How to make Mixed Dal - SK Khazana -
This flavourful mixed dal comes to you from Orissa – simple yet delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split red lentils (masoor dal), Split black gram with skin (chilkewali urad dal) (छिलके वाली उड़द दाल)
Cuisine : Orissa
Course : Dals and Kadhis
For more recipes related to Mixed Dal - SK Khazana checkout Thikri Ki Dal, Srilankan Dal Curry, Sookhi Masoor Dal, Panchmel Dal . You can also find more Dals and Kadhis recipes like Srilankan Dal Curry Konkani Varan Jeera Mirachi Kadhi Daily Dal
Mixed Dal - SK Khazana Recipe Card
The cuisine of Orissa is as simple as its inhabitants. The food pattern is almost similar to that of its neighbouring states of Bihar and West Bengal due to their proximity and similar geographical conditions.
However ask any Oriya about the most delicious dish of the state and he will keep mum. It is because there is such a plethora to choose from. There are a number of rituals and celebrations when delicacies are prepared from the freshly harvested paddy. It begins as soon as the rains stop with Nuakhai celebrations when several types of cakes are prepared and are shared with friends and relatives.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mixed Dal - SK Khazana Recipe
Split red lentils (masoor dal) soaked for ½ hour and drained 1/4 cup
Split black gram with skin (chilkewali urad dal) soaked for ½ hour and drained 1/4 cup
Split skinless green gram (dhuli moong dal) soaked for ½ hour and drained 1/4 cup
Split pigeon peas (arhar dal) soaked for ½ hour and drained 1/4 cup
Split Bengal gram (chana dal) soaked for ½ hour and drained 1/4 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Mustard oil 2 tablespoons
Garlic chopped 1 teaspoon
Ginger chopped 1/2 teaspoon
Onion chopped 2 tablespoons
Tomato chopped 2 tablespoons
Green chillies slit 2-3
Moong dal papad 1
Fried Kashmiri dried red chilli 1 to garnish
Steamed rice to serve
Method
Step 1
Take all the grams in a pressure cooker, add salt, ½ tsp turmeric powder and 3½ cups water and cook under pressure till 3 whistles are given out.
Step 2
Heat mustard oil in a deep non-stick pan, add garlic and sauté till it turns a light brown. Add ginger, onion, tomato and green chillies, mix and sauté till tomatoes turn pulpy. Add boiled grams and mix well. Simmer for 5 minutes on low heat.
Step 3
Roast the moong dal papad on direct flame and set aside to cool. Crush and add into dal mixture and mix well. Switch off heat.
Step 4
Transfer the dal into a serving bowl, garnish with the fried Kashmiri red chilli and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
