Dal e Sattvik Recipe
Summary
Ingredients
| Arhar dal | 1⁄2 Kilogram | |
| Milk | 1⁄2 Kilogram | |
| Cream | 1⁄4 Kilogram | |
| Garlic | 4 Medium | |
| Cumin | 1⁄4 Teaspoon | |
| Saffron | 1 Teaspoon | |
| Chili powder | 1⁄4 Teaspoon | |
| Salt | To Taste | |
| Desi ghee | 25 Gram | |
| Green chilies | 2 | |
| Betel leaf | 1 | |
| Cardamom | 10 | |
| Mint leaves | 10 Gram | |
| Cloves | 10 |
Nutrition Facts
Serving size
Calories 812 Calories from Fat 134
% Daily Value*
Total Fat 15 g22.7%
Saturated Fat 8.9 g44.3%
Trans Fat 0 g
Cholesterol 33.7 mg11.2%
Sodium 295.2 mg12.3%
Total Carbohydrates 139 g46.3%
Dietary Fiber 20.2 g80.9%
Sugars 28.9 g
Protein 34 g68.8%
Vitamin A 12.4% Vitamin C 27.8%
Calcium 47.2% Iron 44.4%
*Based on a 2000 Calorie diet
Directions
1. Pick, wash and soak the dal for 10 minutes.
2. Strain the milk, cream and curd through muslin and keep in a cool place.
3. Grind the cloves and cardamoms to a paste.
4. Finely chop the green chilies and mint leaves.
5. Cut fine slivers of garlic for baghar.
MAKING
6. In a saucepan boil the dal with salt, chili powder and approximately 4-5 cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done). Cover and cook on slow flame till the grains are done.
7. Drain off surplus water. Next, mash the dal thoroughly with a heavy ladle to a smooth consistency.
8. Place a betel leaf on the dal and put a small piece of live charcoal on it. Pour one teaspoon of pure ghee and immediately cover and keep for 10 minutes for dhungar.
9. Add the strained cream mixture and the clove-cardamom paste and saffron dissolved in a tablespoon of hot milk and blend well.
10. Then cover and simmer on a very slow flame for 5 minutes or to desired consistency.
11. For the 'baghar', heat the remaining ghee in a small metal bowl or a ladle, add the cumin seeds and chopped garlic. As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately.
SERVING
12. Stir lightly and serve hot garnished with the chopped green chillies and mint leaves.
Chef
