allworld.mediaNews from all over the world
Chandi Ki Dal Recipe: Traditional Rajasthani Sweet Prepared with Milk, Served to PM Modi
Read more
Aaj Tak
www.aajtak.in

Chandi Ki Dal Recipe: Traditional Rajasthani Sweet Prepared with Milk, Served to PM Modi

Dal is an integral part of the Indian diet, present in both daily and festive meals. Although we regularly consume various types of legumes, many may not know about Chandi Ki Dal—a rare dish that was once a symbol of luxury in royal families.

This unique and exquisite delicacy, traditional to the royal courts of Rajasthan, was prepared by chefs taking into account its Vedic and Ayurvedic properties. The preparation of this dish is distinguished by the use of milk instead of water.

Recently, this dal was presented at a special state dinner in the Presidential Palace for Prime Minister Modi and foreign guests. The chef responsible for preparing this dish, Saurabh Sharma, shared a simple method of its preparation on social media, the recipe for which is provided below.

Ingredients and Preparation Method for Chandi Ki Dal

The following ingredients are required for preparation: lentils, arhar, and yellow moong dal (in equal parts, soaked in water for 2-3 hours), 3 cups of thick milk (instead of water for cooking), 3 tablespoons of pure ghee, all whole spices, 1 teaspoon of cumin seeds (jeera), red chili powder, silver leaf (chandi ka varak), and salt to taste.

The process begins by heating the milk to a boil in heavy cookware (pot or handi), after which the soaked legumes are added. The dal must simmer in the milk over low heat, stirring occasionally to prevent the milk from sticking to the bottom.

Next, whole spices such as large cardamom, cinnamon, nutmeg, and camphor are placed in a cloth pouch and added to the dish. A little water is also added, followed by a pinch of turmeric. After this, one or two sheets of silver are placed in it so that the taste and health benefits of silver transfer to the dal.

After the dal acquires a dark yellow hue, fresh cream should be added. Then, the aromatic tadka is prepared: cumin seeds are fried in pure ghee, and as soon as they start sizzling, red chili powder is added.

The finished dal is served in a serving dish, drizzled with a small amount of ghee on top, and garnished with a piece of pure silver leaf, served hot.

Similar stories

Recipe for Crispy Snack SHAHI DAL BIDJI made from lentils and besan
Read more
www.aajtak.in

Recipe for Crispy Snack SHAHI DAL BIDJI made from lentils and besan

When evening tea time arrives, having something savory and crunchy significantly improves mood and helps relieve daily fatigue. Often, people buy packaged snacks in stores, which may contain low-quality oil and preservatives. However, if you want to prepare a homemade snack that is tastier, more hygienic, and crunchier than store-bought ones, SHAHI DAL BIDJI is an excellent choice.

This snack, made from a mixture of small black (whole) lentils and fine strands of besan, is distinguished by its exceptional taste and crispy texture. Preparing this mixture is quite simple, and once you make it, it can be stored in an airtight container for several months.

The recipe requires:

  • Whole black lentils: 1 cup (must be soaked in water overnight or for 5-6 hours)
  • Besan (chickpea flour): 1 cup
  • Baking soda (soda): a pinch (added when soaking the lentils)
  • Turmeric powder: 1/2 teaspoon
  • Paprika (red pepper): 1 teaspoon
  • Amchur or chatni masala: 1 teaspoon
  • Black pepper powder: 1/2 teaspoon
  • Black salt and regular salt: to taste
  • Hing (asafoetida): 2 pinches
  • Oil: 1 tablespoon for kneading and as needed for frying

First, soak the whole black lentils in water for 5-6 hours, adding a pinch of baking soda. Then, strain the water, and subsequently spread the lentils on a cotton cloth to allow them to dry completely, removing surface moisture.

Next, take 1 cup of besan in a pot. Add a little salt, turmeric, a pinch of hing, and 1 teaspoon of oil, mixing thoroughly. Gradually add water in small portions to form a relatively dense dough—it should not be too soft nor too hard.

Heat oil in a wok. Place a sieve with small holes on a special snack-making machine and pour the besan dough directly into the hot oil. Fry over medium heat until golden and crispy, then remove. When they cool down, they need to be crushed by hand.

Then, fry the dried lentils in the same hot oil, either through a sieve placed on cloth or directly in the oil, over high heat until maximum crispiness is achieved. You know the lentils are ready when they start floating on the oil's surface and emit a characteristic sizzling sound.

In a large bowl, mix the fried lentils and the crushed besan. Then, top with paprika powder, amchur/chatni masala, black pepper, black salt, hing, and regular salt, mixing all ingredients well.

The finished savory and crunchy snack, SHAHI DAL BIDJI, must cool completely, after which it should be transferred to a glass or plastic airtight container for storage.

Popular