Art of Cooking

Ingredients: 

 

• 3/4 Cup - Skin-on split Urad Dal (Black gram Dal)

• 5 Tb.spoon- skinless split Masoor Dal (Orange lentil)

• 5 Tb.spoon- Quinoa

• 5 Tb.spoon- Barley (quick cooking type or pearl barley)

• 1 small size onion - finely chopped (1 cup yield)

• 7-8 big size garlic cloves - slice lengthwise each clove in 4-5 pieces.

• 1 Tb.spoon Kasoori Methi (dried fenugreek leaves) 

• 1/2 T.spoon - Turmeric powder

• 2 Roma tomatoes - diced

• 2 inch - piece of ginger, finely grated

• 2 Green chilies - finely chopped

• 1 cup - chopped fresh cilantro

• 1 Tb.spoon oil + 1 Tb.spoon oil

• 4 cloves

• 1/2 T.spoon - shahijeera

• 1 T.spoon - whole black peppers

• 1 Bay leaf - 3 inch long

 

 

Preparation Method:

 

Combine Urad dal, masoor Dal, quinoa, quick cooking barley in a big size bowl, fill with water and thoroughly massage mixture between palms, drain all murky water. Repeat until water gets clear,  drain keep it aside. (In absence of quick cooking barley use pearl barley but you will need to soak in the water for at least one  hour.)

Heat 1 tbsp oil in pressure pan / pressure cooker, (3 quart or bigger size) don't let oil temperature to reach smoking point. First add bay leaf, followed by 4 cloves and 1 tsp whole black peppers, stir and sizzle for 20-30 seconds. Now add shahijeera, sizzle for 15 seconds. Quickly add chopped onions, saute over medium heat for 7-8 minutes or until they turn soft and transparent. Add sliced garlic, chopped green chilies, 1 tbsp Kasuri methi, 1/2 tsp turmeric powder, saute for 1 minute. 

 

Now add rinsed Urad dal-Masoor Dal-Quinoa-Barley, saute for 2-3 minutes over high heat, stirring often. Add salt and 4 cups water, when it starts to boil, close pressure pan lid, allow to cook over medium high heat for 6-7 minutes. Once steam is built up inside pressure pan, reduce the heat to medium. Allow to blow quick 2-3 whistles. Quickly reduce heat to low and continue cooking for another 6-7 minutes. (Some pressure pans give short 5 second whistles, in such cases  you may continue cooking over medium heat for 7-8 minutes, wait until it blows short 5 seconds whistles at least 10-12 times, then reduce flames to medium low and further  cook for 6-7 minutes. Shut off the heat and let pressure pan cool.

Once you open the lid, you will find all water has evaporated and Mixture of legumes  is well cooked. 

 

Heat 1 tbsp oil in minimum 4 quart heavy gauge pot. Add grated ginger, saute for 1 minute, quickly add diced Roma tomatoes. Saute over medium heat for about 3-4 minutes.

Now add cooked Dal mixture, 2 cups water. Mix all well. Check and adjust salt level. You may increase or decrease water quantity as per your desired  consistency. Add fresh chopped cilantro, simmer over medium low heat for 12-15 minutes, stirring at intervals. Mix well and serve hot with ghee.