INFO
Another superb recipe by Dishoom…adapted of course
Details
Ingredients
- 300 g of whole (black) urad daal
- 12 g of garlic
- 10 g of ginger
- Some Oil
- 70 g of tomato puree
- 8 g of salt
- 2/3 tsp of deggi mirch chili powder
- 1/3 tsp of garam masala
- 90 g of butter
- 90 ml of double cream
Method
- Place the daal in a large bowl and cover with water. Whisk it for a 10 s, let the daal settle and pour the water out. Repeat 3 or 4 times until the water is clear
- In a large cast iron, add the daal, then add 3-4 liters of water.
- Bring to a boil and cook it - going fairly strong - for 3-4 hours
- Skim any impurities that rise to the top and add water (boiling) as required to cover the daal
- It is supposed to be cooked when you press the grain starts to come away from the skin and become creamy
- In a shredder, mix the garlic, ginger with a bit of oil, add the tomato puree, the salt, the chili powder and the garam masala to a paste
- Carefully pour the daal out of the cooking water (throw way the cooing water) then add some ‘clean’ boiling water over the daal to cover it (3-4 cm), bring to a boil then keep at medium-high, and add the paste and the butter
- Cook for about 30 minutes, stir frequently to avoid sticking
- Now lower the heat and simmer for about 60-90 mn, add water (boiling) as needed to keep at the grain level
- It should become creamy
- Add the cream, then cook for another 15 mn
They serve it with Chapatis, we did Naan.
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn |
| Cooking Time | 5-6 hours |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
