Dal Makhani


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Dal makhani
A rich buttery finger licking dal or lentil curry from Punjabi cuisine. Best accompany with butter naan, roti, steamed rice, fried rice etc.

Dal makhani or dal makhni is a dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided between Punjab, India and Punjab, Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world
The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal).
Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India. Therefore, dairy products form an important component of Punjabi diet.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from the cuisine of Punjab.
This month my partner is talented blogger Poonam Bachhav who blog at Annapurna. Do visit her blog for some delicious recipes and different types of thali.
In this group we give each other two secret ingredients to cook with. Poonam gave me bay leaf and nutmeg. And I gave her kasuri methi and coriander. Visit her place to check out the rajma masala recipe
she made with these ingredients.

This Buttery dal is flavoured with green cardamom, cinnamon, cloves, bay leaf and nutmeg. Serve it as a side dish for party or for your family members. Everyone will enjoy the taste and flavour.

Recipe

Whole black lentil or sabut udad dal – 1 cup

Kidney beans or rajma – 1/3 cup

Bay leaf – 2

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 3 – 4

Onion – 2 medium, finely chopped

Green chilli – 2, chopped

Garlic – 6 – 7 cloves

Ginger – 1 inch piece

Tomato – 3 large

Fresh cream – 3 – 4 tablespoon

Cumin seeds – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Nutmeg powder – 1/3 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Butter – 2 tablespoon

Oil – 1 tablespoon

Cilantro or coriander leaves, cream and butter to garnish

Method

1. Soak black lentil or sabut udad and kidney beans or rajma overnight in sufficient water.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Drain the water of soaked lentil and rinse well.

4. Pressure cook with 3 cup water, crushed cardamom, clove, cinnamon and bay leaf.

5. After 1 whistle reduce the heat and pressure cook on simmer for 30 minutes. Let the pressure settle down on it’s own.

6. Grind ginger, garlic and tomatoes into a smooth paste.

7. Heat oil and butter in a pan. Add cumin seeds and let them splutter.

8. Add finely chopped onions and green chilli. . Fry till onions becomes brown.

9. Add tomato, ginger and garlic paste.

10. Add salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.

11. Add 2 teaspoon beaten cream and saute for a minute again.

12. Add boiled dal and rajma. Mix well. Add 1 cup water. When it starts to boil reduce the heat.

13. Cook on simmer for 20 – 25 minutes. Keep stirring on regular intervals to avoid sticking at the bottom.

14. Now add nutmeg powder and remaining well beaten cream. Mix well and remove from heat.
Garish with cream, cilantro or coriander leaves and butter.

Serve hot with naan, roti or Indian flat bread, paratha or any bread. Even you can serve it with butter naan, steamed rice, jeera rice, pulao or fried rice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Red Lentil Soup

Red lentil soup.
A delicious comforting and flavourful soup. Very easy to make and nutritious. Serve it as a comforting meal with a dash of lemon juice or serve it with rice or bread.

Earlier made a Lebanese lentil soup with whole red lentils and loved the taste so tried this with red lentils. Its equally delicious.

You may like some more lentil recipes in this blog.

Lebanese Lentil Lemon Soup

Beetroot dal or lentil curry

Whole Masoor dal or brown or red lentils

Red lentil fritters in sour gravy

Red lentils, also known as Masoor dal, are an extremely popular lentil in India. They are grown all over the country and consumed for their various health benefits. Red lentils are extremely good for your skin and can prevent issues like rapid ageing and acne. They can also be used to lighten the skin and get rid of tans. Red lentils promote weight loss and are very good for your digestion due to the high amounts of fiber present in this lentil. It is good for diabetics as it regulates the random spikes and drops in the glucose level in the blood. It is abundantly rich in proteins and minerals, which help boost various systems in your body. It is very good for your bones, teeth, and eyesight because of this. It can reduce the risk of cancer due to its anticancer properties and is known for reducing bowel, colon, lung, and breast cancer risks. Moreover, due to its high antioxidant content, it is very beneficial for your immune system and can help prevent a ton of diseases and infections.
Read more about red lentil here.

This lemon flavoured lentil soup is very easy to make. You can use your pressure cooker to make it. But better to cook in open pot for taste. Soup will be more tasty if you will cook it in open pot.

Recipe

Red lentils or Masoor dal – 1 cup

Carrot – 2 medium

Potato – 1, optional

Onion – 1, finely chopped

Bay leaf – 1

Garlic – 3 – 4, minced

Ginger – 1 inch piece, grated

Tomato – 1, chopped

Baby spinach – 100 gram, chopped

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 cup

Dried mint leaves – 3 tablespoon, crushed

Black pepper powder – 1 teaspoon or to taste

Salt to taste

Oil – 2 tablespoon

Water – 5 cup

Lemon juice – 2 teaspoon

Zest of 1 lemon

Method

1. Peel and cut the carrot and potato in cubes.

2. Rinse and chop the spinach.

3. Heat oil in a pan or wok. Add onion and garlic. Fry till the onion becomes translucent.

4. Add grated ginger, carrot, and potato. Saute for 2 minutes.

5. Now add spinach and tomato. Saute for 2 – 3 minutes or till the tomato becomes soft.

6. Add lentils, salt, cumin powder and black pepper powder. Mix well.

7. Add water and crushed dried mint leaves. Let it boil.

8. When it starts to rolling boil reduce the heat. Cook on low heat till lentils becomes soft. It will take 25 – 30 minutes. Don’t cover the pan.

9. When lentils becomes soft add lemon zest and lemon juice. You can add more water if require.

10. Remove from heat. Taste and adjust the seasoning. Add more lemon juice if require.

11. Garnish with mint and coriander leaves, lemon wedges and chopped tomatoes or fresh red chilli. I have used small pieces of fresh red chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Goan Dal Curry With Coconut And Kokum

Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.

Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.

Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here

1. Dal kanda or dry chana dal fry

2. Beetroot dal

3. Whole Masoor dal or red lentils

4. Dal palak

5. Assamese massor dal boror tenga

6. Sprouts sundal

7. Egg dal tadka

We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.

You can make it with any dal or lentil like moong or green gram, Masoor dal

or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.

Recipe

Toor dal or pigeon peas – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

Water – 2 & 1/2 cup + 1 cup

Kokum – 1 – 2 pieces

Cilantro or coriander leaves – 2 tablespoon, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Fresh coconut – 1/2 cup, chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Cumin powder – 1 teaspoon

Oil – 2 tablespoon

Curry leaves – 12 – 15

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 2, torn into 2 pieces

Hing or asafoetida – a pinch

Method

1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.

2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.

3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.

4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.

5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.

6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.

7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.

8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.

9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.

10.Switch off the heat.

11. Now heat 1 tablespoon oil or ghee in a small pan.

12. Add mustard seeds. Let them splutter now add cumin seeds.

13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.

14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.

15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.

Notes

1. You can use moong, masoor, chana or any dal instead of toor dal.

2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.

3. Use chilli according to your taste.

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If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Follow on
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Instagram

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