Dal Saat Nizam (Hyderabadi) Recipe
Servings: 4
Ingredients
- 50 gm Chana dal
- 50 gm Masoor dal, (whole)
- 50 gm Tur dal
- 50 gm Moong dal, (husked)
- 50 gm Urad dal, (husked)
- 50 gm Maanh dal
- 45 gm Whole wheat, boiled and liquid removed
- 1 1/2 tsp Chilli pwdr, (7 g)
- 1 1/2 tsp Turmeric pwdr, (7 g) Salt to taste
- 5 x Cardamom
- 5 x Cloves
- 3 x Black cardamom
- 5 x Cm cinnamon
- 5 x Bay leaves
- 4 tsp Ginger paste, (20 g)
- 3 tsp Garlic paste, (15 g)
- 4 Tbsp. Tamarind pulp, (60 ml)
- 2 Tbsp. Lemon juice, (30 ml)
- 4 x Green chillies, slit lengthwise
- 12 x Mint leaves
- 1 Tbsp. Ghee, (15 g)
- 3/4 tsp Cumin seeds, (4 g)
- 1 Tbsp. Ghee, (15 g)
- 8 x Flakes garlic
- 1 Tbsp. Ghee, (15 g)
- 4 x Red chillies
- 1 Tbsp. Ghee, (15 g)
- 24 x Curry leaves
- 1 Tbsp. Ghee, (15 g)
- 1 tsp Mustard seeds, (5 g)
- 1 Tbsp. Ghee, (15 g) A generous healthy pinch of asafoetida
- 2 x Onions, sliced fine and fried until golden brown in 1 tbs. (15 g) (100 g) Ghee Crisp golden brown fried sliced onions A handful of mint leaves
Directions
- WASH all the dals and soak in water for 30 min.
- Put the lentils in a pan, add in one litre water, chilli pwdr, turmeric pwdr, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer till the liquid is absorbed (remove scum at regular intervals).
- Heat ghee and add in each tempering ingredients one after the other and pour over the simmering dals and stir well.
- Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add in tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, till of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning.
- To serve: Remove to a bowl, garnish with crisp golden brown fried onions and mint leaves. Serve with paratha, phulka or possibly rice, or possibly as an accompaniment.
- NOTES : (Six dals simmered together and seasoned seven times)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 178 | 71% |
| Total Fat 19.77g | 25% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 36mg | 2% |
| Potassium 338mg | 10% |
| Total Carbs 19.63g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 12.55g | 8% |
| Protein 2.16g | 3% |
