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Dal Makhani – The True Queen of Dals

Dal Makhani – The True Queen of Dals

Anjali Venugopal May 15, 2020 NO COMMENTS

I love my meat. But there are a few vegetarian dishes that truly get me to overeat. One is this royal Dal Makhani. Serve it with some hot jeera rice and it’s a meal in itself. It’s rich and absolutely flavorful and one of my most favourite things to eat any day. But you must remember that the Dal Makhani is not something you can decide to cook when you are already hungry. It takes time, patience and love. Give this dish the love it needs and you’ll see magic.

Things you will need:

(serves 3-4)

  • Whole black urad dal- 3⁄4 cup
  • Red kidney beans (Rajma)- 1⁄4 cup
  • Water- 3.5 cups (to pressure cook)
  • Butter- 2 tablespoons or two 2 inch cubes
  • Red onion- 1 medium sized, chopped finely (chop well!)
  • Green chilies- 3 chopped finely
  • Ginger garlic paste- 2 teaspoons (grind a 1 inch stick of ginger along with 5-6 cloves of garlic)
  • Tomatoes- 2 large, pureed with skin on
  • Cumin seeds- 1⁄2 teaspoon
  • Cloves- 3
  • Green cardamom- 3 pods
  • Cinnamon- 1 inch stick
  • Indian bay leaf- 1
  • Kashmiri red chili powder- 2 teaspoons
  • Cream- ¼ cup
  • Kasuri Methi crushed- ½ teaspoon (optional)
  • Salt- to taste
  • Chopped coriander leaves (optional)

How to go about it:

  1. Soak the black dal and the red kidney beans together, overnight in enough water for a minimum of 9-10 hours. Once that is done, drain the water and rinse the lentils well. Keep it aside.
  2. Add the 3.5 cups (the same cup you used to measure the dal) of water and pressure-cook the lentils for at 20 whistles on high heat. Don’t add salt now. Check after 20 whistles to see if the lentils are cooked well and can be mashed with the back of a spoon. If not, add another cup of water and let it cook for another 2-3 whistles. The point here is to make sure the lentils are cooked thoroughly and that the black dal melts in your mouth.
  3. Once the dal is cooked, keep it aside.
  4. Next, in a heavy bottomed dish, heat 2 tablespoons of butter. Medium heat. Don’t let the butter burn though. Add the whole spices (cumin, cloves, green cardamom, cinnamon, bay leaf). Saute for 30 seconds or until the spices release the flavour into the melted butter.
  5. Add the finely chopped onions and saute till they turn golden brown. Next, add the ginger garlic paste and green chillies and saute for 20 seconds.
  6. Next, add the pureed tomatoes, salt to taste and chilli powder and keep sauteing till most of the water content from the tomatoes evaporates and the fat starts to release from the sides. The mixture will now be slightly darker.
  7. Add the cooked dal with the stock and a cup of water and mix very well. Bring to a boil and then reduce the heat to a simmer. Let it stay on the stove on a low heat for a minimum of 40 minutes uncovered. Make sure you keep stirring the pot frequently to make sure it doesn’t stick to the bottom of the pan. The longer you let it simmer, the tastier it gets. So, 40 minutes is a minimum. Stay patient.
  8. If you feel the dal is getting too cakey or dry, keep adding half cups of water and mix well. I keep tasting the dal every now and then and you’ll actually feel the flavours deepen and come together to form a balance like never before. You can also ensure the salt it just right.
  9. Once the dal has simmered for a while and is nice and thick, add the cream. Take off the stove immediately and mix well. The Dal Makhani is not a watery dal. It’s rich and luscious.
  10. Add the kasuri methi (optional) and give it a good mix. Garnish with a small swirl of cream and chopped coriander leaves for an enhanced flavour.
  11. Serve warm with Naan or Jeera Rice or Rotis. Tastes even better the next day!
Tastes Like Home, Part 1: Dal Khichdi

Tastes Like Home, Part 1: Dal Khichdi

Anjali Venugopal February 25, 2017 2 COMMENTS

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‘Home’ is one word that can trigger a myriad of emotions in us; especially ones like me, living in faraway lands hoping to get a solid grip of the real adult life. There is something about twilight that invariably reminds me of all things home. Just as I watch the sun bid adieu outside my window, I cannot help but reminisce about my own little corner in the world, where I was taught that ‘love’ was the answer to all the questions life had to throw at you.

