Friday, August 24, 2012

Dal Makhani - A Punjab delicacy

** Moved from my earlier blog **
Been years since I've been thinking of cooking 'dal makhani' @ home. Its a simple yet rich dish & is a regular in any of the north-indian menu. Again, its taste varies with each cook's style & hand :) I followed recipes prescribed by popular chefs Sanjeev Kapoor & Tarla Dalal. At the cost of sounding little less humble :) I would say I was impressed by my preparation. Rest, will ask my QA team to report back (they have no option but to taste whatever I make :))

Here is what I used:
  • Black Lentil (uzhundu / urad dal) - 1/2 cup
  • Kidney beans (Rajma) - 2 tbsp (2 fistful)
  • Milk - 1 cup
  • Ginger - Chopped
  • Garlic - 5-10 flakes
  • Onion - 1/2 - 1 cup chopped (as per your taste)
  • Tomato - 1 cup chooped (as per your taste)
  • Cumin seeds (jeera) - 1/2 tsp
  • Green chilies - 2 chopped
  • Chilli powder - 1-1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander powder (dhaniya) - 2 - 2.5 tsp
  • Saunf - 1/4 tsp
  • Butter 
  • Oil - to fry
  • Salt - to taste
  • garam masala - if you like it
  • Coriander leaves - chopped (for garnishing)
Here is I how I prepared:
  1. Clean, and soak the urad dal & rajma for 6 hours, preferably overnight. 
  2. Drain the soaked dals, add salt (1 slit chilli if you like it), 2 cups of water and pressure cook it. 
  3. Ensure the dal is cooked well -should be soft & you should be able to mash them easily.

  1. To this cooked mix, add milk & little water and keep it on 'low fire' for say 7-10 mts (stir it now & then). Remove from fire.
  2. In a kadai / pan, add some butter & oil. When hot, add cumin seeds (you can add a bay leaf if you want). After they crackle, add garlic flakes. When they are a little fried, add ginger, chilli, and onions. Fry till golden brown.
  3. To this, add turmeric powder, coriander powder, chilli powder, and required salt (add less because you would have already added to the dal). Stir, and add tomato. Mash the tomato well. All masala should mix together & mashed - 5 mts.
  4. After 5 mts, add the dal mixture, some saunf if you want and leave it on 'sim' for 10 mts. Add water to dilute the dal (don't dilute much) 
  5. After 10-12 mts, the dal will become thick and creamy. Remove from fire, add butter or cream
  6. Garnish with Coriander leaves 
  7. Serve hot with chappatis, paranthas.
Try @ your end and share your feedback. Happy eating :)

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