Dal Makhani

This dhaba style curry takes Me back in the lanes of My childhood memories when this was the only dish that I used to order in restaurant along with butter nan which I used to love being a pure vegetarian then! That taste, the texture, the smell... it was divine. It was almost impossible to get the same taste when I tried to prepare this dhaba style dal makhani at home.... until I tried this beautiful recipe shared by one of the lovely food blogger Shreya A.Tiwari.

That was it guys!!! A key to a mind blowing dhaba style dal makhani recipe. When I tried Shreya's recipe it just blew my mind!! It was hard to believe that with such minimal ingredients this versatile dish was so easy to prepare. I couldn't thank Shreya more for sharing such an amazing recipe. 

Ingredients: (Serves approx.3)

• 1 Cup Whole Black Urad Dal (Whole Black Gram Lentils)

• 1/4th Cup Rajma (Kidney Beans)

• 4 tbsp Butter

• 1/4th tsp Hing (Asafoetida)

• 1/2 tsp Turmeric Powder

• 1 1/2 tsp Kashmiri Red Chilli Powder or Paparika 

• 2 Black Cardamom

• 1 Green Chilli finely chopped

• 2 tbsp Ginger Garlic Paste

• 2 Medium Sized Onion finely chopped

• 1 Tomato finely chopped

• 2 tsp Coriander Powder

• 1 tsp Cumin Powder

• 1/2 tsp Fennel Powder (Saunf Powder)

• 1/2 tsp Garam Masala

• 1 tsp Sugar

• 3 tbsp Cream

• 1/4th Cup Coriander leaves 

• Water as per gravy preference

• Salt to taste

Method:

• Soak urad dal (black gram) & rajma (kidney beans) for 7-8 hours or overnight.

• Then pressure cook the lentils adding salt and 2 cups of water till 6-7 whistle. Let the pressure from the cooker release on its own. Then with a masher slightly mash the lentils.

• In a sauce pan add butter. Once butter is warm add hing, black cardamom, finely chopped green chili, ginger-garlic paste and chopped onions.Cook onions till they are slightly golden brown.

• Now add the spices coriander powder, cumin powder, fennel powder, red chilli powder & turmeric powder. Mix well. Add finely chopped tomatoes and cook them till they are tender and oil starts to separate from the mixture.

• Add salt, sugar & garam masala, mix well. Add the mashed lentils and water as per the thickness of the dal you prefer. Let the dal boil for 7-8 minutes.Keep on stirring occasionally.

• Now add cream and let the dal boil for 10-15 minutes on low flame. Adjust the consistency of the dal and check for seasoning.

• Dal Makhani is ready.

• Garnish with chopped coriander leaves, cream and a dollop of butter.

• Serve hot with flat bread of your choice or with rice.       

        

Misal Pav

Weather is acting weird today, one time its sunny at other its gloomy. For me gloomy climate calls for something hot & spicy meal to munch upon. And what can be better than a bowl of piping hot & spicy misal! I have tried making several versions of this Maharashtrian delicacy and every time the outcome was good. Sharing one the version here.

Ingredients: (Serves approx.3)

For Onion -Coconut Masala Paste:

• 1tsp Oil

• 1 Big Sliced Onion

• 3 tbsp Dry Coconut grated

• 3 Garlic Cloves

• 4 nos. Cloves

• 4 nos. Black Peppercorns

• 1" Cinnamon Stick (Dalchini)

• 1 tbsp Coriander Seeds

• 1 tsp Cumin Seeds

• 2 Dry Red Chilies

For Gravy:

• 1tbsp Oil

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 5-6 Curry Leaves

• 1 tbsp Ginger Garlic Paste

• 1 Small Onion finely chopped

• 1 Small Tomato finely chopped

• 2 tbsp Red Chilli Powder or as per your preference

• 1 tsp Goda Masala OR Garam Masala

• 100 gms Boiled Sprouted Matki / Moth Beans

• 1/2 Cup Coriander Leaves for garnishing

• Water as per gravy requirement

• Farsan as per your choice and quantity

For Sprouting Matki:  

• Wash and soak matki for 6-8 hours or overnight.

• After soaking, remove the water and wash the matki under running water.

• Drain out all the water from matki completely.

• Once all the water is drained out, take a cotton cloth and place the matki in it.

• Take all the edges of the cloth and tie a knot.

