Dal Makhani

Punjabi curry with an amazing taste.

Ingredients:

Urad Dal (whole with skin) - 3/4 cup

White Rajma - 1/4 cup

Whole spices:
Cloves - 3, pepper corn -6, cinnamon stick - 4 inch, black elaichi -2, bay leaf - 2, star anise -1, red chilli - 2

Ginger - 3 inches , cut into slabs

Green chilli - 2, slit

Salt

Turmeric powder - 2 pinches

Chilli powder - 1/2 tsp + 1 tsp

Garlic , chopped fine - 1 heaped table spoon

Onion - 1 large

Tomato - 5 large, chopped fine

Garam masala - 1 tsp

Coriander powder - 1 tsp

Jeera - 1 tsp

Ghee - 3 tbsp

Oil - 2 tbsp

Cream for decoration

Wash and soak both the urad dal and rajma together in ample water, preferably over night, if not for 5-6 hours.

Pressure the dals with ample water and all the whole spices, ginger, slit green chillies, turmeric powder and 1/2 tsp chilli powder for 5 whistles and reduced flame of 10 minutes.

After the pressure is released, open the lid and DO NOT mix.
Almost all the spices will be on the top layer. Only some would be deeper inside.
Remove all the whole spices , green chillies and ginger pieces. Discard these. Mash up the dals a bit and keep aside.

Heat the ghee and oil together.

Splutter the jeera and add in the garlic.

When the garlic starts getting golden, add the onion and fry till it becomes golden brown.

Add the salt, 1 tsp chilli powder, garam masala and coriander powder.

After 30 seconds , add in the tomato.

Reduce flame and cook stirring occasionally till oil starts to float on top.

This mixture has to be blended. either cool and use  your mixer or use a hand blender.

Into this add the boiled and mashed dal and mix well.

Add more water if necessary and cook stirring occasionally on a very low flame for half an hour.

Serve hot , garnished with cream on top.

Parippu thogayal

A Tamil Nadu speciality. Very different from the 'chammandi' we make here in Kerala. Tastes excellent when had with hot white rice and ghee.

It is supposed to be the perfect accompaniment to 'vathakozhambu', as it has no sourness from tamarind or lime juice.

Recipe Courtesy : Mrs. Shanthi Ganeshan

A spicy coconut and dal paste.

Ingredients:

Turdal / pigeon peas- 2 tbsp

Peppercorns- 10

Red chilli- 2

Asafoetida / kayam - 1 heaped tsp or a gum ball of 1cm diameter

Ghee / clarified butter - 1 tsp

Coconut - 5 tbsp

Curry leaf - 1 sprig 

Salt

Heat the ghee and start by frying the asafoetida gum ball, if you are using it. Keep it aside.

If you are not using the gum ball , but the powder; follow the recipe below.

Heat ghee and  fry the peppercorn and red chillies till chilli starts turning into a deeper red.

Then add the Turdal and curry leaf.

Once the dal turns golden, turn off flame and add the asafoetida powder and coconut.

Mix well.

Cool and grind with salt and very less water into a thick smooth paste. (Do not forget to grind the fried asafoetida ball if you are using that).

Serve with hot rice topped with ghee and vathakozhambu

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