Ingredients
- We called this Doodh ki Dal growing up. I was to learn later that its also called Maash Ki Dal
- in northern Indian. This dal is slow cooked in milk to produce what I can best describe as a savory Dulce de Leche. Or the sister dal of the famous Dal Makhani.
- I use half the milk and a third of the butter than other traditional versions.
- SERVES 8
- 250 GRAMS URAD DAL OR SPLIT BENGAL GRAM
- 2 CUPS MILK
- 3 CUPS WATER
- 3 GREEN CHILLIES STALKS REMOVED
- 1 RED DRIED KASHMIRI CHILLI, STALKS SEEDS REMOVED BROKEN INTO 3-4 PIECES
- 1 TABLESPOON VEGETABLE OIL
- 1/4 CUP FINELY SLICED WHITE ONIONS
- 4 CLOVES OF GARLIC
- 1 TABLESPOON OF FRESH GARLIC AND GINGER PASTE
- 8-10 FRESH MINT LEAVES TORN
- FOR THE TEMPERING
- 2 GREEN CHILLIES STALKS REMOVED
- 3 DRIED KASHMIRI RED CHILLIES STALKS AND SEEDS REMOVED, BROKEN INTO 2-3 PIECES
- 1.25 TEASPOONS CUMIN SEEDS
- 1 TABLESPOON BUTTER OR GHEE OR VEGETABLE OIL
- PAT OF BUTTER (OPTIONAL)
Instructions
- WASH THE LENTILS AND SOAK IN EXCESS WATER FOR AN HOUR.
- HEAT A TABLESPOON OF VEGETABLE OIL IN A LARGE COOKING POT. ADD ONIONS AND SAUTE UNTIL SOFT. ADD GARLIC AND GINGER PASTE AND SAUTE UNTIL FRAGRANT.
- DRAIN LENTILS AND ADD TO THE ONIONS. STIR WELL. ADD WATER AND MILK. ADD GREEN CHILLIES, RED CHILLI PIECES AND CLOVES OF GARLIC. STIR IN 1 TEASPOON SALT.
- COOK OPEN ON A SLOW FLAME , SCRAPE THE BOTTOM AND THE SIDES AS THE MILK CONDENSES. STIR FROM TIME TO TIME TO PREVENT BURNING.
- COOK UNTIL LENTILS ARE SOFT AND PULPY. THE COLOR WILL DARKEN TO THAT OF CONDENSED MILK.
- ADD MORE WATER IF REQUIRED. THE DAL MUST HAVE THE CONSISTENCY OF A CUSTARD.
- THIS COULD TAKE 2 HOURS.
- FOR THE TEMPERING
- HEAT BUTTER OR GHEE IN SMALL SKILLET ON A MEDIUM FLAME. ADD CUMIN SEEDS AND COOK ONE MINUTE UNTIL SEEDS ARE FRAGRANT. ADD RED CHILLIES AND GREEN CHILLIES AND SAUTE UNTIL FRAGRANT. POUR OVER LENTILS AND STIR.
- SERVE HOT WITH FLATBREADS OR PLAIN WHITE RICE.
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