Ingredients:
Vaal dal – 250 gms, washed twice and soaked in hot water for 2 hrs, ( dal is pressed out from soaked beans and sun dried ),
Onion – medium, 2,chopped fine,
Green chilli – 2, slit into 2,
Ginger garlic paste – 1/2 tsp,
Stone flower – small piece,
Haldi – 2 pinch,
Dhania powder – 1 tablesp,
Jeera powder – 1/4 tsp,
Garam masala 1/8 tsp,(Optional),
Salt,4
Oil – 3 tablesp,
Cloves – 3, cardamom – 1,stone flower – 1 pinch,cinnamon – 2 – 1/4 inch pieces,
Masala powder – dry fry, khuskhus 1 tsp,almond- 6, cashew nuts- 6, desiccated coconut powder- 1 tablesp and blend them into fine powder.Keep it aside,
Tomato puree – 1 tablesp,( or 1 small tomato chopped ),
Red chilli powder – 1 tsp,
Haldi – 1/4 tsp,
Method:
1).Heat oil in pressure cooker ( preferably 3 litres cooker } add cloves, cardamom, cinnamon,stone flower fry for few seconds. Add onions, chilli, 2 pinch salt, fry till onion is soft and pink.
2).Add ginger garlic paste, haldi and fry till raw smell disappears. Add dhania powder, jeera powder, chilli powder and fry for few seconds.
3).Add tomato puree and fry a little a add vaal dal along with water. Add salt, 250 ml of water, mix well and close the cooker.Presure cook the curry for 3 whistles.
4).Allow the team to escape and remove the lid. Add the masala powder, garam masala, mix well and cook for 2 to 3 minutes more. Sprinkle chopped coriander leaves and remove from flame.
5).Serve this protein rich curry with break fast items and rice preparations.
Tip:
a). I usually prepare the masala powder as premix and preserve it in freezer. Whenever it is needed I put the required amount, little water in blender, pulse it once and add to curry. If you desire you can add the powder directly.
b).Add little hot water if gravy is thick.
c).I already uploaded some other interesting recipes with vaal dal and vaal beans. You can go through my recipe list.
d).Best side dish for diabetics.