Chiroli Seed Dal

Ingredients (Part 1)

• 100g Chiroli Seeds
• 4-5 cups Water (3 cups if using a pressure cooker)
• 2 Bay Leaves
• 4-5 Cloves
• 2 Cinnamon Sticks
• 2 pods Cardamon
• 2 tsp Garlic (finely chopped)
• 2 tsp Ginger (chopped)
• 1 tsp Salt
• 2 tsp Swerve
• 1/2 tsp Asafoetida (Optional)
• 2-3 Chili Padi (Optional)

Ingredients (Part 2)

• 50g Onions (finely chopped)
• 1/2 cup Fresh / Canned Tomato Puree
• 1 1/2 tsp Cumin Seeds
• 1 1/2 tbsp Minced Garlic
• 1 tsp Fenugreek Seeds
• Salt to taste
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Hung Curd / Yogurt
• 1 tbsp Fresh Cream

Instructions (Part 1)

1. Begin by washing the Charoli seeds and removing the dust.
2. In a large pot (or pressure cooker), add all the ingredients listed under INGREDIENTS PART 1.
3. Bring the mixture to a boil and cook for 45-60 minutes until the beans are tender. (If you are using a pressure cooker, cook for 15 minutes.)
4. Once the beans are tender, do not drain the liquid as it is required for the next part.

Instructions (Part 2)

1. Heat up a saucepan with ghee. While the pan starts getting hot, add the cumin seeds and let them sizzle.
2. Add the chopped onions with a pinch of salt. Saute them until they become caramelized and fragrant.
3. Add the tomato puree and the rest of the dry ingredients except for garam masala.
4. Cook this until it turns into a paste and you can see the oil sizzling on the side.
5. Add in the mixture from PART 1.
6. Finally, add the curd or yoghurt, and cream.
7. Let it simmer until the mixture has thickened to your desired texture then add the garam masala.
8. Make sure you taste your food and add more salt if necessary!

Tip!

Best served with Coconut Naan or any other keto-friendly flatbreads. We enjoy having our leftovers as a dip with our ketobuns!