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Wednesday, November 21, 2012

Dal Makhani: Creamy Black Lentils


Dal makhani is a popular very rich, creamy, mild spicy dal flavorful and luscious, staple food originating from the Punjab region of the Indian subcontinent served in marriages, engagements and almost any parties in India. This protein rich and hearty lentil stew dish a combination of whole urad and red kidney beans and rajma differs from other popular Punjabi dal dishes, such as dal tadka. Kaali Daal is also known as Ma Ki Daal or mom's lentils since it is wholesome and delicious! Whole black urad dal with skin is used for making this dish.


The Dal Makhani is a very popular Indian dish is vegetarian and quite buttery as the name indicates makhni is buttery. This recipe, originally from Punjab, is one of the favorite dishes in the whole the Indian nation and also by foreigners who eat Indian abroad. Similarly, is a dish rich also in terms of calories, and it requires a bit of time for preparation. A tasty plate of Sunday. This is a dish that you can use for a dinner attended by persons new to Indian cuisine, it is a taste that appeals to everyone only, get a little back with the hotness because newbies usually have a shock from hot peppers.

This recipe is typical of Punjabi lentil and its preparation involves the black lentils but I guarantee you its goodness even with yellow lentils easier to find. Its important to prepare the Tadka, that is, heat the oil ghee and fry for a few seconds, the spices listed in the recipe to bring out the aromas and flavors and do not alter the organoleptic properties.

Another thing, some of the diners suffering from gastritis ulcer. Keep away from this delight. If the gastritis is light, tell him to take it easy and eat with other bland things like rice and raita. Exactly as for many popular dishes, you go home recipe that you find. This is a slight adaptation of the incredible recipe of Bukhara restaurant in New Delhi, one of the most famous restaurants in India, which makes the Dal Makhani its forte.
Dal Makhani
Ingredients

1 cup black gram
2 tsp bengal gram
1 tbsp kidney beans
1 onion
1 tomato
1 tsp ginger paste
2 green chilies
2 dry red chillies
1 tbsp coriander leaves
1 tsp coriander powder
1 tsp cinnamon
2 cloves
3 cardamoms
1 tsp garlic paste
1 cup curd
1 cup cream
2 tbsp butter
1 tsp cumin seeds
1 tsp turmeric powder
3 tsp clarified butter
Salt to taste

Recipe Method

Soak kidney beans, black gram and split bengal gram together in water overnight.

Drain out all water from the pulses and add six cups of fresh water and little salt and pressure cook till soft for 20 minutes. Mash and boil again for 15 minutes and add curd, butter and cream.

Heat oil, splutter cumin seeds and add garlic paste, cinnamon, cloves, cardamoms and fry till light brown. Add onions and fry till golden brown. Add ginger, green chilies, dry red chillies and tomatoes and fry till tomatoes soften. Add turmeric powder, coriander powder and salt and fry for a moment.

Add daal and little water and stir on medium flame. As soon as it starts boiling remove from the heat.

Garnish daal makhni with coriander and add butter. Serve daal makhni hot. Goes well with laccha paratha, naan or rice.


Microwave Dal

Soak kidney beans, black gram and split bengal gram together in water overnight.

Add the salt and turmeric powder and mix well. Cover with a microwave safe lid and microwave on high for 15 minutes or until the dals are cooked.

Put the butter in another microwave safe bowl and microwave on high for 30 seconds. Add the cumin seeds and microwave on high for 30 seconds.

Add the onions garlic paste, ginger, green chilies, dry red chillies, tomatoes, cinnamon, cloves, cardamoms, turmeric powder, coriander powder and salt along with dal and water. Mix well and microwave on high for 4 minutes, stirring once in between after 2 minutes.

Garnish daal makhni with coriander and add cream. Serve daal makhni hot.