As winters have just about set in, and woolens have been sunned. I am set to welcome the minimalist winters here in the southern part of my country. I miss those lovely winters of the north where you clad yourself with layers and layers of clothing. Ahhhh... Can't really get those winters here but atleast I can cook myself some favorite recipes that are especially cooked this time of the year. One of my personal favorite has to the "dal makhani". As a child I just hated daal ( all kids that age did or still do ) until 5 years back I tasted the most amazing Dal makhani in the royal city of Jodhpur. And believe you me the taste was to die for and since than I have crazily fallen in love with that dish.. Not that I found the same taste else where but just the thought of that taste keeps my love alive for it.
Today I have tried my version of the recipe and to make it vegan I am using coconut milk instead of milk and fresh cream. Also I have realize that coconut milks adds a little sweetness to go with the spicy bit of the dal. I am sure you would too fall in love with this recipe once you try it out.
Prep time - 8 hrs
Cooking time - less than 30 mins
INGREDIENTS
- 01 cup - black urad dal ( whole black lentils)
- 1/2 cup - rajma ( red kidney beans )
- 01 medium - red onion
- 01 tsp - ginger garlic paste
- 01-02 - thinly sliced green chilies
- 01 cup - tomato purée
- 01 tsp - cumin powder
- 01 tsp - coriander powder
- 01 tsp - garam masala
- 01 tsp - Kasuri methi ( fenugreek leaves dried)
- 02 - 03 - cloves
- 2" - cinnamon stick
- 01 - bay leaf
- Salt to taste
- Red chilly powder to taste
- 1/2 tsp - turmeric powder
- 01 cup - coconut milk
- 01 tbsp - oil
- METHOD
- Soak the urad dal and rajma overnight.
- Rinse the soaked dals and presure cook it along with bay leaf , cinamon stick and cloves for 05-06 whistles. Or till well done.
- Transfer the cooked dal Ina bowl.
- Place the presure cooked on flame and pour oil and cook the onions till it turns pink, now add ginger garlic paste and green chilly cook for 2 minutes.
- Add the tomate purée and cook till oil oozes out of the tarka. Add turmeric, red chilly powder,coriander powder & cumin powder. Cook the masala well. If required add a little water so that it doesn't burn.
- Now add the boiled lentils to the tadka and mash half the lentils into a rough paste. Cook for 10 mins on low flame.
- Add kasuri methi and coconut milk.
- Garnish with fresh coriander leaves and coconut milk.
- Serve hot with naan or roti.
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