Friday, November 7, 2014

Daal Makhni

Daal Makhni is a quintessential Punjabi daal, which makes a perfect meal when paired with stuffed parathas. Here's my version.
Daal Maakhni
Black Urad and Rajma Curry
1 cup whole black urad
1/4 cup rajma/red kidney beans, Soaked overnight
Pressure cook with
1 small piece of cinnamon
3 cloves
2 red chilies
1 bay leaf
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tbsp. ginger paste
 1/2 tsp cumin seeds
1 tomato, finely chopped
salt to taste
1/2 tsp amchoor powder
1 tsp dhana jira powder/coriander cumin powder
1 tbsp. ghee/clarified butter
1/2 tsp cumin seeds
A pinch of garam masala
1 tbsp. minced garlic
1/2 tsp Kashmiri chili powder
Garnish (Optional)
1 tbsp. heavy cream
or 1 tbsp. evaporated milk
Suggested Accompaniment
Stuffed Parathas
Lemon Wedges
1. Soak black urad and kidney beans overnight.
2. Drain. Add adequate amount of water and whole spices, turmeric powder and asafetida. Pressure cook.
3. Discard cinnamon stick, bay leaf  and cloves - if you can find them!;-)
4. Mash lightly and pour in a big saucepan. Add 1 1/2 cups water.
5. Add tomatoes with salt , coriander-cumin powder and amchoor powder.
6. Bring to boil. Lower the gas and let it simmer on the lowest flame for 1/2 hour.
7. Heat ghee in a small saucepan. Add cumin seeds and minced garlic. As garlic turns golden, take off the gas. Stir in garam masala and chili powder. As it sizzles, drizzle it over the makhni.
8. Stir well. Garnish with some cream or evaporated milk - if using - on top.
9. Serve with stuffed paratha of your choice and lemon wedges on the side.
Note -
1. For the Vegan version, use oil instead of ghee and do not add the garnish.

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