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Рецепт Dal Saat Nizam (Hyderabadi)
by Global Cookbook

Dal Saat Nizam (Hyderabadi)
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Ингредиенты

  • 50 gm Chana dal
  • 50 gm Masoor dal, (whole)
  • 50 gm Tur dal
  • 50 gm Moong dal, (husked)
  • 50 gm Urad dal, (husked)
  • 50 gm Maanh dal
  • 45 gm Whole wheat, boiled and liquid removed
  • 1 1/2 tsp Chilli pwdr, (7 g)
  • 1 1/2 tsp Turmeric pwdr, (7 g) Salt to taste
  • 5 x Cardamom
  • 5 x Cloves
  • 3 x Black cardamom
  • 5 x Cm cinnamon
  • 5 x Bay leaves
  • 4 tsp Ginger paste, (20 g)
  • 3 tsp Garlic paste, (15 g)
  • 4 Tbsp. Tamarind pulp, (60 ml)
  • 2 Tbsp. Lemon juice, (30 ml)
  • 4 x Green chillies, slit lengthwise
  • 12 x Mint leaves
  • 1 Tbsp. Ghee, (15 g)
  • 3/4 tsp Cumin seeds, (4 g)
  • 1 Tbsp. Ghee, (15 g)
  • 8 x Flakes garlic
  • 1 Tbsp. Ghee, (15 g)
  • 4 x Red chillies
  • 1 Tbsp. Ghee, (15 g)
  • 24 x Curry leaves
  • 1 Tbsp. Ghee, (15 g)
  • 1 tsp Mustard seeds, (5 g)
  • 1 Tbsp. Ghee, (15 g) A generous healthy pinch of asafoetida
  • 2 x Onions, sliced fine and fried until golden brown in 1 tbs. (15 g) (100 g) Ghee Crisp golden brown fried sliced onions A handful of mint leaves

Инструкции

  1. WASH all the dals and soak in water for 30 min.
  2. Put the lentils in a pan, add in one litre water, chilli pwdr, turmeric pwdr, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer till the liquid is absorbed (remove scum at regular intervals).
  3. Heat ghee and add in each tempering ingredients one after the other and pour over the simmering dals and stir well.
  4. Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add in tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, till of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning.
  5. To serve: Remove to a bowl, garnish with crisp golden brown fried onions and mint leaves. Serve with paratha, phulka or possibly rice, or possibly as an accompaniment.
  6. NOTES : (Six dals simmered together and seasoned seven times)