Dal makhni recipe

Dal makhni

Dal Makhni/Makhani Or Kali Dal Or Makhni Dal

Dal Makhni/Makhani is a very popular & traditional Punjabi dish. This is a very much different version of Dal from the other Punjabi Dal. This Dal is a little bit time consuming preparation. It takes almost 24 hours to complete the dal in traditional way. But as now a days we have lots of modern cooking equipments. So this preparation hardly takes 1-2 hours to complete.

Ingredients

1 cup of Whole Black Urad Dal

Handful of Chana Dal

1 Onion 

1 tsp Ginger Garlic paste 

1/2 cup2 large Tomato boiled & pureed

1/2 teaspoon of Turmeric Powder

Red chili powder 1/2 teaspoon

1 tablespoon Coriander powder

1 tablespoon Whole jeera/cumin

Kasuri methi 2 tablespoons

Green Cardamom pods 3-4

Cinnamon stick 1

Cloves 4-5

Bay leaf 1 large

Unsalted butter - 1 stick

Vegetable oil 3 tablespoons

Garam masala powder 1 teaspoon

Salt to taste

Cream 1/2 cup

Chopped Coriander leaves for garnishing

Steps to Prepare

Take a bowl and add the Black Urad Dal and soaked in water for 8-10hrs or overnight & then boil along with the Chana Dal for 30-45 minutes.

Heat oil in a pan and add Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf & Whole cumin seeds and sauté till the fragrance comes.

Add "Onion, Ginger, Garlic paste" & Turmeric powder and fry till oil oozes from the them and then add the tomato puree.

Cook the masala till the tomatoes are well cooked. When the puree comes to a boil add Chili Powder , Coriander Powder & Salt & cover it with a lid & let it cook for 10 minutes on low flame.

After 10 minutes open the lid & add the butter.

 Now add the water of boiled dal and cook it for few more mins before add the dal.

After few minutes add the boiled dal and cover it and let it cook for 30mins on low.

But stirring every 2 minutes to avoid burn at the bottom.

After 30 minutes add kasuri methi and 1/2 cup cream and boil for 5 minutes 

& 

serve

matar pulao recipe | peas pulao recipe

matar pulao recipe | peas pulao recipe

 

matar pulao recipe - aromatic peas pulao

 Ingredients 

(measuring cup used, 1 cup = 250 ml) 

main ingredients: 

1 cup rice 

¾ cup matar/peas (fresh)

½ cup thinly sliced onion 

2 to 3 tbsp oil or ghee 

1.75 cups for pressure cooking 

2 to 2.5 cups for cooking in a pot salt as required 

wholespices/whole garam masala: 

1 tsp cumin seeds/jeera 

1 inch cinnamon/dalchini 

1 black cardamom/badi elaichi 

1 or 2 green cardamom/hari elaichi/chotti elaichi 

2 to 3 cloves/lavang 

1 or 2 single strands of mace (jayitri or javitri) 1 medium bay leaf/indian bay leaf (optional) 

Instructions 

1. wash the rice till the water runs clear. 

2. soak the rice for 30 minutes. drain and keep aside. 

3. heat oil or ghee in a pressure cooker or in a pot. 

4. add the cumin seeds along with all the whole spices. 

5. saute till the spices release their aroma and become fragrant. 

6. then add the sliced onions. stir and saute till the onions are golden or caramelized. 

7. do not burn the onions as this will lead to bitter taste in the pulao. 

8. add the matar/peas and saute for a minute. 

9. now add the drained rice and stir gently. 

10. saute for a minute. add water and salt. stir. 

11. cover and pressure cook for 2 whistles on a high flame. 

12. fluff the rice and serve matar pulao hot.