Preparation time: 15 minutes Cooking time: 1 hour Serves: 4 Recipe Ingredients:
150g (soaked) split black lentils
100g (soaked) husked split bengal gram (chana dal)
1tbsp garlic-ginger paste
2tbsp hung yoghurt
10tbsp pulped tomato
1 small onion, finely chopped
1tsp red chili powder
½tsp garam masala
1tbsp finely chopped coriander leaves Recipe Ingredients:
Clean the pulses well. Add water, salt and garlic-ginger paste. Cook in pressure cooker for about 40 minutes or till the pulses are cooked or simmer the mixture for 1½ hours, adding water occasionally.
Mash the pulses and leave on low heat to simmer.
Add the beaten yogurt and cook for 3-4 minutes.
Heat the oil and add the onions. Sauté the onions till golden. Add the red chili powder and tomato pulp. Cook till the tomatoes are thoroughly cooked.
Add the onion tomato paste to the dal and simmer for a few minutes.
Garnish with coriander leaves and garam masala. You can also add a dash of cream and some chili flakes to garnish.
(If the dal thickens too much, just add water and bring back to the boil.)
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.