Receta Dal Saat Nizam (Hyderabadi)

• 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 liquid removed
• 1 1/2 tsp Chilli pwdr, (7 g)
• 1 1/2 tsp Turmeric pwdr, (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 Tbsp. Tamarind pulp, (60 ml)
• 2 Tbsp. Lemon juice, (30 ml)
• 4 x Green chillies, slit lengthwise
• 12 x Mint leaves
• 1 Tbsp. Ghee, (15 g)
• 3/4 tsp Cumin seeds, (4 g)
• 1 Tbsp. Ghee, (15 g)
• 8 x Flakes garlic
• 1 Tbsp. Ghee, (15 g)
• 4 x Red chillies
• 1 Tbsp. Ghee, (15 g)
• 24 x Curry leaves
• 1 Tbsp. Ghee, (15 g)
• 1 tsp Mustard seeds, (5 g)
• 1 Tbsp. Ghee, (15 g) A generous healthy pinch of asafoetida
• 2 x Onions, sliced fine and fried until golden brown in 1 tbs. (15 g) (100 g) Ghee Crisp golden brown fried sliced onions A handful of mint leaves

Direcciones