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Sahi Buili Dal/ Royal Split Black Gram Stew

Dal (also spelled Dahl or Daal) is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. In Bengal it is regularly eaten with rice. Dal is a ready source of proteinsfor a balanced diet. It is mostly very simple but for the festive occasion of Durga puja we are giving some royal touch to this simple dal. I am sure you will love this flavorful rich creamy sahi buili dal.

Preparation time 15 minutes
Cooking time   30 minutes
Serves 4 to 6

1 cup buili dal/ kalai dal/ dhuli urad dal/ split black gram 
¼ tsp ginger paste
2 tbsp tomato paste
1 tsp turmeric powder
2 to 3 green chilly silted
1 tbsp and 1tsp  mustard oil
½  tsp ghee / clarified butter
2 tbsp white butter
½ inch dalchini /cinnamon
2 green elachi / cardamom
4 long/ clove
5 to 6 whole black pepper
½ tsp whole jeera / cumin
1 whole dry red chilly break into two peices
1 tejpatta/ bay leaves torn into halves
½  cup small carrot cube 
½ cup French beans cut into small pieces
½  tsp sugar
¼ tsp hing/ asafetida
2 pinch of garam masala
4 to 5 cup water
Salt to taste

Cooking Methods 
Heat 1 tbsp mustard oil in a skillet and then lightly fry the buili dal/ urad dal. Take your pressure cooker pour water and heat up the water then add the fried buili dal to it. Pressure cook the dal till it well boiled. In the meantime heat 1 tsp oil and ½ tsp of ghee. Slightly pound cinnamon and, cardamom. Add this to hot ghee mixed oil with clove, whole black pepper, bay leaves, and whole red chili and whole cumin. Fry for few second till you get the sweet aroma of the fried spices but be careful not to burn the spices. Now add the ginger and tomato paste and turmeric powder. Now add the cubed carrots and beans fry for a minute. Pour the boiled dal. Let it come to boil. Now add salt and sugar, asafetida, green chili and white butter. Let it boil in high flame stir occasionally. When you get you desired consistency (this will be much thick than ordinary dal ) adds another half teaspoon of ghee and put off the flame. Sprinkle garam masala powder. Garnish with chopped fresh coriander and ginger juliennes. Your rich creamy flavorful shahi buili dal is ready to relish with hot rice or lucchi .

Happy Cooking!


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