Does this Dal need an introduction ??
I am sure the answer gonna be "NO" if your Indian .. & if its "YES", please let me know in the comments for an elaborate introduction 🙈
After trying so many recipes for dal makhani, I finally ended upto the yummiest one with brilliant texture & taste. Do try out this recipe if you are planning to make "Dal Makhani" & share the experience with me ❤️
Lets talk about the shot : It is inspired by one of my favorite creators "Rakhee" I have been always mesmerised by her unique Indian food styling with beautiful hands in frame & oxidised bangles. With always a dream in my heart to create something like that for the Indian food, last year I bought these oxidized metal bangles but no tripod stand to capture my own hands 🙈, delayed the shoot.
Nevertheless, recently a pretty lady "Ranjana" who is a beautician by profession agreed to help me out with her prettayyyy hands in frame & then this happened.
Thank you so much Ranjana, without you this shot still would have been wandering in my mind. You helped me to bring it to reality ❤️🙏
Would love to hear what you guys feel about this 2 cent humble attempt!!
Ingredients:
- 1 cup whole urad dal
- 1/4 cup kidney beans
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1.5 cups fresh tomato puree
- 2 tbsp kashmiri red chilli powder
- 1/4 cup fresh cream
- 1/2 tsp toasted kasuri methi
- 1 tsp garam masala
- 1 tsp sugar
- 1 tbsp fresh coriander
- Salt to taste
Method:
Wash urad dal thoroughly by rubbing between palms (you will see black water initially), till water runs clear.
Soak dal & rajma overnight or 6-8 hrs. Pressure cook it in 3.5 cups of water with a pinch of salt. Meanwhile in a wok, add oil & 1 tbsp butter followed by ginger-garlic paste. Cook for 2 min, & then add fresh tomato puree ( 3 to 4 medium size tomatoes fine blended & strained)
Add salt, kashmiri red chilli powder & cook till masala starts oozing out oil. Now add boiled dal to this & let it all simmer together on lowest heat for atleast 1.5 to 2 hr. Keep stirring in between. Mash the dal a bit, to get that smooth texture (I do not mash it a lot and like it that ways).
Keep adding water to adjust the consistency as required. At the end, add garam masala, toasted kasoori methi, 1 tsp sugar & fresh cream. Give it a thorough mix & cook for 4-5 mins. Switch off the heat, let it sit for about 15 to 20 mins before serving.
Serve warm, Garnish with fresh cream, coariander & dollop of butter. Relish with naan, lachha paratha or roomali roti.
Hope you've all had an amazing day today!! Take care peeps!!