I thought I would write about my experiment with cooking Dal Makhani, but as it was a bit failure and disappointment, I’ll keep it only short. I googled the recipe, and found this: http://www.indianfoodforever.com/daal/daal-makhani.html . I had a quick look, made a shopping list and started cooking. These things failed:
- Only as I had made the dish, I realized that I had bought wrong urad dal. Urad dal can be bought as whole (black) or skin removed (white). I bought the white ones.
- Once I started cooking, I realized I need pressure-cooker. I don’t have one. As a result, my dal should be cooked longer time.
- I didn’t cook ginger long enough or didn’t chop it small enough, so it stayed little raw.
- I added to much curd and cream.
As a result, my Dal Makhani wasn’t so good. Taste was only ok, and I did eat it three days, but I think the taste didn’t remind so much of the taste of real Dal Makhani. Anyway, I comfort myself thinking I’m just little rusty, after break of cooking. I’ll come back to this recipe after some time and make it properly. My other experiment, Tomato Ginger rice came out ok thought. As plain rice seemed so dull, I added some random stuff (tomato, ginger, turmeric, curry leaves) with rice while it was boiling.
I hate wasting food, but this morning I decided I’m not eating that Dal anymore, so I threw away what was left of it. Yesterday I had bought idli batter, and I wanted to make a traditional Indian breakfast, idlis. Also I wanted sambar and coconut chutney, but that was not an option now, I had only ingredients for tomato chutney, that should do it for now. Next time I will try to make the batter myself, as 1kg packet is way too much for one person. Also, to make a proper tomato chutney, you need a blender, but I don’t have one. But even without blender the taste came out good. Idlies came out little resilient (I don’t know if it is a proper word in this context.. :p ), maybe next time I try little less cooking time.
- 6 tomatoes, chopped
- 2 onions, chopped
- 2 green chilies, chopped
- ½ tsp chana dal
- ½ tsp urad dal
- 8 to 10 curry leaves
- ¼ tsp turmeric powder
- 1 tsp oil
- Heat the oil in frying pan
- Add green chilies, chana dal, urad dal and curry leaves and fry couple of seconds
- Add the onions and fry until their translucent
- Add the tomato, turmeric powder and salt, fry another 5 minutes
- Allow to cool
- Puree the mixture in a blender