Black Dairy Dal
Take a
copper handy and add ghee, bay leaf, cinnamon, cloves, and cardamom. Sauté the
spices for two minutes till you start smelling them. Add garlic, ginger, green
chilies, and onion. Sauté till the onions become translucent. Add tomatoes,
chili powder, salt and garam masala. Cook the tomatoes till they become mushy.
Drain water from the lentils and add them to the pot along with three cups of fresh
water. Cancel the sauté function and turn on the pressure cook or manual
function. Set the timer for 45 minutes and pressure cook on high. Release the
pressure manually after 10 minutes or let the pressure release naturally. Open
the lid and mash the lentils partially with a potato masher. Switch on the
sauté function and simmer for 20 more minutes, stirring once or twice to avoid
the dal from sticking to the bottom. The dal will start to thicken as it
simmers. Mix in the heavy cream, butter, and Kasuri methi. Add Goat cheese
before serving.
INGREDIENTS
|
Recipe Book |
|||
|
Sl No |
Ingredient |
Qty |
Uom |
|
1 |
Black Dal |
0.05 |
Kg |
|
2 |
Goat Cheese |
0.01 |
Kg |
|
3 |
Garlic |
0.05 |
Kg |
|
4 |
Ginger |
0.25 |
Kg |
|
5 |
Milk |
0.2 |
Kg |
|
6 |
Red Chilli Powder |
0.05 |
Kg |
|
7 |
Kashmiri Chilli Powder |
0.01 |
Kg |
|
8 |
Whole Garam Masala |
0.01 |
Ltr |
|
9 |
Tomato |
0.05 |
Kg |
|
10 |
Butter |
0.125 |
Por |
|
11 |
Bay Leaf |
0.01 |
Kg |
|
12 |
Ghee |
0.25 |
Por |
|
13 |
Salt |
0.25 |
Kg |
|
14 |
Cream |
0.20 |
Kg |
