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    Home » Blogging Marathon » Vegetarian North Indian Thali -- Dal Makhani Recipe

    Vegetarian North Indian Thali -- Dal Makhani Recipe

    Published: Mar 17, 2017 · Modified: Jun 18, 2020 by Pavani · 11 Comments

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    BM# 74: Week 3/ Day 1
    Theme: Thalis/ Spreads
    Dish: Vegetarian North Indian Thali - Dal Makhani

    My theme for this week's Blogging Marathon is 'Thalis/ Spreads'. I usually stay away from this theme because cooking a whole spread is a tedious and time-consuming thing and even if I did make the whole spread, I would be eating the same dishes for a week. So I first made sure that my husband was not traveling during the time I planned to make my thalis and then signed up.Simple North Indian Lunch Menu First I have is a simple Vegetarian North Indian thali that I made when one of my husband's colleague visited us. I made the following:

    • Dal Makhani (recipe follows)
    • Sukhi Aloo Gobhi Subzi
    • Jeera & Peas Rice
    • Roti
    • Raita
    • Papad
    • Fruit CustardVegetarian North Indian ThaliVegetarian North Indian ThaliThis recipe for dal makhani comes from very talented Poonam Mongia. She posted the recipe on one of the FB groups and I noted it down right away. I have made it numerous times already but haven't had a chance to take pictures and post it here.

    Vegetarian North Indian ThaliThis restaurant style dal makhani is creamy, flavorful and absolutely delicious. I was pleasantly surprised when my MIL asked for the recipe and wrote it down in her little notebook 🙂 So if you are looking for a good dal makhani recipe, don't look any further -- this is the one for you. Thank you Poonam for this awesome recipe.Vegetarian North Indian Thali

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    Lets check out what my fellow marathoners have cooked today for BM# 74.

    Dal Makhani

    Easy to make Vegetarian North Indian thali with dal makhani, potato curry, rice and roti. Recipe for creamy restaurant style Dal makhani included.
    Author: Pavani
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    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 11 hrs
    Course: Main Course, Main Dish
    Cuisine: Indian, north indian
    Servings: 6 Servings

    Ingredients

    For the Curry:

    • 1 cup Whole Urad dal
    • ¼ cup Red kidney beans
    • 1 tbsp moong dal
    • 1 Small Onion, finely chopped
    • 2 tsp Ginger+garlic paste
    • 2 Green Chilies, finely chopped
    • ½ cup Tomato puree
    • 1 tbsp Oil
    • 1 tsp ghee
    • ½ tsp Ground Cumin
    • 1 tsp Ground Coriander
    • 1 tsp garam masala
    • ¼ tsp Ground Pepper
    • To taste salt

    For the Tempering:

    • 1 tbsp butter
    • ½ tsp Kashmiri Red Chili powder
    • ½ tsp garam masala
    • 2 tbsp Cilantro, chopped

    Instructions

    • Soak urad dal and red kidney beans separately overnight or for at least 8 hours.
    • In the morning, drain the water from the lentils and beans. Take them along with the moong dal in a pressure cooker. Add 1tsp salt and 1tsp oil; cook for 4~5 whistles on medium flame. Turn off the stove and let the pressure come down naturally.
    • Heat 1tbsp oil and 1tsp ghee in a pan; add the onions, ginger+garlic paste and green chilies. Cook till the onions are translucent, about 4~5 minutes.
    • Add the tomato puree, ground cumin, ground coriander, red chili powder, pepper and salt. Simmer the mixture until oil starts to separate around the edges, about 8~10 minutes.
    • To the cooked dal and beans mixture, add the onion-tomato gravy and cook on pressure for another 1~2 whistles. Turn off the heat and let the pressure come down.
    • For the final tempering: heat the butter in a small pan, add the Kashmiri red chili powder, garam masala and cilantro.
    • Add the tempering to the cooked dal along with the cream (if using) and simmer for 1~2 minutes to heat it through. Serve warm with rice or roti.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    Reader Interactions

    Comments

    1. Srivalli

      March 17, 2017 at 8:35 am

      Awesome, that's one lovely spread you have cooked, Pavani. The dal makhani really looks so sinful...If your MIL took down the recipe, its double pat on your shoulder..:)

      Reply
    2. Vaishali Sabnani

      March 17, 2017 at 8:30 pm

      The whole spread looks very inviting and love the way you have presented, just ready for us to eat .:)), The daal recipe is quite similar to what I make, but the next time I shall follow this recipe , each ingredient makes a difference.

      Reply
    3. sushma

      March 18, 2017 at 5:22 pm

      Thali looks soo yummy. Love your Dal Makhani pic

      Reply
    4. Jayashree

      March 19, 2017 at 12:21 am

      The entire platter looks so appealing. A mother-in-law approved recipe is definitely a keeper.

      Reply
    5. Kalyani

      March 19, 2017 at 11:30 am

      am commenting backwards from Day 3, pavani, this definitely is a lip smacking thali - m not a great fan of DAl Makhani but the kiddo n husband like it. will check out her recipe for the same. My tastebuds is partial towards a well made sukha aloo gobhi that u have presented so well !

      Reply
    6. Priya Suresh

      March 20, 2017 at 4:14 pm

      Just finished my dinner and your thali makes me hungry again, wat a spread there. So tempting.

      Reply
    7. Nalini

      March 21, 2017 at 5:44 pm

      Yummy looking spread,love the color of the dhal Makhani.Perfect with roti and rice.

      Reply
    8. Harini

      March 23, 2017 at 10:07 pm

      That is such a hearty meal, Pavani. Love dal makhani.

      Reply
    9. Usha

      March 28, 2017 at 11:46 am

      This is a scrumptious vegetarian thali!! I know what you mean by eating the food for a week. When I did the thali series last time, my fridge was full with curries for days!

      Reply
    10. Sowmya

      April 03, 2017 at 8:19 pm

      The thali looks so beautiful! Love the rich dal makhni...will try asap!

      Reply
    11. Suma Gandlur

      April 28, 2017 at 8:44 pm

      I stay away from thaali themes for the same reason. I dread both the cooking and cleaning up after parts. That's a lovely and delicious spread even though a simple one.

      Reply

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