• Let the matki rest in the cloth for 10-12 hours in slight humid environment.

• After 10-12 hours, you will see the sprouts appearing on matki.

Method:

For Masala Paste:

• In a pan add oil and sliced onions. Saute for two minutes.

• Add grated dry coconut and rest of all the ingredients. 

• Saute this masala till onion and coconut cooks and change colour to a golden brown.

• Cool the masala and grind it to a fine paste. Use water if required.

For Gravy:

• Pressure cook matki in 2 cups of water along with a teaspoon of salt & turmeric for approximately 5 whistle or till the matki is cooked.

• In a deep pan, heat oil and add mustard seeds.  Once mustard seeds crackle, add hing ( asafoetida), turmeric powder & curry leaves.

• Add finely chopped onions and saute till translucent. Once onions are translucent add ginger garlic paste and saute till raw smell of ginger garlic fades away. Add finely chopped tomato and cook till tomato is nicely incorporated in onions. Add one fourth cup of water to cook tomatoes if needed. Once the oil starts to appear add red chilly powder and coconut masala that we made early. Mix well.

• Add little water and cook the paste for 5 to 7 minutes or till the oil separates from the masala. 

• Now add the cooked matki and water as per the conistancy of the gravy you require. Normally two cups of water is enough. Now add a teaspoon of jaggery and 1 tsp of goda masala OR garam masala. Add finely chopped coriander leaves and check for seasoning.

• Let this matki come to boil for 7-8 minutes, so that all the spices are nicely incorporated.

• Matki usal is ready.

Assemble the Misal:

• In a deep serving plate, add one serving of matki.

• Pour a ladel full of gravy over the matki.

• Sprinkle finely chopped onions, farsan and coriander leaves.

• Squeeze a lemon wedge over it and serve hot. 

• Misal is ready.

• You may serve Misal as it is or with pav / slice bread.

Tip: You may also add a tablespoon of potato sabzi while assembling.

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Dal Fry

Punjabi food is to die for!! Nothing beats Dal Fry when it comes to simple comfort food!! This restaurant style Dal Fry goes very well with Butter Roti, Butter Nan & Butter Parotha!!! But just a simple plain rice also does magic with this most humble dal!!

Ingredients: (Serves 2)

• 1 Cup Toor Dal (Split Pigeon Peas)

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Cumin Seeds

• 1 inch Ginger finely chopped

• 1 tbsp Garlic finely chopped

• 1 Green Chilli finely chopped

• 1 tsp Coriander Powder

• 1/2 tsp Cumin Powder 

• 1/2 tsp Garam Masala Powder

• 1/2 tsp Kasuri Methi Powder

• 1 tsp Red Chilli Powder

• 1/2 tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 2 tbsp Oil / Ghee

• 1 tbsp Lemon Juice

• Coriander Leaves finely chopped for garnish

• Salt as per taste

• Water as per requirement

Method:

• Wash and pressure cook toordal until 4-5 whistle.

• In a kadhai, heat oil. When the oil is hot add cumin seeds and let them sizzle for a minute. Add hing, finely chopped ginger & garlic. Saute till the raw smell of ginger garlic fades away. Add finely chopped onions and cook till translucent. Add chopped green chilli. Once onions are translucent add finely chopped tomatoes, cook till tender.

• Add turmeric powder,  red chilli powder, cumin powder, coriander powder, & garam masala powder. Mix all the masala well, add little water to incorporate the masalas into onion tomato mixture. Saute for a minute.

• Now add the cooked toordal. Add water and adjust the consistency of the dal as per your preference. Add salt and kasuri methi, mix well. Check for seasoning.

• Let the dal boil for 5 minutes on medium flame.

• Lastly add lemon juice and finely chopped coriander leaves.

• Dal Fry is ready.

• This Dal Fry goes very well with Tandoori Roti & Nan.

Spring Onion Pithla

When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is a Maharastrian besan curry made in every household. There are numerous ways in which this pithla is prepared. 

The recipe which I am sharing today was introduced to Me by My dearest friend Vidya Shanbhag Thakur!! I never came across this dish and neither thought about such a beautiful combination. Thank you Vidya for this amazing recipe.

