Today was a lazy Sunday – a Sunday after thanksgiving – followed by a birthday celebration – I needed something simple – or something basic. And yet there was a craving – something to finish a nice long weekend on a high. So I went old school – something which always comes through.
Dal Makhani served with fresh made plain paratha, a few lemon n salt washed onions & mango achaar (pickles). A side of roasted papad (poppadum) completes the gig. This was something which my Mom would make when she was not sure what to make. Little did I know it will become my practical comfort food.
This preparation is well complemented with yet another oldie – Old Monk – the best rum in my book.
Thought of the day – A bit of butter in the hot dal just before serving provides the best finishing touch. Sour cream works great for some as well – Like my wife Amy.
As always – Love is the most important ingredient.
Ingredients –
- ¾ cup Urad Dal (black lentils)
- ¼ cup rajmah (red kidney beans)
- ½ fresh full cream
- 2 large tomatoes finely chopped
- 1 large red onion finely chopped
- 4 TBSP unsalted butter
- 2 tsp cumin powder
- 1 tsp each of garam masala & red chili powder
- 2 TBSP ginger paste
- 3 TBSP each of minced garlic
- Salt to taste
Recipe –
- Soak the dal and rajmah in 4 cups of water overnight for minimum of 12 hrs.
- Cook the soaked dal and rajmah along with the water used for soaking – add salt, red chili powder cook till they are soft.
- Heat the butter in a deep pan. Add onions and sauté to golden brown.
- Add cumin powder, ginger, garlic and chopped tomatoes. Sauté till tomatoes are well incorporated.
- Turn the heat to low. Add the dal and rajmah – stir continuously. You can add little hot water if dryness is noted.
- Add fresh cream and garam masala powder & let simmer for another 10 mts.
- Serve steaming hot.
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