Dal Makhani

Today there were no vegetables for lunch box.I was thinking how can I prepare lunch with the groceries available @home.An Idea flashed in my mind and I thought of cooking Dal Makhani.This treasured staple food which is a delicacy of punjab is commonly eaten with rotis/naans.The recipe source is from one of my colleague who is a punjabi.Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. People who count calories has to think twice before consuming this recipe.

 

 

 

Ingredients:

• 1 cup black urad dal
• 50 gm rajma
• 4 medium sized tomatoes
• 2 medium sized onions finely chopped
• 11/2 tbsp crushed ginger
• 1 tsp garlic paste
• 3 green chillies finely chopped
• ¼ tsp turmeric powder
• 2 sticks cinnamon
• 4 cloves
• 1 black cardamom peeled
• 2 tsp red chilli powder
• 1 tsp cumin seed powder
• 2 tbsp fresh cream/ malai
• finely chopped coriander leaves (to garnish)
• sufficient water to boil the dal
• 5 tbsp ghee

 

Procedure:

1. Wash and soak the dal,rajma in sufficient water for 8 hours or overnight.
2. In a pressure cooker add 1tbsp ghee and once the ghee is hot add cumin seeds.
3. Mean while grind cloves,cardamoms,cinnamon and prepare dalmakhani powder.
4. When the jeera turns brown,add dalmakhani powder and roast till the rawness disappears.
5. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder,bay leaves,ginger. Pressure cook first on a low flame for 3 whistles..
6. Now lightly heat the remaining ghee in a kadai.Add onions and saute till they become transparent.
7. Now add green chillies and saute for few seconds.
8. Add the tomato puree,garlic paste and little salt. Saute for few minutes.
9. Add red chilli powder and cumin seed powder. Saute on a low flame till oil separates.
10. Add the onion tomato mixture to the dal. Mix well.Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
11. Garnish with fresh cream or malai and coriander leaves.
12. Serve hot with hot phulkas, steamed rice and onion rings. 

 

Aloo Palak/Aloo Spinach curry

Slightly modified from Sailu ji's version of this curry is one of the favorites in my family.Spinach/Palak was introduced to India from Arab traders of Persia,where it is thought to be originated.Spinach is good for those who are in need of iron, taking spinach leaf juice either raw or by cooking as stew or soups. Spinach leaf juice is good for sore throat to be used as gargle. It is one of the cheapest vegetables which supplies the same amount of protein as one gets from the same quantity of meat, fish, eggs and chicken. During World War I wine fortified with spinach juice was given to French soldiers weakened by hemorrhage.The combination of spinach with aloo enhances the taste of aloo.

Ingredients:

• 6 potatoes
• 3 spinach bunches
• 1 tbsp ginger garlic paste
• 1 tbsp green chilli paste
• oil for fry
• 1 tsp turmeric powder
• 1 tbsp ghee
• 2 medium sized onions
• few cilantro leaves
• Salt for taste

For Popu/tadka

• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• few coriander leaves

Procedure:

1. Peel and cut the potato pieces into small dices.Saute in ghee for couple of minutes and keep aside.
2. Wash and blanch the spinach leaves in hot water for 3 minutes.Let it cool.
3. Mean while prepare masala by grinding onion,green chilli,ginger and garlic.
4. Make puree of spinach leaves.Dont throw the boiled spinach water.
5. In a deep pan pour oil and add popu seeds,turmeric,coriander leaves.
6. Once sputtered add ground masala and fry till the rawness disappears.
7. Add spinach puree and the water used for boiling spinach.
8. Finally add potato dices and cook for 15 minutes on low flame.
9. Add cilantro leaves and serve hot with rotis/rice.