WHOLE BLACK LENTIL CURRY (DAL MAKHANI)

DAL MAKHANI

(BLACK LENTIL CURRY)

Suitable for vegans 

In punjabi this is called ma-di-dal or sabut ma. In olden days, as you know, knowledge was passed on from generation to generation from word of mouth. When I was young my elders told me that, this “ma” word came from sanskrit language word “maans” which means meat, because the protein content in this dal is equal to meat.

When I started writing this post, an idea came to my mind to check the authenticity of what my elders told me with the help of Google. To my big surprise, I checked the protein percentage of this dal, the results were amazing. They are exactly the same as I was told, i.e. in 100 grams of dal makhani there are 25 grams of protein and in 100 grams of beef, there are 26 grams of protein. Now I can conclude that ancient knowledge is not only valid and informative but also powerful. That is why this dal is considered to be in the high protein meatless food category.

This famous punjabi dal, is available in almost all Indian restaurants - starting from small one to a five star one. Initially, this dal was served in the dhabas (roadside small restaurants) throughout India. Later it became so popular that now it is available in almost all Indian restaurants. Normally people eat different types of dal in a curry form with rice, but dal makhani's specialty is that it goes really well with naan or paratha and it tastes very nice and different with a bread.

My mother-in-law told me that traditionally this dal was cooked in an earthen pot on the slow fire, on olden days styled charcoal stove/fire. Even now in rural areas in punjab, in India, it is still cooked in that traditional way. I used a slow cooker, which is a good replacement for traditional slow fire. Soaking reduces the time to cook this dal.

RECIPE

INGREDIENTS

• 1 cup black lentil (whole urad dal)
• 1 medium onion
• 2 tbs tomato puree
• 1tsp ginger paste
• 1tsp garlic paste
• 2tbs butter
• 2tbs fresh cream (optional)
• 1tsp cumin seeds
• 1tsp garam masala
• salt and chilli powder to taste
• ½ tsp turmeric powder

METHOD

• Rinse two-three times in water and soak the lentils overnight in plenty of water.
• Add salt and turmeric powder and boil in the pressure cooker for 20 minutes after the whistle.
• For garnishing (Tadka) heat the butter in a frying pan, add cumin seeds, then garlic and ginger paste, saute for few minutes, add onion and fry them until golden brown. Add tomato puree and mix well.
• When cold, open the pressure cooker, add more water and boil it again for 20 minutes till you see the lentil and water are mixed very well.
• Add garnishing (tadka) with cream and garam masala.
• Serve hot with naan, roti or paratha.

A slow cooker can be used instead of the pressure cooker to cook this dal. This can be served to three-four people.

I am sending this recipe as my blog entry for My Legume Love affair, and for Credit Crunch Munch, and with Meatless Monday,and with Cook Blog Share, and for Tasty tuesday link,and The Hearth and Soul Hop, and The Gluten Free-homemaker , and with Tasty Tuesday creative kids, and with Delicious Dish Tuesday, and with Creative Monday, and with Brilliant Blog post, and with Friday Free for all, and with Happy Healthy and Green blog hop, and with Full plate Thursday and with My two fav things, and with Fiesta Friday and Real food Friday,