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Dhungar Dal Tadka & Mirch Pulao धुंगार वाली तड़का दाल रेसिपी मिर्च का पुलाव

Dhungar Dal Tadka & Mirch Pulao धुंगार वाली तड़का दाल रेसिपी मिर्च का पुलाव

Name: Dhungar Dal Tadka & Mirch Pulao धुंगार वाली तड़का दाल रेसिपी मिर्च का पुलाव
Prep time: 10 min
Cook time: PT25-30M
Total time: PT30-40M
Yield: 2-4
Cuisine: Indian
Ingredients: coal; cooked rice; Garlic; Ginger; Mustard oil; onions; Toor Dal; Yellow Moong Dal

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Simple is best, and nothing beats a classic Dal and chawal. But have you tried a Dhungar/ Smoked Dal?

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 30-40 minutes

Servings: 2-4

Cuisine: Indian

Dhungar Dal Tadka & Mirch Pulao धुंगार वाली तड़का दाल रेसिपी मिर्च का पुलाव Recipe - Ranveer Brar

Ingredients

For Cooking Dal

1-2 tbsp Ghee, घी

2 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

1 cup Toor dal (washed) तूर दाल

1 cup Moong dal (washed) मूंग की दाल

Salt to taste, नमक स्वादअनुसार

½ tsp Turmeric powder, हल्दी पाउडर

3-4 cups Water, पानी

2-3 tbsp Ghee, घी

For Ginger Garlic Chutney

3 inch Ginger (peeled & roughly chopped) अदरक

7 no. Garlic cloves, लहसुन

1 heaped tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Asafoetida, हींग

For Dal Dhungar

1 tbsp Ghee, घी

1 tbsp Oil, तेल

1 tsp Cumin seeds, जीरा

¼ tsp Fennel seeds, सौंफ़

1 no. Clove, लौंग

1 ½ medium Onions, finely chopped, प्याज

½ tbsp Tender Coriander stems, finely chopped, धनिये के डंठल

Prepared Ginger Garlic Chutney, अदरक लहसुन की चटनी

Cooked Dal, पकी हुई दाल

Salt to taste, नमक स्वादअनुसार

A pinch of sugar, चीनी

Prepared tadka, तैयार किया हुआ तड़का

For Smoke

Coal, कोयला

1 tsp Ghee, घी

For Tadka

1 tbsp Mustard oil, सरसों का तेल

1 ½ tbsp Oil, तेल

4-5 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

For Mirch Ka Pulao

1 tbsp Ghee, घी

1 tbsp Oil, तेल

A pinch of asafoetida, हींग

1 tsp Coriander seeds, crushed, कुटे हुए धनिये के बीज

1 heaped tsp Chili flakes, चिली फ्लेक्स

½ medium Onion, finely chopped (optional) प्याज

1 tsp Tender Coriander stems, finely chopped, धनिये के डंठल

Salt to taste, नमक स्वादअनुसार

2 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता

2 tbsp fresh Mint leaves, finely chopped, पुदीना पत्ता

2 cups Cooked rice, पका हुआ चावल

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Cooking Dal

In a pressure cooker, add ghee, once it’s hot, add dry kashmiri red chillies, toor dal, moong dal and saute it for a minute.
Add salt to taste, turmeric powder, water, ghee and mix it well.
Cover it with a lid and let it cook for 3-4 whistles.
Turn off the flames and keep it aside to depressurise the cooker.
Open the lid, mash the dal with the help of masher and keep it aside for further use.

For Ginger Garlic Chutney

In a mortar pestle, add ginger, garlic, degi red chili powder, a pinch of asafoetida and grind it into coarsely paste.
Keep it aside for further use.

For Dal Dhungar

In a kadai, add ghee, once it’s hot, add cumin seeds, fennel seeds, clove and let it splutter well.
Add onions, tender coriander stems and saute it for a while until translucent.
Add prepared ginger garlic chutney and saute it for 3-4 minutes
Add cooked dal, water as required, salt to taste, sugar and give it a quick boil.
Take a steel bowl, place it into the kadai, add burnt coal, ghee and cover it with the lid.
Remove the steel bowl and give it a good mix to dal.
Finish it with prepared tadka and mix it well.
Transfer it into a serving dish and garnish it with coriander sprig.
Serve hot with prepared mirch ka pulao.

For Smoke

Take a piece of coal, place it onto the gas burner and burn it for a while.
Transfer it to the steel bowl and keep it aside for further use.

For Tadka

In a pan, add mustard oil, oil, once it’s smoky hot, add dry kashmiri red chillies and fry them until crispy texture and dark in color.
Turn off the flames, sprinkle some degi red chili powder and mix it well.
Keep it aside for further use.

For Mirch Ka Pulao

In a wok or non-stick kadai, add ghee, oil, once it’s hot, add a pinch of asafoetida, crushed coriander seeds, chili flakes and saute it for a minute.
Add onions, tender coriander stems, salt to taste and saute it for a while translucent.
Add fresh coriander leaves, fresh mint leaves, cooked rice and toss it well on a high flame.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with prepared dal dhungar.