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.

Dahi Vada/ Dahi Bhalla

Dahi vada or dahi bhalla is a famous north-indian snack which is made generally during the time of festivals. These are fried or non-fried lentil fritters which are dipped in creamy yoghurt alongwith few condiments. These can be made in a variety of ways, either with udad dal or moong dal or a combination of both in variable quantity.

INGREDIENTS:

For vadas:

• 3/4 cup udad dal (soaked for 4-5 hrs)
• 1/4 cup moong dal (soaked for 4-5 hrs)
• 1 tbsp ginger+green chilli paste
• a pinch of baking soda
• oil for deep frying

For spiced yoghurt:

• 3cup yoghurt
• 1.5 tbsp sugar (powdered)
• 1 tsp cumin powder
• 1 tsp chaat masala
• a pinch of red chilli powder
• saunth chutney as required
• coriander chutney as required
• few coriander leaves for garnish
• a pinch of hing (asafoetida)
• salt to taste
• water as required

METHOD:

1. Drain the soaking water completely and transfer the soaked dal into a grinder of a food processor.
2. Add rest of the ingredients for Vada except for baking soda. Add up to ¾ cup of water (slowly add more if needed). Grind it into a thick smooth paste. Transfer the lentil paste into a medium sized mixing bowl. 
3. Add baking soda and now using your hand or a whisk, whisk the paste vigorously rotating your hand in a circular motion in one direction. This helps making the paste light.
4. Heat oil in a deep fryer. Drop a dollop of Urad Dal paste (about the size of a small lemon) on your palm. Shape it into a circle. 
5. Carefully slide the vada into the deep fryer. Fry until its golden brown in color. 
6. Before serving let the fried vada soak in water for 3-5 minutes. Then lift it in one hand and give it a light squeeze with the other squeezing excess absorbed water out. Place them on a serving dish.
7. For spiced yogurt (or dahi) – Mix all the ingredients together in a big mixing bowl. 
8. Pour as much spiced yogurt as you like over the vadas. Garnish with cilantro and serve.

NOTE:

• Add as little water for grinding as possible, enough for the bladed to run smoothly.