DAL MAKHANI
The easiest and most delicious dal makahni--true Punjabi style. I saw several recipes and was very surprised to see the use of cardamoms and cinnamon, whereas the actual dal served in Indian and Mughlai restaurants does not contain garam masala. This dal needs to be soaked overnight, so plan ahead.
Provided by jas kaur
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and soak the kidney beans and the dal together in huge bowl.
- If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal.
- Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
- Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
- In the meantime, prepare the tempering (tadka).
- Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the puréed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.
- Add this steaming tadka to the dal and let it simmer for a while uncovered.
- When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame.
- Serve with hot naan or paranthas.
Nutrition Facts : Calories 710.1, Fat 45.1, SaturatedFat 27.6, Cholesterol 150.4, Sodium 46.6, Carbohydrate 55.8, Fiber 25.1, Sugar 4.9, Protein 23.6
DAL MAKHANI (SPICY BLACK LENTILS)
I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.
Provided by Sana7149
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
- Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
- Heat the butter in a pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
- Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
- Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
- Add the cream and mix well.
- Garnish with the cilantro and serve hot.
Nutrition Facts : Calories 398, Fat 23.4, SaturatedFat 14.3, Cholesterol 72.6, Sodium 162.4, Carbohydrate 37.2, Fiber 14.2, Sugar 7.5, Protein 13.2
CROCK POT CHICKEN WITH BLACK BEANS IN CREAM SAUCE
Make and share this Crock Pot Chicken With Black Beans in Cream Sauce recipe from Food.com.
Provided by dcs630
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients to crock pot, except Neufchatel cheese.
- Cook on low for 8 hours or on high for 4 hours.
- Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
- Stir to blend in cheese.
- Serve over rice, chips or on wraps.
PUNJABI DAL MAKHANI
A Punjabi mixed lentil curry generally made with lots of butter and cream.This recipe tastes even better the following day after reheating properly.
Provided by udita
Categories Beans
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak whole black urad and rajma overnight in 3-4 cups of water.
- Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
- Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
- Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
- Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
- Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
- Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
- Serve hot with Naan or Paraatha.
- Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
Nutrition Facts : Calories 387.7, Fat 24, SaturatedFat 12.9, Cholesterol 63.7, Sodium 88.3, Carbohydrate 33, Fiber 13.4, Sugar 3.7, Protein 12.4
FRENCH GREEN BEANS IN CREAM
I got this recipe from Good Housekeeping UK when at the Helsinki Airport a few weeks ago. Looked good and made for Canadian Thanksgiving. It was a hit! Very tasty and easy!
Provided by Cathy17
Categories Vegetable
Time 30m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the ends off the beans, then cook in salted boiling water until just tender. I steam them til they are still crisp and bright green.
- Run cold water over beans to stop the cooking process.
- Melt butter in a large pan and gently cook onions until soft, about 5 minutes.
- Add Prosciutto, garlic, and parsley and cook for 3 minutes.
- Add the cream, stirring constantly, and bring to a light boil. Do not leave unattended, otherwise cream will burn.
- Once mixture is hot, add green beans, mix to coat and warmed through.
- I did the sauce and green beans ahead, mixed them together and reheated on the stove. Turned out great!
Nutrition Facts : Calories 160.6, Fat 15.2, SaturatedFat 9.5, Cholesterol 46.8, Sodium 79.9, Carbohydrate 6, Fiber 1.8, Sugar 2.4, Protein 1.8
BLACK GRAM BEANS IN CREAM SAUCE (DAL MAKHANI)
Adapted from Chef Nanda Kishore of Tiffin Restaurant in Chicago. Plan ahead, overnight soaking time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drain dal; rinse; combine dal with the 3 cups water, turmeric and oil in a medium saucepan; heat to boiling, cover and cook until dal are cooked through but not mushy, about 30 minutes- the dal should absorb most of the water.
- Stir in garlic, ginger, cumin, garam masala, salt, red pepper, butter and half-and-half; heat to boiling over medium heat; cook, stirring frequently, until mixture thickens and flavors blend, about 10 minutes.
- Serve over cooked rice; garnish with cilantro and ginger.
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