Daal Makhani [bean-lentil soup]

Ingredients:

Whole Black Lentils [Urad daal] - 1/2 cup
Kidney beans [Rajma]- 1/4 cup
Bengal Gram [chana daal] - 1/4 cup
Yellow Lentils [Arhar daal] -1/8 cup

large onion -1
large tomato -1
tomato puree' - 1tbsp [optional]
ginger-garlic paste - 1tsp
green chillies/red chillie powder- as per your taste
bay leaf -1

dhania[corriander] powder - 1 tbsp
garam masala - 1tbsp
Rajma masala - 1.5 tbsp
Turmeric powder - 2 tsp
asfotedia - pinch
cumin seeds - 1.5 tsp
oil- 4.5 tbsp
salt to taste
fresh cream

Method:

soak all the daals overnight or for at least 5 hours
once the soaking is complete pressure cook the daal with turmeric powder, dhaniya powder and some salt
cook it for 3-4 whistles [it depends on your pressure cooker, mine takes 4], you don't want to over cook the daal
Heat oil in another pan and add cumin seeds let it crackle and then add asfotedia and bay leaf followed by chopped onions and fry till they become translucent
add ginger garlic paste fry it a bit
add the chopped green chillies and add all the dry remaining masalas, and immediately add chopped tomatoes [you don't want to burn the masala, so be quick in adding the tomatoes]
when tomatoes soften add 1 tbsp tomato puree [optional, but I like to add it]
fry the mix properly on low heat
add the boiled daals and mix it with massala s very well , you want to ass little more water to adjust the consistency
cook it on low heat for some time [if my daal was not over cooked the first time, I like to presuure cook it again at this time to ensure the massalas get infused in the daal]
taste for salt and seasoning, adjust it at this time
once the daal is cooked you can add cream at this point or when you want to serve it
Its ready, grab your plate and start eating with hot rice!!!

Comments

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker. Pour all the milk and turn on the rice cooker and cover the lid. It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked. Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...

Renus Kitchen

Search This Blog