Gahad with Masoor Dal - Recipe by Chef Ashish Kumar in Shudd Hindi

Gahat and Masoor Ki Dal | Recipe by Chef Ashish Kumar in shudh hindi

 

Ingredients

·       125 grams (1/2 cup) Gahat (horse gram) dal - soaked

·       50 grams Masoor dal - soaked

·       Chopped tomatoes (quantity as desired)

·       Salt (to taste)

·       Crushed red chili (to taste)

·       1 tablespoon mustard oil

For tempering

·       1 small knob of ginger

·       3-4 large garlic cloves – take more if the size is smaller

·       2 green chilies

·       2 small onions

·       Ghee or oil (for tempering)

·       1 teaspoon cumin seeds

·       Ginger (crushed, quantity as desired)

·       1/4 teaspoon turmeric powder

·       1 teaspoon Kashmiri chili powder (optional)

·       1/2 teaspoon coriander powder

·       Fresh coriander leaves (for garnish)

 

1. Soak the dals Start with 125 grams (half a cup) of Gahat (horse gram) dal, soaked overnight. Also, soak 50 grams of Masoor dal.
   
   
2. Pressure cook Gahat Dal In a pressure cooker, combine the soaked Gahat dal with its soaking water, additional water (about three times the dal's volume), chopped tomatoes, salt, crushed red chili, and a tablespoon of mustard oil. Pressure cook on medium heat for 20-25 minutes until the dal is mashable.
   
   
3. Add Masoor Dal: Once the Gahat dal is cooked, add the soaked Masoor dal to the pressure cooker. If needed, add more water. Close the lid and cook for another 4-5 whistles on medium heat. The dals are cooked separately because Gahat dal takes longer to cook than Masoor dal, preventing the Masoor dal from burning.
   
   
4. Prepare the tempering : Crush 3-4 large garlic cloves and 2 green chilies along with small pieces of ginger. Chop two small onions.
   
   
5. Cook the tempering: Heat a ladle of ghee (or oil) in an iron pan. Add 1 teaspoon of cumin seeds, then the chopped onions. Sauté on medium heat until transparent. Add the crushed garlic, ginger, and green chilies, and sauté for 1 minute.
   
   
6. Add spices to tempering : Incorporate 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder (optional), and 1/2 teaspoon of coriander powder. Mix and sauté on low heat for 1 minute.
   
   
7. Combine dal with tempering : Add 2-3 ladles of the cooked dal to the tempering and mix well . Cover and cook on low heat for 5-7 minutes to enhance flavor and cook out the raw taste of the spices.
   
   
8. Final mix: Add the remaining dal to the pan and mix thoroughly (10:36). Cover and cook on low heat for another 5 minutes.
   
   
9. Garnish and serve: Garnish with finely chopped fresh coriander leaves (11:20) and serve hot, ideally with rice or mandua roti (as mentioned in the video description).