Dal Maakhani and Jeera Rice

Dal Maakhani and Jeera Rice are the ultimate pair of dishes when it comes to good eating. The creamy lentil curry paired with the mildly flavoured fragrant rice, its a match made in Food Heaven :-D


I had been meaning to make Dal Maakhani at home for a long time, but never got down to doing it because I would always forget to buy the Black Dal at the Indian store. A couple of weeks ago, while chatting with my cousin, Dal Maakhani found its way into the conversation, and I was soon reading up on Sanjeev Kapoor's recipe for the dish. I could have got the recipe of his website but I guess that would have never happened without a nudge from external forces...hehe! Thanks to my cousin :)

Dal Maakhani


You will need:

1 cup Black dal (Whole Urad Dal)
2 tbsp Rajma (Red kidney beans)
1 large Onion, chopped
1 large Tomato, chopped
1" pc Ginger finely chopped
4 Cloves of Garlic, chopped
1/4 tsp Garam Masala powder
1 tsp Chilli powder
2 Green Chillies, slit
3 tbsp Butter
2 tsp Oil
Salt to taste

Soak both dals over night. Pressure cook the dals with salt and little chilly powder for three whistles and cook on low heat for 40 minutes.

Heat oil and butter in a thick bottomed vessel. On medium high heat add cumin seeds, when they splutter add ginger, garlic and green chillies.After a minute add onions and saute till done. Now add the chopped tomato, chilly powder, garam masala and salt. Also add the cooked dals. Bring to a boil and continue to simmer on low heat. The longer it cooks, the better the taste and creamier the curry.

Jeera Rice

You will need:

1 Cup Basmati Rice
1 1/2 cups Water
2 tsp Cumin seeds
1 Onion thinly sliced
1 tsp Ginger Garlic Paste
2 Cardamoms
3 Cloves
1/2 " pc of Cinnamon
1 Bay Leaf
2 tbsp Oil

Wash Basmati Rice thoroughly and soak in cold water for 15 minutes.

Heat oil in a pressure cooker. Add the cardamom, cinnamon stick, cloves, bay leaf and cumin seeds. When the seeds begin to splutter add the ginger garlic paste and saute for a minute. Add the sliced onions and fry till soft. Add the water and close lid, turn heat to high. When the steam begins to rise, lower heat and open lid. Drain the soaked rice, add it to the cooker, season with salt and stir to combine. Close lid, turn heat to high and let steam rise again. Place weight and cook for 6 minutes on low heat. Mix well before serving.


Update:

I am sending the Dal Maakhani over to Srivalli's Curry Mela at Cooking 4 All Seasons.