick coconut milk

METHOD

Dry roast the dal, till you get a nice smell.

The same way dry roast the rice .

Now powder both very fine and mix with a

little water (1 cup water).

Keep on fire, and cook on a slow flame with the

ginger powder , salt and thin coconut milk .

Keep stirring to avoid lumps . When you see

bubbles forming , add the jaggery,cardamon

and the thick coconut milk , and cook till thick.

Serve warm .

Note : You can add a spoon of ghee to the

mixture if you like

DAL MAKHANI(KIDNEY BEANS)


Dal makhani an authentic dish belonging to the Punjabi cuisine,is a healthy and super

dish.

Protein packed nutritious dish is made with kidney beans and black lentils.

Can be served with any type of rotis or rice.

The beans and lentil have to be soaked overnight and cooked well ( preferably pressure

cooked).

It should be soft enough to be mashed.You can drain the water and give a stir in your

mixer too.

Now let’s get into the recipe

INGREDIENTS

3/4 cup rajma ( kidney beans)

1/4 cup black lentil ( whole ulundhu with skin on)

1 onion

1 tblsp.ginger-garlic paste

2 green chillies

4 tomatoes pureed

2 tsp chillie powder

1 tsp coriander powder

1 tsp.garam masala powder

2-3 tblsp.ghee/butter

1 bay leaf

1 black cardamon

1 staranise

2 green cardamons

1 small piece cinammon

2-3 cloves

1/2 tsp cummin seeds

METHOD

Wash and cook rajma and lentils together in a pressure cooker for 4-5 whistles.Allow the

steam to release on its own and mash well and set aside.

Heat ghee,add the whole spices with chopped onion and saute till onion is translucent.

Add ginger garlic paste,and tomatoes with chilli powder,coriander powder,salt and cook

for another 5-10 minutes .

Add the mashed dal, with the green chillies and garam masala powder,and simmer for 5

minutes.You can add water to your requirements ,not more than 1/2-1 cup water

You can add 1tblsp heated ghee after removing from fire.

If you prefer you can top it with a little fresh cream .Serve hot.