Recipe for Dal Saat Nizam (Hyderabadi) 
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Yield:
4 servings
Ingredients:
Amount Ingredient
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 drained
1/2 tsp Chilli powder, (7 g)
1/2 tsp Turmeric powder, (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 tbl Tamarind pulp, (60 ml)
2 tbl Lemon juice, (30 ml)
4 x Green chillies, slit lengthwise
12 x Mint leaves
----------------- THE FIRST TEMPERING ----------------
1 tbl Ghee, (15 g)
3/4 tsp Cumin seeds, (4 g)
----------------- THE SECOND TEMPERING ----------------
1 tbl Ghee, (15 g)
8 x Flakes garlic
----------------- THE THIRD TEMPERING ----------------
1 tbl Ghee, (15 g)
4 x Red chillies
----------------- THE FOURTH TEMPERING ----------------
1 tbl Ghee, (15 g)
24 x Curry leaves
----------------- THE FIFTH TEMPERING ----------------
1 tbl Ghee, (15 g)
1 tsp Mustard seeds, (5 g)
----------------- THE SIXTH TEMPERING ----------------
1 tbl Ghee, (15 g)
A generous pinch of asafoetida
----------------- THE SEVENTH TEMPERING ----------------
2 x Onions, sliced fine and fried till golden in 1 tbs. (15 g) (100 g)
Ghee
----------------- TO GARNISH ----------------
Crisp golden fried sliced onions
Instructions:
Instructions: WASH all the dals and soak in water for 30 minutes.

Put the lentils in a pan, add one litre water, chilli powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at regular intervals).

Heat ghee and add 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 tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning.

To serve: Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice, or as an accompaniment.

NOTES : (Six dals simmered together and seasoned seven times)

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