Dals Week 2: Punjabi Mom’s Dal Makkhani
Dal makkhani (literally buttery dal) is my standard dal order at a restaurant. I love it for its rich
aroma, earthy taste and the melt-in-your-mouth buttery creamy texture.
At my
place dal makkhani, as in any other non-Punjabi home, was a
loved-at-restaurants-but- never-tried-at-home recipe. Now that I have a Punjabi
neighbor whose mom also had come to visit, I have asked for and tried these recipes
by the dozen.
And the myth is broken! This one, that seems complex, is
extremely easy to make and is one of those few that tastes as good as and
sometimes even better than the restaurant at home!
Dal Makkhani
Ingredients
1/2 cup black udad dal
1/2 cup masoor dal
1/2 cup rajma (optional)
2 tbsps oil
5-6 cloves of garlic crushed
1 medium-sized onion finely chopped
1 medium-sized tomato finely chopped
1 ½ tsps turmeric powder
1 ½ tsps red chilly powder
2-3 tsps garam masala
20 ml fresh cream (optional)
Salt to taste
Fresh coriander finely chopped to garnish
The dals
And that's all the ingredients you'll need!
Method
Mix the dals and soak them in 2 cups of water for at
least 2 hours. If you are using rajma, they will need to be soaked
overnight in 3 cups of water. Cook the dals
and rajma in a pressure cooker
for 3 whistles on a high flame and then on a low flame for 10 minutes.
In a deep pan, heat the oil and add the crushed garlic. Cook
for about 1 minute till the garlic releases its aroma.
The crushed garlic being fried in the oil
Add the chopped onion and sauté on a medium high flame for
3-4 minutes till they turn reddish.
The reddish colour of the onions on being cooked properly
Add in the chopped tomatoes and sauté on the medium high
flame till they start to release the oil.
The oil separating from the tomatoes when they are cooked
Now add the turmeric powder, the red chilly powder and the garam
masala powder and roast till the masalas release their flavour and
the oil separates.
Adding in the spice powders
Add in the cooked dals and mix them well into the cooked
masala. Add a little water to adjust consistency (dal makkhani is
supposed to be richly thick in consistency). Add salt to taste and let the dal
come to a boil. Then cover the dal and let it simmer on a low flame for 10-15
minutes, the more the patience you have with this the better the flavours will
seep into the dal.
The dals being cooked with the masala
If you wish to add in the cream then you can add it at the
end, keeping the dal on the low flame and let it simmer for a couple of minutes
more.
Garnish with fresh coriander (and a dollop of butter) and serve hot!
Yummy buttery and creamy!
P.S. I just added a side note to a blog post on my other blog today about how simple, everyday things can be complex and profound. And
this just turns out to be an example of how complexity can actually be very
simple!
P.S. 2.... Since I seem to be having a love affair with dals, it is beautiful serendipity that I found out about the food blog event My Legume Love Affair today. Submitting this entry for it's 61st edition...
As a requirement of all such events, I am sharing their logo. It is one of the better designed ones that I have come across!
Spreading the word about My Legume Love Affair (the event and my personal love affair too!)
One of my favourite dals. Thank you for partcipating in this edition of MLLA.
ReplyDeleteThanks Aparna! Let me know how you like the recipe when you try it for yourself! All the best for conducting the MLLA! :-)
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