In our ten years of marriage, Arun and I have spent numerous hours in the kitchen trying new dishes and experimenting with various ingredients. Dal Makhani is one of his specialties. It is one of those dishes I crave for on a lazy weekend and though you might think I am biased, this is hands down the tastiest Dal makhani ever.
Here’s the first guest post from my hubby dearest.
“I’m a software guy and writing technical documents is a part of my day job. When Akila asked me if I can write a guest post for her food blog www.morphyandme.com, it felt exactly like the change I wanted from my routine. Something totally new, totally different, something I have never done before. It didn’t take more than a nanosecond to accept the offer 🙂
I’m new to food blogging but not to cooking. I started with maggi during school days but the real initiation happened during college when I started making dal, chawal, sabzi, rotis (not exactly round and size zero but palatable). Feeding hot suji ka halwa to hostel mates in the middle of the night after a session of Half Life or Age of Empire was my way of spreading happiness and caring.
Being born and brought up in Delhi my taste buds were exposed to umpteen delicacies but one which remained an enigma when it comes to replicating the taste and feeling at home was Dal Makhani. I tried recipes from various authors and sources which came out ok but never like THIS IS IT. And then one day the eureka moment happened.
I know there will be better recipes than the one I’m going to share but the USP of mine is that it is high on ROI as calculated by – taste per unit of effort/time invested.”
Here you go…
Hubby's Dal Makhani
Wash and soak the dal and rajma in 3 cups of water overnight [ or for around 6-8 hours].
Drain the water and rinse the soaked lentils well.
Pressure cook on low flame with 2 cups of water for about 1/2 an hour - 6 or 7 whistles.
Allow the pressure to come down completely. (Check if the rajma beans are soft and well cooked. If not pressure cook for 10 minutes more)
Retain the water used for cooking.
Heat the cooking oil in a pan on low flame.
Put jeera in and let it crackle.
Add the chopped onions and sautxe9 them till they turn pink.
Now add the heeng followed by the ginger garlic paste and sautxe9 for a minute.
Put the haldi, mirch and dhania powder followed by salt.
Let the tomatoes cook, occasionally stirring the mixture till it leaves oil.
Add the tomato puree and mix well. Let it cook.
Once the mixture begins to boil, add the lentils along with the retained water.
Mix the contents thoroughly and let it cook for a few minutes. Stir gently once in a while.
Note: At this point I taste it to adjust the spices. I add 1/4 tsp chilly powder, 1/4 tsp dhania powder and salt if needed.
Once the mixture begins to boil add the fresh cream while gently stirring the mixture.
It is a divine sight to watch the mixture change colour as you add the cream and stir. Soak in the beauty of the moment.
Keep stirring the mixture very gently (with lots of love) till it begins to boil.
Turn the flame off and put the butter in and mix lightly.
Garnish with finely chopped coriander and a streak of cream.
Serve with hot chapatis, rotis or rice.
Pro tip: Don’t consume the dal immediately after preparing. Letting it cool for a while and having it after an hour or more somehow magically adds to the taste.