Khushk Maash Ki Dal
#goldenapron2
#week14
#Uttar Pradesh
Khushk Maash is the Urdu name for dry urad(dehusked split black gram). This recipe originated in the kitchens of Awadh. In Lukhnow, a dawat is incomplete without this dal. It is, said that this dal used to be one of the favorites of Nawab Wajid Ali Shah of Awadh and was served compulsorily in all his dawats. The preparation is simple but it takes expertise to bring it to perfection, where each grain is separate, soft and not mushy. The combination of ghee, lentils, ginger, fried onions is heavenly. There have been some changes in the recipe from cook to cook. Addition of tomatoes is one such change. Enjoy this dal with rumali roti or tandoori chapatti.
Khushk Maash Ki Dal
#goldenapron2
#week14
#Uttar Pradesh
Khushk Maash is the Urdu name for dry urad(dehusked split black gram). This recipe originated in the kitchens of Awadh. In Lukhnow, a dawat is incomplete without this dal. It is, said that this dal used to be one of the favorites of Nawab Wajid Ali Shah of Awadh and was served compulsorily in all his dawats. The preparation is simple but it takes expertise to bring it to perfection, where each grain is separate, soft and not mushy. The combination of ghee, lentils, ginger, fried onions is heavenly. There have been some changes in the recipe from cook to cook. Addition of tomatoes is one such change. Enjoy this dal with rumali roti or tandoori chapatti.
Cooking Instructions
- 1
Wash and soak the urad dal for 4-5 hrs. Preferably overnight.
- 2
Take a handi/wok/karahi or pan. Heat 1tbsp ghee and add soaked dal, salt, chopped ginger and turmeric powder. Saute it lightly, taking care not to break the grains.
- 3
Add 2 cups of water and bring it to boil. Cover and cook on low flame till dal is soft but not mushy. Dry out any water if left in the pan. Keep aside.
- 4
Heat 2 Tbsp ghee in a pan, add asafoetida, whole red chillies and cumin seeds. Once the seeds splutter, add sliced onions.
- 5
Cook the onions on medium flame till brown and crisp. Now add chopped tomatoes, green chillies, coriander powder and crushed black pepper.
- 6
Cook the tomatoes till soft but not mushy.
Now add the cooked Dal and mix together gently. Cook slightly for 2 minutes, stirring occasionally. Adjust salt if required. Pour 1 tsp lemon juice. Mix well.
- 7
Serve garnished with ginger jullienes, chopped coriander and fried onions.
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