I hate the fact that I have to scratch my head every single day for coming up with what to cook for dinner. If I ask my other half he never gives an answer really, or maybe I should say I only cook something if I am also upto eating it /cooking it :) Every single day when I enter the kitchen I declare to my hubby that I hate cooking and washing up and its a fact that I hate my daily cooking if its usual things, so blogging has kind of helped me to enjoy cooking and whip up something interesting / different.
Back home when we used to live in Pune I never used to have this dilema as the veggies available were endless and there was a fish market nearby so most of the time the question is which fish curry to make rather than which curry to make. But here things have changed, we dont like fish curry that much, mainly because the english fish doesnt give that authentic taste when they are curried, so we prefer to fry it so curry options are limited.
I miss Pune very badly when thinking about all those fishes and fresh vegetables and most of all the eating out. If I ever go back to Pune again first thing I will do is go and eat out in all my favourite restaurants and cook some nice fish curry ! Anyway Dal makhani is something I got introduced from Pune and there was this Punjabi dabba, a kind of take away place and all I had to do on lazy day is to just pick up the phone and order our favourite tandoori chicken or dal makhani etc etc..I never cared to make dal makhani back then, who will when you get such great food outside ! I love Dal makhani , I have been trying to recreate the one which I used to have from the Punjabi dabba in Pune and after few attempts I am very happy the way they turned out this time. So this recipe is for my own future use aswell :)
Sabut Urad / Whole urad / Uzhunnu - 1 cup
Rajma/ Red kidney beans - 1/4 cup
Onion - 4 ( chopped )
Tomato - 3(chopped )
Ginger - garlic paste - 2 tbs
Coriander powder - 1 tbs
Garam masala - 1 1/2 tsp
Redchillly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Ginger (Julienned) - 1 tbs
Fresh cream- few tablespoon
Water as required
- Soak whole urad and rajma overnight or atleast 10-12 hours.
- Pressure cook the dals adding enough water until cooked very well. Mash the dals lightly.
- In a saucepan add oil and add chopped onions and saute until light brown.
- Add ginger garlic paste and fry for 1-2 minutes.
- Add chopped tomatoes, redchilly powder, turmeric powder, coriander powder, salt and cook tomatoes until mushy.
- Add cooked and mashed dal and boil for 5- 10 minutes.
- Finally add garam masala, fresh cream and cook for 1-2 minutes.
- Remove from fire and add finely chopped corainder leaves.
- Meanwhile in small pan add juliened ginger and fry until brown. Add this to the dal.
- Serve with rice / roti with a dollop of fresh cream on Dal !