Wednesday, November 25, 2015
Dal Makhani
Rewards...Awards :) In high spirits, I am sharing my excitement of my recipe Dal Tiranga winning the Food for 7 Stages of Life - Pregnancy Event.
This is my first achievement after entering the blogosphere n am truely delighted.
As promised , I bring you one of the dishes from Diwali feast - Dal Makhani.
It is one of my Favourite Recipes I learnt a year ago . From Whr???? Vah re Vah!! The Chef , Sanjam Thumma makes it sound so simple that one is bound to try & will love the process. Most of our friends who have tasted this dish from my kitchen , has left licking fingers. Its for the authenticity in flavours !
INGREDIENTS :
DIRECTIONS :
Preparation :
Method :
Kitchen Notes:
Posting this recipe for MLLA 16 hosted by Cook Sister an event initiated by Susan of The Well Seasoned Cook
Cheers
This is my first achievement after entering the blogosphere n am truely delighted.
As promised , I bring you one of the dishes from Diwali feast - Dal Makhani.
It is one of my Favourite Recipes I learnt a year ago . From Whr???? Vah re Vah!! The Chef , Sanjam Thumma makes it sound so simple that one is bound to try & will love the process. Most of our friends who have tasted this dish from my kitchen , has left licking fingers. Its for the authenticity in flavours !
INGREDIENTS :
| Black Urid Dal | : 1.5 cups |
| Kidney Beans ( Rajma) | : Handful |
| Tomatoes | : 3/4th Kilo |
| Ginger - Garlic Paste | : 2 Tblspn |
| Red Chilli Powder | : 1 Tblspn |
| Cumin Powder | : 1 Tsp |
| Coriander Powder | : 1 Tsp |
| Turmeric Powder | : 3/4 Tsp |
| Unsalted Butter | : 50 gm |
| Fresh Cream | : 1 cup |
| Kasthuri Methi | : 1 Tsp |
| Chopped Coriander Leaves | : 1/4 Cup |
| Salt | : To Taste |
| Oil | : 1 Tsp |
| Water | : Roughly 2 cups |
| Whole Garam Masala's | |
| Cloves | :3-4 Nos |
| Cardamon | :2-3 Nos |
| Bayleaf | :1 |
| Cinamon Stick | :1" |
DIRECTIONS :
Preparation :
- Grind the tomatoes and obtain a fresh tomato puree .Alternatively if you have less tomatoes in stock , use 2-3 tsp of double concentrated tomato puree.
- Soak Rajma for about 6-8 hours and then mix it with Black Urid Dal .
- Pressure cook the Black Urid Dal for twice amount of the regular Dal cooking time.
Method :
- Heat few drops of oil in a large pan and add Cumin Seeds & Whole Garam masala's .Saute them for 1 minute .
- Add Ginger Garlic Paste & turmeric powder. Saute for 2 minutes.
- Add the tomato puree to the masala's mix and stir them once. Cover the pan with a lid and cook in low flame for 10 minutes. (Tomato puree generally tend to spill out bubbling ).
- Stir in red chilli powder , cumin powder , coriander powder and the butter ( coz its makhani) to the tomato puree. Cover and cook for another 10 minutes.
- Now that the quantity is reduced a bit , flavours of the masala's are into the base gravy , add the water from the cooked dal about 1.5- 2 cups and stir them. Allow it to boil for another 5 minutes in low flame.
- Add in the cooked Dal to the tomato puree and gently stir every 5 minutes in low flame. Cover and cook for atleast 30-45 minutes. Remember to stir every 5 minutes as the dal can stick to the bottom of the pan.
- Once the desired consistency is achieved , add in Fresh cream and stir well. I have used 30% low fat cream . Cook for 5 more minutes and turn of the flame.
- Sprinkle some Palm rubber kasturi methi & chopped coriander leaves for garnishing.
- Serve hot with Nan( Indian Flat bread) , Roti or Rice.
Kitchen Notes:
- Soaking Urid Dal is not required for this process.
- Dal Makhani generally tends to thicken after it cools down. So make sure to leave a little watery consistency when we turn of the flame.
- If water from the cooked Dal is not left over, Add regular tap water.
- Longer the duration the dal cooks in the tomato gravy, it tastes much better. If Whole Garam Masala's are not available , use Garam masala powder.
Posting this recipe for MLLA 16 hosted by Cook Sister an event initiated by Susan of The Well Seasoned Cook
Cheers
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