Do visit her blog for more scrumptious recipes at https://mysecretplate.com

Ingredients: (Serves 4)

• 2 cups Besan (Gram Flour)

• 3 Spring Onion whites chopped finely

• 5 to 7 finely chopped garlic

• 2 nos. Green Chilles 

• 1/2 to 3/4 cup Spring Onion greens finely chopped

• 1 tsp Mustard Seeds

• 1 tsp Red Chilli Powder

• 1 tsp Cumin Seeds (Jeera) Optional

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 1 tbsp Coriander Leaves

• Salt to taste

• 2 tbsp Oil

• 3 cups Water 

Method:

• In a mixing bowl add 1 1/2 cups of water along with red chilli powder & besan (gram flour). Mix besan (gram flour) well into water and see to it that the batter is lump free.

• In a kadhai heat oil. Add mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder and  finely chopped garlic. Saute garlic till its raw smell fades away. Then add finely chopped spring onion whites and green chilles. Saute onions till translucent..

• Now add spring onion greens and saute well .Add the besan mixture and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.

• Keep on stirring continuously as due to besan this mixture do stick at the bottom.

• Check for seasoning. Add finely chopped cilantro and let this pithla cook on a medium flame till raw smell of besan fades away and mixture becomes glossy.

• Pithla is ready. 

• Serve this pithla with garma-garam rice or bhakri. 

Maharashtrian Kadhi

Maharashtrian Kadhi is a famous dish prepared in every maharastrian household. This kadhi is made using yogurt/curd and besan.There are various varieties of kadhi that are prepared across India such as Maharashtrian, Gujrati, Punjabi etc. This sweet tangy healthy kadhi is normally served along with Mugachi Khichadi or hot piping plain rice. 

Ingredients:

• 2 cups Curd/Yogurt

• 3 cups water

• 1 tsp Turmeric Powder

• 1/2 inch Ginger (Crushed)

• 2 Green Chilles (Crushed)

• 2 tbsp Besan

• 2 tbsp Sugar or as required

• Salt

• 1 tbsp Ghee

• 4-5 Curry Leaves

• 1tbsp Jeera (Cumin seeds)

Method:

• In a sauce pan add whisked smooth curd. Now add Besan and again whisk this mixture making sure no lumps are remained.

• Now add water, turmeric powder, salt, sugar and crushed ginger & green chilly to the curd mixture and mix well. Kadhi mixture is ready. 

• Now keep this mixture to simmer on the lowest flame possible. Check for the seasoning at this time.

• Now for tempering : In a small kadhai add ghee and cumin seeds. When cumin seeds starts to sizzle and change colour add curry leaves. 

• Put this tempering onto the kadhi mixture and let the kadhi come to a boil. Stir the kadhi occasionally.

• Maharashtrian Kadhi is ready. 

• Serve this kadhi piping hot with Mugachi Khichadi or Plain rice along with papad and mango pickle.

Tip: You can garnish this kadhi with coriander leaves.

Misal

An irresistible and the most loved dish from Maharashtra!! Hot, Spicy & yummy :)

Ingredients: (Serves 4)

For Matki (Moth Beans):

For Sprouting Matki:  

• Wash and soak matki for 6-8 hours or overnight.

• After soaking, remove the water and wash the matki under running water.

• Drain out all the water from matki completely.

• Once all the water is drained out, take a cotton cloth and place the matki in it.

• Take all the edges of the cloth and tie a knot.

• Let the matki rest in the cloth for 10-12 hours in slight humid environment.

• After 10-12 hours, you will see the sprouts appearing on matki.

For Making Matki Usal: 

• 2 Cups Sprouted Matki  

• 1 tsp Mustard Seeds

• 1/2 tsp Hing (Asafoetida)

• 1/2 tsp Turmeric Powder 

• 2 tbsp of Ginger Garlic & Coriander Paste

• 1 Onion finely chopped

• 2 tsp Red Chilli Powder

• 1 tbsp Goda Masala 

• 1 tsp Jaggery (Gul)

• Water for cooking the sprouts.

• Salt to taste

• 1 tbsp Oil

For Onion - Coconut Masala Paste:

• 1 Onion Sliced

• 150 gms Dry Shredded Coconut

For Gravy:

• 1 Onion finely chopped

• 2 tbsp Ginger Garlic  & Coriander Paste

• 2 tsp Red Chilli Powder

• 1/2 tsp Turmeric Powder

• 1 tsp Kanda Lasun Masala (Kolhapuri Masala)

• 1 Tomato finely chopped

• Salt to taste 

• 1 tbsp oil 

• 3 Cups Water

For Garnish:

• 2 Chopped Onions

• 150 gms Farsaan 

• 1 Cup Coriander Leaves finely chopped

• 1 Lemon cut in quarters

• White Bread or Pav as per your requirement.

