DAL MAKHANI with JEERA RICE

Dal makhani is a delicacy from Punjab.It's made of beans and lentils which are rich in proteins and fiber.Here the lentils are cooked and combined with spices and a tangy masala base of onions and tomatoes.It's has a creamy and rich gravy that goes very well with rotis and rice.I love to eat this with jeera rice.Both compliment each other so well.This is a must try combo. This is my day 9 post to recipe marathon.
I have to mention that even after i had sent an entry to this month's monthly mingle,some of u had suggested me to send my Papdi pizza for the entry as well and i couldnt just ignore that so after confirming with mansi i sent it.So i would like to thank Siri,Aparna and bhags for their suggestion. I wouldnt have send it otherwise:).
i am sending this to Sangeeths - Eat healthy - fiber rich event.

INGREDIENTS

Black urad dal/matpe - 1/2 cup

kidney beans/rajma - 1/4 cup

grated ginger - 1 tsp

salt

GRAVY MASALA

onions - 1 medium size,finely chopped

tomatoes - 1 medium size,pureed

cumin seeds - 1 tsp

gin-gar paste - 1 tsp

turmeric pdr - 1tsp

red chilli pdr - 1 tsp

curry leaves - 1 sprig

coriander pdr - 1 tbsp

garam masala - 1 tsp

cream - to garnish

coriander leaves - finely chopped,to garnish

butter-1 1/2 tsp,melted

oil - 1 tsp

salt to taste


METHOD

Soak the pulses overnight.Cook it in a pressure cooker along with grated ginger and salt.In a pan heat butter and oil.Add cumin seeds,gin-gar paste and onions.Add salt and turmeric.Saute onions until they become translucent.Now add the pureed tomatoes, red chilli pdr,coriander pdr and garam masala.Saute till the raw tomato flavor goes.Then add the cooked pulses.Check salt,cover and simmer for 15-20 mins.Garnish with fresh cream and coriander leaves .Serve hot with rice or rotis.



JEERA RICE

INGREDIENTS

Basmati rice - 1 cup

butter - 1 tbsp,melted

cumin seed - 1 tsp

cinnamon stick - 1/2 a piece

cloves - 3-4 nos

bay leaf - 1

cashew nuts - a handful

water - 1 3/4 cup

salt to taste

METHOD

Soak rice for about 45 mins to 1 hr.Heat butter in deep vessel.Add all the spices and saute for a minute.Add cashews and saute till golden brown.Add rice and saute it for 3-4 mins.Add water and salt and cook on medium high heat,covered.When all the water evaporates stir it ones ,switch off the flame and keep it covered for 10-15 mins so as not to let the steam escape. serve hot with dal makhani.

Stay tuned to see what my marathon buddies are upto:).

divya - Ginger Chutney

Siri - Baked Home Fries

Srivalli - Pearl Millet Jaggery Pancake

Dhivya - Masala Oil

Swathi - Oats upma

Bhags - Tofu coconut soup

raaga - onion chutney