Dal makhani is always consistently on our menu we dine outside, which happens very infrequently.
I attempted many times to get the restaurant taste in the dal makhani I make at home. I recall once having dal makhani (and it was one of the best dal makhani, we have had) in goa. We've had dal makhani at the quiet and tranquil benaulim beach in goa, only at that place many times. Surprise, surprise i discovered a black cardamom and a clove . I believed may be its the black cardamom and clove giving that flavor. Afterward dal makhani was made many times by me with the whole spices and it does make a difference. But I still felt something was missing.
When the recipe of dal bukhara cracked, I believed it was the cream and butter making this difference, aside from the slow cooking. I would consistently add less butter or oil (2 tablespoons for 1 to 1.25 cups of lentils) and make dal makhani with no cream or really less cream. You could make dal makhani with less butter and cream. Just don't forget to slow cook it for longer intervals, to get the actual deal.
initially I've cooked the lentils in a pressure cooker for about 30 minutes. but later I have slow cooked on a low fire for 25 minutes.
Another factor is the smoky charcoal infused aroma. I myself was surprised when I tasted this dal makhani. Just like those we get in eateries. The dhungar smoking technique is discretionary and all you have to do is bypass if you CAn't get charcoal.
this dal makhani recipe is abundant compared to the home cooked dal makhani variation (one which I always make) and the dhaba style dal makhani. So great for festive occasions or parties.
Making dal makhani recipe restaurant fashion :
1. Soak both ¾ cup whole urad dal/ entire black gram and ¼ cup rajma /kidney beans overnight in enough water for 8 to 9 hours. drain them well. Here’s a pic of rajma and saturated urad dal.
2. Rinse rajma and the urad lentils legumes a few times in water.
3. Drain well and after that add them in a pressure cooker.
4. Add 3 cups water and stir well.
5. Then add about ½ cup water, if they're not cooked and pressure cook for 4 to 5 whistles more. When eaten the urad dal should melt down in the mouth and should not give any bite or resistance,. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The exact same rule applies for rajma also. keep the cooked beans aside. Both the urad dal and rajma beans have to be fresh. They take lots of time to cook if they may be not young or close to their own expiry.
6. Here’s both the rajma and urad dal softened and cooked.
7. In a mixer or blender jar, take chopped tomatoes. 200 grams of tomatoes or 2 large tomatoes, chopped. no have to blanch the tomatoes.
8. Combine to your smooth puree. keep apart. You may also use shop brought 1 cup tomato puree rather than combining the tomatoes.
9. In a pan, now heat 3 tablespoon butter. It is possible to use salted butter or unsalted butter.
10. Add the whole spices – 2 to 3 cloves, ½ tsp cumin seeds, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/indian bay leaf. saute till the spices become aromatic.
11. then add ½ cup finely chopped onions.
12. Stir and saute the onions on a low fire regularly.
13. saute the onions till they become light golden.
14. then add 2 teaspoon ginger garlic paste. Stir again and saute till the raw odor of ginger-garlic goes away.
15. add 1 tsp chopped green chilies and stir for a minute.
16. Add the tomato puree.
17. Stir again.
18. add ½ tsp red chili powder.
19. Then add about two to three bits of grated nutmeg or nutmeg powder.
20. stir very well and saute this mixture on a low to medium fire, till you see fat releasing from the sides. about 3 to 4 minutes on a low flame.
21. then add the cooked urad dal and rajma legumes.
22. add the remaining stock. add 1 cup water or more if needed.
23. Stir and simmer the dal makhani uncovered on a low flame.
24. keep on stirring regularly, so that the lentils do’t get stuck to the bottom of the pan. The lentils become viscous and begin to stick at the bottom or even stirred. While stirring mash a few lentils too.
25. As required once the dal makhani has begun to thicken, add salt.
26. If the gravy seems thick or dry when simmering you can add more water. The longer you keep dal makhani the better it tastes. The lentils become viscous creamy and the consistency of the dal dal will keep on thickening as you simmer. I kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.
27. Dal makhani isn't too heavy or too thin. It's a moderate consistency with a viscosity coming from the totally cooked lentils.
28. Stir the cream perfectly. Then switch the flame off.
29. Add ¼ tsp kasuri methi, crushed. Stir again. Cover and keep the dal makhani in case you are carrying on to the dhungar process. Or else you are able to serve dal makhani away.
30. Warm a little bit of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece in order that it evenly burns.
31. keep the red hot charcoal in a small bowl.
32. pour ½ to ⅔ teaspoons oil on the charcoal. the popular piece of charcoal would start to smoke as soon as you pour oil on it.
33. immediately keep this bowl along with the dal makhani.
34. Cover with a lid snugly for a minute or two and allow the charcoal to infuse its smoke. I generally keep to two minutes for one.
35. Serve dal makhani garnished with chopped coriander leaves and several teaspoons of cream with tandoori roti, naan, phulkas or steamed rice.
Quick Recap of Dal Makhani Recipe with Video:
No comments:
Post a Comment