How to make Mixed Kali Dal -
A spicy dal preparation with a combination of urad dal, rajma and chana dal
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram skinless, Red Kidney Beans
Cuisine : Punjabi
Course : Dals and Kadhis
For more recipes related to Mixed Kali Dal checkout Urad Dal - SK Khazana, Sookhi Dal Amritsari - SK Khazana. You can also find more Dals and Kadhis recipes like Methi Varan Tidali Dal Narkol Diye Cholar Dal - SK Khazana Sultani Dal - SK Khazana
Mixed Kali Dal Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 8-10 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mixed Kali Dal Recipe
Split black gram skinless 1 1/4 cup
Red Kidney Beans 3 tablespoons
Split Bengal gram (chana dal) 3 tablespoons
Ginger peeled 3 one-inch pieces
Garlic peeled 7-8 cloves
Salt to taste
Red chilli powder 2 tablespoons
Desi ghee 2 tablespoons
Butter 3 tablespoons
Cumin seeds 1 teaspoon
Onion chopped 1 medium
Whole dry red chillies broken into 2 3
Tomato puree 1 cup
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped a few sprigs
Fresh cream 1/4 cup
Method
Step 1
Soak together whole urad, rajmah and chana dal in four cups of water for eight hours. Cut two pieces of ginger into julienne and grind the remaining piece with garlic to a fine paste.
Step 2
Take the soaked dals in a pressure cooker, add ginger julienne, salt, red chilli powder, close the lid and cook on high heat till two whistles are given out. Lower the heat and cook for about fifteen minutes. For tadka, heat ghee and butter in a pan.
Step 3
Add cumin seeds, chopped onion and sauté. Add red chillies, ginger-garlic paste and sauté for two minutes. Add tomato puree and mix. Add garam masala powder to the tadka and mix. Add the cooked dals and mash them a little.
Step 4
Add chopped coriander leaves, cream and mix again. Put the lid of the pressure cooker and cook again till one whistle is given out. Serve piping hot.
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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.
