I feel perplexed when somebody asks me why don’t I prefer going to the Indian Restaurants here in the UK. No Offence, but I totally find them worthless. Not to boast upon my culinary skills, I hardly know a handful of Indian dishes.. but wherever we go, it’s the same food everywhere. The typical oil laden Punjabi food ( termed as North Indian ) or the blandly tasted South Indian food. And luckily, I have a good hand on both the cuisines. I really feel there should be more variety to the Indian Restaurants rather than just categorising the food into North and South India. There are cuisines more than just these two, don’t you think so ?
Anyhow ! So being a Punjabi, I have always been fond of this cuisine. And I really want to tell those people (who ask me the question, remember!), that please !! I have had enough of running oil on top Platters.. and what I really want is the taste and aroma of myself cooked food and not the fake flavoured items. Phew !!! Sorry guys, if that hurts your love and feelings towards those awesome restaurants you love to eat in. But its really not that difficult to get that same taste in our kitchen, trust me on this !
Like this Daal Makhani !! I LOVE this to the core, and I wish I could make this more often. But since its heavy for stomach and after heavy reductions, still is denser than the other Daals, I hardly cook it once a month. Have it along with home made Naans, or Rice and I bet, you will forget that taste of your favourite restaurant. This recipe is my own and I have no idea how others make it..
- 1 cup Whole Black Urad Dal
- 2 large tomatoes
- 1 large onion
- 2 tbsp Ginger Garlic Green chili Paste( I make it fresh at home )
- A pinch of Asafoetida, cinnamon each
- 1 tsp Cumin seeds, Turmeric, coriander powder each
- 1 ½ tsp Red chili powder
- A pinch of cardamom powder
- 1 cup Whole Milk
- 2 tbp Double cream
- 1 tbsp Kasuri Methi ( Dried Fenugreek Leaves )
- A Sprig of fresh coriander leaves
- 1 tsp Garam Masala
- Salt to taste
- 2 tbsp oil
- Wash, drain and soak the Daal in lukewarm water overnight at least.
- Next day, add 4 cups of water in the pressure cooker along with a tsp of Salt and Turmeric and pressure cook till 3 whistles. What I usually do is, when the first whistle comes up, I turn the flame low and then let it simmer for around 20-25 min on low flame, releasing the cover the pressure eases off. This saves the gas and moreover, I don’t like the sound of Cooker whistling 😛
- So, when you have taken the Pressure Cooker off the flame and waiting for the pressure to ease off.. lets make the Tadka.
- Heat 1 tbsp Oil in a pan, add chopped onion into it and cook on a medium flame stirring in between till it turns brown
- Now, take the onions out and let them cool off a bit. Once it’s a little normal to touch, puree onions along with the tomatoes in a blender. Add Ginger garlic paste and give another pulse.
- Now, heat another tbsp. of oil in the pan and splutter cumin seeds and Asafoetida for 10 sec. Add the paste into it and cook covered for next 12-15 min on medium flame. People say, you get it know its cooked when the oil starts leaving the paste. God knows, how many time shave I actually waited for that to happen. I get to know when its done, is when the aroma starts changing from raw onion smell to cooked Masala type. You could opt for any signal though 🙂
- When its nearly done, add all the spices except Garam Masala and cook for next 5-6 minutes stirring in between. By the time this procedure is completed, the pressure in the cooker must be down and you could open and check if it requires some more time to get soft and mashed up.
- Coming back to the fried paste, pour in the mashed up Daal into the pan. Add more water, around 2 cups and bring to a boil. Simmer for next 5-6 minutes.
- Add milk and keep simmering for next 10 minutes. Sprinkle Garam Masala and Kasuri Methi on top and cover the Vessel.
- Before serving, garnish with Coriander leaves and Double Cream and a dollop of Butter, if you want 😉
- Keep the flame low after adding milk to the Daal, do not take it higher else the Milk ill curdle up. Milk will add creaminess to the Daal
- Make sure Daal is not overly mashed, it should retain its shape for the perfect Texture.
- Do not add Kasuri Methi along with the spices, make sure to add it at the end with Garam Masala.