Daal Makhani

May 18th, 2010

Lentils in creamy style

Daal Makhani is a favorite lentil delicacy from Punjab, North India. Any Indian full course dinner or lunch must have some type of lentil in the menu. Lentils are cooked into a spicy gravy and are used as a dipping for flatbreads or to spread over rice. Lentils can also be soaked and blended into a puree and fried as appetizers. In South India lentils are soaked, ground and mixed with rice powder to make crepes. These crepes are called Dosas or they may be filled with spicy potato filling and rolled into Masala Dosas or spicy crepes. Lentils are an excellent source of protein and each state in India and each village cooks them in their own special way. When you visit an Indian Grocery store you will see many different varieties of the lentil. These lentils are also available at Asian or Far East markets. Today’s lentil recipe will use three different types of lentils.

1 Cup Urad Daal whole or Kali Daal or Black Lentils whole and not split available at Indian Groceries

½ Cup Split Mung Bean Daal also available at Indian Grocery stores

½ Cup Chana Daal or split Chickpea Lentils available at Indian or Asian Grocery stores

1 Tsp. Turmeric Powder

½ Tsp. Cayenne Pepper Powder Read the rest of this entry »

Khichuri

February 21st, 2010

This is a basic Mung Bean dal and Basmati rice stew

The word Khichuri literally means a hotchpotch or a mixture

2 Cups Mung Bean Dal, or split yellow Lentils available at the Indian Groceries or Asian and Thai markets. You could substitute with split Red Lentils available at regular grocery stores.

1 Cup Basmati Rice

4 Tbs. Ghee, clarified butter, or cooking oil

2 Bay Leaves

2 Whole Cayenne Peppers

1 Tsp. Cumin Seeds, whole

1 Jalapeno or two Serranos chopped fine

1 Tsp. Asafoetida or Hing powder (available at Asian or Indian grocers)

1 Tomato chopped, about one cup

1 Tbs. Fresh ginger peeled and grated

1Tsp. Turmeric powder

1 Tbs. Roasted and ground Cumin Seeds

1Tbs. Salt

1Tbs. Sugar

1Tsp Garam Masala (Equal amounts of Cardamom Cinnamon and Clove ground together)

6 Cups Water (You might need more) Read the rest of this entry »

Daal Makhani (Lentils cooked in a creamy sauce)

February 16th, 2010

Daal Makhani is a favorite lentil delicacy from Punjab, North India. Any Indian full course dinner or lunch must have some type of lentil in the menu. Lentils are cooked into a spicy gravy and are used as a dipping for flatbreads or to spread over rice. Lentils can also be soaked and blended into a puree and fried as appetizers. In South India lentils are soaked, ground and mixed with rice powder to make crepes. These crepes are called Dosas or they may be filled with spicy potato filling and rolled into Masala Dosas or spicy crepes. Lentils are an excellent source of protein and each state in India and each village cooks them in their own special way. When you visit an Indian Grocery store you will see many different varieties of the lentil. These lentils are also available at Asian or Far East markets. Today’s lentil recipe will use three different types of lentils. Read the rest of this entry »