Saturday, 26 April 2014

Making of the King of Indian Dal’s : Dal Makhani

Dal Makhani is a wonderful dish from Punjab, prepared from Rajma (Kidney Beans) & Urad Dal (Black Gram). This awesome Dal dish is popularly known as “Maa Ki Dal” & very famous as one of the main dishes of North Indian Cuisine. This Punjabi delicacy is medium spicy in taste & cooked with much care & preparation. The appearance of Dal Makhani is beautiful with a yellowish colour & you can see pieces of Rajma spreading over the bowl. This dish is comprised of highly nutritious food grains.

The dish has got creamy buttery gravy of Black gram & kidney beans. The cooking process is not so difficult & takes approximately 70 to 80 minutes including the preparation time of 30 minutes.  Around 12 ingredients are required to cook this heavy preparation of Dal Makhani & the ingredients are:

Ingredients of Dal Makhani (Serve 4-5 Persons)

Whole Black Gram (Urad Dal)                                                                     ½ Cup
Red Kidney Beans (Rajma)                                                                           2 Tablespoons
Onion (Finely Chopped)                                                                                                1 Medium
Salt                                                                                                                         As per your taste
Ginger-garlic paste                                                                                          1 Tablespoon
Cumin Seeds                                                                                                      1 Teaspoon
Chilli Powder                                                                                                      ½ Teaspoon
Dry Red Chillies                                                                                                 2-3
Coriander Powder                                                                                           ½ Teaspoon
Kasuri Methi Powder                                                                                     1 Teaspoon
Chopped Coriander leaves                                                                          few
Garam Masala Powder                                                                                  1 Teaspoon
Butter                                                                                                                   2 Tablespoon
Oil                                                                                                                           1 Teaspoon
Bay Leaves                                                                                                          2
Tomato Puree                                                                                                   2 (Medium Size)
Cream                                                                                                                   ¼ Cup                                                   
Turmeric Powder                                                                                             1 pinch

Preparation & Cooking:
Mix Rajma & Urad Dal together & wash properly. Now soak the Dal for about 8 hours (overnight). Cook this Dal with 3 cup of water, little salt & turmeric powder in a Pressure Cooker. You need to Pressure cook it till the Dal will be completely soft.

Heat a little amount of oil in a frying pan & add Cumin Seeds, Bay leaves. Let the cumin seeds crack. Now add chopped onion & fry till it would become golden in colour, then you can add the ginger-garlic paste.  Once you feel the smell of cooked ginger-garlic, add the Tomato Puree into the pan & mix it well for around 5-6 minutes in a medium flame. Now add chilli powder, coriander powder, bit salt & Garam Masala Powder. Let it cook for about 3 minutes & add butter into it. Stir it properly & cook for further 4-5 minutes. Make sure that the butter & Masala has cooked really well. Then add the boiled Dal into it. Pour half cup of water & continuously mix the Dal. Bring it to boil. Now at the final stage add the Kasuri Methi Powder & mix well for around 10 minutes. Now add the cream into it & mix well. Cover the pan & cook for another 5 minutes in a slow flame. Take out from flame & the dish is ready for garnishing.
Garnishing:

Spread some chopped coriander & green chillies after placing the Dal in a bowl. This dish is known as the King of all Dal dishes. So, enjoy it with hot Chapatti or Steam rice. 

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