Friday, May 6, 2011

Dal Amritsari

Oh, man! You have to taste this curry to believe it. It tastes awesome! It is buttery, gooey with just a hint of mint. It took me some time to make this curry as the lentils take some time to cook. But the effort, I assure you, is well worth it. For after about half an hour of making this curry, it rewards you with a taste that is just right!

  • 1 cup split black gram soaked for an hour
  • 1 cup bengal gram soaked for an hour
  • salt to taste
  • 2  tbsp ginger, grated
  • 2 tbsp garlic, minced
  • 1/2 cup unsalted butter (makkhan)
  • 3 tsp clarified butter (ghee)
  • 3 green chillies chopped (or more if you like it hot)
  • 1 small onion chopped
  • 1 tbsp mint leaves chopped
  • 1 tomato chopped
Wash and drain the split black gram and split bengal gram. Take about 5 cups of water in a large open with a big surface area, and add the both the grams to it. Add salt to taste and place it over heat. Keep removing the scum that collects on the surface of the water from time to time.

Add 1 and 1/2 tbsp of ginger and garlic, and all of the unsalted butter to the lentils. Bring it to a boil and keep boiling it till the lentils are soft, and the volume of the water reduces by 3/4th. Go and read a book or watch your favorite movie, because this step takes a long long time.

Now remove it from heat, and mash the lentils till it becomes a puree.

In a separate wok, heat the clarified butter (ghee). Add the onions, chillies, remaining garlic and ginger, and mint leaves and saute for three to four minutes till the onions become slightly brown. Add the chopped tomato and saute till it becomes tender. Now pour the lentil mixture into the wok and once again bring it to a boil.

Serve hot with roti, chapati or steamed rice!

Happy Cooking!

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