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Badshahi DalBadshahi dal is prepared with dry fruits and it is very rich in calories, hot and spicy. If you want to make it less hot, then reduce the quantity of chilies. Ingredients you will need to make this recipe: Chana dal (bengal gram) : . . . . . . . 1/3 cup Tur dal (red gram) : . . . . . . . . . . . 1/3 cup Masoor dal (red lentils) : . . . . . . . . 1/3 cup Dry plum (jardaloo) : . . . . . . . . . . . . . . 3 to 4 Dry fig (anjeer) : . . . . . . . . . . . . . . . . 2 to 3 Raisin (kishmis) : . . . . . . . . . . . . . . . 25 grams Turmeric powder (haldi) : . . . . . . . 1 tea spoon Whole red chilies (lal mirchi) : . . . . . . . . 2 to 3 Red chili powder (lal mirch powder) : 1 tea spoon Green chilies (hari mirchi) : . . . . . . . . . 2 to 3 Black pepper (kali mirchi) : . . . . . . . . . 6 to 8 Ginger paste (adrak) : . . . . . . . 1 tea spoon Garlic (lasoon) : . . . . . . . . . . . . . . 10 to 12 Cumin seed (jeera) : . . . . . . . . 1 tea spoon Onion : (medium) . . . . . . . . . . . . . . one Tomatoes (tamatar) : . . . . . . . . . . . 2 to 3 Kokam : . . . . . . . . . . . . . . . . . 2 to 3 Ghee : . . . . . . . . . . . . . 2 table spoon Oil (tel) : . . . . . . . . 7 to 8 table spoon Coriander leaves (hara dhania) Salt (namak) to taste Method of making badshahi dal: Mix all dals and soak in water for thirty to forty minutes. Pressure cook dal with turmeric powder, green chilies (vertical cut to half) and salt in one glass of water for ten to twelve minutes. Now cut plum and dry fig and fry them in ghee with raisins for a minute. Add this dry fruit with ghee in dal and let it cook on slow flame. Break whole red chilies. Heat oil and add finely chopped onion. Fry onion till it is just transparent and then add ginger paste, chopped garlic, black pepper, red chilies, red chili powder and cumin seed. Cook for a minute and then add chopped tomatoes. Cook till tomatoes are soft and add this temper in dal. Add kokam and cook it on slow flame for fifteen to twenty minutes. Keep stirring badshahi dal while cooking. Cover it and leave it for half an hour before serve. Garnish badshahi dal with coriander leaves. Eat with parathas or steamed rice. Note: Adding dry fruits in dal make it slightly sweet in taste, but nutritional value and fiber content in the dish is increased, which is good for your health
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