assamese bootar daali and bilahir took assamese bootar daali and bilahir took

assamese bootar daali and bilahir took Recipe

Ingredients

  • Fortune Arhar Dal (1 Cup)
  • Masoor Dal (½ Cup)

    For Tomato Chutney

  • Fortune Kachi Ghani Mustard Oil (1 Tbsp)
  • Cumin seeds (1 tsp)
  • Mustard seeds (1 tsp)
  • Fennel seeds (1 tsp)
  • Kalonji (1 tsp)
  • Fenugreek seeds (1 tsp)
  • Bay leaf (2)
  • Dry Red chilli whole ( 2)
  • Onion chopped (1 small)
  • Tomato Chopped (4-5)
  • Salt (to taste)
  • Turmeric powder (½ tsp)
  • Water (½ Cup)
  • Jaggery grated (2 tbsp)

    For Dal

  • Fortune Refined Sunflower Oil (1-2 Tbsp)
  • Bay leaf (2)
  • Dry Red chilli whole (3-4)
  • Cumin seeds (1 tsp)
  • Ginger chopped (1 inch)
  • Garlic chopped (3-4 cloves)
  • Green chilli chopped (2)
  • Onion chopped (1)
  • Turmeric powder (1 tsp)
  • Cumin powder (1 ½ tsp)
  • Salt (to taste)
  • Water (as required)
  • Jaggery grated (2 tbsp)
  • Garam masala (1 tsp)
  • Coriander chopped (1 tbsp)

method

 

  • Soak Fortune Arhar Dal and Masoor Dal in two separate bowls for 30 mins and keep aside.
  • For the chutney, heat Fortune Kachi Ghani Mustard Oil in a pan, and add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, kalonji, bay leaf, whole dry red chillies and sauté for a minute..
  • Add onion and sauté for 2 minutes. Add chopped tomatoes, and saute for 2-3 minutes.
  • Add salt, turmeric powder, water, jaggery and mix well. Sauté for 1-2 mins. 
  • Remove the chutney from heat and keep aside.
  • Heat Fortune Refined Sunflower Oil in a pressure cooker and add bay leaf, dry red chilli, cumin seeds and sauté for a minute.
  • Add ginger, garlic, green chili, and sauté for 1 -2 mins
  • Add chopped onions and sauté for 3-4 mins.
  • Add soaked dals, turmeric powder, cumin powder, salt, water and mix well. Pressure cook for 4 whistles. 
  • Once done, cool the pressure cooker to room temperature.
  • Open the pressure cooker and add jaggery, garam masala, coriander and mix well. 
  • Transfer the dal to a serving plate and serve with steamed rice and tomato chutney.

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