DHUNGAR TADKA DAL & MIRCHA KA PULAO - Simple is best, and nothing beats a classic Dal and chawal. But have you tried a Dhungar/ Smoked Dal?
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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Dal Nawabi - https://youtu.be/ZsEgnts_m9E
Dal Palak - https://youtu.be/2-Vt4LOedH0
Dal Bafla - https://youtu.be/yOqx2H5vVWM
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DHUNGAR TADKA DAL & MIRCHA KA PULAO
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Cooking Dal
1-2 tbsp Ghee, घी
2 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च
1 cup Toor dal (washed) तूर दाल
1 cup Moong dal (washed) मूंग की दाल
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
3-4 cups Water, पानी
2-3 tbsp Ghee, घी
For Ginger Garlic Chutney
3 inch Ginger (peeled & roughly chopped) अदरक
7 no. Garlic cloves, लहसुन
1 heaped tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Asafoetida, हींग
For Dal Dhungar
1 tbsp Ghee, घी
1 tbsp Oil, तेल
1 tsp Cumin seeds, जीरा
¼ tsp Fennel seeds, सौंफ़
1 no. Clove, लौंग
1 ½ medium Onions, finely chopped, प्याज
½ tbsp Tender Coriander stems, finely chopped, धनिये के डंठल
Prepared Ginger Garlic Chutney, अदरक लहसुन की चटनी
Cooked Dal, पकी हुई दाल
Salt to taste, नमक स्वादअनुसार
A pinch of sugar, चीनी
Prepared tadka, तैयार किया हुआ तड़का
For Smoke
Coal, कोयला
1 tsp Ghee, घी
For Tadka
1 tbsp Mustard oil, सरसों का तेल
1 ½ tbsp Oil, तेल
4-5 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
For Mirch Ka Pulao
1 tbsp Ghee, घी
1 tbsp Oil, तेल
A pinch of asafoetida, हींग
1 tsp Coriander seeds, crushed, कुटे हुए धनिये के बीज
1 heaped tsp Chili flakes, चिली फ्लेक्स
½ medium Onion, finely chopped (optional) प्याज
1 tsp Tender Coriander stems, finely chopped, धनिये के डंठल
Salt to taste, नमक स्वादअनुसार
2 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता
2 tbsp fresh Mint leaves, finely chopped, पुदीना पत्ता
2 cups Cooked rice, पका हुआ चावल
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Cooking Dal
● In a pressure cooker, add ghee, once it's hot, add dry kashmiri red chillies, toor dal, moong dal and saute it for a minute.
● Add salt to taste, turmeric powder, water, ghee and mix it well.
● Cover it with a lid and let it cook for 3-4 whistles.
● Turn off the flames and keep it aside to depressurise the cooker.
● Open the lid, mash the dal with the help of masher and keep it aside for further use.
For Ginger Garlic Chutney
● In a mortar pestle, add ginger, garlic, degi red chili powder, a pinch of asafoetida and grind it into coarsely paste.
● Keep it aside for further use.
For Dal Dhungar
● In a kadai, add ghee, once it's hot, add cumin seeds, fennel seeds, clove and let it splutter well.
● Add onions, tender coriander stems and saute it for a while until translucent.
● Add prepared ginger garlic chutney and saute it for 3-4 minutes
● Add cooked dal, water as required, salt to taste, sugar and give it a quick boil.
● Take a steel bowl, place it into the kadai, add burnt coal, ghee and cover it with the lid.
● Remove the steel bowl and give it a good mix to dal.
● Finish it with prepared tadka and mix it well.
● Transfer it into a serving dish and garnish it with coriander sprig.
● Serve hot with prepared mirch ka pulao.
For Smoke
● Take a piece of coal, place it onto the gas burner and burn it for a while.
● Transfer it to the steel bowl and keep it aside for further use.
For Tadka
● In a pan, add mustard oil, oil, once it's smoky hot, add dry kashmiri red chillies and fry them until crispy texture and dark in color.
● Turn off the flames, sprinkle some degi red chili powder and mix it well.
● Keep it aside for further use.
For Mirch Ka Pulao
● In a wok or non-stick kadai, add ghee, oil, once it's hot, add a pinch of asafoetida, crushed coriander seeds, chili flakes and saute it for a minute.
● Add onions, tender coriander stems, salt to taste and saute it for a while translucent.
● Add fresh coriander leaves, fresh mint leaves, cooked rice and toss it well on a high flame.
● Transfer it to a serving dish and garnish it with coriander sprig.
● Serve hot with prepared dal dhungar.
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