The mughals made use of every kind of dal they knew to prepare mouth-watering dishes such as this one. Made with urad dal, this dal gains its colour and spiciness from the whole kashmiri red chillies. This dal should be eaten hot as it tends to become thick and mushy when cold.
- Coriander powder,
- cumin seeds,
- garam masala,
- Lemon juice,
- Turmeric powder
Ina pressure cooker add 2 cups of water,salt and pressure cook for 2 whistles till dal is cooked. Allow steam to escape before opening the lid. Keep aside.
Heat oil in a deep non stick pan and add cinnamon, cardamom and cloves and red chillies and saute’ for a few seconds.
Add ginger garlic paste, green chillies and tomatoes and saute’ on a medium flame for 7 minutes, while stirring continuously.
When seeds are crackle, add turmeric powder, chilli powder, coriander powder, garam masala and salt and saute’ on a medium flame for 5 minutes, while stirring continuously.
Add dal and lemon juice, mix well and simmer for another 5 minutes. Keep aside.
Serve hot with rice or naan