Dal Makhani Revisited/deconstructed

Name: Dal Makhani Revisited/deconstructed
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup black gram whole gram, URUD; 1/2 cup white chickpeas; 1/2 cup kidney beans; 1/2 cup black eyed peas; 1/2 cup butter; 1 tablespoon sesame seed oil; 1 tablespoon CORIANDER powder; 1 teaspoon FENNEL seed; 1 teaspoon garam masala powder; 1 teaspoon chili powder; 1/4 teaspoon turmeric powder; 1 cup tomato slices; 1 inch ginger, chopped; 6 cloves garlic,chopped; 2 green chilies; 1 cup onion, chopped; 1 cup coconut milk (CANNED); 1/4 cup cilantro, finely chopped; 1 tsp Kasuri Methi; As required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#holi24
Lentils are seeds of members of pea family. This recipe includes urud dal, kidney beans, black eyed peas and chick peas. Lentils are excellent source of protein and fibers, This is my own creation, not the tradional Punjabi recipe. I love coconut; so added coconut milk. It did enhance taste and made the dal richer. Makhani is flavorful, aromatic, and full of healthy nutrients. #lentil #coconut

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

1/2 cupblack gram whole gram, URUD
1/2 cupwhite chickpeas
1/2 cupkidney beans
1/2 cupblack eyed peas
1/2 cupbutter
1 tablespoonsesame seed oil
1 tablespoonCORIANDER powder
1 teaspoonFENNEL seed
1 teaspoongaram masala powder
1 teaspoonchili powder
1/4 teaspoonturmeric powder
1 cuptomato slices
1 inchginger, chopped
6 clovesgarlic,chopped
2green chilies
1 cuponion, chopped
1 cupcoconut milk (CANNED)
1/4 cupcilantro, finely chopped
1 tspKasuri Methi
As required Salt
side dish, dal makhani

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Steps

40 mins

1

Prepare a checklist. Keep the ingredients within reach
2

Keep the ingredients within reach
3

Soak the urad, chick peas. black eyed peas and kidney beans in 5c water in a bowl for 2 hours. Cook the socked ingredients in a pressure cooker. Do not overcook. 70% cooked lentils are good for this recipe.
4

Heat oil in a heavy-bottomed saucepan over medium heat, add mustard seeds. Let the seeds pop open. Then add fennel seeds. Stir in a pinch of asafetida. Add green chiles and onion. Sauté onion until translucent. Stir in ginger garlic paste. Add turmeric powder, coriander powder and chili powder.
5

Add tomato es. Cover, and cook until the green smell goes away. 3-5 minutes, until slightly thickened like a sauce. Add water. Bring it to a boil; stir in cooked lentils. Continue cooking for 3-5 minutes over medim heat. Stir in garam masala powder. After a couple of minutes
add butter, and coconut milk. Lower the flame and continue cooking over medium low heat. k on the stove for another 10 minutes. Let all the flavors and aroma come together. If necessary, dilute with water.
6

Salt to taste., Stir in Kasthuri Methi and switch off the stove. The aroma will fill the house. Garnish with chopped cilantro. Dal Makani is ready. Taste to make sure that the recipe meets with your expectation. transfer to a bowl.
Serve with rice, chapati, roti, dosai and etc

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Lakshmi Sridharan Ph D @cook_19872338

on March 25, 2024 01:26

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography