Hello my dear readers,
Today I will share with you a lentil recipe which is now world famous,"Dal Makhani'. This dish was introduced to new locales by entrepreneurial Panjabi migrates ' Kundan lal Gujral',' Kundan lal Jaggi', 'Thakur dass',at their restaurant called "Moti Mahal Chain".Dal Makhani is a staple in the Indian subcontinent. It was popularized in India following partition, when many people from Punjab migrated to the Northern regions of India.
"Kundan lal Jaggi" is the inventor of 'Dal Makhani'. This dish was first created by Punjabis and is now recognized as a quintessential Indian dish. Also variations of the dish are served in many different restaurants internationally.
Ingredients:-
1. Whole Black lentil-3/4 cup.
2. Red kidney beans-1/4 cup.
3. Onion- 1large(finely chopped).
4. Garlic- 6-7 cloves (chopped).
5. Ginger- 1inch( chopped).
6. Ginger- Garlic paste- 1tsp.
7. Tomato-2 large(make puree can also use readymade puree).
8. Cumin seeds- 1/2 tsp.
9. Cinnamon Stick- 1(1-inch).
10. Cloves- 2-3( whole).
11. Black cardamom- 1( whole).
12. Green cardamom- 2-3 ( whole).
13. Bay leaf-1 medium (whole).
14. Red chili powder- 1/2 tsp.
15.Nutmeg powder-1/8tsp.
16. Green chilies-2(chopped).
17. Foxnut(Makhna)- 1/2cup
18. Dry fenugreek leaves-1/4 tsp.
19. Low fat cream- 1/2 cup.
20. Butter- 3 tbsp.
21. Ghee(clarified butter)- 1/2tsp.
22. Coriander leaves- A Handful (chopped).
For Smokey Flavor:-
1. Charcoal-1 piece.
2. Ghee-1/2 tsp.
Preparation Method:-
Step 1- One day before Soak both lentils in separate bowl for 10-12 hours in enough water.
Step 2- Next day rinse both lentils 2-3 times in water,drain and add them into pressure cooker with 2-1/2 cups of water and half portion of chopped ginger. Now pressure cook for 12-15 whistles on high flame, or till lentils cooked thoroughly and became softened. It should have melt in mouth texture.(you can check with a spoon or your fingers for doneness). If there should have any bite resistance then add 1/2 cup water and cook for 4-5 whistles. Set aside.
Step 3- Place a pan and heat 3tbsp butter, now add whole spices (bay leaf, cinnamon stick, black cardamom, green cardamom,cloves,cumin seeds) saute for few seconds.
Step 4- Now add chopped onion, chopped garlic, remaining chopped ginger ,ginger-garlic paste and saute on a low flame till raw aroma goes away or spice became light golden.
Step 5- Next add tomato puree- and chopped green chilies stir for a minute, now add red chili powder, nutmeg powder and saute on medium flame till spices released from the sides of the pan.
Step 6- Now add cooked lentils with the stocks remain in cooker, add 1/2 cup more water or as per your desire consistency.
Step 7- Stir well to combine all spices with lentils, simmer the heat and let cook Dal Makhani uncovered. Keep stirring occasionally so that lentils don't. Stuck to the bottom of the pan.
Step 8- Now add salt and mix well on low flame,for better results cook lentils for 30 minutes.
Step 9- Now heat another pan and add 1/2 tsp of ghee, add foxnut fry until golden, transfer fried foxnut along with ghee in the lentils pan, mix well.
Step 10- Once the lentil will became thickened enough,then add cream (1/4cup), stir well. Turn off the flame.
Step 11- Heat the charcoal piece on flame until became red in color, now keep the red charcoal piece in a metal bowl and place the bowl in the center of lentil pan, pour 1/2 tsp of ghee on the charcoal. Immediately close the pan with lid. Keep the pan covered for 5 minutes.
Step 12- open the lid transfer the "Dal Makhani" into a serving bowl. Garnish with chopped coriander leaves and remaining cream.
Step 13- Serve hot with Naan, Tanduri Roti.
Comments
Post a Comment