BM# 71
Week: 4, Day 1
Theme: Special Theme
Last week of this marathon, and I have picked Special Theme for this week. The special Theme will feature recipes from Hyderabadi Cuisine. This is a spread which I posted some time back and I have posted a couple of recipes from the spread, I still have some more to post.
Hyderabadi cuisine is a royal cuisine and we have a special daal called khatti Daal which is served with Biryani. The khatti daal is made with Pigeon pea daal , but I have made the same daal with mixed daals , a little twist which my guests really liked.
Hyderabadi Daal
Ingredients
1 cup mixed daals ( toor Daal,
1 tomato
1/2 inch ginger, finely chopped
3-4 cloves garlic, finely chopped
2-3 green chilly, finely chopped
1 tbsp tamarind tamarind pulp/ lemon juice
1-4 tsp coriander powder
1-4 tsp red chilly powder
Salt to taste
Tempering
2-3. Tsp ghee
1 tsp red chilly powder
Pinch hing
Method
Wash and soak the Daals for 15 minutes.
Boil the Daal with tomato,ginger, garlic and salt and pinch turmeric.
Cook the Daal for 3-4 whistles, let the pressure drop .
Check the daal it should be well cooked. Mash it a little.
Add water to get the desired consistency.
Add tamarind pulp, green chilly, dry spices .
Let the daal cook for about 10 minutes on slow fire.
Temper the daal with the tempering ingredients in the order they are mentioned.
