Lalla Mussa Dal | Sanjeev Kapoor Khazana

Rich and delicious dal recipe made using black gram and green gram dal.

LALLA MUSSA DAL

Ingredients

1½ cups black gram, washed, soaked and drained
½ cup green gram, washed, soaked and drained
1 inch ginger, cut into thin strips + for garnish
2 green chillies, slit
Salt to taste
4 tbsps butter
1 cup tomato puree
2 tsps coriander powder
1½ tsps red chilli powder
½ tsp dried fenugreek powder (kasuri methi)
¼ cup fresh cream
¼ cup ghee
1 tbsp chopped garlic
Melted ghee for garnish

Method

1. Take 2 cups water in a jar. Add salt and mix well.
2. Take black gram and green gram together in a bowl. Add the salted water and wash the pulses and drain it.
3. Heat a deep non-stick pan, add the washed pulses and sufficient water. Cook on medium heat for 8-10 minutes, occasionally remove scum from top. Drain the cooked dal and preserve the dal liquor.
4. Take the cooked dal in a pressure cooker. Add ginger, green chillies and salt. Add 6 cups water and pressure cook till 6-7 whistles are given.
5. Heat 2 tbsps butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder. Sauté for 1-2 minutes.
6. Add dried fenugreek powder and cooked dal in the pan. Add sufficient water and mix well. Cook for 2-3 minutes.
7. Add remaining butter and cream in pan. Mix well. Cook for 1-2 minutes.
8. Heat ghee in a non-stick pan, add garlic and sauté till slightly browned.
9. Add the garlic mixture in the dal and sauté for a minute.
10. Serve hot, garnished with melted ghee and ginger juliennes.

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Cuisine - Indian

Course - dal

Dish - dal