Kolor Dail

1. 1

   Step 1

   • a.Prepare the dal
   • b.Rinse the kolai dal under running water until the water runs clear.
   • c.Soak the dal in 2 cups of water for at least 30 minutes. This helps it cook faster and become creamier.
   • d.Drain the soaking water.
2. 2

   Step 2

   • a.Pressure cook the dal
   • b.In a pressure cooker, add the soaked dal, 4 cups of fresh water, turmeric powder, and salt.
   • c.Secure the lid and cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (about 15 minutes).
   • d.Let the pressure release naturally. Open the cooker and gently whisk the dal to get a smooth, creamy consistency.
3. 3

   Step 3

   • a.Make the tempering (phoron)
   • b.Heat mustard oil in a small pan or tadka pan over medium heat.
   • c.Once the oil is hot, add the bay leaf and fennel seeds. Let them sizzle for about 30 seconds until fragrant.
   • d.Add the grated ginger and slit green chilies. Sauté for another 30-40 seconds until the raw smell of ginger disappears.
   • e.Finally, add the hing and give it a quick stir.
4. 4

   Step 4

   • a.Combine and simmer
   • b.Pour the hot tempering directly into the cooked dal. Be careful as it will splutter.
   • c.Add the sugar and mix everything well.
   • d.Bring the dal to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld together.
   • e.Check for salt and adjust if needed. If the dal is too thick, add a little hot water to reach your desired consistency.
5. 5

   Step 5

   • a.Garnish and serve
   • b.Turn off the heat. Drizzle the optional ghee over the dal.
   • c.Serve hot with steamed rice and a side of fried potatoes (aloo bhaja) or eggplant fritters (begun bhaja).

Cuisines we love