Thursday, October 18, 2012

Dal Makhani aka Maa ki Dal - Punjabi Cuisine



After a hat-trick of sweet recipes, I thought I should post something spicy for a change. I am at my mom's place right now and she won't let me cook anything elaborate, so I browsed through my Drafts and found this one waiting to be beautified and posted :-)

I had made this months ago when I had invited some friends home for lunch on a Sunday.  Dal Makhani is a sumptuous dish full of nutrition from dals/lentils and the cream on top to finish just makes this a super-hit with everyone! :-)  It goes very well with both rice and roti varieties alike. I generally make a simple Garlic Rice or Jeera Rice and they make a good pair.

Dal Makhani

Let me take you through a pictorial first :-)

Rajma and Black whole Urad dal soaked in water overnight

Tadka with butter, zeera and red chillies

Onions fried

Tomatoes mushed up

Add spices, cooked dal and finish with cream :-)

What I Used -


Rajma / Red Bean- 1/2 cup
Whole Black Urad Dal - 3/4 cup
Onions - 1 medium
Tomatoes - 2 medium (Using additional Tomato puree greatly enhances the taste)
Fresh Cream - 4 tbsp + 1 tbsp


Spices To Temper - Tadka - Thalikka -


Butter - 1 tbsp
Jeera - 1 tsp
Red chillies - 4
Ginger-Garlic paste - 1 tsp
Turmeric / Haldi - 1/4 tsp
Red chilli powder - 1 1/2 tsp (I used Kashmiri variety for a rich color)  
Dhania powder / coriander powder - 3/4 tsp
Cinnamon, cloves, cardamom spice mix - 3/4 tsp (you can get them pre-made from your Indian store or powder them yourself using your dry spice grinder)
Kitchen King Masala - 3/4 tsp
Salt - taste


How To -


  • Soak the lentils overnight with enough water. Drain the water and pressure-cook the dals with sufficient (fresh) water for 4-5 whistles (It's okay to over-cook than to under-cook the lentils) .You could add salt as well. Wait for the pressure to get released naturally.
  • Take a kadai, melt butter and add jeera. When they crackle, add red chillies and then add ginger-garlic paste.
  • Add finely sliced/chopped onions and let them turn brown.
  • Add chopped tomatoes and let them turn mushy.
  • Add the spice powders - turmeric, red chilli powder, coriander powder, kitchne king and the cardamom-cinnamom-cloves spice mix.
  • Add the water/ stock from the cooked dal and then slowly add the lentils and lower the flame. Let the dals absorb the flavors form the masalas. Close with a lid for about 5-7 minutes.
    • Tip : I like to mash up about 4 tbsp of cooked dal and then add to the gravy. This gives thickness to the gravy and also a good flavor to Dal Makhani as such :-)
  • Check for salt.
  • Add cream and mix well and you can see the gravy coming together as a thick, creamy mixture :-)
  • Serve hot. You could add another tablespoon of cream just before serving! :-)

Isn't it inviting ??


9 comments:

  1. My favorite dal. Looks super yummy.

    ReplyDelete
  2. For sure fav one ...looks so yum

    ReplyDelete
  3. so yummy my favourite dhal
    great-secret-of-life.blogspot.com

    ReplyDelete
  4. Healthy and delicious! Thanks so much for your sweet comment and joining in my blog. Need to browse your other post...

    ReplyDelete
  5. Hey DV,
    What a coincidence :) I wrote my own variation of Dal Makhani in my blog this week as well. Would have tried yours if I had seen it first :) Anyway, next time.

    ReplyDelete
  6. First time at your space.
    Http://realhomecookedfood.blogspot.com

    ReplyDelete

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