Khushk Maash Ki Dal

Name: Khushk Maash Ki Dal
Cuisine: Indian
Ingredients: 1 cup dehusked split black gram/urad dal; 2 cups water; 1 inch ginger, finely chopped; 1 Tbsp ginger jullienes; 1 medium onion, thinly sliced; 1 medium tomato, finely chopped; 2-3 green chillies, finely chopped; 1 pinch asafoetida/hing; 1 tsp cumin seeds; 2 whole dry red chillies; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp coarsely crushed peppercorns; 4-5 Tbsp clarified butter/ghee; to taste Salt; 1 tsp lemon juice; 1 Tbsp chopped coriander

Shuchi Jain @shuchi_191171

#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.

#goldenapron2
#week14
#Uttar Pradesh

Shuchi Jain @shuchi_191171

#goldenapron2
#week14
#Uttar Pradesh

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Ingredients

1 cupdehusked split black gram/urad dal
2 cupswater
1 inchginger, finely chopped
1 Tbspginger jullienes
1medium onion, thinly sliced
1medium tomato, finely chopped
2-3green chillies, finely chopped
1 pinchasafoetida/hing
1 tspcumin seeds
2whole dry red chillies
1/2 tspturmeric powder
1 tspcoriander powder
1/2 tspcoarsely crushed peppercorns
4-5 Tbspclarified butter/ghee
to tasteSalt
1 tsplemon juice
1 Tbspchopped coriander

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Steps

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.