Dal saat nizam (hyderabadi)

4 servings

Ingredients

Quantity Ingredient
50 grams Chana dal
50 grams Masoor dal; (whole)
50 grams Tur dal
50 grams Moong dal; (husked)
50 grams Urad dal; (husked)
50 grams Maanh dal
45 grams Whole wheat; boiled and drained
1½ teaspoon Chilli powder; (7 g)
1½ teaspoon Turmeric powder; (7 g)
Salt to taste
5 Cardamom
5 Cloves
3 Black cardamom
5 Cm cinnamon
5 Bay leaves
4 teaspoons Ginger paste; (20 g)
3 teaspoons Garlic paste; (15 g)
4 tablespoons Tamarind pulp; (60 ml)
2 tablespoons Lemon juice; (30 ml)
4 Green chillies; slit lengthwise
12 Mint leaves
1 tablespoon Ghee; (15 g)
¾ teaspoon Cumin seeds; (4 g)
1 tablespoon Ghee; (15 g)
8 Flakes garlic
1 tablespoon Ghee; (15 g)
4 Red chillies
1 tablespoon Ghee; (15 g)
24 Curry leaves
1 tablespoon Ghee; (15 g)
1 teaspoon Mustard seeds; (5 g)
1 tablespoon Ghee; (15 g)
A generous pinch of asafoetida
2 Onions; sliced fine and
; fried till golden
; in 1 tbs. (15 g)
; (100 g)
Ghee
Crisp golden fried sliced onions
A handful of mint leaves

Directions

THE FIRST TEMPERING

THE SECOND TEMPERING

THE THIRD TEMPERING

THE FOURTH TEMPERING

THE FIFTH TEMPERING

THE SIXTH TEMPERING

THE SEVENTH TEMPERING

TO GARNISH

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) Converted by MM_Buster v2.0l.

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