“Life itself is the proper binge.” ― Julia Child
Sigh. I wish I had a proper picture for this. I may update this post with better photos when I make this again.
Inspired by the combination of my love of Bukhara's Dal Makhani and my laziness. The creamy, beautiful, heavy, simplest dal recipe you'll ever find.
What you’ll need:
2 cups urad dal
1 cup milk
½ cup fresh cream
2 onions (chopped)
2 tomatoes (chopped into small chunks)
5 tbsp ginger garlic paste
2 tsp chilli powder
Salt to taste
How to:
1. Soak dal overnight.
2. Plunk all ingredients except onions and fresh cream into a pressure
cooker with a cup and a half of water and cook for 3 -4 whistles.
If you don’t have a pressure cooker, this is going to take a LOT longer.
Drop everything into a heavy bottomed pan on medium heat and forget about it
for at least half an hour. Unless it’s bubbling over or threatening to explode
then reduce the heat and ignore it.
3. See that the dal has cooked itself to mush (if it
hasn’t then add some more water if necessary and let it cook some more). It
won’t be absolute mush, you will still be able to distinguish little bits of
dal but it should be pretty far gone.
4. Add some water to thin it to the consistency you
like. Top with sautéed onions and a drizzle of fresh cream.
1 comment:
Most people tell you dal makhni is to be simmered for hours. I absolutely love recipes like this.
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