Friday, June 30, 2006

Dal Makhani

 
 














Of late I think I have been cooking a lot of South Indian food...Wanted to try something North Indian...and here was Sailu's JIHVA for Dal...Going back the memory lane,the fabulous memories of Punjabi Dhaba food suddenly tickled my taste buds and I wanted to try one of my favourite Dhaba dish.Dal Makhani?Balle,Balle!!...Wah!! What a tasty food those Dhabas always served...with pure desi ghee,butter and cream liberally added....Amazing variety!Amritsari stuffed parathas and its umpteen milk products,Dal Makhani(Maha Di Dal),Saron Da Saag(Sarson ka saag),Dal Maharani,Dal Amritsari Lobiya,Rajmah,Punjabi Pindi Choley,Punj ratani dal etc., etc., I have forgotten most of the names...

Punjab's agrarian life style demanded burning up plenty of calories and one could say that most of their recipes are tailor made for their life style.They ate lots of onions,garlic and ginger;plenty of pulse, bean and lentil were included in their daily menu.Imagine eating these dishes with the typical Punjabi flat breads like naan,kulcha,lachha paratha,aloo paratha,mooli paratha or with phulka,jowar ki roti, baajre ki roti or the makke ki roti,with ghee or white butter...God! it is real heaven!!Can anyone resist their tasty nonveg preparations?...All those Tandoori items,Reshmi Tikka,Seekh kabab,Patiala Shahi Murg...I'm drooling here!!Before I sit drooling let me draft my entry forJihva for ingredients
JIHVA...'Vand Chak Khand Chak' as the Punjabis say!!

Ingredients:
(Serves-4)

Black gram 1 cup
Bengal gram 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3 (sliced thin)
Butter 4 tbsp.
Cream 2 tbsp.
Tomatoes 3(finely chopped)
Onions 2 finely chopped
Garlic 7-8 flakes
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Garam Masala(optional)-1/2 tsp
Salt to taste
Water-3 1/4 cups

Method:

Soak the washed dals and the beans in 4 cups of water overnight(needs at least 7hrs).Cook the soaked dals and the beans,adding nearly 3 1/4 cups of water,with red chilli powder,ginger(unchopped)& garlic(unchopped) added to it. Pressure cook it for nearly 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook further for about 10 minutes.Dal should become soft but not mushy.Remove ginger and garlic from the cooked grams and grind it to a paste.(You may grind it without cooking as well, but it is traditionally cooked along with dal and then ground to paste).

Heat a deep pan.When the pan starts smoking,add 2 tbsp. of butter.Add asafoetida and cumin seeds to it.Saute them for a minute. Add green chilli.Saute it till it is slightly brownish in tinge. Add finely chopped onions&ginger-garlic paste . Saute them until they turn golden brown. Now add finely chopped tomatoes and salt.Cook the whole mixture to a pulpy sauce consistency(about 3 mins).

Now add the cooked grams and the kidney beans to the mixture.(You may add half a tsp Garam Masala,for a richer flavour). Mix well and cook for 3-4 minutes. If the consistency is too thick,you may add a little water.

Finally add the remaining butter and cook for a minute.Now your Dal Makhani is ready to serve.While serving (with Rice/Naans/Chappathis,) add 2 tbsp Malayi/Fresh cream.....Balle!! balle!!Malayi ho malayi!! Badhayi ho badhai!!...Enjoy!! Posted by Picasa

11 comments:

sudhav said...

nice one shynee..turly Balle!! balle!!Malayi ho malayi!! Badhayi ho badhai!!..

Sumitha said...

Hey Shynee,what a coincidence!Check out my blog!

indianadoc said...

>thanx sudha, many of us seem to have posted dal makhani for the Jihva...so definitely it speaks of the popularity of this dish in India..
>You too Sumi!!...I find that Sailu too has posted one on the same...Balley balley dal makhani!!

sherin said...

Wow!Your Makhani is looking great.I saw many makhanis for this Jihva event and I think each one is different.Personal touch?!!

sailaja said...

Yes, its indeed dal makhani ruling all the way..:):)

Good recipe and a nice entry to JFI - Dal, Shynee. Thanks for the participation and see you at the round up.

indianadoc said...

Thanx sailu...that was a good round up....

Surgeon said...

Very nice blog! I was searching for something else & landed up raeding ur blog for half an hour.The dishes are so mouth watering that I instantly added ur blog to my favorites.keep it up.

vygis said...

Hi,

Hi,

It looks like a good place to ask. I landed on this page after the Google search for "Patiala Shahi Murg" recipe (the dish I tried at Mirch Masala restaurant in Ahmedabad a week ago). The web so far did not give me any results. Can someone forward it to me or post. Thanks. My mail is vt@neo.lt


vygantas

John said...

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I m John. I will like to BlogRoll with you. Feel free to Comment on Mine- Recipes BLog

Thanks

Shilpa. said...

Hi Indianadoc! I came across your blog because I'm looking for a decent recipe for dal amritsari. Your dal makhani looks so mouthwatering, I'm tempted to make it, but that amritsari one is so evasive, it makes it all the more tempting!

Heh heh, I like your disclaimer! :) It's pretty much the case with me, too! Cheers!

Lloyd said...

Its a wonderful recipe. You can check some more delicious Dal Makhani Recipes here.