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Dal Makhani: Recipes For Ice-Breaker Activity

The document provides recipes for two Indian lentil dishes: Dal Makhani and Dal Moghlai. The Dal Makhani recipe contains ingredients like urad dal, kidney beans, butter, onions, ginger-garlic paste, cream, and coriander. The cooking method involves soaking, pressure cooking, and simmering the dal with spices and tomatoes before adding cream. The Dal Moghlai recipe calls for toovar dal, chana dal, tomatoes, bottle gourd, and spices like cumin and ginger. It is cooked by pressure cooking the dals and vegetables together before tempering spices and adding the cooked mixture to sautéed onions.

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86 views2 pages

Dal Makhani: Recipes For Ice-Breaker Activity

The document provides recipes for two Indian lentil dishes: Dal Makhani and Dal Moghlai. The Dal Makhani recipe contains ingredients like urad dal, kidney beans, butter, onions, ginger-garlic paste, cream, and coriander. The cooking method involves soaking, pressure cooking, and simmering the dal with spices and tomatoes before adding cream. The Dal Moghlai recipe calls for toovar dal, chana dal, tomatoes, bottle gourd, and spices like cumin and ginger. It is cooked by pressure cooking the dals and vegetables together before tempering spices and adding the cooked mixture to sautéed onions.

Uploaded by

mahesh_rai44
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

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Recipes for Ice-breaker Activity

Dal Makhani

Ingredients
• 3/4 cup whole urad (whole black lentil)
• 2 tbsp. rajma (kidney beans)
• Salt to taste
• 3 tbsp. butter
• 1 tsp. cumin seeds
• 2 green chillies cut lengthwise
• 25 mm (1") piece cinnamon
• 2 cloves
• 3 cardamoms
• 1/2 cup finely chopped onions
• 1/2 tsp. ginger-garlic paste
• 1 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 11/2 cups fresh tomato puree
• 1/2 cup fresh cream
• 2 tbsp. chopped coriander
• 1 tbsp. fresh cream for the garnishing

Method
1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain and add 2 cups of water and salt and pressure cook for 7 whistles or till the dal is
overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions
and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste, chilli powder, turmeric powder and tomato puree and cook over a
medium flame till the mixture leaves oil.
8. Add the dal, salt and approx. 2 to 3 tbsp. water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.
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Dal Moghlai

Ingredients
• 3/4 cup toovar (arhar) dal
• 1/4 cup chana dal (split Bengal gram)
• 1 cup chopped tomatoes
• 2 cups bottle gourd (doodhi/lauki), cut into big pieces
• 1/2 tsp. turmeric powder
• 1 tsp. cumin seeds
• 1/2 tsp. chopped garlic
• 1 tsp. chopped green chillies
• 1 tsp. grated ginger
• 3/4 cup sliced onions
• 2 tbsp. oil
• Salt to taste
• Chopped coriander for garnishing

Method
1. Clean, wash and soak the dals for about 30 minutes. Drain.
2. Add tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water and pressure cook till the
dals are tender.
3. Heat oil in a large pan and add cumin seeds.
4. When the seeds crackle, add garlic, green chillies, ginger and chopped onions.
5. Sauté till the onions turn golden brown in colour.
6. Add the cooked dal mixture and 1 cup of water. Bring it to a boil.
7. Serve garnished with the chopped coriander.

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