Dal Makhani
Topic started by reena (@ hnaik-cs.cs.unc.edu) on Tue Oct 9 12:38:30 .
All times in EST +10:30 for IST.
Somebody please tell me how to make Dal Makhani. Pls tell me about all ingredients and preparation steps.
Thanks in advance.
Reena.
Responses:
- From: Hemant (@ 203.200.15.20)
on: Wed Oct 10 01:57:46
Hello Reena,
I am reposting the Dhall Makhani recipe from my earlier posting in Hemant's Cookery Corner.I am also posting it here so that you need not search .Best of cooking .
Hemant
Hello Good Food Lovers,
In My North Indian and Punjabi series, I am starting with one of the most loved DHALL.
All over the world it is known as DHALL MAKHANI.This is a very rich and heavy preparation.People living in cold countries like Canada, USA and UK will do well to use this dhall regularly.
This dhall goes well with Rotis and Parathas and Rice also.
DHALL MAKHANI (whole black urad with Rajma)
Dhall makhani is a very rare Dhall where not even a single whole spice is used and still it has a fantastic taste when eaten with Paratha, Phudina Paratha and Rice.
INGREDIENTS
150 gms Whole Black Urad (ulandu)
50 gms Rajma Beans
50 gms Butter
50 gms Ghee
8 Pods Garlic sliced in thin strips
2" Piece Ginger sliced in small strips
150 gms Tomato (diced)
1 spoon Red chilli Powder
1/2 spoon Turmeric
4 Nos Green chillies
2 small Onions sliced
3 spoons Salt( to taste)
1 spoon of Dry Mangoe powder / fresh lime
METHOD OF PREPARATION
Soak Rajma for twelve hours in water with a pinch of Soda.Soak Whole Urad for six hours in luke warm water.
Add sliced ginger and Garlic in soaked Urad and Rajma and add half spoon of Turmeric and one spoon of salt.Add enough water and pressure cook for three to four whistles.Take care that Urad cooks well and when cooked set aside.
Take 50 gms of Ghee in a kadai and saute Diced Onion till it turns pink.Now add diced Tomatoes and turn till Tomatoes become soft and the mix starts leaving ghee .You may add half a spoon of Frshly cut ginger at this stage and turn for a minute.
Add this to cooked Urad Rajama Mix.Add some more salt, one spoon of chilli powder and sliced Green chillies now and set the vessel to a boil for about fifteen minutes .Keep on stirring or else the Dhall will stick at the bottom.At this stage you may add Amchur/Lemon BUT REMEMBER THAT THIS IS OPTIONAL
Now add 50 gms of Butter.Mix thoroughly and leave the Dhall Makhani for one hour .After an hour , reheat and Serve hot.
Enjoy !!
From: Hemant (@ 203.197.150.234) on: Sat May 26 00:13:40
Along with Dhall Makhani, I have suggested Phudina Paratha.I think it would be in order to post a recipe of Phudina Paratha.
I think that I have tasted the best Phudina Paraths in Hotel Chola in their Frontier food restaurant.
I have made a small change in their recipe and tried to give an Indian taste to the Kabuli Phudina Paratha.The recipe will be posted in an hour or so.
Please let me know how they turn out.!!!
From: Ganesh (@ spider-wq074.proxy.aol.com) on: Sat May 26 13:12:33
Hermant,
Again I appreciate you for your tireless post... keep it up... I'm closely monitoring you...
From: Hemant (@ ppp-186-100.bng.vsnl.net.in) on: Sun May 27 03:41:06
Hello Folks,
Here is the recipe of PHUDINA PARATHA which I had promised.Sorry I am late by a day.
I am sure you would love this simple but very tasty Paratha and report back in this column.
PHUDINA PARATHA
Phudina Paratha is one thing that goes great guns with any dhall or side dish.
The trick lies in preparing the dough with atta.(some would like Maida but I think that Atta is best)
INGREDIENTS
2 cups of Whole wheat Atta (enough for 8 parathas)
1 Bunch of Fresh Mint leaves (dry water after washing)finely chopped
3/4 spoon Salt
50 gms Butter/Ghee for making dough
2 oz of oil or Ghee for Tawa top frying of parathas
enough water for dough
METHOD OF PREPARATION
Add butter/Ghee and salt to Atta and slowly rub between two palms and mix the whole thing thoroughly.
Now add just enough quantity of water slowly and knead the dough .Make sure that the dough is hard and not soft like that of Rotis or poories.But not too hard.
Make eight equal portions of the dough and ball them up and keep covered with wet cloth or rub oil over each ball so that they don't dry.
Now roll the dough on a rolling stone or flat surface and make a round roti of atleast eight inch diameter.
Now spread a teaspoonful of finely chopped Mint leaves on exactly half of the Roti.Now fold the other half over the portion of the Mint leaves.This will make a semi circular shape.
Now take some more of Mint leaves and spread it on the half of the semicircular part.
Now fold the semicircular Roti in to 1/4 of the original round shape .
Now reroll the almost triangular roti into Triangulr Paratha.
Place the triangular paratha on a Roti Tawa and make the paratha either with oil spread on the baked surface or you can use Ghee.
Please use a slow to medium flame to roast to a Rosy brown shade.
Serve with Dhall Makhani or any Dhall or any side dish.
I am sure that once you make this Paratha and use it with any appropriate Dhall or Side dish, you would fall in love with it.
Enjoy!
PS
If the Atta you use is of a bit sticky variety, I would suggest you to add quarter spoon of baking powder in the dough making.This would ensure a fine crisp paratha.
- From: RN (@ cupwebproxy1.core.hp.com)
on: Wed Nov 7 19:28:27
cup kar reena
- From: HELPPPPPPPPPPPPPPPPPPP (@ px2ar.ed.shawcable.net)
on: Mon Dec 17 16:37:41
Hi Hemant
what is rajma beans pls tell me
Thanks in advance
- From: ? (@ 128.241.245.34)
on: Sun Dec 23 20:32:23
?
- From: Hemant (@ ppp-200-6-236.bng.vsnl.net.in)
on: Sun Dec 23 23:26:26
From: Hemant (@ ppp-200-8-206.bng.vsnl.net.in) on: Wed Dec 19 06:50:15
Hello Help to the power of 9 ,
Rajma is Red Kidney Beans.
Rajma (beans, Phaseolus vulgaris is rich in Proteins and are a bit hard on the stomach to digest, The Rajma give a lot of nourishment in cold and dry regions like Mountains of Kashmir, Kabul,Afghanistan, Punjab etc.where it is a secondary source of proteins.So you would mostly find exotic dishes of the above mentioned regions associated with Rajma Beans.
- From: Jill (@ cust-115-82.centpark.ecicable.net)
on: Thu Apr 8 15:36:14
ANYONE TELL ME WHAT'S THIS "THATTAI PAYIR"...ALSO I NEED SOME RECIPE.
THX.
- From: kathy hussain (@ ppp-219.65.64.235.mum2.vsnl.net.in)
on: Sun Apr 18 00:42:51 EDT 2004
dal makhani tasty
- From: Vandana (@ ip68-14-33-87.no.no.cox.net)
on: Sat Sep 25 16:32:40
Dear Hemant et al,
Thank you for the recipies, esp. the Dal Makhani one. My hubby (who is an American) has finally gotten into vegetarian Indian food and loves dal makhani. I can now make it at home!
- From: help (@ nc1.akl.callplus.net.nz)
on: Tue Oct 26 04:45:54
pls help me make out varieties of north indian vegetarian dishes for any party or occasion like dal makhani which i like most and similar dishes of that kind.
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