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
- Roti
- Raita
- Papad
- Fruit Custard
This 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 recipe for dal makhani comes from very talented 
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.
Lets check out what my fellow marathoners have cooked today for BM# 74.
Instant Pot Dal Makhani
Ingredients
For the Curry:
- 1 cup Whole urad dal (Black lentils)
- ¼ cup Red kidney beans
- 1 tablespoon Moong dal
- 3 cups Water, divided
- To taste Salt, divided
- 2 tablespoons Oil
- 1 tablespoon Unsalted butter or ghee
- 1 medium Onion, finely chopped
- 1~2 Green Chilies, finely chopped
- 1½ teaspoons Ginger+garlic paste
- ½ cup Tomato puree
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1½ teaspoons Ground coriander
- 1 teaspoon Garam masala
- 3 tablespoons Heavy cream
- 2 tablespoon Cilantro, chopped
Instructions
- Rinse and drain urad dal and red kidney beans. Soak them separately overnight or for at least 8 hours.1 cup Whole urad dal (Black lentils), ¼ cup Red kidney beans
- Drain the water from the lentils and beans. Place them in the instant pot along with the moong dal, 1 teaspoon salt and 2½cups of water. Cook on high pressure/ manual mode for 30 minutes. Let the pressure release naturally for 15 minutes, then quick release the remainder.1 tablespoon Moong dal, To taste Salt, divided, 3 cups Water, divided
- While the lentils are cooking, heat oil and butter/ ghee in a medium size pan. Add the onions, green chilies, and ginger+garlic paste. Cook till the onions are translucent and lightly browned around the edges, about 4~5 minutes.2 tablespoons Oil, 1 tablespoon Unsalted butter or ghee, 1 medium Onion, finely chopped, 1~2 Green Chilies, finely chopped, 1½ teaspoons Ginger+garlic paste
- Add the tomato puree, red chili powder, ground cumin, ground coriander, and salt. Simmer the mixture until oil starts to separate around the edges, about 8~10 minutes.½ cup Tomato puree, 1 teaspoon Red chili powder, 1 teaspoon Ground cumin, 1½ teaspoons Ground coriander, To taste Salt, divided
- Add the onion-tomato mixture to the cooked dal and beans mixture in the instant pot. Swirl ½ cup more water to get all the stick on bits in the pan and add that to the beans as well. Cook again on high pressure/ manual mode for 15 minutes. Let the pressure release naturally for 15 minutes, then quick release the remainder.
- Open the lid and stir in garam masala and the cream. Cover with the lid and set aside for 5~10 minutes. Sprinkle with chopped cilantro and serve.1 teaspoon Garam masala, 3 tablespoons Heavy cream, 2 tablespoon Cilantro, chopped
Notes
- If cooking in a pressure cooker - cook for 4~5 whistles on medium flame. Turn off the stove and let the pressure come down naturally.
-
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.
- Optional final tempering: heat 1 tablespoon butter in a small pan, add ½ teaspoon each of Kashmiri red chili powder, garam masala and 2 tablespoons of chopped cilantro. Pour this over the cooked dal just before serving.
Srivalli
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..:)
Vaishali Sabnani
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.
sushma
Thali looks soo yummy. Love your Dal Makhani pic
Jayashree
The entire platter looks so appealing. A mother-in-law approved recipe is definitely a keeper.
Kalyani
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 !
Priya Suresh
Just finished my dinner and your thali makes me hungry again, wat a spread there. So tempting.
Nalini
Yummy looking spread,love the color of the dhal Makhani.Perfect with roti and rice.
Harini
That is such a hearty meal, Pavani. Love dal makhani.
Usha
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!
Sowmya
The thali looks so beautiful! Love the rich dal makhni...will try asap!
Suma Gandlur
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.