DAL MAKHANI

Experience authentic Punjabi flavors with this exquisite rich and creamy Dal Makhani!!

Robust with various spices, Dal Makhani is cooked with the aroma of asafoetida, cardamom, bay leaves, cloves and cinnamon. This delectable buttery Punjabi dish of lentils has a rich and creamy texture. A staple in Punjabi cuisine, Dal Makhani taste the best with butter naan, lacha parantha or jeera rice. It's my top comfort food that's incredibly authentic.

Dal Makhani is the most popular dish originated from Punjab region. It's the combination of black lentils and red kidney beans. It was hugely popularized by the migrating Punjabi community within India and around the world. It's a dish that almost all Punjabis swear by, it's that exotic!

This dal is mainly served in dinner parties as it takes long time to cook. So you require a lot of love and patience to prepare it. The best thing about this dal is, it tastes even better on the next day. Try making these lentils in a large quantity, reheat it on the second day and serve them for breakfast. You'll truly love it!

There are different ways to cook Dal Makhani. After experimenting with all of them I'll share my best method. This is my Mom's style of preparation. She uses some unusual techniques in her cooking. She often makes this recipe cuz it's loved by everyone in our family!

About the recipe, we haven't soaked the lentils here, we directly pressure cooked it. This process will take 20-25 more minutes. This method will give you perfect flavors and creamy texture. It's rich, warm and super satisfying. Always remember, the longer you keep Dal Makhani to simmer flame, the better it tastes.

DAL MAKHANI

                                                        

Preparation time: 20 minutes

Cooking time: 2-2.5 hours
Serves: 6 people
Author: The Food Root

INGREDIENTS

For Cooking Lentils:
1 cup or 200 grams - black lentils (kali urad)
2 tablespoons - red kidney beans (rajma)
4 cups of water for pressure cooking
1 tablespoon of Salt or as per taste
1/2 teaspoon - Turmeric powder 
Pinch of Asafoetida
3 Green Cardamoms 
2  Bay leaves
4 cloves 
One inch cinnamon 

For Tempering :
4 tablespoon - Clarified Butter/Ghee
2 medium size onions, chopped
3 medium size tomatoes, chopped
2 Green chillis, chopped
1 piece or one inch long - ginger, peeled, grated
6-7 garlic, chopped
1/2 teaspoon - Red chili powder
1 teaspoon - Coriander powder
1/2 teaspoon - Garam Masala
1/2 cup - yogurt
2 teaspoon - Fresh cream (optional)

For Garnishing :
Coriander leaves
Fresh Cream

METHOD

I haven't soaked the lentils, this process will take 20-25 more minutes

1. Wash the lentils and mix them in the pressure cooker - Wash 1 cup of black lentils and 2 tbs of red kidney beans, under the running water. Drain it completely and add it into the pressure cooker. Next, add 4 cups of water and pressure cook it for 2 whistles on high flame. After 2 whistles, turn off the heat and wait for the pressure to release completely before opening the cooker.

2. Add spices and pressure cook the Dal for 5-6 whistles - Open the pressure cooker and add 2 cups of water and the spices: salt, turmeric powder, green cardamoms, bay leaves, cloves, cinnamon and pinch of asafoetida. Stir it well. Pressure cook it for 5-6 whistles on high flame.

3. Open the lid and keep the cooker on the low flame for 25-30 minutes - Open the lid and let the lentils cook for 25-30 minutes on low flame till it get thickened and get a creamy texture.  Keep stirring occasionally. Remember, the lentils should be soft and melt in mouth, you should not get any any bite while eating.

4. Sauté onions and ginger garlic paste in a pan - Meanwhile, heat 4 tablespoon of clarified butter in a pan and add chopped onions and sauté it on a low flame till they become light brown. Then add ginger garlic paste and stir it till it's aroma goes away.

5. Prepare the tomato puree tempering - Add chopped tomatoes, chopped green chillis and sauté it for around 5 minutes on low medium flame. Next, add red chili powder, coriander powder and garam masala in the pan. Sir it well. Let the mixture cook till the oil separates. You can also add half cup of yogurt. It will give a lot of creaminess.

