March 30, 2016

Daal Makhani


"Daal Makhani is an Indian Punjabi recipe full of rustic flavor. The daals are a specialty of Indian Punjabi cuisine, made of whole pulses like Black gram, Green gram and Bengal gram flavored with spices and cream for rich taste. Daal Makhani is cooked on slow fire, generally gets cooked in its own juices thus retaining its natural flavors. Taste great when served hot with Indian Bread or steamed rice."



Cuisine: Indian (Punjabi) | Recipe Category: Curry  
Soak Time: 8 Hours | Prep Time: 10 Minutes | Cook time: 40 Minutes | serving: 4-5


Ingredients

1.
Urad daal/Whole black gram
1 cup
2.
Rajma/Red kidney beans
1/3 cup
3.
Onion, chopped
1 large
4.
Tomato, pureed
2 large or 1 cup
5.
Green chili, silted
2-3 pc
6.
Ginger, minced or grated
1 Tbsp.
7.
Garlic, minced or grated
1 Tbsp.
8.
Fresh coriander, chopped
Handful
9.
Butter/oil
3 Tbsp.
10.
Cream
¼ to 1/3 cup




Whole spices

1
Cumin seeds
½ Tsp.
2.
Cinnamon stick
1 inch
3.
Cloves
2-3 pc
4.
Green cardamom
2-3 pc
5.
Black cardamom
1 pc
6.
Bay leaf
1 pc




Grounded spices

1.
Red chili powder
½ Tsp.
2.
Turmeric powder
½ Tsp.
3.
Garam masala
1 Tsp.
4.
Kashuri methi/ dry fenugreek leaves
1 Tsp.
5.
Salt
To taste


Step By Step Instruction: [Hide Images]

  1. Pick, wash and soak urad daal and rajma in enough water for 8-9 hours or overnight. Rinse well and drain.
  2. Blend tomatoes to a smooth puree and keep aside. Chop onions and coriander. Grate press garlic and ginger. Slit chilies in lengthwise.
  3. Pressure cook urad daal and rajma in 3-4 cups of water and pinch of salt for 3 whistles on high flame, till both the urad dal and rajma have cooked thoroughly and softened. 
  4. Heat butter/oil in a pan. Add cumin seeds and all the whole spices.
  5. When the spices starts sizzling add chopped onions and sauté till onion turns pink.
  6. Add ginger, garlic and slit green chilies and sauté till the spices become aromatic and the raw aroma of ginger-garlic goes away.
  7. Add pureed tomato sauté till the pureed tomato reduced to thick gravy. 
  8. Add  all powder spice and saute for 1-2 minutes.
  9. Add the cooked daal and rajma with some water if the mixture is too thick or as required. Add garam masala powder and adjust salt. 
  10. Stir very well and simmer the Daal Makhani uncovered on a low flame till the dals are totally soft and well blended about 20-25 minutes, stiring at intervals. 
  11. Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
  12. The consistency of Daal Makhani is not too thick or too thin, it has a medium consistency. Stir the cream very well then switch off the flame. Reserve 2-3 Tbsp. cream for garnishing.
  13. Lastly add chopped Coriander and Stir again. 
  14. Garnish with cream and coriander leaves.
  15. Serve hot with Indian bread or steamed rice.

Quick Tips

  1. Store left over Daal Makhani refrigerated for 2-3 days. This recipe tastes better on the following day after reheating properly. Add water while reheating.






































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