Dal Sabz Bahara - Chef In You

Dal Sabz Bahara by Sangeeta on Dec 16, 2011

This is a dal prepared with lots of veggies in it and also given some mughal touch to it.......good for any part,function or just a lavish dinner spread....

Cook time: Under 15 min
Prep time: Under 15 min
Yields: serves 3-4 person

Ingredients

For Dal:
3/4 cup red lentil / lat masoor ki dal (soaked for 1 hrs)
1/4 cup bengal gram / chana dal (soaked for 1 hrs)
1 bay leaf
1 teaspoon ginger garlic paste
2 cup water
salt 1 teaspoon
For Tempering:
1 tablespoon oil / ghee
1 bay leaf
1 inch cinnamon
1 brown cardamom
1 inch ginger (crushed)
4 cloves garlic (crushed)
2-3 green chillies (crushed) / as per taste
pinch of turmeric powder
1 red onion (grated-raw)
2 tomatoes (grated-raw)
2 tablespoon carrots (boiled and pureed)
2 tablespoon red pumpkin (boiled and pureed)
2 tablespoon green peas (boiled and pureed)
2 tablespoon bottle gourd (boiled and pureed)
2 tablespoon fresh cream
2 tablespoon almond paste
1 tablespoon butter
1 teaspoon tamarind juice
1/4 teaspoon jaggery (grated)
1-1/2 cup water or as needed
For spices:
1 teaspoon garam masala or as per taste
1/2 teaspoon cumin powder
1/2 teaspoon dry coriander powder
1/2 teaspoon dry fenugreek powder / kasoori methi
1/2 teaspoon crushed pepper or as per taste
For garnish:
fresh cream
fresh coriander leaves

Method

In a pressure cooker add all ingrdients for dal and on high flame take 4 whistle,and on low flame cook for 5 min,cool and discard the bay leaf and blend and keep aside.

For tempering:In a deep heavy bottam pan,heat oil or ghee and add ingredients from 10-18 and swat for 5 min,now add all spices and mix well.

Now a ingredients from,19-27 and give a stir,now add water acc. to your required consistency and on low flame simmer for 5 min,put of the flame.

Garnish with cream,resh coriander and serve hot with any rice or chapatti or any bread....:)

NOTE:My VeGAN friends can avoid ghee,cream and butter.