Monday, October 25, 2010

Dal Makhani

I first saw this dal on Steamy Kitchen blog.  It was photographed so perfectly, pulling me in with its beautiful lentils.  The version I made had a bit more spice than Jadens' but I want to say thank you to her for bringing this amazing dish to my attention.  We loved it.  I served it on Sunday.  Almost every Sunday I have my parents over for Sunday dinner. This past Sunday I thought I would make a complete Indian dinner.  It was a lot of work but well worth the effort.  My parents first encounter with Indian food was a pleasant one.  This is a feat because she equates Indian food (as I once did) tot he curry powder found in jars in the spice aisle of our love markets.  The certainly is not Indian food summed up in that little spice jar.


"The following is posting from the Chile-Heads mailing list which, I think, neatly sums up what a curry is (or rather isn't). The author is Brent Thompson who is highly knowledgeable on the subject and has lived in India. He wrote : "the term curry itself isn't really used in India, except as a term appropriated by the British to generically categorize a large set of different soup/stew preparations ubiquitous in India and nearly always containing ginger, garlic, onion, turmeric, chile, and oil (except in communities which eat neither onion or garlic, of course) and which must have seemed all the same to the British, being all yellow/red, oily, spicy/aromatic, and too pungent to taste anyway"" from The Curry House UK

So there you have it or maybe don't, a definition of curry.

I will post all the features of the feast in the next couple posts.  Chutneys, naan and gobi...  Here's a quick peak of the tables.  Ignore the coleslaw and raw cauliflower florets which the kids were eating.

Dal Makhani

1 cup de puy lentils (French green lentils)
1 large onion minced
1 1/2 cups tomato puree canned or fresh (I used canned)
2 teaspoons minced garlic
2 teaspoon grated fresh ginger
1 tsp chili powder
1 tsp coriander powder
1 tsp cumin powder
pinch of turmeric powder
1/2 tsp garam masala
1/2 cup heavy cream
1/4 cup cilantro, minced
salt to taste

Cook lentils in 3 cups water until tender.  Add the remainder of ingredients, except cilantro and let simmer for about an hour.  Stir in cilantro just before serving.
* Note:  I added a bit more than 1 1/2 cups of tomato puree- next time I will only add 1 1/2 cups.

7 comments:

Katy ~ said...

Yummm...Lori...this does sound GOOD!!

Anncoo said...

Those are delicious meal. Can't wait to see your next post ;D

kat said...

What a fun family meal!

anu said...

Dal Makhani Bukhara looks yummy.

Murasaki Shikibu said...

Thanks for reminding me of this recipe. I saw it on Steamykitchen though and was very interested but never got around to making it. I like the way you have made it more spicy!

Soma said...

This is a much loved and favored dish in our home. My recipe is a little different from this, but I bet this tastes as amazing as well. I can just see it :-)

(The music in you space just uplifted my sagging mood today Thank you!)

Soma-www.ecurry.com

Susan: My Food Obsession said...

Yummo your Indian spread looks delicious ... I would have to come across your post in the middle of a Indian food craving, wouldn't I?

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