Makhani Dal Butter Dal Mogul Style Food

MAKHANI DAL (BUTTER DAL), MOGUL-STYLE

Makhani Dal (Butter Dal), Mogul-Style image

Provided by Mark Bittman

Time 3h30m

Yield About 6 servings

Number Of Ingredients 17

Ingredients

3/4 cup whole black gram beans (sabat urad)
2 tablespoons adzuki beans or pink beans (choti rajma)
2 tablespoons split chickpeas (chana dal)
1 cup plain whole-milk yogurt, whisked
2 cups finely chopped onions
1 1/2 cups finely chopped tomatoes (canned is fine)
2 tablespoons finely chopped fresh ginger
1 teaspoon turmeric
1 teaspoon ground cardamom
1 teaspoon paprika
1/2 teaspoon ground-red-chili powder
2 teaspoons salt
3 tablespoons sunflower or safflower oil, or other neutral oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
3/4 teaspoon garam masala
1/2 cup plain low-fat yogurt

Steps:

Combine the legumes with 4 cups water in a large saucepan and bring to a boil; cook, uncovered, for 2 minutes. Turn off the heat and cover the pot; let the legumes soak for 2 hours.
Add the whole-milk yogurt, 1 cup onions, tomatoes, ginger, turmeric, cardamom, paprika, chili and salt to the pot and bring to a boil once more. Cook, partly covered, over low heat for 90 minutes, or until the dal is very soft. Turn off the heat and use an Indian mathani (see related article) to purée the dal for about 1 minute; it should be saucy but not soupy.
To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the remaining cup of onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until medium brown. Turn off the heat and stir in the cumin and garam masala.
Transfer the dal to a large bowl and cover with the low-fat yogurt; top with tadka, stir gently and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

DAL MAKHANI

Dal Makhani image

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

Ingredients

1 1/2 cups Urad Dal (whole black beans)
1/2 cup red kidney beans (rajmah)
350 -400 g whipping cream, chilled
4 tomatoes, pureed
6 garlic flakes
1 teaspoon cumin seed (zeera)
salt
red chili powder
4 tablespoons clarified butter (ghee)

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

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