Dal Lucknowi – Recipe from Sanjeev Kapoor’s Dal & Kadhi Cookery Book !!!
Dal spiced and enriched with milk. Best with rotis / rice ..
Cooking Time: 30 minutes
Preparation Time: 20-30 minutes
Split pigeon pea (toor dal/arhar dal),soaked - 1 cup / 200 ml / 8 oz ( Indian standard measuring cup)
Salt to taste (or 3/4th teaspoon)
Green chillies, chopped - 2
Turmeric powder - 1/2 teaspoon
Oil - 2 teaspoon
Asafoetida (hing)– a pinch
Cumin seeds (jeera) - 1 teaspoon
Dried red chillies, broken - 4
Garlic, chopped - 4 cloves
Milk - 1 cup
Fresh coriander leaves, chopped - 2 tablespoons
Pressure cook the dal with salt, green chillies, turmeric powder and two cups of water till pressure is released twice (two whistles). Heat the oil in a non stick pan. Add the asafoetida, cumin seeds, red chillies and garlic and sauté till fragrant. Add to the boiling dal and mix well. Add one cup of water and milk and continue to simmer for two to three minutes. Adjust salt, garnish with fresh coriander and serve hot.