Dal Maharani The Queen Of Indian Lentils Food
DAL MAHARANI (THE QUEEN OF INDIAN LENTILS!)
Its a wonderful mixture of various lentils and very tasty with hot white rice. I add a dollop of low fat yogurt instead of the fresh cream to my plate for a lower cal option!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 5h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak red kidney beans, black gram and chana dal in water for 4-5 hours.
- Pressure cook the above dals (lentils) once the time for soaking is over.
- Transfer the dals to a skillet.
- Simmer, on low flame, for 30 minutes, until the lentils (dals) become extremely soft.
- Heat oil in a skillet.
- Sauté the onions and ginger in it till the raw smell of ginger is gone and onions turn golden brown.
- Add tomatoes and green chillies and continue to sauté.
- Add turmeric powder and red chili powder once the onion-tomato mixture becomes soft.
- Continue to sauté.
- Pour the cooked dal over this mixture and bring to a boil.
- Add salt to taste.
- Stir well.
- Just before removing from flame, add butter and fresh cream.
- Garnish with cilantro and serve hot with white Basmati rice!
DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
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