Dal Kashmiri Style Food

DAL RECIPE (INDIAN RED LENTIL CURRY)

Steps:

• Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
• In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
• Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
• Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

DAL MAKHANI

Steps:

• Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
• Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
• Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
• Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!

KASHMIRI KULITH KI DAL RECIPE - HORSE GRAM DAL RECIPE

Steps:

• To begin making the Kashmiri Kulith Ki Dal Recipe, wash and soak the horse gram for about 20 minutes.
• Heat a pressure cooker on medium flame, add the drained horsegram along with 2 cups of water.
• To the horsegram add the slit green chilli, ginger, garlic, salt, turmeric powder and red chilli powder.
• Close the pressure cooker and pressure cook for 6-8 whistles and turn off the flame.
• Allow the pressure to release naturally and then open the pressure cooker.
• Mash the Kulith Ki Dal with the back of a ladle and set aside.
• In a mixing bowl, combine the rice flour with water to make a slurry.
• In another pan, heat ghee on medium-low flame, once hot, to this add the cumin seeds and asafoetida and allow it to sizzle. To this add the cooked and mashed Kulith Ki Dal and bring to a single boil.
• Once the Kashmiri Kulith Ki Dal comes to a single boil, gradually add in the rice flour slurry and give it a quick stir.
• When you see the Kashmiri Kulith Ki Dal begin to thicken, turn off the flame and add the finely chopped coriander leaves.
• Serve hot.
• Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal.

TOOR DAL (SPLIT PIGEON PEAS)

Steps:

• Wash lentils very well before cooking. The easiest way to do this is to pass them through a sieve under running water. When the water runs clear, the lentils are washed.
• Tip the washed lentils in a pressure cooker and add water. Add ground chilli, turmeric and salt and close the lid.
• Cook on high until full pressure is built up (one whistle). Lower the heat and simmer for 4-5 minutes.
• Remove from the stove and wait for the steam to escape naturally (10-12 minutes). If you're in a hurry, you can place the cooker under cold, running water and the cooker will be depressurized instantly. You'll hear a popping sound. Don't worry, the contents won't spill out because the lid is still latched.
• Transfer the cooked lentils to a dish and prepare the tempering.

SPICY URAD DAL

Steps:

• Soak the dal in hot water for at least 15 minutes. Ideally, soak for 30 minutes.
• Once soaked, drain and add to an instant pot with the water and salt and pressure cook for 5 minutes. Let the pressure release naturally.
• To cook it on the stove top, add the dal, 2 cups of water, and salt to a saucepan and cook over medium heat, partially covered for 25 minutes or until the lentils are tender to preference.
• Make the tempering: Heat a large skillet over medium heat. Add the oil and wait for it to get hot.
• Add the cumin seeds and cook until the seeds change color and get very fragrant. They will sizzle and continue to change color. Then add in the cloves and bay leaves and mix. Then add in the ground spices and mix in.
• Then add in the onion and garlic and 1/4 teaspoon salt. Mix really well and continue to cook until the onion is golden brown.
• Add in the tomato and 1/4 teaspoon salt and cook until the tomatoes are saucy. Add in a splash of water if the tomatoes are not juicy enough and if they start to stick to the skillet. This will take 5 to 7 minutes.
• Mash the larger pieces. Add in the cooked dal (lentils) along with the cooking liquid and mix well and simmer until the dal reaches desired consistency. The dal keeps thickening as it sits so you do want a little bit of extra liquid in there.
• Taste and adjust salt and flavor and add in the minced ginger and the green chili and a dash of lime or lemon juice, lightly mix and take off heat. Garnish with cilantro. Serve over rice, roti, flatbread, or naan.

DAL (KASHMIRI STYLE)

Steps:

• Prep: Wash lentil thoroughly. Add washed lentil to the pressure cooker. Add 6-8 cups of water, till the water level is about 1&1/2 inches above the lentil. Add ginger powder. Add turmeric Add salt Add Asofoetida Stir and close the lid of pressure cooker. Cooking: Put it on the stove for 10 to 15 minutes or till you hear first hear the pressure coming up and 7 minutes after that. When you open the cooker the lentil should not be seen in its form too much. You should see a yellow stew/soup. Stir well. Put the Stove off. Preparing the Garnish: In a separate smallest sauce pan that you have heat canola oil. When its hot, add cumin. Immediately after break thai peppers with your hands into halves put that in the oil as well. Fry slightly. Turn off the stove soon enough before things become black! Add this the fried cumin and thai pepper and oil mixture into the pressure cooker with the lentil and add the finely chopped coriander. Serving: Stir. Pour in a big bowl. Enjoy with Rice. Dip Tortillas Or just drink it like soup!