Black Cat
VIP
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Serves: 2 servings
Ingredients:
2 tablespoons Whole Green Gram (Moong) or Split Green Gram
2 tablespoons Chana Dal (Bengal gram dal)
2 tablespoons Toor Dal (Arhar dal)
2 tablespoons Urad Dal (Black gram dal)
2 tablespoons Masoor Dal
1/2 teaspoon Turmeric Powder
1/2 teaspoon Cumin Seeds
A pinch of Asafoetida (hing)
2-3 Cloves
4-5 Black Peppercorns, optional
1 Dry Red Chilli, halved
1 Green Cardamom
1 teaspoon finely chopped Ginger
1 Green Chilli, slit lengthwise
1 medium Tomato, finely chopped
1/2 teaspoon Coriander Powder
1/2 teaspoon Dry Mango Powder (amchur powder)
1/2 teaspoon Red Chilli Powder
A pinch of Sugar, optional
2 tablespoons Ghee
3 tablespoons finely chopped Coriander Leaves
Salt to taste
Directions:
1 Rinse whole moong, chana dal, toor dal, urad dal and masoor dal and soak them together in water for 30-40 minutes. Drain water and transfer to an aluminum/steel pressure cooker of 3-4 liters capacity. Add salt and 1½ cups water and pressure-cook for 4-whistles over medium flame. Turn off the flame. When pressure comes down naturally, open the lid and slightly mash the dal with backside of a spoon.
2 Heat ghee over medium flame in a pan. Add cumin seeds and allow them to crackle. Add asafoetida, cloves, black peppercorns, dry red chilli, green cardamom, ginger and green chili, sauté for 30-40 seconds.
3 Add finely chopped tomato and sauté until it turns mushy.
4 Add coriander powder, turmeric powder, mango powder, red chilli powder and sugar, mix well and sauté for about a minute.
5 Add cooked dal (pressure cooked in step-1), mix well and cook for 2-minutes.
6 Add 1-cup water, mix well and cook until it turns thick for approx. 7-8 minutes.
7 Taste for the salt and add more if required. Add finely chopped coriander leaves and mix well. Turn off the flame. Transfer the mixture to a serving bowl.
Tips and Variations:
If whole green gram is not available then use split green gram as its replacement.
Use cooking oil instead of ghee if you prefer.
Taste: Spicy with thick soup like texture
Serving Ideas: It tastes best when served with flat bread or with steamed rice. It is a perfect combo with spinach rice or peas pulav for lunch or dinner. Enjoy it as a soup with a piece of French bread.
