Bhojan Bites

 Dal Makhani, a rich and flavorful Punjabi lentil dish, is a staple in many Indian homes. This creamy and buttery dal is made with a combination of whole urad dal (black gram) and chana dal (chickpea), simmered in a fragrant tomato-based gravy. The addition of spices like cumin, ginger, and garam masala gives it a depth of flavor that is simply irresistible. Ingredients: 1 cup whole urad dal (black gram) 1 cup chana dal (chickpea) 1 cup rajma (kidney beans) 2 tomatoes, chopped 2 inches ginger, grated 1 teaspoon cumin seeds 1 teaspoon MDH Dal Makhani masala 1/2 teaspoon turmeric powder 1 teaspoon coriander powder Salt to taste 1/2 teaspoon paprika 1 tablespoon kasoori methi (dried fenugreek leaves) 1 tablespoon sugar (optional) 2 tablespoons ghee or oil 1 green chili, finely chopped 1/4 cup chopped cilantro for garnish Instructions: Prep the lentils: Rinse the urad dal, chana dal, and rajma thoroughly. Soak them in water for at least 8 hours, or o...

I was recently introduced to Amti daal, a special Maharashtrian sweet and tangy daal. It has a very distinct flavor added by Goda masala. Goda masala is a special mix of flavor spices particularly sesame seeds, dry coconut, mace and many more. I was lucky enough to receive homemade goda masala from a friend. I am going to treasure my masala till I find my own recipe :)   Ingredients Daal Toor (arhar) daal - 1/2 cup water - 2 cups turmeric - 1 tsp salt - to taste Seasoning Mustard seeds - 1tsp Cumin seeds - 1 tsp Asafoetida - few dashes Red chillie - 1-2 Chopped onion - 1/2 cup Chopped tomato - 1/2 cup Curry leaves - 4-5 Corriander powder - 1 tsp Goda masala - 1 tsp Ghee - 2 tbsp Tamarind - 1 tsp Jaggery powder - 1 tsp or more as er taste Cilantro, chopped - 2 tbsp Method  Pressure cook contents under daal on high for 4-5 whistles. Prepare tadka by by cooking ingredients under seasoning. Add coriander masala and and Goda masala in the end to tadk...

Daal Amritasri, is the new addition in my menu of things I cook regularly. It is very easy to make and tastes lie heaven. The flavors come out best when cooked slow in an open pot. I don't have luxury to cook slow due to time constraints, but I have tied this cooking in rice cooker and it came out awesome. For everyday purposes, I cook in pressure cooker and simmer for 20-30 minutes on very low heat. Ingredients: Whole black / urad daal - 1 cup Chana daal - 1/4 cup Water - 4 cups Red onions - 1 small, finely chopped Ripe tomatoes - 1 small, finely chopped Green chillies - 1-2 chopped (optional) Ginger - 1 tbsp, finely chopped Garlic - 1 tbsp, minced Bay leaf - 1-2, medium Garam masala - 1tbsp Coriander powder - 1 tbsp Salt - to taste Turmeric powder - 1 tsp Cilantro - handful for garnish Ghee - 1 tbsp (optional) Vegetable oil - 2 - 3 tbsp Cumin seeds (jeera) - 1.5 tsp Method: Soak urad and chana daal overnight or at least for 4-5 hours. Rinse the daal ...

Panchmel daal comes from the state of Rajasthan in India. It is made by combining five lentils in different ratios. The mixed flavor and texture of the lentils offer unique taste and feel to the daal.  Ingredients: Toor daal (arhar daal) - 1 cup Yellow moong daal - 1/2 cup Spilt green moong daal - 1/2 cup Dhooli urad daal (white) - 2 tbsp Chana daal - 1/4 cup Turmeric - 1 tsp Salt to taste Seasoning: Cumin seeds - 1/2 tsp Mustard seeds - 1/2 tsp Asafoetida (heeng)- a dash Whole cloves - 2-3 Black pepper - 4-5 seeds, coarsely grounded Dry whole red chili - 1 (optional) Ginger - 1 tsp, grated (optional) Garlic - 1 tsp , grated (optional) Tomato - 1/2 cup, chopped Onion - 1/2 cup, chopped Ghee - 2 tbsp Cilantro springs - 3-4 Method: Soak all the daals together for 30-60 minutes. Pressure cook daal with turmeric and salt for 2 whistles. Turn off the heat and let the cooker release pressure on its own. Meanwhile, heat ghee, add cumin and mustard s...

Yippeee...finally I made it .... I have been struggling to get a perfect recipe for Sambhar, while searching for recipe I stumbled upon this recipe on Shakahari Rasoi . I followed the recipe word to word and my sambhar came out quite good.

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 gre...