Adrak Nimbu Wali Dal Dal Recipes Sanjeev Kapoor Khazana

A delicious toovar dal with sharp and tangy flavours of ginger and lemon. Also the unqiue garnish, makes the dal even more delectable.

ADRAK NIMBU WALI DAL

Ingredients

2 tbsps grated ginger
2 tbsps lemon juice
1 cups soaked split pigeon peas (toor dal)
tsp turmeric powder
tsp asafoetida (hing)
Salt to taste
Tempering
2 tbsps ghee
tsp mustard seeds
1 tsp cumin seeds
tsp asafoetida
1 tsp finely chopped garlic
1 inch ginger cut into strips
1 medium onion, finely chopped
Sal to taste
2-3 green chilies, slit
2-3 tbsps chopped fresh coriander leaves
Garnish
Red chilli powder for sprinkling
Fresh coriander sprig for garnish

Method

1. Heat a pressure cooker, add split pigeon peas, squeeze the juice of ginger, add turmeric powder, asafoetida, salt and 2 cups water. Mix, cover and cook under pressure for 3-4 whistles.
2. Open the cooker once the pressure has reduced completely. Mix and mash the gram mixture with the back of a spoon.
3. To make the tempering, heat ghee in a deep pan. Add mustard seeds and cumin seeds and cook for a few seconds.
4. Add garlic and saut for 1 minute. Add ginger strips, mix well and cook for 1 minute.
5. Add onion and saut till translucent.
6. Add salt, green chillies and saut for a minute. Add lemon juice, add the cooked gram mixture and mix well.
7. Stir in 1 cup water and bring to a boil. Add coriander leaves and mix well.
8. Transfer the dal in a serving bowl, sprinkle some red chilli powder and garnish with coriander sprig and serve hot.

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