Toor Dal Makhani
Toor Dal Makhani ( A simple quick twisted recipe of Dal Makhani with only toor dal):
Toor dal or split piegon peas is the common pulse in Indian Kitchen. Its a yellow lentil rich in proteins and fibre which is very important for a healthy body. It tastes great accompanied with simple rice and small amount of pickle. It is widely consumed all over India and even other countries due to its nutritional value and delicious taste.
Dal is prepared in various ways by different culture of each country and state. Some vegetarian people consume them almost everyday. Some prepare it in a simple manner with just a tadka or some add masalas to increase its taste. Addition of ghee or butter gives an authethic rich taste and aroma to your dal.
Dal Makhani is a dish originating from Northern parts of India especially the Punjab region. Its actually prepared using whole black lentils, kidney beans with lots of butter and cream. It is a mixed lentil curry. Cream and butter gives the curry the richness.
However today I have tried to prepare Dal Makhani using only one dal- our everyday friendly Toor dal which we Goans actually love. I went through the Punjabi style dal Makhani recipe, and have also added some of my own instincts.
So friends, you can try out my simple and easy recipe and am sure you will definitely love the same.
Ingredients:
Toor dal or split piegon pea-1 bowl
Tomatoes-2 medium sized
Onion-1 medium size
Garlic pods-5-6
Ginger -1 inch
Green chillies-5-6
Turmeric powder-1 tsp
Red chilli powder-2 tsp
Karipatta leaves-4-5
Butter-3-4 tsp
Oil-2 tsp
Jeera-2 tsp
Sugar-1 tsp
Salt as required
Water as required
Method:
Soak toor dal for 2 hrs in hot water.
Now cook it in cooker using required water till dal deeps and remove 3-4 whistles. Here we need a mashy dal so more whistles. Or you can remove 2 whistles and mash your dal well with a masher.
Make tomato puree by grinding tomatoes in mixer. Smash ginger and garlic pieces to make a paste.
In the cooking vessel, add oil, half of butter, jeera, karipatta leaves, chopped onions and chopped green chillies. Sauté well. Then add handmade above ginger garlic paste. Saute well and then add tomato puree. Let it cook till oil oozes out. Add turmeric powder, red chilli powder and saute well. Now add mashed dal and sauté well. Add water to adjust the consistency of your dal. Add sugar, salt and mix well. Give a good boil. Add remaining butter and mix well.
Boil and you are done.
Serve with simple rice and pickle!! You can add more dolops of butter while consuming this dal with hot rice.
Note:
A proper mashed dal, a good amount of tomato puree, addition of more butter and hand made ginger garlic paste yields a delicious aromatic Dal Makhani.
All the best and happy cooking!!
Toor dal or split piegon peas is the common pulse in Indian Kitchen. Its a yellow lentil rich in proteins and fibre which is very important for a healthy body. It tastes great accompanied with simple rice and small amount of pickle. It is widely consumed all over India and even other countries due to its nutritional value and delicious taste.
Dal is prepared in various ways by different culture of each country and state. Some vegetarian people consume them almost everyday. Some prepare it in a simple manner with just a tadka or some add masalas to increase its taste. Addition of ghee or butter gives an authethic rich taste and aroma to your dal.
Dal Makhani is a dish originating from Northern parts of India especially the Punjab region. Its actually prepared using whole black lentils, kidney beans with lots of butter and cream. It is a mixed lentil curry. Cream and butter gives the curry the richness.
However today I have tried to prepare Dal Makhani using only one dal- our everyday friendly Toor dal which we Goans actually love. I went through the Punjabi style dal Makhani recipe, and have also added some of my own instincts.
So friends, you can try out my simple and easy recipe and am sure you will definitely love the same.
Ingredients:
Toor dal or split piegon pea-1 bowl
Tomatoes-2 medium sized
Onion-1 medium size
Garlic pods-5-6
Ginger -1 inch
Green chillies-5-6
Turmeric powder-1 tsp
Red chilli powder-2 tsp
Karipatta leaves-4-5
Butter-3-4 tsp
Oil-2 tsp
Jeera-2 tsp
Sugar-1 tsp
Salt as required
Water as required
Method:
Soak toor dal for 2 hrs in hot water.
Now cook it in cooker using required water till dal deeps and remove 3-4 whistles. Here we need a mashy dal so more whistles. Or you can remove 2 whistles and mash your dal well with a masher.
Make tomato puree by grinding tomatoes in mixer. Smash ginger and garlic pieces to make a paste.
In the cooking vessel, add oil, half of butter, jeera, karipatta leaves, chopped onions and chopped green chillies. Sauté well. Then add handmade above ginger garlic paste. Saute well and then add tomato puree. Let it cook till oil oozes out. Add turmeric powder, red chilli powder and saute well. Now add mashed dal and sauté well. Add water to adjust the consistency of your dal. Add sugar, salt and mix well. Give a good boil. Add remaining butter and mix well.
Boil and you are done.
Serve with simple rice and pickle!! You can add more dolops of butter while consuming this dal with hot rice.
Note:
A proper mashed dal, a good amount of tomato puree, addition of more butter and hand made ginger garlic paste yields a delicious aromatic Dal Makhani.
All the best and happy cooking!!
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Can the water used to soak the dal be used to pressure cook it ?
ReplyDeleteYes dear it can be used.
DeleteBut sometimes the dal absorbs full water in soaking process and turns soft, so there is very little water left, so you need to add more water while pressure cooking it.
Delete