Dal Makhani Recipe is a flavorful creamy dal recipe popular in North. Dal Makhani goes really well along with naan, paratha, roti or jeera rice.
The last month witnessed one of the most happening events in the country – the parliamentary elections. In fact, this was one of the most volatile elections, we had ever seen in the country with political parties stooping to an all-time low in political discourse.
And with the ever biased media adding fuel to fire, it felt as if the entire country was going through a “manthan” (churning).
Yes, that’s right… We could feel the churn.
Personally, the month was hectic for us with our vacation travel to my hometown and a lot many other things.
And to top it all, everything from social media to televisions and newspapers looked as if they were throwing barbs at every one of us.
There was so much noise all around and we could feel the churn.
Finally, everything seems to have settled and a majority government has been elected at the Centre and suddenly everything seems to have died down.
One question that we kept asking ourselves was, what changed in the last 5-6 years that suddenly everybody seems to be interested in Politics. What did political discourse go so low?
Was it because the last government touched areas that were sensitive to a major section of the elite media and politicos?
One of the biggest out of these was “Corruption”. Some of the measures from the government were to control corruption. And these hit those the most, who were enjoying and living a life of luxury on the money of the taxpayers.
And when the government turns out to be a clean government with not a single case of corruption on anyone of the office bearers, it becomes a bigger problem for the corrupt group in the media and political circles.
What that lead to was a desperate campaign to remove the government. And in desperation, you do everything you shouldn’t do, which was evident in the way a section of the media, the elite class, so-called intellectuals and historians and the politicians went about trying to oust the government.
But they seemed to have taken the people for granted. They thought that the people of the country were fools and would be fooled with their narratives and discourses.
That didn’t happen. People picked what was best for them.
But then. The question is, if the roots of corruption is so deep rooted that they could churn the whole country for their vested interests, how long will a small group of people be able to sustain. Only time will tell.
While we wait to see how to pans out, let us get into the kitchen and cook something to take care off our hungry stomach.
Restaurant Style Dal Makhani Recipe
Dal Makhani is a North Indian recipe that is made using black lentils or, Urad dal. It gets its name because of the use of milk cream in it and hence the name “Makhani”.
Dal Makhani is a restaurant favorite for anyone in North India especially Delhi.
It goes really well with Butter Naan, Jeera Rice and Butter roti.
Restaurant Style Dal Makhani Recipe
Dal Makhani Recipe is a flavorful creamy dal recipe popular in North. Dal Makhni goes really well along with naan, paratha, roti or jeera rice.
- 1/2 cup Whole Black Urad Dal
- 1/4 cup Rajma
- 1/8 cup Chana Dal
- 1-2 Bay Leaf
- 1 Cinnamon Stick
- 1 Black Cardamom
- 4-5 Cloves
- 1/2 Cup Full Fat Milk
- 1- Inch Ginger (Thinly Sliced)
- 1-2 Green Chilli
- 1 – Onion (large size)
- 1/2 cup Tomato Puree
- 1/2 cup Cream
- 1/2 cup Butter
- 2 tbsp Oil / Ghee
- 1 tbsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 3 tsp Coriander Powder
- 1/2 tsp Red Chili Powder
- 1 tsp Kashmiri Lal Mirch Powder
- 3/4 tsp Mango Powder
- 1/2 tsp Ginger Powder
- 1/2 tsp Garam Masala
- 2 tsp Dry Fenugreek Leaves
- to taste Salt
- Soak some whole black lentil and rajma together for about 6 to 8 hours or overnight.
- Soak chana dal separately as well in a separate bowl overnight.
- Pressure cook chana dal separately for about 4-5 whistle on high flame. Once done let the pressure released on its own.
- Once chana dal gets cooked well, mash the chana dal properly.
- Add black cardamom, bay leaf, cinnamon stick, cloves and salt.
- Now add soaked black urad dal and rajma to it.
- Add an ample amount of water and pressure cook everything together for 10 to 11 whistle.
- Once done, let it open on its own.
- Now take out 1/4 quantity of cooked dal in a bowl and let it cool down. (leave the rest of the dal in the pressure cooker itself)
- Once it gets cold add the cooked dal in a mixer grinder and grind it until smooth.
- Now keep the pressure cooker on the stove again on a low flame.
- Add the ground paste of dal in it.
- Add some slit green chilli and roughly sliced ginger to it.
- Add some water and mix everything well and cover.
- Now cook for about 45-50 minutes on a low flame stirring in between.
- When you see that the bubbles are getting smaller and dal has reduced and thickened turn the flame off and let it cool down.
- By the time dal is getting cold make a paste of onion.
- Now take a bowl to add some coriander powder, mango powder, red chilli powder, Kashmiri red chilli powder, ginger powder and garam masala powder.
- Take a kadhai or a large pot, add some ghee or oil to it.
- Add the onion paste and cook them until it is well cooked.
- Add some turmeric powder and ginger garlic paste and cook well.
- Now add tomato puree and salt to it and cook until the oil starts separating from sides.
- Now add the ground spice mix and cook for few more minutes.
- Now add some milk and water and let it boil.
- Its time to add cooked dal and cover with the lid.
- Cook for about 15-20 minutes.
- Now add fenugreek leaves and butter to it. Mix well.
- It’s time to turn off the flame and add fresh cream.
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from The Tastes of India http://bit.ly/2X3i9Ti