Dew drops falling over the glass, Mild sun rays piercing the glass and travelling towards the bed. Beep Beep the alarm rings – its 9 am yet surroundings so quiet, floor so chilled a peaceful Sunday Morning. Kids and husband are wrapped in thick woolen blankets busy enjoying their deep Sunday sleep. A blissful moment, I too felt like going back and join them. Then, all I remembered it’s been long cooking a cuisine as had been too occupied by work lately.
Therefore, I fought over with my sleep goddess and rushed towards the kitchen. Considering the chilled climate, I decided to cook a North side dish, mostly eaten by Punjabis during winter “kaali dal” a typical Punjabi speciality as well stomach filling. As well had ample time too as my family will be sleeping until lunch.
- Sabut Urad Daal / Akhi Urad Dal / Whole black gram – 1 1/2 cups
- Tomatoes in puree form – ½ cup
- Fresh cream – ¼ cup
- Ginger Paste – ½ tablespoon
- Garlic Paste – ½ table spoon
- Red chilli powder – 1 teaspoon
- White butter – 2 tablespoon
- Ghee – 1 teaspoon
- Sliced Onion – 1
- Pinch of Asafoetida
- Green Chili – 1
- Take the Whole Urad dal – ensure its soaked overnight, drain its water and pour the daal into a thick-based vessel (As you need to stir it for long so a utensil with firm base is must)
- Add four cups of water and salt to taste, finely chopped green chili, asafoetida, finely sliced onion.
- Then keep on high flame until there is one good boil to it.
- After a boil, reduce the flame to medium and cook until the water is reduced and daal becomes tender.
- Add tomato puree, garlic, ginger and keep stirring the dal on low flame until cooked.
- Turn off the flame, add the fresh cream to it, and mix well.
- When serving add white butter and a teaspoon of ghee for taste.
- My family is very fond of having a complete package meal. So had severed dal with the lachha parhata and mheeti lassi, which refreshed our memories of kesar ka dhabba food during Amritsar trip.
You may also like to read this…Ma di Dal (Kaali Dal). A recipe for creamy black lentils in the Slow Cooker.