Hello!
Its been raining here in Noida and the rain water seems to make the environment a little more cozy . With mom and dad being at home due to the shower spell today , I decided to treat them with a sumptuous lunch of Dal Makhni and Jeera pulao.
Dal Makhni is a traditional Punjabi Preparation which is extremely tasty as well as nutritious.Its time consuming but today with the availability of modern kitchen appliances , it can be made within a short time.Generally its prepared on some important occasions like marriages and parties.
Ingredients :
1 Cup Whole black lentil (Whole Urad) soaked overnight
1/2 Cup Red Kidney Bean (Rajma) soaked overnight
2 Teaspoon Cumin seed (Shahi Jeera)
2 Dry red chillies
2 Bay leaves
3 Medium sized onion finely chopped
2 tomatoes pureed
3 Tablespoon Ginger Garlic paste
3 Teaspoon Turmeric Powder
2 Teaspoon Red Chilly Powder
2 Tablespoon Garam Masala Powder
2 Teaspoon Coriander powder
1/2 Cup Fresh cream
50 gm butter
3 Tablespoon Milk
3 Tablespoon Refined Oil
Salt to Taste.
Method :
Heat oil in a pan. Add cumin seeds , bay leaves and dry red chillies (broken into two) . As the cumin seeds splutter and gives aroma , add chopped onions and sauté it till golden brown. To the it add purred tomatoes and cook till the tomato loses its rawness and gives a nice red color. After this put the ginger garlic paste and fry it till 2-3 minutes. To this mixture add the turmeric , coriander and Garam Masala powder and cook it for another 3 minutes. Finally , add milk and 4 tablespoons of cream and fry it till they add the color to the mixture. The spices mixture is ready for the dish.
Now in a pressure cooker add both the pulses along with 6 cups of water. Add the spice mixture, salt and top it with butter and the remaining cream . Set the pressure cooker and cook it for good 50 minutes on medium flame.Its cooked now . Remove the cover of the pressure cooker and cook for another 5 minutes while mashing the cooked pulses with the wooden spatula to make the consistency smooth. Its
done!Decorate it with fresh cream.
Its is eaten both with rice as well as chapatis/nan.
Tip : If you have forgotten to soak the pulses overnight you can easily do it by soaking them in warm water in a Thermos flask.. Within few hours the the pulses soak water and become soft.
Thanks!
Its been raining here in Noida and the rain water seems to make the environment a little more cozy . With mom and dad being at home due to the shower spell today , I decided to treat them with a sumptuous lunch of Dal Makhni and Jeera pulao.
Dal Makhni is a traditional Punjabi Preparation which is extremely tasty as well as nutritious.Its time consuming but today with the availability of modern kitchen appliances , it can be made within a short time.Generally its prepared on some important occasions like marriages and parties.
Ingredients :
1 Cup Whole black lentil (Whole Urad) soaked overnight
1/2 Cup Red Kidney Bean (Rajma) soaked overnight
2 Teaspoon Cumin seed (Shahi Jeera)
2 Bay leaves
3 Medium sized onion finely chopped
2 tomatoes pureed
3 Tablespoon Ginger Garlic paste
3 Teaspoon Turmeric Powder
2 Teaspoon Red Chilly Powder
2 Tablespoon Garam Masala Powder
2 Teaspoon Coriander powder
1/2 Cup Fresh cream
50 gm butter
3 Tablespoon Milk
3 Tablespoon Refined Oil
Salt to Taste.
Method :
Heat oil in a pan. Add cumin seeds , bay leaves and dry red chillies (broken into two) . As the cumin seeds splutter and gives aroma , add chopped onions and sauté it till golden brown. To the it add purred tomatoes and cook till the tomato loses its rawness and gives a nice red color. After this put the ginger garlic paste and fry it till 2-3 minutes. To this mixture add the turmeric , coriander and Garam Masala powder and cook it for another 3 minutes. Finally , add milk and 4 tablespoons of cream and fry it till they add the color to the mixture. The spices mixture is ready for the dish.
Now in a pressure cooker add both the pulses along with 6 cups of water. Add the spice mixture, salt and top it with butter and the remaining cream . Set the pressure cooker and cook it for good 50 minutes on medium flame.Its cooked now . Remove the cover of the pressure cooker and cook for another 5 minutes while mashing the cooked pulses with the wooden spatula to make the consistency smooth. Its
done!Decorate it with fresh cream.
Its is eaten both with rice as well as chapatis/nan.
Tip : If you have forgotten to soak the pulses overnight you can easily do it by soaking them in warm water in a Thermos flask.. Within few hours the the pulses soak water and become soft.
Thanks!
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