Rewards...Awards :) In high spirits, I am sharing my excitement of my recipe Dal Tiranga winning the Food for 7 Stages of Life - Pregnancy Event.
This is my first achievement after entering the blogosphere n am truely delighted.

As promised , I bring you one of the dishes from Diwali feast - Dal Makhani.
It is one of my Favourite Recipes I learnt a year ago . From Whr???? Vah re Vah!! The Chef , Sanjam Thumma makes it sound so simple that one is bound to try & will love the process. Most of our friends who have tasted this dish from my kitchen , has left licking fingers. Its for the authenticity in flavours !

INGREDIENTS :

Black Urid Dal	: 1.5 cups
Kidney Beans ( Rajma)	: Handful
Tomatoes	: 3/4th Kilo
Ginger - Garlic Paste	: 2 Tblspn
Red Chilli Powder	: 1 Tblspn
Cumin Powder	: 1 Tsp
Coriander Powder	: 1 Tsp
Turmeric Powder	: 3/4 Tsp
Unsalted Butter	: 50 gm
Fresh Cream	: 1 cup
Kasthuri Methi	: 1 Tsp
Chopped Coriander Leaves	: 1/4 Cup
Salt	: To Taste
Oil	: 1 Tsp
Water	: Roughly 2 cups
Whole Garam Masala's
Cloves	:3-4 Nos
Cardamon	:2-3 Nos
Bayleaf	:1
Cinamon Stick	:1"

DIRECTIONS :


Preparation :

• Grind the tomatoes and obtain a fresh tomato puree .Alternatively if you have less tomatoes in stock , use 2-3 tsp of double concentrated tomato puree.
• Soak Rajma for about 6-8 hours and then mix it with Black Urid Dal .
• Pressure cook the Black Urid Dal for twice amount of the regular Dal cooking time.

Method :

•  Heat few drops of oil in a large pan and add Cumin Seeds & Whole Garam masala's .Saute them for 1 minute .
• Add Ginger Garlic Paste & turmeric powder. Saute for 2 minutes.
• Add the tomato puree to the masala's mix and stir them once. Cover the pan with a lid and cook in low flame for 10 minutes. (Tomato puree generally tend to spill out bubbling ).
• Stir in red chilli powder , cumin powder , coriander powder and the butter ( coz its makhani) to the tomato puree. Cover and cook for another 10 minutes.
• Now that the quantity is reduced a bit , flavours of the masala's are into the base gravy , add the water from the cooked dal about 1.5- 2 cups and stir them. Allow it to boil for another 5 minutes in low flame.
• Add in the cooked Dal to the tomato puree and gently stir every 5 minutes in low flame. Cover and cook for atleast 30-45 minutes. Remember to stir every 5 minutes as the dal can stick to the bottom of the pan.
• Once the desired consistency is achieved , add in Fresh cream and stir well. I have used 30% low fat cream . Cook for 5 more minutes and turn of the flame.
• Sprinkle some Palm rubber kasturi methi & chopped coriander leaves for garnishing.
• Serve hot with Nan( Indian Flat bread) , Roti or Rice.

Kitchen Notes:

• Soaking Urid Dal is not required for this process.
• Dal Makhani generally tends to thicken after it cools down. So make sure to leave a little watery consistency when we turn of the flame.
• If water from the cooked Dal is not left over, Add regular tap water.
• Longer the duration the dal cooks in the tomato gravy, it tastes much better.
If Whole Garam Masala's are not available , use Garam masala powder.

Posting this recipe for MLLA 16 hosted by Cook Sister an event initiated by Susan of The Well Seasoned Cook

Cheers