Dal Saat Nizam (Hyderabadi)
- 50 g Chana dal
- 50 g Masoor dal; (whole)
- 50 g Tur dal
- 50 g Moong dal; (husked)
- 50 g Urad dal; (husked)
- 50 g Maanh dal
- 45 g Whole wheat; boiled and
- -drained
- 1 1/2 ts Chilli powder; (7 g)
- 1 1/2 ts Turmeric powder; (7 g)
- Salt to taste
- 5 Cardamom
- 5 Cloves
- 3 Black cardamom
- 5 Cm cinnamon
- 5 Bay leaves
- 4 ts Ginger paste; (20 g)
- 3 ts Garlic paste; (15 g)
- 4 tb Tamarind pulp; (60 ml)
- 2 tb Lemon juice; (30 ml)
- 4 Green chillies; slit
- -lengthwise
- 12 Mint leaves
----------------------------THE FIRST TEMPERING----------------------------
1 tb Ghee; (15 g)
3/4 ts Cumin seeds; (4 g)
----------------------------THE SECOND TEMPERING----------------------------
1 tb Ghee; (15 g)
8 Flakes garlic
----------------------------THE THIRD TEMPERING----------------------------
1 tb Ghee; (15 g)
4 Red chillies
----------------------------THE FOURTH TEMPERING----------------------------
1 tb Ghee; (15 g)
24 Curry leaves
----------------------------THE FIFTH TEMPERING----------------------------
1 tb Ghee; (15 g)
1 ts Mustard seeds; (5 g)
----------------------------THE SIXTH TEMPERING----------------------------
1 tb Ghee; (15 g)
A generous pinch of
-asafoetida
---------------------------THE SEVENTH TEMPERING---------------------------
2 Onions; sliced fine and
; fried till golden
; in 1 tbs. (15 g)
; (100 g)
Ghee
---------------------------------TO GARNISH---------------------------------
Crisp golden fried sliced
-onions
A handful of mint leaves
WASH all the dals and soak in water for 30 minutes.
Put the lentils in a pan, add one litre water, chilli powder, turmeric
powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves,
ginger paste and garlic paste. Bring to a boil, lower the heat and simmer
until the liquid is absorbed (remove scum at regular intervals).
Heat ghee and add each tempering ingredients one after the other and pour
over the simmering dals and stir well.
Remove the lentils and pass through a fine mesh soup strainer into a
separate pan. Return the lentils to heat, add tamarind pulp, whole wheat
and (about 720 ml) water. Bring to a boil, lower the heat and simmer,
stirring occasionally, until of thin custard consistency. Remove, sprinkle
lemon juice, stir and adjust the seasoning.
To serve: Remove to a bowl, garnish with crisp golden fried onions and mint
leaves. Serve with paratha, phulka or rice, or as an accompaniment.
Converted by MC_Buster.
NOTES : (Six dals simmered together and seasoned seven times)
1 tb Ghee; (15 g)
3/4 ts Cumin seeds; (4 g)
----------------------------THE SECOND TEMPERING----------------------------
1 tb Ghee; (15 g)
8 Flakes garlic
----------------------------THE THIRD TEMPERING----------------------------
1 tb Ghee; (15 g)
4 Red chillies
----------------------------THE FOURTH TEMPERING----------------------------
1 tb Ghee; (15 g)
24 Curry leaves
----------------------------THE FIFTH TEMPERING----------------------------
1 tb Ghee; (15 g)
1 ts Mustard seeds; (5 g)
----------------------------THE SIXTH TEMPERING----------------------------
1 tb Ghee; (15 g)
A generous pinch of
-asafoetida
---------------------------THE SEVENTH TEMPERING---------------------------
2 Onions; sliced fine and
; fried till golden
; in 1 tbs. (15 g)
; (100 g)
Ghee
---------------------------------TO GARNISH---------------------------------
Crisp golden fried sliced
-onions
A handful of mint leaves
WASH all the dals and soak in water for 30 minutes.
Put the lentils in a pan, add one litre water, chilli powder, turmeric
powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves,
ginger paste and garlic paste. Bring to a boil, lower the heat and simmer
until the liquid is absorbed (remove scum at regular intervals).
Heat ghee and add each tempering ingredients one after the other and pour
over the simmering dals and stir well.
Remove the lentils and pass through a fine mesh soup strainer into a
separate pan. Return the lentils to heat, add tamarind pulp, whole wheat
and (about 720 ml) water. Bring to a boil, lower the heat and simmer,
stirring occasionally, until of thin custard consistency. Remove, sprinkle
lemon juice, stir and adjust the seasoning.
To serve: Remove to a bowl, garnish with crisp golden fried onions and mint
leaves. Serve with paratha, phulka or rice, or as an accompaniment.
Converted by MC_Buster.
NOTES : (Six dals simmered together and seasoned seven times)
