Dal Kashmiri Style Recipes

KASHMIRI KULITH KI DAL RECIPE - HORSE GRAM DAL RECIPE

Steps:

• To begin making the Kashmiri Kulith Ki Dal Recipe, wash and soak the horse gram for about 20 minutes.
• Heat a pressure cooker on medium flame, add the drained horsegram along with 2 cups of water.
• To the horsegram add the slit green chilli, ginger, garlic, salt, turmeric powder and red chilli powder.
• Close the pressure cooker and pressure cook for 6-8 whistles and turn off the flame.
• Allow the pressure to release naturally and then open the pressure cooker.
• Mash the Kulith Ki Dal with the back of a ladle and set aside.
• In a mixing bowl, combine the rice flour with water to make a slurry.
• In another pan, heat ghee on medium-low flame, once hot, to this add the cumin seeds and asafoetida and allow it to sizzle. To this add the cooked and mashed Kulith Ki Dal and bring to a single boil.
• Once the Kashmiri Kulith Ki Dal comes to a single boil, gradually add in the rice flour slurry and give it a quick stir.
• When you see the Kashmiri Kulith Ki Dal begin to thicken, turn off the flame and add the finely chopped coriander leaves.
• Serve hot.
• Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal.

DAL MAKHANI

Steps:

• Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
• Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
• Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
• Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!