Daal Week 5: Ending daal week with a bang! This is a lot of people’s favourite daal item to have – certainly is mine. I got this recipe from my aunt, who got the head chef of a certain 5 star hotel’s restaurant to give it to her. This is restaurant-quality kali daal, [email protected]#&*!#$!%er!
This recipe requires very little effort, but needs a lot of time – several hours, in fact.
Here’s the recipe (serves 1-2).
Daal Makhani / Kali Daal
|Whole Black Urad Daal||3/4 cup||~150g|
|Tomato Puree||1 pouch||200ml||Use the store-bought ones.|
|Garlic and Ginger||2 tsp||~30g||Use the pre-made paste.|
|Salt||to taste||Urad daal needs a lot of salt.|
|Red Chilly Powder||2 tsp||10g|
|Coriander leaves||1/2 a bunch||A good handful.|
|Kasuri Methi||1 tsp||5g|
|Cream / Milk||2 tbsp||~30g||Use store-bought cream.|
|Butter||A LOT||Use at least 40g.|
- Wash the daal 3 times* and soak it overnight.
(*You’ll see the water become milky with starch and dirt.)
- Chop the green chillies and coriander leaves fine.
- Use a pressure cooker to boil the daal for 3-4 whistles. Let it cool so that the cooker can open safely.
- Put the daal back on the heat, either in the same cooker or a kadai – use a thick bottomed container. Add the tomato puree and stir.
- Add the ginger, garlic, chopped chillies, salt, and chilly powder. Add a little water and simmer for at least 3 hours. Check back often to stir, so that the bottom doesn’t stick too much or become too dry (add a little water if so)
- After at least 3 hours, add all the chopped coriander, milk/cream, and butter.
- Roast the kasuri methi leaves in a dry pan and crush them (they’ll become powder). Add this powder to the daal (use only 1tsp). Mix well and serve hot.
And that’s it! As a variation, also add red kidney beans to the daal, giving them the same treatment. I served the daal with ready-to-eat parathas heated up (cuts out all the hassle) but you can make your own bread if you want.
For the alternate presentation, I used a small drinking glass, not a shot glass. Cut the bread in half, and then each piece into a third and two-thirds pieces. Put the 1/3 into the class. Take the 2/3rd and apply pudina chutney on top, add cheese (should melt if your paratha is hot). Fold into the glass and spoon daal in. Garnish with vinegar onions, a slice of lemon, red chilly paste and coriander.
That ends the first instance of my cooking posts and concludes Daal Week. Thank you for checking out #RecipeLab! If you like this recipe, leave me a comment below telling me about the recipe and your preferences.