Sunday, 29 December 2013

Dal Makhani

We would be making one of Indian's greatest recipes. The first day i had it in an Indian restaurant i remember saying it tasted like rice and did i know that indeed it is rice and beans because it is made with Black Lentil (tiny small beans) and kidney beans which makes the dish high in protein so it is very good for your body and highly nutritious apart from the cream and butter that may add some calories but you can control the amount you put in it or you may decide to spoil yourself...wink

  • urad daal (black lentils)
  • red kidney beans (rajma)
  • tomatoes blended
  • tomatoes puree
  • cream
  • butter
  • cumin seeds
  • fenugreek seeds
  • salt
  • chili pepper
  • green chill chopped
  • coriander powder
  • turmeric powder
  • grama masala powder
  • onions chopped
  • ginger paste
  • garlic paste
  • coriander leave to garnish

Lets Cook 
1. Soak the Urad daal and Kidney beans over night. Change the water before going off to bed.
2. I heard it cooks faster if you have a pressure cooker but i didn't have so i cooked it with a normal pot, it took a long time but not compared to if i hadn't soaked it for a long time. Cook the dals with a lot of water, make sure it doesn't burn. Add salt , ginger, garlic and 1 chopped green chill. Cook until really really soft and over cooked.
3. When it is very soft drain out the water and set aside. Mash the dals with a potato masher and set aside.
4. Heat butter in a pan even better if you have ghee (clarified butter). Add cumin and fenugreek seeds when it crackles add the onions, ginger, garlic. Stir on low heat until the onions is soft and golden.
5. Add the blended tomatoes, tomatoes puree, chilli pepper, turmeric pepper, dhania powder, salt and coriander powder. Stir for about 3 minutes and then pour in the water from the dal if you didn't have any water from it just pour ordinary water. Not too much water.
6. Pour in the dal, add grama masala. Taste and adjust.
7. To finish. Add butter, the quantity depends on how how much you want. Add cream. Stir for about 5 minutes and it is ready to be enjoyed. It can be served with Indian bread Naan or with Basmatti rice.
NOTE: It shouldn't be too watering, it should have a thick creamy consistency.

Dal Makhani

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