Friday, 30 January 2015

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,




























                       


                                                      

44 comments:

  1. Even i love this dal thanks for sharing the info wish ya happy sun day 😊

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  2. Delicious
    first time on your blog!You have a lovely space
    Please link your recipe to my event
    http://remyasean.blogspot.in/2015/01/first-blog-anniversary-and-giveaway.html

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    1. Thanks for visiting my blog, i will surely do.

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  3. Sounds delicious! I'm a curry fan but often get confused on spices. I think I have everything on hand for this and think I could use coconut cream and it would be delicious. Thank you for sharing.

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    1. Thanks Sarah, yes, definitely you can use coconut cream in it.

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  4. ooh I love Dal! This looks like a pretty healthy version. Thanks for linking up with us again this week!

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  5. I came via #CookBlogShare - will have to try this!

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  6. I love that you explain a bit about each dish you bring, that is lovely, and really interesting. My dad used to make lentil curries a lot when I was home.....I am sure they were nowhere near the level of yours, but I can still enjoy yours from here :) Thanks for linking up! Have a wonderful week!

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  7. I love this dish and the pictures are making me want some!

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  8. I love history behind this as well. Not really cooked with lentils as the husband has decided he doesn't like the but might try sneak this in!

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    1. Thanks Laura for visiting my blog and for nice comment.

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  9. This classic is one of my husbands favorites. I'm made a few versions. Thanks so much for sharing with MLLA. The roundup is a bit late this month, but I'm working on it.

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  10. First of all Sadhna, well done on specifying the correct meaning of "Maah" which means meaty or more precisely, as good as meat. In most of the blogs, very famous ones too, they have written that this is the word Maa, i.e. mother since the daal involves the nourishment of mother's love. But thats all rubbish. Thumbs up for providing the correct info :)

    And of course, this is my fav Daal and I make it quite often. If you add 1/4 cup of milk towards the end and simmer it for 10-12 minutes... it helps in achieving that glossy, thick texture which is the speciality of Punjabi Food. Of course, traditionally Malai or cream is being used but we can work out with milk too ;)

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    1. Thanks Nupur for your nice comment, and giving good idea of adding milk, I will try next time.

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  11. How delicious and healthy. Thanks for linking up to #tastytuesdays x

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  12. I must admit that it's quite a unique recipe for me, but I LOVE it!!
    Looks like a great dish that we'd appreciate

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  13. I get something similar at our local Indian recipe and have always wanted to recreate the recipe at home. This is perfect! Thanks for joining #CookBlogShare

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    1. Thanks Lucy, you can try it is very healthy and nice.

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  14. This sounds gorgeous, hearty and filling - thank you for sharing with Credit Crunch Munch!

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  15. Thanks for linking up to the Tasty Tuesday Linky. I've been this recipe to the Tasty Tuesday Pinterest board.

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  16. I love lentils, and this is a crock pot recipe so I know I'll love it! :) Thank you for sharing with us at Delicious Dish Tuesday! We look forward to seeing what you share with us next week! :D

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    1. Thanks Alesha, it is my pleasure to share recipes with you, see you next week.

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  17. Wow I didn't know that Dal has the same protein content as meat. Thats very interesting to me as I sometimes struggle to eat enough protein! I must get searching for some Dal! Your curry looks delicious thanks for linking to #frifree4all

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    1. Thanks Haayley, yes we vegetarians depend a lot of dals for our protein, that is the main source of protine for us.

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  18. I could eat this dish every day! Thank you for sharing this healthy and delectable Black Lentil Soup recipe with us on the Healthy Happy Green and Natural Party Blog Hop. I'm pinning and sharing.

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  19. I love the flavor combination!! Yum! Thanks for sharing on My 2 favorite Things on Thursday! Hope to see you again!! Pinned!

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  20. This looks like a fabulous recipe! Thanks so much for sharing with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

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  21. Hi Sadhna,
    This sounds like a healthy and tasty soup. I love all the spices & herbs you have used - that give so much favorite and health values too. Thanks for sharing on Real Food Fridays. Pinned & twitted!

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