Dal ka seera is a classic recipe that is relished throughout Rajasthan. This calorie filled seera is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious for Holi, Diwali and all those special events and it even features on wedding menus. It takes a long time and lot of patience to sauté the dal and make this seera and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it freezer for several months. Just follow the method till step 2. When it cool down put it in a air tight container and store it in the freezer and when you want to use it defrost the seera reheat the seera and continue from step 3 and seera is ready to eat.
Cooking Time : 40 mins.
Preparation Time : 10 mins.
Serves 4 to 6.
1 cup yellow moong dal (split yellow gram)
1 cup water
1¼ cups sugar
½ teaspoon cardamom (elachi) powder
a few saffron strands
6 tablespoons ghee
For the garnish:
2 tablespoons almonds and pistachios, sliced
1. Wash and soak it in water for 2-4 hours. Grind the dal to a smooth paste without adding water.
2. Take ghee in a pan and put dal in it. Cook the dal on medium heat till it turns golden brown and leaves a distinct aroma. At this stage, you will see ghee separating from the dal. Keep stirring the dal to prevent sticking to the pan.
3. While the dal is being cooked, heat water. Mix the sugar and boil for 4-5 mins, removing any scum.
4. Add water in the dal of step 3 slowly stirring. Add cardamom powder, saffron strands and stir well. Cook slowly till all the water is absorbed.
5. Garnish with grated almond and pistachios.
Note: If the seera looks very dry after adding the sugar water you can add little more ghee from top.