Kashmiri Style: 'Zombre Thool te Daal' or 'Anday walli Dal'

Name: Kashmiri Style: 'Zombre Thool te Daal' or 'Anday walli Dal'
Cuisine: Indian
Ingredients: 6-7 Eggs (Hard Boiled & Shelled); 1/2 Cup Masoor Dal; 1/2 Cup Moong Dal; As per taste Salt; 1/4 tsp Sugar: To balance the tartness of the salt; 1/2 Cup Mustard Oil: For the entire cooking; 1 tbsp Ginger-Garlic Paste; 1 Onion: Finely Chopped/Sliced; 2-3 Green Chillies: Finely Chopped; 1/4 Cup Tomatoes; For Tempering Spices:; 1 tsp Cumin Seeds; 2 Bay Leaves: Optional; 3-4 Cloves; 4-5 Green Cardamoms; 1-2 Black Cardamoms; 1 Star Anise:; 1/4 tsp Nutmeg Powder; 1/2 tsp Saunf/Fennel Seeds; 1 tsp Garam Masala Powder; 1 tsp Red Chilli Powder; 1 tsp Kashmiri Red Chilli Powder; 1 tsp Turmeric Powder; 1/2 tsp Black Peppercorns: Freshly Cracked; 4-5 Garlic: Roughly Pounded; 1 ” Cinnamon Stick; 300-500 gms Water: For the entire cooking; 1-1.5 tbsps Ghee; As required Garnish: As you like (I’ve not done anything special to it though)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

It’s a Kashmiri traditional dish but I’ve seen my Maa making this one too with just the Masoor ki Dal (Red Lentils) & had been one ☝️ of my choicest favourites until now- When, I cook this one myself following hers...!!!

However, herein I’ve strictly followed the traditional & authentic Kashmiri Cuisine to the ‘T’ without any further ado in the same 💁🏻‍♀️

#weekyellow
#holycooksnapchallenge

However, herein I’ve strictly followed the traditional & authentic Kashmiri Cuisine to the ‘T’ without any further ado in the same 💁🏻‍♀️

#weekyellow
#holycooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

However, herein I’ve strictly followed the traditional & authentic Kashmiri Cuisine to the ‘T’ without any further ado in the same 💁🏻‍♀️

#weekyellow
#holycooksnapchallenge

However, herein I’ve strictly followed the traditional & authentic Kashmiri Cuisine to the ‘T’ without any further ado in the same 💁🏻‍♀️

#weekyellow
#holycooksnapchallenge

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Ingredients

6-7Eggs (Hard Boiled & Shelled)
1/2 CupMasoor Dal
1/2 CupMoong Dal
As per taste Salt
1/4 tspSugar: To balance the tartness of the salt
1/2 CupMustard Oil: For the entire cooking
1 tbspGinger-Garlic Paste
1Onion: Finely Chopped/Sliced
2-3Green Chillies: Finely Chopped
1/4 CupTomatoes
For Tempering Spices:
1 tspCumin Seeds
2Bay Leaves: Optional
3-4Cloves
4-5Green Cardamoms
1-2Black Cardamoms
1Star Anise:
1/4 tspNutmeg Powder
1/2 tspSaunf/Fennel Seeds
1 tspGaram Masala Powder
1 tspRed Chilli Powder
1 tspKashmiri Red Chilli Powder
1 tspTurmeric Powder
1/2 tspBlack Peppercorns: Freshly Cracked
4-5Garlic: Roughly Pounded
1” Cinnamon Stick
300-500 gmsWater: For the entire cooking
1-1.5 tbspsGhee
As required Garnish: As you like (I’ve not done anything special to it though)

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Steps

1

Wash the dal well until the water stands clean- Add insufficient water to boil it in the pressure cooker until it’s well cooked but not mushy completely
2

Before boiling the dal- Add in the pounded garlic cloves & half of all the tempering spices in it, a few drops of oil, a couple of chopped green chilies & tomatoes, Kashmiri red chili & turmeric powder- mix everything well together
3

Allow it to pressure cook with at least 3-4 whistles (For me it’s 4), you can decide accordingly at your own choice, allow it to cool down to release its pressure & check it well with a ladle, set aside...
4

On the other side: Hard Boil the eggs, once done pour them into the ice-cold water to stop its further cooking immediately and shell them out & set them aside.
5

👇👇👇
6

Take a frying pan over the medium flame: Add in some oil, prick the boiled eggs with a fork all over else while frying them it might splash hot oil on the body causing accidents- Fry them well until light golden brown & dish out on a separate plate to set aside.
7

In the meanwhile, keep rest all other ingredients readily available & handy to complete the cooking process further...
8

Now, heat up a frying pan over the medium flame: Add in some more oil (if required), or else use the same leftover oil from the Egg Fry- Add in the rest leftover tempering spices & sauté until aromatic- then add into it the chopped veggies, wet & dry spices, check the seasonings at this point.
9

Once done: Add in the now the boiled & fried eggs to the simmering dal itself & allow it to incorporate for about a couple of minutes time & then, add in the Tadka Spices (we’ve prepared now-immediately) & give it a nice mix.
10

Add in some more hot water- Adjusting the Dal consistency as per your own choice. Cover it loosely & let it cook for about another 4-5 mins time while stirring occasionally to avoid sticking at the bottom of the pan- Once done ✅ turn off the flame & let it sit on the hot oven for some more time before serving it piping hot...
11

Our super delicious 😋 Kashmiri Zombie School te Daal is ready now to set fire in our stomach- Goes absolutely well with plain steamed rice. However, can be had with Jeera Rice 🍛, Fried Rice or any typical Indian pieces of bread too 💁🏻‍♀️😋

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on March 28, 2021 19:27

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