Method:

• First we need to make a paste of 2 inch ginger, 5 garlic cloves and 1/2 cup coriander leaves.

• For Masala: Dry roast sliced onion and dry shredded coconut. Roast till the mixture turns golden brown. Once done, keep this mixture aside to cool down. Once cooled, grind to a fine paste using half cup water.

• For Matki Usal: In a deep sauce pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and finely chopped onion. Saute onion for 2 minutes.

• Add ginger garlic & coriander paste and mix well. Add red chilli powder, goda masala and sprouted matki. Mix well and add water to cook the matki. Season with salt and jaggery (gul). Cook till matki is tender.Usal is ready.

• For Gravy: In a deep sauce pan heat oil and add finely chopped onions. Saute till translucent. Add ginger garlic & coriander paste and mix well.

• Add red chilli powder, turmeric powder, kanda lasun masala (kolhapuri Masala) and finley chopped tomatoes. Cook tomatoes till they are soft.

• Now add 3 cups of water along with onion and dry coconut paste. Add salt and let this gravy simmer on medium flame for 7-10 minutes. Check for seasoning at this time.Gravy is ready.

Assemble the Misal:

• In a deep serving plate, add one serving of matki.

• Pour a ladel full of gravy over the matki.

• Sprinkle finely chopped onions, farsan and coriander leaves.

• Squeeze a lemon wedge over it and serve hot. 

• Misal is ready.

• You may serve Misal as it is or with pav / slice bread.

Tip: You may also add a tablespoon of potato sabzi while assembling. 

Sambar - Lentil Based Vegetable Stew

Sambar, also spelt sambhar, is a lentil-based vegetable stew. Sweet, Spicy and tangy this nutritious dal is cooked along with many different vegetables and is so versatile that a South Indian Meal is almost incomplete without it.

Ingredients: (Serves 4)

• 2 Cups turdal / tuvar / arhar / split pigeon peas

• 1 tsp Mustard Seeds

• 2-3 Dry Red Chilies

• 1 tsp  Cumin Seeds

• 1/4th tsp Methi (Fenugreek Seeds)

• 1 tsp Turmeric Powder  

• 1/2 tsp Hing (Asafoetida)

• 5-6 Curry Leaves

• 2 tsp Red Chili Powder

• 1 Big Onion finely chopped

• 2 Tomatoes finely chopped

• 2 Egg plants cut into 8 pieces

• 2 Drumsticks cut into finger size pieces

• 100 gms Red Pumpkin cut into bite size pieces

• 100 gms Dudhi (Bottle Guard) cut into bite size pieces   

• 4 tsp Sambar Masala

• 7-8 tsp Tamarind Pulp or as per the sourness you prefer

• 1 tbsp Jaggery or as per your preference

• 2 1/2 Cups of Water approximately

• Salt to taste

• 2 tbsp Coriander leaves

• 2 tbsp Oil   

Method:

• Wash & pressure cook turdal till 4-5 whistle.

• In a sauce pan heat oil, add mustard seeds and dry red chillies.  Once the mustard seeds crackle add curry leaves, methi (fenugreek seeds), cumin seeds, hing (asafoetida), turmeric powder, red chili powder. Saute for 30 seconds and add finely chopped onion and tomatoes. 

• Once the onions become translucent add the chopped vegetables ie Egg Plant, Red Pumpkin, Dudhi (Bottle Guard), Drumstick and mix well.

• Now add sambar powder, (I normally use Everest Samabar Masala), tamarind juice, jaggery and salt. 

• Add 2 cups of water and cook the vegetables till they are half done.When vegetables are half cooked add the boiled dal to this mixture & mix well. 

• Now let the dal boil along with all the vegetables for about 20-25 minutes on low to medium flame. Stir occasionally. Check for the seasoning. 

• Once all the vegetables are perfectly cooked in the dal, switch off the flame and sprinkle finely choped coriander leaves.

• Sambar is ready.

• Serve hot with any South Indian dishes or with rice.