Bandhu Dal

Don't ask me why this dish is called as bandhu dal. I really don't know and I don't care. For this dal tasted out of this world. I got this Uttarakhand recipe from Taranga (kannada weekly). This dal is an exotic mixture of urad dal and rajma, which is then cooked in onion and tomato base to a creamy consistency. Bandhu dal makes a very healthy, and tasty accompaniment for rice or rotis. Try this and I'm sure like me, you will be floored as well.

Bandhu dal recipe:

Preparation time: 20min+ soaking time

Cooking time: 15 mns

Serves- 4

Ingredients:

Urad dal- 1/2 cup

Rajma- 1/2 cup, soaked overnight and drained

Onion- 1 med, chopped fine

Tomato- 2, chopped fine

Green chilli- 1

Ginger-garlic paste- 1-2tsp

Red chilli powder- 1/2tsp

Turmeric/ Haldi- 1/4tsp

Coriander seed powder- 1/2 tspn

Garam masala powder- 1/4 tspn

Jeera/ cumin seeds- 1 tsp

Oil- 1tbsp

Kasoori methi- 1tsp

Salt- to taste

Sugar- 1/2tsp

Coriander leaves- to garnish

Cream or butter to garnish

Method:

• Pressure cook urad dal and the rajma for 5-6 whistles or till done
• Heal oil in a wok and add the jeera seeds
• Once it sputters add the onion and saute till pink.
• Add the ginger garlic paste and saute for 2 mins more
• Add the chopped tomato and fry for some more time.
• Add the turmeric, salt, red chilli powder, green chilli, sugar and fry for 3-4 mins more
• Add the coriander seed powder, kasoori methi, and the cooked dal and mix.
• Add some water and garam masala and bring the mixture to a boil and take off the heat.
• Garnish with coriander leaves, and butter and serve hot with rice or rotis.

This dish is my entry for Aipi's book marked recipes