Sunday, May 23, 2010
I got a chance to watch this live cookery show at Kitchen Yatra show thanks to Madhuri. It was on a weekday and I somehow manged to get hubby to baby sit the kids(anything to grab the opportunity of a lifetime!!) It was great to watch him cook and also get to taste the same. And of course also ask him endless questions which were answered in his true witty style. It was a show to remember.
Well, it brings me back to the question, what happens when I get a chance to watch a live cookery show of Master Chef Sanjeev Kapoor?? I read more of the Chef's books and of course tried some of the recipes. I tried Lucknowi Dal from his fantastic new collection, "Simply Stylish Entertaining at Home'. Do absolutely check this book out, I simply loved the recipes, more coming here.
This creamy Dal is subtle in flavor, is extremely easy to make and is a wonderful, elegant accompaniment to rotis or rice. Perfect for entertaining when you are pressed for time or have unexpected guests.
This recipe is also my entry to Sara's 'Cooking with Cumin Seeds' event
1 Cup split Pigeon peas(Toor Dal), soaked
2 green chillies, chopped
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon oil
1 teaspoon cumin seeds
4 dried red chillies, broken
5 garlic cloves,chopped
A pinch asafoetida.
1 Cup milk
2 tablespoons chopped fresh coriander
Method: Pressure cook the pigeon peas and green chillies with 2 cups of water in a pressure cooker for 2 whistles. Remove the lid when the pressure drops fully. Add the turmeric and salt and simmer on low heat.
Heat the oil in a non stick pan. Add the cumin seeds, red chillies, garlic and asafoetida and saute until fragrant. Pour the sizzling spices into the simmering dal and mix well. Add one cup of water and the milk and continue to simmer for 2-3 minutes.
Adjust the salt, garnish with fresh coriander leaves and serve hot. I have added a dash of garam masala and kasuri methi to suit my palate.
Labels: Vegetables and Gravies