Lalla Mussa Dal Recipes

LALLA MUSSA DAL - SK KHAZANA

Steps:

• Pour 2 cups water in a jar, add salt and mix well. Put black gram and green gram in a bowl, add the salted water, wash the pulses and drain well.
• Heat a deep non-stick pan, add the pulses and sufficient water and cook on medium heat for 8-10 minutes. Remove the scum as it rises to the surface.
• Drain the pulses and put into a pressure cooker. Add ginger strips, green chillies and salt. Add 6 cups water and mix. Cover the cooker with its lid and cook under pressure till 6-7 whistles are given out.
• Heat 3 tbsps butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder, mix well and sauté for 1-2 minutes.
• Add dried fenugreek powder and mix well. Add cooked grams and mix well. Add sufficient water and mix well. Cook for 2-3 minutes. Add remaining butter and cream, mix well. Cook for 1-2 minutes.
• Heat ghee in a non-stick pan, add garlic and sauté till golden brown. Add this in the grams, mix well and cook for a minute.
• Transfer into a serving bowl, drizzle melted ghee, garnish with ginger strips and serve hot.

LALLA MUSSA DAL

Steps:

• Mix together both types of lentils and rinse thoroughly in salted water. Drain, add 1 cup water and soak for 1 hour.
• Drain lentils again, add to a small pot with 1 cup water and bring to a boil. Skim the scum and dirt off the top and discard. Strain the lentils and return them to the pot. Add 1 cup water, the green chiles and ginger and simmer, covered, for 15 minutes.
• Add 1/4 cup of the butter and simmer on low heat for 45 minutes, stirring often and mashing with the back of a big spoon as the lentils soften. After about 35 minutes, melt the remaining 1/4 cup butter in a deep nonstick pan; add the tomato purée and sauté on low heat until fat rises to the surface.
• Add the red chili powder (or cayenne), ground coriander, fenugreek leaves and garlic and cook for a couple of minutes, stirring constantly, until the mixture begins to dry out and stick to the pan. Add the lentils and mix well. Add the cream and mix well. Add 1 cup water and salt to taste, and bring to a boil. Serve hot, garnished with ginger strips.