Daal Makhani

There is so much Action  going on  in my kitchen these days,many new dishes are making their way and old ones are back with New Avatar and some Traditional recipes are dominating and Steering towards Perfection.
Daal Makhani is a dish hails from the 'Land of Five Rivers' that is Punjab..It is traditionally cooked with  Hulky amount of Butter or cream and Simmered to get an  Earthen Flavor and a Creamier Texture..


Seriously Folks, I have been obsessed with this dish ever since I had this in one of the Indian Restaurants in Vegas,I was dying to try it at home.. I almost followed the traditional recipe but Replaced Butter or Cream with Milk,which possessed the same Creaminess as  the original recipe..


Ingredients:
1)1 cup green gram Daal(Moong Bean) or Rajma Daal
2)1/2 cup Channa Daal
3)1/2 cup Urad daal
4)1 1/2 cup Milk
5)1 tsp Ginger Garlic paste
6)1 Tbsp Coriander-Cumin Powder
7)1 tsp kasoori Methi 
8)2,3 tsp red chilly powder
9)1 onion finely chopped
10)1 tomato finely chopped
11)1 tsp garam masala
12)Cilantro for garnishing
13)2 Tbsp vegetable oil
14)2 tsp sugar
15)Pinch of Hing/Asafoetida and Haldi/turmeric
16)Salt as per taste
17)1 tsp of Mustard seeds and Jeera/Cumin
18)1 tsp of butter
19)1 tsp of Mango powder


Method:
1)Soak the lentils and Channa daal for an over night or for minimum 8 hours
2)Pressure cook the soaked daal along with the water by adding a teaspoon of oil and salt until it gets crumbled
3)Take oil in  wok/Kadai,when it gets to warm add mustard seeds , jeera and pinch of hing
4)When the seeds starts to splutter add finely chopped onion and a pinch of salt and fry until the onions turns golden brown in color
6)Add finely diced tomato and fry until the water from the tomato disappears
7)Add Coriander-Cumin powder,haldi,red chilly powder,mango powder,garam masala,sugar and fry until the seasoning mixes well.
8)Add the cooked daal,salt and give a nice mix and fry until the masala gets mixed
9)Add milk, mix well and close the lid and allow it to cook for about 5 minutes
10)Finally add kasoori methi(gently rub between your Palms to give a nice flavor) and cilantro/coriander for garnish 
11)Daal Makhani is ready Serve hot with a teaspoon of butter on top.

                                       Daal Makhani!!

                                       Enjoy With Roti or Rice!!

                                               Creamy Daal Makhani!!


Tip:
 1. The lentils present in this make it a high protein dish
2. If you use black urad dal (with the skin) then it gives an authentic color to Makhani.


Nutritional Benefit of Lentils: 
1)Lentils are easy to cook than compared to any dried beans,absorbs seasoning quickly and has Nutritional Value and are available through out the year.
2)Lentils are the leading ingredient which has a high fiber content.
3)Lentils contributes a major role in Heart Disease,reduces the risk of heart disease,helps in controlling cholesterol.
4) They are the highest sources of antioxidants
5)Its a boon for the diabetic patients as it helps in preventing the wide swings in blood sugar level..