Vaisakhi Recipes
By Chef Sanjeev Kapoor
Maa Choleyan di
Daal
Ingredients
Preparation
• 2/3 cup split black gram with skin (chilkewali urad dal), soaked for 4 hours
• Heat a pressure cooker. Drain and add split black gram, split Bengal gram, salt, turmeric powder and four cups water and mix. Close the cooker with the lid and cook under pressure on low heat till four histles are given out.
• ¼ cup split Bengal gram (chana dal), soaked for 4 hours • Salt to taste • ¼ tsp turmeric powder • 1 large onion • 1 large tomato • 1½ inch ginger piece • 5-6 garlic cloves • 2 tbsps pure ghee • ¼ tsp asafoetida (hing) • 1 tsp red chilli powder • ½ tsp garam masala powder
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2021 VAISAKHI
• Finely chop onion, tomato and ginger. Roughly chop garlic. • Heat ghee in a non-stick pan, add onion, garlic and ginger and sauté for two minutes. Add asafoetida and tomatoes and continue to sauté till fragrant. • When the pressure is completely reduced, open the lid of the cooker and lightly mash the grams.
Chef Sanjeev Kapoor Sanjeev Kapoor is the go-to chef for everything. Not surprising then that he figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His easy demeanour, cheerful commentary and simple instructions make the most seemingly difficult dishes look easy to prepare. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of “Best Chef of India.” • Add red chilli powder and garam masala powder to the pan and mix well. • Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy. • Transfer into a serving bowl and serve hot with paranthe.