I get carried away to the laughter, the fun, the fights and the tears the walls of my home have witnessed through the years. I can just close my eyes, take a deep breath and I can smell my pillow who has seen more tears than I would like to admit to; I can feel the warm rice porridge seasoned with nothing but a pinch of salt on my lips fed to me by my amma’s soft hands when I came down with that wretched flu when I was 8; I can feel the taste of that crisp, raw mango my granddad plucked for my sister and me, from the neighborhood tree, which we relished with some chilli powder and salt with a dash of coconut oil; I can see my dad helping me out with my first set of tube paints; I even remember vividly the first sip of beer I had with him; I can see myself in my new pink and black frilly dress ready to celebrate my sister’s second birthday; even the first swing my dad put up for me on the chikoo tree behind my house; I can almost see myself at my granny’s knee listening to her ramblings of her first time on a ship. In fact, I can even see myself at my first formal date with the Husband, many years ago by the sea nibbling on a plate of chicken stir fried in some oriental flavours.

However, coming to think of it, I realize that the concept of ‘home’ has little to do with the structure of your house. It is the memories you have made all your life with the people you love without realizing you were making them. But to me, food plays a serious role in bringing back these memories. I associate a great deal of nostalgia with every bite I take and it is no secret that every time I miss home, a good home cooked meal helps to alleviate the emotional turmoil at least by 20%. Well, that is how it works for me.

There are days when I am moody beyond human comprehension and the only thing I want to do, is devour a plate of hot rice with amma’s spicy fish curry. There are other days when I sense a void, when nothing but a plate of some steaming hot momos, drenched in that killer sauce can satiate my soul. I come to realize that every single place I have spent a reasonable amount of my time at, has something to contribute to what I call ‘my idea of home food’. I have seen a considerable portion of India, ever since I left home at 17 and each of the cities I have had to spend a fraction of my life in, have in some way or the other affected my taste buds and the way I see food in general.

When I left home in 2007, my palate could not have been more mallu. All I craved for, day in and day out, was some boiled rice, stir fried vegetables and the mackerel curry. However, at some point in my life, it dawned on me that my palate has evolved and that there are days when I crave for that Andhra Chili Chicken from Nagarjuna on Residency Road, in Bangalore. There are other days when I all want is a plate of Rajma Chawal from my hostel in Delhi. Or maybe just some rich Dal and that sweet Kadhi that is lovingly served at Mayur Thali on JM Road, in Pune. Maybe this signifies that all these cities have, in some way or the other, altered my definition of home and have broadened it to include the love that is served in the form of food in our incredibly diverse nation; and this being solely because I may have unlocked certain cockles of my heart when I unknowingly felt at home in the nooks and corners of these places that warmly took me in.

So, today I share with you my recipe for a dish that is so warm and wholesome that it could arguably be the number 1 comfort food for many of us; the Dal Khichdi. It took me many years to comprehend that the sick man’s khichdi had a yummy variation too. Here I share with you, the not so sick man’s version of the simplest Dal Khichdi. Whip up a plate of this for yourself, and feel at home!

Things you will need:

  1. Masoor dal- ½ cup (red split lentils)
  2. Basmati rice- ½ cup
  3. Turmeric powder- ½ teaspoon
  4. Chilli powder- less than ¼ teaspoon
  5. Onion- 1 medium sliced finely
  6. Garlic- 4-5 pods sliced finely
  7. Ghee- as you may deem fit
  8. Water- 4-5 cups
  9. Mustard seeds, dried red chillies- for tempering

 

How to go about it

  1. In a pressure cooker, add the rice and the dal (1:1 ratio) along with the turmeric powder, chilli powder, salt and one tbsp of ghee. Add 4-5 cups of water. (I prefer my khichdi nice and gooey) Let it cook on a low flame for about 5 whistles. After the whistles, keep the cooker aside and allow the pressure to drop on its own.
  2. In the meantime, in a pan, heat some cooking oil and temper the mustard seeds and the red chillies. Once tempered, sauté the onions and the garlic till they turn nice and brown and start giving out that wonderful garlicky aroma.
  3. Once the pressure has dropped, whisk the rice and dal well to achieve an even consistency. Add the tempered onions and garlic to the khichdi and mix well. Drizzle some ghee on your khichdi in the end and your khichdi is ready to be pounced on.