Masoor Dal Makhni.. (Whole Red Lentil Curry)

Masoor Dal Makhni... After I started cooking this whole masoor dal makhni I totally forgot about the dal makhni... I really feel this dal is more tastier and easier to cook. You don't need to add cream or milk it taste delicious even without any of the heavy ingredient's and gives the same taste as Dal Makhni.. I have tryded even with cream, but I like with out cream or milk.. You can change or add ingredients according to your taste.. Serve with Jeera Rice and Naan and take my words you'll also forget about the other dals...

Ingredient's

1 cup whole masoor dal

1/4 cup rajma

1 medium onion, 1 large tomato, 2 green chillies

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin

Hand full of chopped coriander leaves

1/4 cup cream or milk (optional)

Butter 2tbsp

Oil 1tbsp

Salt to taste.

Cooking Method.

Soak the rajma for 3 to 4 hours, then in a pressure cook add whole masoor dal, rajma, salt and 2 cups of water and boil for 4 to 5 whistle on a low flame. After boiled take out from the pressure cooker and set it aside.

In the same pressure cooker, add butter and oil, when hot add cumin, onion and green chillies, fry to golden brown, then add all the masala powder, ginger garlic paste and tomato, fry all the masala till the oil start separating and keep smashing the tomato in between.

Now add the boiled dal and little water if required and give a nice mix, adjust the salt and close the pressure cooker lid and cook for another 2 whistle on a low flame.. Allow the pressure to go completely before opening the pressure cooker. Then mix in the coriander leaves and (cream or milk) give a quick mix and again close the pressure cooker.. Whole Masoor Dal Makhni is ready to serve.

Serve hot with Jeera Rice or Naan..

Dal Makhani

Dal Makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.

Ingredient's
1 cup Whole black gram
2 tsp Kidney beans

1 onion chopped
1 cup Tomato(puree)
1" piece Ginger
4 Cloves Garlic
2 Whole dry red chillies (soaked for 15 minutes
3 tsp Ghee
2 tsp Dhania (coriander) powder
1/2 tsp Garam masala
1 tsp Butter
1/4 cup Fresh cream beaten well and mixed with 1/4 cup milk
1 tsp Ghee
5 cups Water
Salt to taste

Cooking Method
Soak kidney beans and black gram together for atleast 5to6 hours
Grind ginger, garlic and dry red chillies together to a paste.
Drain out all water from the pulses and add six cups of fresh water.
Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
Open the cooker and mash the contents.
Prepare tadka (tempering) with tomatoes,onion, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Rajma Curry (Red Kidney Bean Curry)

Ingredients 

300gram rajma 

2 medium size onion, 2 medium size tomato 

2tbsp Coriander leafs 

1 big cardamom 

1tbs mustard seeds 

1tbsp Ginger garlic paste, red chilly powder 2tbsp, turmeric 1tbsp, garam masala 2tbsp 

Oil and Salt as per taste.

Cooking Method

Soke the rajma over night 

Boil rajma and cardamom with pinch of salt, with 3cup of water 

Keep the boiled rajma water seprately so that u can add the same water again 

Onion,tomato and coriander leafs, grind to a smooth paste 

Heat oil in frying pan, add mustard seeds and ginger garlic paste saute for 15sec 

Add the grinded paste and fry till onion gets golden brown 

Add all masala powder's fry for 5 to 10 minutes, and then add rajma and mixed it nicely 

Add salt and the water which u have kept seprately, close the lid and cook it for 20mints 

Garnish and then serve with (Rice and Pulao)

Rajma Paratha (Kidney bean)

Kidney Beans are rich in soluble fibre, so these are good in controlling cholesterol .They are a good source of protein, folate, iron, manganese and zinc. Kidney bean is also a good source of iron and potassium, thiamin, riboflavin, phosphorus and copper. The bad thing about kidney beans is that they are high in saturated fat and sodium. Serve these all-in-one Parathas to your loved one for lunch or dinner, and be ensured of their calcium, caloric, protein and iron intake.

Ingredient's

2 cups cooked and mashed rajma (kidney beans) 

2 cups wheat flour 

1 onion, 2 green chillies, 1/2cup coriander leaves, finely chopped 

1/2 tsp turmeric powder 

1/2 tsp red chilli powder 

1/2 tsp garam masala powder 

Oil/Ghee as required 

Salt to taste.

Cooking Method.

Make a soft dough of flour, salt and water and keep covered for 1/2 hour. 

Heat 1 tsp oil, add onion, green chillies, turmeric powder and mashed rajma 

After 2minutes, add salt, red chilli powder and garam masala powder and mix well and cook for another 2 to 3minutes.

Cool and add coriander leaves. Make small balls of it. 

Make balls of the flour dough. Roll a ball into a thick poori, place the stuffing in the center.

Now cover well with the dough from the corners. Dust with flour and roll into thick parathas.

Cook on hot tava with oil/ghee as required.

Serve with Coconut chutney or Yogurt.