Dal Lucknowi

 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

Servings: 4

Preparation Time: 20-30 minutes

Ingredients

Split pigeon pea (toor dal/arhar dal),soaked - 1 cup / 200 ml / 8 oz ( Indian standard measuring cup)

Salt  to taste (or 3/4^th 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

Method

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.