Tuesday, October 2, 2012

Dal Dhuaan ( Green Moong Lentil Smoked with Clove)

Lentils have been part of the human diet since the Neolithic times, being one of the first crops domesticated in the Near East. Archaeological evidence shows they were eaten 9,500 to 13,000 years ago.
Lentil colours range from yellow to red-orange to green, brown and black, and are sold in many forms, with or without the skins, whole or split. These can be cooked in several styles in various cuisines. This recipe is very special and uncommon because of the smoke flavour which is infused using a live glowing charcoal. Smoke enhances the taste and makes it a more delicate for what I call it "A Delicate Dal".


Green Lentil (Moong Dal):                  100gm
Milk:                                                   1/2 Cup
Oil:                                                     1tsp
Cumin Seeds:                                      1/2 tsp
Curry Leaves:                                      1 sprig
Onion:                                                 1 Small (Finely Chopped)
Green Chilli:                                         2 Chopped
Ginger Garlic paste:                              1/2 tablespoon
Turmeric powder:                                 1/4 tsp
Salt to taste
Tomato:                                                1 small ( chopped)
Clarified butter:                                     1 tsp
Clove powder:                                      1/4 tsp
A live Charcoal for smoking.

1) Soak the green lentil in water for an hour. Cook with 1/4 cup of milk and half cup water till done.
2) Heat some oil, crackle cumin and curry leaves on a low heat for a minute.
3) Add onion and green chilies and fry golden brown. Add ginger garlic paste and cook till raw flavor disappears.
4) Add cooked lentil with turmeric powder and season.
5)Stir, add 1/2 cup water and remaining milk. Add tomato, cover and simmer for 5-7 minute s at high heat.
6) Remove from the heat and put it in a pan. to smoke, place the clove powder and melted clarified butter in a small bowl, put a live glowing charcoal on the butter. Place on the surface of dal for 5 minutes covering the pan.
7) Transfer to a serving bowl and garnish it with cream and coriander leaves.  Serve hot with butter naan.


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