Name: Kala Masalya Chi Dall recipe by kruti J at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Tur Dal (Arhar) 1/4 cup; Methi Dana 1 tbsp; Dhuli Moong Dal 1/4 cup; Dry Coconut shredded 1/2 cup; Red Onion large 2; Ginger 1/2 inch; Garlic paste 2 tsp; Red chilly powder 2 tsp; Turmeric powder 1 tsp; Coriander cumin powder 3 tsp; Garam masala 3 tsp; Salt to taste; Oil 2 tbsp; Water 2 cups; Coriander leaves for garnish.

ABOUT Kala Masalya Chi Dall RECIPE

Early morning clutter clatter of the utensils which was a chaos then but now seems was the most musical surrounding ever. For me it was early morning(7am) for her it was almost mid day . The most beautiful lady the most amazing cook the most PERFECT woman...my Akka (Ajji), she is the one who inspired me to learn to cook . to learn to serve, saying a person eats food through their eyes first n then tastes it. This is one of her signature dish.

Ingredients Serving: 4

Tur Dal (Arhar) 1/4 cup
Methi Dana 1 tbsp
Dhuli Moong Dal 1/4 cup
Dry Coconut shredded 1/2 cup
Red Onion large 2
Ginger 1/2 inch
Garlic paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1 tsp
Coriander cumin powder 3 tsp
Garam masala 3 tsp
Salt to taste
Oil 2 tbsp
Water 2 cups
Coriander leaves for garnish.

Instructions

Dry roast grated coconut in a pan. (Be careful as it tends to burn out very fast).
Half slit the onions in four and put them separately on the gas burner roast them till the outer layer is burned and the inner layers are roasted till translucent. (The onion is roasted with the outer red dry skin on).
Grind coconut, roasted onion, garlic paste, ginger and all the dry masalas to make a fine paste.
Add 2 Tbsp oil in the pressure cooker. Add the paste to the oil and cook well till oil leaves sides. (About 10 minutes on medium flame).
Add the washed dals plus methi dana, add salt. Stir well. Add 2 cups of water.
Pressure cook for 15 minutes. Garnish with finely chopped coriander leaves. Serve with Roti or Rice.

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