Well! i was wondering should i upload this recipe or not.
Not a very unique or way-too different recipe.
Its available all across the internet and very well written.
But; then the sweet-feeling is there when i share my experience of cooking.
I'm a big , BIGGGGGGG fan of legumes.
Loveeeee them.
I had them twice in the last week.
My Co-Sister is with me - since we share the same love for these glorious lil
beings - we've relished the dal like two crazy people.
Thanks to my dad who frequents Punjab, Delhi n all on business.
Hence the dal frys, peeka dals, kaali urad dal, rajma have crept in our
pantry. My mom places them in transparent glass jars. Kitchen is like a
well-decorated , organized pantry. Not to forget colorful. Cooking at my
mother's kitchen is associated with so many memories. So many... and i get quite nostalgic even while preparing it.
Since every cooking recipe has its own story... i'd never forget this day in my life. It was Mother's day - time to give a break for mom... My Naana loves my cooking. I started preparing this yummy dish. My memories took me back to those days when my dog-my love was around. It used to patiently wait for me to finish my cooking. Just wants to be around me. I used to cut carrot cubes, water melon, cauliflower as treats to it. They were always around for this wonderful creature. This day though i know the damn thing is not around - involuntarily i turned 100 times. I was almost getting hysterical. Tears rolled down. Its Mother's day and i missed my baby.
Anyways; lets get back to the recipe.
We've got this Black Urad Dal from 24 Letter Mantra. Its an organic store. Believe the taste of dals from here are quite different from non-organic. Its very yummy. I got rajma from the local store. The red rajma. Did shopping in Badichowdi .... was good to see veil clad marwari women and incessant gujju chattering families all across. Loved to see those colorful sarees . Lemme not deviate...
Ingredients:
- Black Urad Dal - 1 Cup
- Rajma - 1/4 Cup
- Green Chillies - Slit - 4
- Tomatoes - Medicum - Cut into cubes - 2
- Onion - Medium - Sliced - 2
- Oil - 2 TbSp
- Butter - 10 Tb Sp
- Ghee - 4 Tb Sp
- Jeera - 1 Tb Sp
- Garlic - Finely Minced - 10
- Turmeric - 1 Tea Sp
- Grated Ginger - 1 TbSp
- Grated Cheese - 1 Cube
- Ginger Garlic Paste - 1 Tea Sp
- Red Chilly Powder - 1 Tb Sp
- Dhaniya Powder - 1 Tb Sp
- Chopped Coriander
Method:
Preparing legumes for their D Day:
- Soak the pulses over night or for 12 hours.
- Pressure cook them with ginger garlic paste, turmeric, salt(all 1 tea spoons would do)
- Do not over cook the legumes.
- Let them remain their shape.
- Every cooker behaves differently - so please do help yourselves with the number of whistles.
Buttery Rendezvous:
- Heat a wok. Add oil, ghee and half of butter.
- Add jeera.
- Once they splutter - add garlic and green chillies.
- Add onions - let them turn b'ful pink - now; add ginger-garlic paste, turmeric. Stir well. Wait for 2 minutes.
- Add tomatoes, salt , red chilly powder. Stir well.
- Cover the wok till the tomatoes turn mush.
- Add the boiled pulses.
- Stir well.
- Add water if required. Very lil water as the consistency of dal makhni is quite like a thick paste.
- Check for the seasonings.
- Simmer the stove - remain for 30 minutes.
- Keep stirring in between.
- After about 20 mins of stirring - add grated ginger, grated cheese, remaining butter.
- Here comes my madness - yet again - its to do with the garlic.
- I've added five more minced garlic.
- Before you take off the stove - add coriander powder, fresh coriander.
Serve it with a dash of lime.
Smear it with one more dollop of butter.
Serve hot with jeera rice or roti.
No kidding - tastes better the next day :-)
