Tuesday, February 3, 2009

Dal makhani modified (Lentil butter)

Dal Makhani is a must have entrée at any North Indian restaurant. It is considered a part of a sumptuous meal and a special dish for many Indians. You will often find this delicacy at parties and at feasts. The traditional way to cook Dal Makhani was to do so slowly and for hours on charcoal heat. This would give it a creamy texture. In this Any-time-on-demand world, the recipe has changed. The modern recipe involves cooking the lentils quickly and adding cream for the desired texture.

To each one, her own. And rightly, this recipe is modified by me. It was a long day, the fridge was empty, and my body was tired but does my palate listen? No. I was still craving Dal Makhani and had been for a long time. I had soaked kidney beans which was a motivator. So, I decided to cook it quickly, my way - the convenient way.

Needs preparation. Serves 4-6.

1. 3 fists Kidney beans, soaked for 8 hours
2. 6 fists black lentils, washed and soaked for 10-15mins.
3. 3/4 teaspoons garam masala
4. 1 small onion, finely chopped
5. 1/2 tablespoon grated ginger
6. 1/4 tablespoon grated or crushed garlic
7. 1 heaping tablespoon full of ghee or clarified butter
8. 1 teaspoon mustard seeds
9. 1 teaspoon cumin seeds
10. 1/2 teaspoon fenugreek seeds
11. 1 Cinnamon stick
12. 1 bay leaf for aroma
13. 1 dried red chili
14. 2 teaspoons full of coriander powder
15. 1 teaspoon cumin powder
16. 1.5 teaspoon salt
17. 1/4 teaspoon turmeric powder
18. 1.5 tablespoon sour cream
19. 1/4 teaspoon asafoetida
20. 1/4 teaspoon red chili powder
21. 3 glasses of water

1. Heat ghee in a pressure cooker.
2. Add bay leaf, red dried chili, cinnamon stick, and mustard seeds and allow to crackle.
3. Add cumin seeds, fenugreek and wait until the popping sound fastens.
4. Add ginger, garlic, onion and fry until the onion turns golden brown.
5. Add cumin powder, turmeric powder, coriander powder, garam masala, red chili powder, asafoetida.
6. Cook for a few minutes until the fat starts to leave the masala. You will see the yellow color of the ghee seperate from the onion.
7. Add soaked kidney beans and lentils and water.
8. Add salt and close the lid of the pressure cooker. Allow at least 8 whistles to blow.
9. Turn off the heat. Allow the lid to open by itself. Then add cream and cook with a covered lid for another 5 minutes.
10. Serve hot and garnish as desired.

This can be eaten as a hearty soup, as curry with Roti or with parantha. It tastes even better the next day because the lentils absorb the spices with time.

Things I could have gone without: bay leaf, cinnamon stick, coriander powder.
Things I could have done: Add tomato, fennel seed powder, use a slow cooker instead of a pressure cooker, use whole black gram lentil instead of black lentil, cook lentils and kidney beans separately and mash the lentils for a smoother texture.

Kitchen flavours and Trupti told me about Lentil Mela and suggested I participate. So here I go!


lubnakarim06 said...

Wow simply yummy and spicy. Makes me drool. you can send this to Lentil Mela i think.(if u r intrested).

Priyanka Agrawal said...

wow thanks for commenting so quickly :)

what is lentil mela? send me the info...

Trupti said...

Daal makhani looks very delicious. You can send this to Lentil Mela

First time here. You have a very nice collection of recipes & nice photos

Unknown said...

Seems quick, simple and delicious...

Priyanka Agrawal said...

Thanks, Trupti and Usha. I am going to link to your blogs. Do keep visiting.

Kitchen flavours also suggested I participate in Lentil Mela. I am new to this stuff and not sure how it works but I am going to try :)

Tessa said...

Yum! That looks good.

Ashwini said...

This is the first time i am visiting ur blog... U have interesting recipes...Thanks for participating in Lentils Mela...

Dal makhani looks yummy!!!

Spl thanks to Kitchen Flavours and Trupti for promoting Lentils mela!!!

Priyanka Agrawal said...

Thanks Ashwini and Tea.

Recipeswap said...

This looks delicious.....love all the lentils in there.

Priyanka Agrawal said...

Thank you Neema. One of my childhood friend's name is also Neema. I met her in Maryland years ago but lost touch :) Thanks for dropping by and keep visiting!

Madhu's cooking gallery said...

Wonderful! looks delicious!

Priyanka Agrawal said...

Thanks, Madhu! Keep visiting. I have linked to your blog :)

Simply Innocence said...

what a homely palat!

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