Dal Makhni

 Dal Makhni or maa ki dal is a glorious way to relish dal/lentil. Made of whole black lentils and kidney beans and slow cooked to a creamy, subtly spiced perfection, this dal is a must on any special occasion. Bonus is that you can make it ahead as it tastes even better after a day!
Lets get the party started now shall we??
Yes!!
Its time for my absolute favorite festival in the year.. Diwali.
I don’t want to put you guys to sleep with a dumb history of the festival.. I am sure all Indian know it, celebrate it and of course love it (unless there is something wrong with you)!!
As for my trans-continental friends,let me just say its a blessed day..a day used to commemorate the victory of good over evil..a day where in order to make up for a no-moon sky, we light hundreds of diyas( lamps) and fairy lights to push the darkness out and bring in the light..
Of course there is a pooja involved…We worship the goddess of wealth, Lakshmi in the evening .. offer her some of our best sweets, dress her up in new costume and bedecked with flowers…and we do the pooja…
And then there comes the Diwali gifting..and the crackers..and the new clothes..the family n friends time..and finally.. the feasting!!
Man…!!
Do we party on Diwali…??!!!
Ans: Heck yeah!!
S&P along with baby D throw one of the best parties in my neighborhood..we have friends and colleagues coming over, we burst crackers together..gaze with delight at the multi colored sparkled from the rockets…there is much oooh and aahs expressed over the anaars and of course the kids love their phuljharis..Oh and did I mention , I love bombs!!?? I do.I did.I will do..
But this year, P and me have decided on a noiseless Diwali…
We don’t want to overburden the air with too much pollution, so we will be having a limited cracker episode, absolutely no bombs and it will be mostly about lights and food, fun and hope ,coz after all at the end of the day you would want a guilt free conscience..

Before I get started on the Diwali food, let me share with you this particular dish.
No one really likes cooking on festivals.. I don’t.I would rather have fun with my family and friends, than be chained to my oven..!!
SO make this dish… If you can believe it, this, just like Kadhi Pakoda, tastes even yummier the next day.
Make this a day ahead of the D day, simply grill some Masala Kulcha to go with it..and let your guests dig in for a terribly fulfilling dinner.. main course.

Served with plain steamed rice, Chicken Tikka Masala, Masala Kulcha and Boondi Raita, this makes the perfect Party dinner…
Or just about anytime dinner.Just don’t eat this too regularly, if you want to have a waist or even a neck, at all!! 😛


PS: My latest favorite stone platter!! Like it?? I love it!!

Ingredients:

  • 3/4 cup urad (whole black lentil)
  • 2 tbsp rajma (kidney beans)
  • 2 tbsp Channa dal
  • salt to taste
  • 3 tbsp butter
  • 2 tsp cumin seeds (jeera)
  • 2 green chillies , cut lengthwise
  • 1 piececinnamon (dalchini)
  • 2 cloves (laung / lavang
  • 3 cardamoms
  • 1/2 cupfinely chopped onions
  • 1/2 tsp ginger-garlic (adrak-lehsun) paste
  • 1 tsp chilli powder
  • 1/4 tspturmeric powder (haldi)
  • 1 1/2 cup fresh tomato puree
  • 1/2 cupfresh cream
  • 2 tbsp chopped coriander (dhania)
  • 1 tbsp fresh cream for the garnish

Instructions

  1. Soak the dals and rajma overnight. Add cups of water, salt and pressure cook the dals till they are overcooked,about 7-8 whistles.
  2. Whisk till the dal is almost mashed. Keep aside.
  3. For the tempering, heat the butter in a deep pan and add the cumin seeds.
  4. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
  5. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
  6. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
  7. Add the cream and mix well. Simmer for 2 to 3 more minutes.
  8. Serve hot garnished with coriander and fresh cream.

 

  • LovingOctober’iwali celebrates Lord Rama’s glorious andlong-awaitedreturntohisKingdomofAyodhya after his fourteen long years of exile in the forests. It commemorates Lord Krishna’s victoryoverthedemonNarakaasurawhohadkidnappedandterrorizedthegopisofVrindavan. – See more at: http://tauji365.in/why-do-we-celebrate-diwali-occasion-hinduism/#sthash.H8pr4tHs.dpuf

    iwali celebrates Lord Rama’s glorious andlong-awaitedreturntohisKingdomofAyodhya after his fourteen long years of exile in the forests. It commemorates Lord Krishna’s victoryoverthedemonNarakaasurawhohadkidnappedandterrorizedthegopisofVrindavan. – See more at: http://tauji365.in/why-do-we-celebrate-diwali-occasion-hinduism/#sthash.H8pr4tHs.dpuf

    iwali celebrates Lord Rama’s glorious andlong-awaitedreturntohisKingdomofAyodhya after his fourteen long years of exile in the forests. It commemorates Lord Krishna’s victoryoverthedemonNarakaasurawhohadkidnappedandterrorizedthegopisofVrindavan. – See more at: http://tauji365.in/why-do-we-celebrate-diwali-occasion-hinduism/#sthash.H8pr4tHs.dpuf

    iwali celebrates Lord Rama’s glorious and long-awaited return to his Kingdom of Ayodhya after his fourteen long years of exile in the forests. It commemorates Lord Krishna’s victory over the demon Narakaasura who had kidnapped and terrorized the gopis of Vrindavan. – See more at: http://tauji365.in/why-do-we-celebrate-diwali-occasion-hinduism/#sthash.H8pr4tHs.dpuf

 

 

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