kashayri Dal Angaara

Ingredients

Main Ingredients

• 100g black gram (maas ki dal)
• 100g rajma (kidney beans)
• 100g black chickpeas (black chana)
• 3 hybrid tomatoes, pureed
• 2 onions, chopped
• 3 tablespoons ghee
• Fresh coriander leaves for garnish
• Water as required

Spices and Aromatics

• 1 tablespoon cumin seeds
• Red chilies to taste
• Green chilies to taste
• Ginger for paste
• Garlic for paste
• Whole coriander for paste
• 1 tablespoon turmeric powder
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon roasted cumin powder
• 1 tablespoon coriander powder
• Salt to taste

Instructions

Step 1: Boil the Lentils

• Pressure Cook: Boil black gram, rajma, and black chickpeas in a pressure cooker until soft and tender.

Step 2: Prepare the Spice Paste

• Blend Aromatics: Grind ginger, garlic, whole coriander, a little cumin, and green chilies into a smooth paste.

Step 3: Prepare the Masala Base

• Temper Ghee: Heat ghee and add cumin seeds and red chilies.
• Sauté Onions: Cook chopped onions until golden brown.
• Cook Spice Paste: Add the prepared ginger-garlic paste and sauté well.
• Add Powdered Spices: Mix turmeric, Kashmiri chili powder, roasted cumin powder, and coriander powder thoroughly.
• Add Tomato Puree: Pour in tomato puree and cook until aromatic and well combined.

Step 4: Combine and Simmer

• Add Lentils: Mix the boiled lentils and beans into the prepared masala.
• Season: Add salt according to taste and preference.
• Simmer: Allow the dal to cook slowly until thick, creamy, and flavorful.

Step 5: Angaara Smoking Method

• Prepare Charcoal: Heat a small piece of charcoal until red hot.
• Create Smoke: Place the charcoal in a small metal bowl inside the dal pot and pour a drop of ghee over it.
• Cover and Infuse: Cover tightly for 5 minutes to infuse the dal with smoky flavor.

Step 6: Garnish and Serve

• Finish: Remove the charcoal bowl, garnish with fresh coriander leaves, and serve hot.