Dal Peshawari

Peshawar a north west frontier town reminds one of sudden gun fires, women clad in Burkhas, men enjoying their hookahs.
Peshawari Cuisine can be described as a refined blend of various regional cooking traditions of the South Asian Subcontinent. It is known for its richness and flavour. This Dal Peshawari is prepared on the stove or chulah, simmered on low heat for hours in aromatic spices and lots of butter and cream.

Dal Peshawari

Ingredients:

For Boiling Dal:
1 cup Black Urad Dal
2 Black Cardamom
2 Tej pata (Bay Leaf)
1 Dal chini (Cinnamon)

2 Green cardamom

2-3 Cloves

2 Cups of Milk

2 Cups of Water 

Salt to Taste

Fresh Coriander and Mint Leaves

For the Tadka: 

2tbsp Butter (preferably white butter but in case of non-availability you can use Amul Butter)

3 Tomatoes (Pureed)

1tbsp Ginger Garlic Paste

2 Green Chilies chopped

1 tsp Red Chilly Powder

1 tsp Kasturi Methi

Fresh Cream

More Butter
1tsp Cumin Seeds
2 Whole Red Chilies

Procedure:

• Soak The dal for an hour before boiling it. (optional)
• Pressure cook the dal with Milk + Water+ Salt + Black Cardamom + Green Cardamom + Dal Chini + Tej Pata + Fresh Coriander and Mint Leaves + Cloves.
• This will take around 25 minutes.
• When it is done separate the water from the dal. Keep it aside.
• Heat butter in a non stick kadahi or Handi.
• Add in cumin seeds and whole red chillies. When it stops cluttering add in ginger garlic paste.
• Add in chopped Green Chilies.
• Mix well.
• Then add in the tomato puree. Mix all this well.
• Let the tomato puree cook on low flame. Till it starts leaving oil.
• Then add in water and milk mixture that you have separated from Dal.
• Let this simmer on low flame along with the tomato puree.
• If the water is less then you can add one cup of milk+ water into it.
• Now add in kasturi methi.
• After 10 minutes add in cream and 2 tbsp of butter again.
• Let this simmer for about 5 minutes.
• Then add in the cooked dal.
• Mix well. (if again u feel that it is very thick add in water)
• Adjust seasonings. (salt and red chilly powder)
• The more you let it simmer on low flame the more tastier the Dal will be.
• For a tastier Dal it should take around 1 hour.
• In hotels they cook this Dal on sigree for 3-4 hours or even more.