Hello foodies,
Happy Navaratras!
Today I am sharing a not so navratra food with you all, it's the popular Dal Makhni or Kali dal or Maah ki Dal as it has been known throughout the north of India. Popularly eaten with Naan, it is one dal that is omnipresent in all the restaurant menus up North. However, as I am a jain, I am making an Onion and Garlic free version of the same. So, let's take a look at the ingredients first!
Sabut Urad Dal - 1 cup
Rajma - 1/5 cup
Salt, to taste
Red Chilli Powder, 1 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1 tsp
Garam Masala, 1 tsp
Cumin/Jeera seeds, 1/2 tsp
Ripe Tomatoes, 2
Green chilies, 2
Fresh Cream, 1 tbsp
Asafoetida powder/Heeng powder, a pinch
Dried Fenugreek leaves, 1 tsp
Ghee/Clarified butter, 1 tablespoon
Cooking steps:
3. In a blender, puree two tomatoes with two green chilies.
3. In a pan/skittle heat 1 tbsp desi ghee and add cumin seeds, asafeotida (hing), turmeric powder, coriander powder and red chili powder. Let the spices cook till fragrant.
4. Once spices are fragrant, add garam masala powder and amchoor powder and saute for 20 seconds more.
5. Add tomato puree prepared in step 2 to the now fragrant spices mixture and cook till oil starts leaving the sides of the pan.
6. Add crushed and dried fenugreek leaves (kasuri methi) to the pan.
7. Next add fresh cream (1 tbsp) to the pan and stir continuously to prevent coagulation or separation of cream from the masala.
8. The cooked masala looks something like the pic below, let's add it to the cooked dal from step 1.
9. Add the masala from step 8 to the dal and stir and coom on a low flame for atleast 15 minutes so that the dal and the masalas are well mixed really well and the essence of masalas is engrained really well with the dal.
10. After 15 minutes, enjoy your steaming hot dal makhni with dollops of butter and garnished with coriander. A classic pairing is with naan/butter naan but you can enjoy the dal with phulkas/rotis as well.
Hope you like this recipe, do let me know how it turned out for you!
Bon Appetit!
Happy Navaratras!
Today I am sharing a not so navratra food with you all, it's the popular Dal Makhni or Kali dal or Maah ki Dal as it has been known throughout the north of India. Popularly eaten with Naan, it is one dal that is omnipresent in all the restaurant menus up North. However, as I am a jain, I am making an Onion and Garlic free version of the same. So, let's take a look at the ingredients first!
Ingredients (you will need):
Sabut Urad Dal - 1 cup
Rajma - 1/5 cup
Salt, to taste
Red Chilli Powder, 1 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1 tsp
Garam Masala, 1 tsp
Cumin/Jeera seeds, 1/2 tsp
Ripe Tomatoes, 2
Green chilies, 2
Fresh Cream, 1 tbsp
Asafoetida powder/Heeng powder, a pinch
Dried Fenugreek leaves, 1 tsp
Ghee/Clarified butter, 1 tablespoon
Cooking steps:
1. Soak the washed dal and rajma overnight.
2. In the morning, throw away the water and pressure cook the soaked dal and rajma for 15 minutes or till they are completely cooked.
2. In the morning, throw away the water and pressure cook the soaked dal and rajma for 15 minutes or till they are completely cooked.
3. In a blender, puree two tomatoes with two green chilies.
3. In a pan/skittle heat 1 tbsp desi ghee and add cumin seeds, asafeotida (hing), turmeric powder, coriander powder and red chili powder. Let the spices cook till fragrant.
4. Once spices are fragrant, add garam masala powder and amchoor powder and saute for 20 seconds more.
5. Add tomato puree prepared in step 2 to the now fragrant spices mixture and cook till oil starts leaving the sides of the pan.
6. Add crushed and dried fenugreek leaves (kasuri methi) to the pan.
7. Next add fresh cream (1 tbsp) to the pan and stir continuously to prevent coagulation or separation of cream from the masala.
8. The cooked masala looks something like the pic below, let's add it to the cooked dal from step 1.
9. Add the masala from step 8 to the dal and stir and coom on a low flame for atleast 15 minutes so that the dal and the masalas are well mixed really well and the essence of masalas is engrained really well with the dal.
10. After 15 minutes, enjoy your steaming hot dal makhni with dollops of butter and garnished with coriander. A classic pairing is with naan/butter naan but you can enjoy the dal with phulkas/rotis as well.
Hope you like this recipe, do let me know how it turned out for you!
Bon Appetit!
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