People, I'm attempting 6 dishes again. This time I'm trying a new sweet pepper chicken curry, aloo gobi, kheema with matar, Hyderabadi talawa ghosht, khatti daal (again) and palak ghosht (again). Wish me well.
It is done.
1. Khatti Daal (@petersagal I'll give you the recipe)
2. Hyderabadi Talawa Ghosht
3. Aloo Gobi
4. Aloo Kheema with peas
5. Sweet Pepper Chicken Curry
6. Palak Ghosht.
And chai.
Wife said it was best yet. Very flavorful. Each dish worked. Prep to cleanup 3 hours.
1. Khatti Daal (@petersagal I'll give you the recipe)
2. Hyderabadi Talawa Ghosht
3. Aloo Gobi
4. Aloo Kheema with peas
5. Sweet Pepper Chicken Curry
6. Palak Ghosht.
And chai.
Wife said it was best yet. Very flavorful. Each dish worked. Prep to cleanup 3 hours.
If anyone wants this Khatti daal I shall try my best to give a recipie. My mother explains it in a way which renders it nearly impossible to be communicated through writing and measurement.
Here's my mom's Khatti Daal Recipe:
- Buy Masoor Daal
- 3/4 cup of masoor daal, wash it, put it in a pan
- Then add 1.5 cups of water
- Then add:
- 2 green chilis
- 2 medium tomatoes
- ¼ tsp Tumeric
- ¼ (or more) tsp red chili powder
- 1 big tsp garlic & ginger paste
1/
- Buy Masoor Daal
- 3/4 cup of masoor daal, wash it, put it in a pan
- Then add 1.5 cups of water
- Then add:
- 2 green chilis
- 2 medium tomatoes
- ¼ tsp Tumeric
- ¼ (or more) tsp red chili powder
- 1 big tsp garlic & ginger paste
1/
- Cook this for 15-20 min on medium low. (Make sure the daal is tender. That should be enough.)
- Remove it from the stove, let it cool for 10 min.
- Then, put all of it in a blender, add 1/2 cup of water, blend it well. You'll get like a puree.
Once that's done... 2/
- Remove it from the stove, let it cool for 10 min.
- Then, put all of it in a blender, add 1/2 cup of water, blend it well. You'll get like a puree.
Once that's done... 2/
Now it's time for the Tarka:
- take a frying pan.
- add 2-3 Tablespoons of Oil
- warm the oil, (low heat's fine)
- then, add 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seed
- Warm this. When it's reddening, add 4 whole dried red chilis
- Cut 2 garlic cloves, throw it in 3/
- take a frying pan.
- add 2-3 Tablespoons of Oil
- warm the oil, (low heat's fine)
- then, add 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seed
- Warm this. When it's reddening, add 4 whole dried red chilis
- Cut 2 garlic cloves, throw it in 3/
- Warm all this, sautee it for it, redden but don't burn it.
- THEN, pour all this glory, including the oil, into the daal puree which you should have put back in a pot.
- add salt, however much you want
- add 2-3 Tablespoon Lemon Juice (or more if you want more tangy)
4/
- THEN, pour all this glory, including the oil, into the daal puree which you should have put back in a pot.
- add salt, however much you want
- add 2-3 Tablespoon Lemon Juice (or more if you want more tangy)
4/
- Cook all this on low-medium heat for about 15 minutes.
- Taste it and add more of the spices according to your taste and desire. Example? Salt, lemon juice and red chilli powder.
- Then, garnish it with chopped fresh cilantro.
You're done.
Enjoy.
5/5
- Taste it and add more of the spices according to your taste and desire. Example? Salt, lemon juice and red chilli powder.
- Then, garnish it with chopped fresh cilantro.
You're done.
Enjoy.
5/5
