Dal Makhani is a King of Lentils and a favourite of restaurateurs and gourmets to the extent that the menus would not be complete without its inclusion. The recipe also varies from region to region and restaurant to restaurant. This type of dal is cooked very slowly on low heat for hours before the flavor burst and develops into intricate blend of taste coming from lentil, tomatoes and butter. They also, surprisingly taste a lot better on the second day as the flavor keeps on developing.

Ingredients:

2/3 cup whole urad (whole black lentils)
3 tbsp rajma (kidney beans)
Salt
1tbsp ginger-garlic paste of equal ginger and garlic
½ cup tomato puree (tinned)
1 tsp red chili powder
½ cup white unsalted butter
½ cup cream

Method:
Thoroughly wash black lentil and kidney bean separately until the water runs clear. Soak overnight preferably or 5-6 hours to facilitate even cooking of each individual grain. If you are pressure cooking lentils, cook them for 3-4 whistles on medium heat. Alternatively, put the drained lentil and kidney bean in a suitably large steel pan, add approximately 7 cups of water. Bring to boil, reduce to simmer until the grains are cooked and 2/3 rd of water is used up. Crush the lentils with the back of a wooden spoon.

In a pan heat half the butter, add ginger-garlic paste and cook until raw aroma has subsided. Add tomato puree and cook for another 5minutes on medium heat until the colour of the tomato has darkened to pronounced red. Add chili powder and cook for another minute.

Add this mixture to lentil along with rest of the butter until mixed well and cook for another 10-15 minutes until lentil has thickened and colour has become light brown. Finally add the cream and stir for another 2-3minutes. Check seasoning and serve hot with butter naan or rice.

- Kuntal

Tags: chettinad, idli, tandoori, chana, lentil, indian food, indian curry, sambhar, kebab, bhatura

Bhatura is a fried indian bread made from refined wheat flour, typically served with chickpea curry.

Ingredients

• 1 Kg. Maida flour
• Sooji flour (Rava) 100 Grams
• 1 Spoon Baking Powder
• 2 Tbsp. Fat or Ghee
• 1 Cup Curd
• Salt To Taste
• Oil for Deep Frying

Method
Mix all the Ingredients.
After Mixing, make a dough out of it.
Leave the Dough so that it can ferment(because of Baking Powder and Curd) for 6-7 hours.
Make Pedas (small round balls )out of the dough and make Oval shaped Rotis or Chapatis ready for Deep frying.
Deep fry the kneaded Rotis out of the dough.
Serve hot with Khatte Chane.

- Sonzy.

Tags: karahi, tikka masala, tandoori, indian curry, tandoor, chettinad, murgh, handi, naan, dal

Khatte Channe (Chholey, Chickpeas) is a typical Punjabi dish served with Pakwan, Matthhi, Bhatura or a Kulcha. There would be lot of variations to this, but this is the way my mom cooks for me.

Ingredients
# 250 gms. Chana Dal White
# 1/2 Cup Tamarind Pulp or Juice.
# 2 Medium Sized Onions
# 4 Tomatoes Sliced
# 3-4 Green Chillies Chopped
# 1 Ginger Chopped Fine
# Chana Masala
# Salt to Taste
# Masala : Red Chilli Powder, Roasted black Cumin Seeds, Dry Coriander fine powdered
# Oil 2 Tbsp

Method
# Wash Chana Dal and soak it overnight.
# Boil the soaked Chana Dal in a Cooker for 15 Minutes.
# Leave the Chana Dal aside and allow it to cool.
# Heat a Pan or Karahi or Cooker with 2 TbSp. Oil, Jeera(Roasted Black Cumin Seeds), Dhania (Coriander Powder),Chana Masala, Red Chilli Powder, Salt and fry for 1-2 minutes.
# Put in Adrak(Ginger) and Hari Mirch(Green Chillies) and continue frying.
# Add Imli Juice(Tamarind Juice) in the Pan and mix them well.
# Bring the Mixture to a boil.Add Chana dal to the mixture.
# Cook for 5-6 Minutes.
# Garnish with Onion, Tomato Slices, and Fresh Coriander.

(Khatte Chane is Ready.Serve with Kulchas,Bread, or Bhaturas.)