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. 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
- Fruit CustardThis 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.
This 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.
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
- 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.