Have you heard about green dal malhani? Read on to not only find a recipe for the dish, but also discover some facts about your favourite dal makhani.
Image Credit: Chef Saransh shared an easy green dal makhani recipe
Chef Saransh Goila is known for sharing delicious recipes on his social media handles, that are easy to make, nutritious and also super interesting. Recently, he shared a very intriguing and unique version of dal makhani – green dal makhani! Yes, Chef Saransh decided to go green, quite literally, and shared the recipe for this amusing dish. Let us look at this very simple recipe, but before that, let us talk a little about dal makhani in general. Here are some facts you should know if you are a dal makhani lover.
Origin: Dal Makhani is a popular dish from the Punjab region of India. It is believed to have originated in the undivided Punjab region, which now spans across India and Pakistan.
Meaning of "Dal Makhani": The name "Dal Makhani" translates to "buttery lentils" in Hindi. The dish is characterized by its rich and creamy texture, which is achieved through the use of butter or ghee (clarified butter) in its preparation.
Main Ingredients: The primary ingredients in Dal Makhani are whole black lentils (urad dal) and kidney beans (rajma). These legumes are soaked, cooked, and simmered for an extended period to achieve a smooth and velvety consistency.
Cooking Technique: Traditionally, Dal Makhani is cooked on a slow flame or simmered overnight in a clay pot, known as a handi. This slow-cooking method allows the flavors to develop and the lentils to become tender and creamy.
Popular Accompaniment: Dal Makhani is often enjoyed with Indian breads such as naan, roti, or paratha. It is also commonly served with steamed rice or jeera rice (rice cooked with cumin seeds) for a complete and satisfying meal.
Recipe credits - The Odia Chef
Now, let us look at Chef Saransh Goila’s green dal makhani recipe.
1 cup whole green lentils (sabut moong dal)
1/4 cup split green gram (moong dal)
1 onion, finely chopped
2 tomatoes, pureed
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 cup fresh cream
2 tablespoons ghee (clarified butter)
Salt to taste
Fresh cilantro (coriander) leaves for garnish
Rinse the whole green lentils and split green gram thoroughly under running water. Soak them in water for about 4-6 hours or overnight.
Drain the soaked lentils and grams and transfer them to a pressure cooker. Add 3 cups of water, salt, and turmeric powder. Pressure cook for 4-5 whistles or until the lentils are cooked and tender.
In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until golden brown.
Add ginger-garlic paste and slit green chillies to the pan. Cook for a minute until the raw smell of the paste disappears.
Add tomato puree to the pan and cook until the oil starts to separate from the mixture.
Add red chilli powder and garam masala. Stir well to combine the spices with the tomato-onion mixture.
Transfer the cooked lentils and grams to the pan with the tomato-onion mixture. Mix everything well and simmer for 10-15 minutes to allow the flavours to meld together.
Adjust the consistency by adding water if needed. Stir in the fresh cream and cook for an additional 2-3 minutes.
Garnish with fresh cilantro leaves.
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