DAL MAKHANI(WHOLE BLACK LENTILS IN TOMATO SAUCE)

DELICIOUS   N  YUMMMM  DAL MAKHANI!!!

 

For Dal Makani,you need soaked urad dal.Rinse and Drain the dal well before soaking.Do not add salt to the dal while cooking as it will cause the dal to become a liitle tough and you won't get a buttery texture of the dal.

Ingredients

1. Whole Black Urad  Dal  -  One cup
2. Yellow Moong dal - 1 tablespoon
3. Onion - 1 (medium, finely chopped)
4. Oil - 1 teaspoon
5. For  Spiced Tomato Puree:

           a) Tomatoes - 2 (roughly chopped)
           b) Garlic - 4 cloves and ginger - 1 small piece

           c) Sambar powder - 1 tablespoon
           d) Garam masala powder - 1/2 tablespoon
           e) Turmeric powder - 1/2 teaspoon
           f) Jaggery or Brown sugar - 1/2  teaspoon
           g) Required salt
           Blend everything together  till completely smooth in blender or mixie .

      6. Melted Ghee -   1 to 2 teaspoons

      7. Kasuri Methi   - 1 teaspoon

SOAKING AND COOKING THE DAL:

Add the Black Urad Dal to a large bowl and cover with several inches of water. As they rehydrate, they triple in size. So use plenty of water. Soak them for 6 hours or over night. You can pressure cook the soaked Dal and moong dal together directly for 6 to 8 whistles in a small pressure cooker on medium low flame.Addition of one tablespoon of moong dal gives a creamy texture to the gravy.Moong dal needs not to be soaked and it can be added to the soaked urad dal while pressure cooking.

Method: 

1. Heat up the oil in a small pressure cooker.Add the onion and fry it gently on a low heat until golden brown in colour stirring from time to time.
2. Now add the blended spiced tomato puree along with 1/2 cup of water. Stir well. 
3. Simmer the puree covered for about 5 minutes to allow the excess moisture to evaporate and the puree thickens.
4. Now add pressure cooked black Urad dal along with its cooked water. Stir to combine.
5. Pressure cook everything together for 5 whistles on a medium low flame.Always cook on medium low flame while using a small pressure cooker as it gives off whistle in a very short time.
6. Once the pressure releases ,open the cooker and  add crushed Kasuri Methi. Also add melted ghee and stir everything  well once.

This gravy is Saucy, flavorful and full of healthy plant based protein. Serve it with rotis or Parathas. 

Black Urad dal are hearty with a firm texture and creamy center and tastes mildly nutty. Adding melted ghee to the gravy off the flame takes it to an Authentic restaurant type creamy Dal Makhani without adding loads of butter or heavy cream.Adding jaggery gives hint of sweetness to the gravy and maintains the gravy's depth of flavour.

BHAINGAN KA SALAN (AUBERGINE IN PEANUT SAUCE)

 

BHAINGAN SALAN

Ingredients:

1. Brinjal = 1 (Bigger one,chopped to big cubes)
2. Onion =1(chopped lengthwise)

For SALAN paste:

a) Peanut - 1 tablespoon
b) Sesame seeds - 1 tablespoon(used black sesame seeds)
c) Grated coconut - 1 tablespoon
d) Tamarind (soaked) - 1 tablespoon
e) Jaggery - 1 teaspoon
f) Sambar powder - 1 tablespoon
g) Garam Masala powder - 1 tablespoon
h) Red chilli powder - 1 teaspoon
i) Turmeric powder - 1 teaspoon
j) Garlic - 3 cloves
k) Ginger - 1 inch piece
l) Tomatoes - 2 (roughly chopped)

Method:

• Chop the brinjal into big cubes. 
• Chop the onion in length wise.

For SALAN paste:

Heat a skillet. When the skillet is hot, add peanuts. Toast it for a minute. Then add sesame seeds and dry roast till it pops. Now add grated coconut and saute till it turns a shade darker and is dry. When cool, transfer these toasted ingredients to a blender. Process till they turn coarse. Now add ginger,garlic,tomatoes,red chilli powder,sambar powder, turmeric powder, garam masala powder,soaked tamarind and jaggery to the coarse mixture and blend until smooth adding required amount of water (I used black sesame seeds since I didn't have white sesame seeds).

•  Now heat the skillet again with 1 tablespoon of oil. When the oil is hot, add brinjal cubes with little turmeric powder. Saute well and close with a lid. 
• Cook till the brinjal turns slightly tender. It should retain its shape. Take it aside in a plate.     
• Again take two teaspoons of oil in a skillet and heat it. When hot,add chopped onions and saute till they turn slightly brown in colour.Now add the blended paste. 
• Add enough water to get required consistency.You can add atleast  one cup of water as the gravy will thicken due to the peanut .Close the skillet with a lid and simmer the gravy for 10 minutes.    

              

• Now add sauteed brinjal cubes to the gravy.If required,add water and stir everything together.Cook covered for another 5 minutes.Open and stir well.Switch off heat.

         

• Add fresh chopped coriander leaves.
• Serve Bhaingan ka Salan with Roti or Vegetable Biryani.

SNAKEGOURD THOGAYAL

 Ingredients:

1.Snake gourd (small) = 1 (chopped to small pieces)

2.Mustard seeds = half teaspoon

3.Orid dhal = 2 teaspoons

4.Gram dhal = 2 teaspoons

5.Fenugreek seeds =half teaspoon

6.Green chillies = 3 to 4 nos

7.Tamarind = 1 teaspoon

8.Oil = one and half teaspoons

9.Salt to taste.

Method:

Heat oil in a skillet .When hot,add mustard seeds,methi seeds,orid and gram dhal and then green chillies.Saute all till they change to golden brown in colour .Take the sauteed ingredients aside.

In the same skillet,add one teaspoon oil.When the oil becomes hot,add the chopped snakegourd pieces.Saute it well.Add little turmeric powder.Close it with a lid and cook it covered till they are little tender.Be careful not to overcook.They should not turn mushy but they should be little soft and not raw.Saute it. Turn off the flame.

When cool,transfer the partially-cooked snake gourd pieces and the other sauteed ingredients along with tamarind to a blender .Blend adding little water to a gritty or slightly coarse consistency .They should not be completely smooth else they will be like chutney.

Serve the thogayal with steamed rice mixed with little ghee or sesame oil .ENJOYYY!!!

COCONUT THOGAYAL

 COCONUT THOGAYAL

INGREDIENTS:

1.Grated coconut  =  1 cup

2.Whole orid dal   =  2 tablespoons

3.Whole dry red chillies = 3 or 4 nos

4.Tamarind = 3/4 tablespoon

5.Oil = 2 teaspoons

6.Salt as required.

Method:

Heat oil in a skillet.When hot,add orid dal and whole dry red chillies and roast till they are golden brown in colour.Turn off the flame.Cool it off.

Transfer the roasted ingredients to the blender along with grated coconut,tamarind and salt.Blend it slightly coarse or completely smooth.Add water little by little while blending according to the consistency you want.

YUMMY coconut thogayal is ready.You can serve it on hot rice along with gingelly oil or ghee.

It also pairs well with curd rice.