Dal Makhani / Punjabi maa ki dal

Dal makhani is a classic punjabi dish that you will readily find on the menu of almost every north-indian restaurant. It is a rich and creamy lentil preparation which involves slow cooking for several hours with the addition of butter and cream. For healthier option, i like to add milk instead which gives exactly the same taste and richness to this protein-packed delicacy. This tastes even better the next day after reheating properly.. thats why i generally make this in bulk during winters.

Preparation time: 8-10 hrs
Cooking time: 60 min.
Type: Main-course
Cuisine: North-indian
Serves: 6-8

INGREDIENTS:

• 2 cups whole black lentils (udad dal)
• 1/4 cup red kidney beans (rajma)
• 1/2 cup onions (sliced)
• 1 cup tomatoes (pureed)
• 1 tbsp ginger (crushed)
• 1 tbsp garlic (crushed)
• 1 tbsp green chilli paste (crushed)
• 1/8 tsp turmeric powder
• 1/2 tsp red chilli powder
• salt to taste
• 1/2 cup milk
• 3 tbsp clarified butter (ghee)
• 2 tbsp cream (to garnish)

METHOD:

1. Soak black lentils alongwith kidney beans overnight for 8-10 hrs.
2. Pressure cook the soaked lentils and kidney beans adding 4 cups of water and a teaspoon of salt till 1 whistle and simmer for 30 min.
3. Meanwhile heat ghee or butter in a pan, add onions and cook till golden brown in colour.
4. Next, add ginger, garlic and green chilli paste and saute for 30 sec.
5. Add turmeric powder, red chilli powder and salt to taste.
6. Now add pureed tomatoes and cook on medium flame till oil oozes out of the masala.
7. Add cooked dal to this masala and mix well.
8. Next, add milk gradually to the dal stirring continuously.
9. Let the dal simmer for 15- 20 min. 
10. Finally. garnish with cream and serve hot with naan, roti or rice.

Note:

• The longer the dal is simmered the better it tastes.
• To give more richness or creamy texture, half a cup of cooked dal can be blended and then added into the remaining dal.

Methi Matar Pulao

Fenugreek leaves and green pea rice is a very simple and nutritious lunch recipe. I was planning to make matar pulao but then fresh fenugreek leaves lying in my fridge prompted me to use them so i could not drop the idea and at once, i planned to use it alongwith green peas. When not in season, make with two tablespoons of dried fenugreek leaves (kasoori methi) readily available in all grocery stores.

Preparation time:30 min.
Cooking time:20 min.
Cuisine: North-indian
Type: Main-course
Serves: 4

Ingredients:

• 2 cups rice (soaked for 1/2 hr)
• 3 tblsp oil
• 1 bay leaf
• 2 green cardamom
• 1" cinnamon stick
• 1 tsp cumin seeds
• 2 tblsp ginger-garlic-green chilli paste
• 1 cup onion (thinly sliced)
• 1 cup fresh fenugreek leaves (chopped)
• 1 cup green peas
• 1 tsp black pepper powder
• salt to taste

Method:

1. Heat oil in a pressure cooker, add whole spices and cumin seeds, cook till nice aroma of spices comes out.
2. Add ginger-garlic-green chilli paste and saute for 30 sec.
3. Add onions and cook till light golden in colour.
4. Next add fenugreek leaves and cook till the water released is completely absorbed.
5. Add green peas and rice and mix well.
6. Add 3 cups of water, cover and pressure cook till 1 whistle.
7. Serve hot with curd or pickle.

Cheesy Methi Balls

This is my variation to the classic gujarati snack "Methi Muthia" . Here i have stuffed the prepared methi dough with a cube of cheese and it tastes delicious and even kids enjoy the healthy fenugreek leaves without any complaint.

Preparation time: 15 min.
Cooking time: 10 min.
Type: Appetizer

Serves: 4

Ingredients:

For covering:

• 150 gms fresh fenugreek leaves (methi)
• 1 cup chickpea flour (besan)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp salt
• 3 tsp oil
• 1/2 cup water

For stuffing:

1/4 cup mozzarella cheese (cut in 1/4" cubes)

Method:

1. Heat oil in a pan, add hing, turmeric powder, red chilli powder.
2. Immediately add chopped fenugreek leaves, cover and cook a little.
3. Add salt and water. cook till methi is cooked.
4. Add besan and keep stirring till a dough like consistency is formed.
5. Keep aside to cool.
6. Divide the mixture in lemon-sized balls.
7. Place one cheese cube inside each ball and cover with the dough to make smooth round balls.
8. Deep fry till golden brown.
9. Serve hot with tomato ketchup or green chutney.