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Thursday 7 May 2015

Dal Makhni (Mixed Lentil Curry - Punjabi Style)

          This is an absolutely guilt free healthy version of the most popular Punjabi cuisine - Dal Makhni. The one you get in restaurants are loaded with ghee, butter and cream. But my version has none of these. Instead I have used olive oil, low fat milk and beaten yoghurt. Believe me it was simply delicious and there was no change in the taste. 

          Of course I got a bit of the restaurant style smoky flavour with the charcoal method. So folks, indulge in this yummy and nutritious dal with chapatis or homemade naan. This method is well worth the try for all those who are missing out on this delectable cuisine. So check out the step by step pictorial recipe to prepare it.

  • 1 cup split urad dal (black gram), soaked overnight
  • 1/2 cup rajma (kidney beans), soaked overnight
  • pinch of turmeric powder
  • 3 tbsp. olive oil, preferably
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tbsp. ginger-garlic paste
  • 2 green chilies, chopped
  • puree of 2 tomatoes
  • salt to taste
  • 1 tbsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 cup low fat milk, preferably
  • 1 tbsp. yoghurt
  • mint leaves to garnish
  • 1-2 pieces charcoal (opt)
  • 1 tsp. oil

          Wash both the dal well and rinse. Pressure cook in 3 & 1/2 cups water and a pinch of turmeric powder for 25-30 minutes on low flame after 2 whistles. Keep aside.

          Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the ginger-garlic paste, asafoetida and chopped green chilies. Sauté for few seconds.

          Then add the tomato puree, red chili powder and garam masala powder. Saute till the oil separates from the sides of the pan.

          Now add the boiled dal, 1 cup water and salt. Bring it to a boil and mash with a potato masher. Simmer, covered on low flame for 15 minutes by stirring at intervals.

          Add 1 cup milk and continue to simmer for 10 minutes more. Now to give a smoky flavour to the dish, burn a charcoal directly on the flame till it is red hot.

          Keep this burning charcoal on a small steel bowl with the help of a tong. Place this bowl over the dal and pour 1 tsp. of oil over it. 

          Immediately close with a lid for 5-10 minutes. This gives a smoky aroma to the dish. Open the lid and remove the bowl. Serve, garnished with beaten yoghurt and mint leaves.

                                   Soak 1 cup split urad dal & 1/2 cup rajma overnight.

                        Boil in 3 & 1/2 cups water for 25-30 min. on low flame after 2 whistles.

                                 Heat oil & temper with cumin seeds.

                                Add ginger-garlic paste, asafoetida & green chilies.

                              Add tomato puree, red chili powder & garam masala powder.

                                Add boiled dal, 1 cup water & salt to taste.

                          Simmer on low flame for 15 minutes & mash with a potato masher.

                            Stir at intervals. Add 1 cup milk & simmer for 10 minutes more.

                    For a smoky flavour, burn a charcoal on the flame. Place it in a bowl &
                    keep this bowl on the dal & cover it for 10 minutes.

                     Open the lid & remove the bowl. Serve, garnished with yoghurt & mint.

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