6. Add the cooked dal in the pan. - Then, add the cooked dal in the pan. Add some hot water, if needed for consistency and stir it for next 4-5 minutes till Dal Makhani is nicely cooked and gives a lovely creamy texture. Add plenty of fresh cream and mix it well, sauté it for 2-3 minutes . Turn off the heat and remove it. 

7. Garnish and Serve - Garnish it with coriander leaves or fresh cream. The Dal Makhani is ready to serve!!! Serve with Naan, Parantha or Jeera Rice.

Notes

1. You can save your time by soaking the lentils overnight and skip the step 1
2. Add yogurt while tempering tomatoes, it will give a lot of creaminess.
3. The longer you keep Dal Makhani on flame, the better it taste.
4. Make a lot of Dal Makhani and reheat it, it tastes better on the next day!
5. Serve it with lacha parantha, butter naan or jeera rice.

MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Mornings get so much better when Mom pampers with piping hot Medu Vadas aka The Indian Savory Doughnuts with coconut, coriander and tomato onion chutney.

Medu vadas are one of the most famous breakfast item across South India. They are made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. They are crunchy and crispy on the outside and soft on the inside. Medu vadas are an extremely delicious recipe for a breakfast, lunch or any kind of occasion. They can be enjoyed with variation of dips, lentils based vegetable stew (sambar) or even a cup of hot tea!

I grew up eating Medu vadas and nothing can supersede it. It's a staple food in our family. As a kid, my parents took me to 'Indian Coffee House', quite frequently and now we have a weekend ritual of dining out to the nearest 'Sagar Restaurant'. I have fond memories of gorging on idlis, utthapam, dosas but medu vadas remains my favorite. Yesterday, my Mom surprised us with these delicious medu vadas. It was raining most of the weekend here, so we enjoyed it even more.

Medu vadas are made by split black lentils (urad dal) batter. Wash the urad dal, soak them into the water for about 2-3 hours and grind into a coarse paste. Add the spices and veggies just 10 minutes before frying the batter and enjoy your crunchy and delicious medu vadas with coconut, coriander, tomato onion chutney and hot tea!

Do try this recipe, I would love to hear how it turns out for you!

Click the link on other South Indian dishes like:

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 

Onion-tomato chutney

MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Serves: 5-6 people
Soaking time: 2-3 hours
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root

INGREDIENTS

1 cup - split black lentils
2 cups - water
1 medium size onion, chopped
1 medium size capsicum, chopped (optional)
few curry leaves, chopped (optional)
1 tablespoon - rice flour (optional)
1 inch - ginger, grated
2 green chillis, chopped
1/2 teaspoon - cumin seeds, roasted
1/2 teaspoon - turmeric powder
1/3 teaspoon - garam masala
1/3 teaspoon - red chilli powder
1 teaspoon of salt or as per taste
coriander leaves, chopped
Oil for frying

INSTRUCTIONS

1. Rinse and wash a cup of split black lentils under the running water. Soak 1 cup of split black lentils in 2 cups of water for 2-3 hours.

2. Drain the excess water, if any, and add the soaked lentils in the grinding jar. Add enough water into the jar and grind it into a smooth paste.

3. Transfer the paste into a big bowl and add all the spices and chopped veggies (onion, capsicum, curry leaves, rice flour, ginger, green chillis, cumin seeds, turmeric powder, garam masala, red chilli powder, salt and coriander leaves) in the batter and mix it well.

4. Let the batter rest for 10 minutes.

5. Meanwhile pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil.

6. Take water in a small bowl, wet your hands, place some batter between the palms of your hands and lightly flatten it. Make a whole in the center of the batter to give it a doughnut like shape and gently transfer it in a pan and start frying until it turns golden brown.

7. Place them on a paper napkin to absorb excess oil.

8. Serve these delicious medu vadas with coconut, coriander, and tomato onion chutney and a cup of hot tea!

NOTES

1. Pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil on medium flame for first 5-6 minutes and than gently increase the flame, to the normal deep frying temperature of 350 degrees Fahrenheit (177 C).

2. You can fry atleast 4 medu vadas at a time, but it depends on the size of the pan.

3. You can add a tablespoon of rice flour and chopped veggies in the batter to make your vadas more crunchy and crispy.

4. Add the ingredients just 10 minutes before frying the batter and enjoy your crunchy medu vadas with your favorite chutneys!