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.
Video recipe of this lipsmackingly delicious dal makhani 👇
Recipe
Whole black lentil or sabut udad dal – 1 cup
Kidney beans or rajma – 1/3 cup
Chana dal or Bengal gram – 3 tablespoon
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, chana dal 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. Add sugar and mix.
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.
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