Saturday, January 22, 2011

Dal Bukhara with Khasta Missi Roti

This week I decided to prepare Dal Bukhara with Khasta (or flaky) Missi Rotis at home and gave ourselves a treat. This combo is one of my all time favorites and I had been thinking of doing it for a long time.

Dal Bukara, also called  as Dal makhani is a signature mughlai dish of Indian cuisine. This exquisitely rich creamy  dal is cooked in a giant pot overnight over charcoals. Its made up of urad dal or kali dal, whole black lentils. Traditionally, it takes 12 hours to cook dal bukhara, but I have made a shorter version in a pressure cooker, which came out quite good. The key tip of making delectable dal is first, cook at  sim heat over long time, stirring occasionally. Second, add good quantity of tomato puree and fresh home made garam masala, to make the dal exotic !

Though this dal is full of proteins and fibre, but its slightly heavy on stomach as compared to other dals/beans. So keeping this caution in mind, some  times I make whole green moong dal this way. It really goes well with missi roti/tandoori roti. But at times, when I am not in a mood to cook, I simply open a pack of dal bukhara by Kitchens of India and relish with steamed rice, its yummy. But nothing beats taste of fresh home made 'Dal and Roti' !

Maah ki dal or Black Lentils : 1 cup
Water : 4 cups
Onions: 2
Tomatoes: 4
Ginger : 2''
Garlic : few cloves
Fenugreek/cilantro : handful
Salt, chilli : 1 tsp or to taste
Chaat masala: 1tsp
Cumin Powder: 1tsp
Fresh Garam masala:  1 tsp (bay leaves, cloves, pepper corn, black cardamom, cinnamon, cumin)
Heavy Cream: 1/2 cup
Butter  for serving
Cooking Oil: 2 tsp

Wash and soak the lentils in warm water at least for 2 hours.
In a pressure cooker add water, beans, salt  and cook for 20 minutes on low heat till beans are tender.
In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger and garlic,  fenugreek and cilantro. Add seasoning of salt, chilli powder to taste.
Puree the mix (Tadka) to make a smooth paste. This Tadka can be made ahead and added to boiled lentils.Add this masala to cooked  lentils and simmer for another 15-20 minutes (Preferably add fresh homemade garam masala - see method).
Add some cream to get the silky consistency and rich brown color.
Serve hot with few ginger julliens and a dollop of butter.

Click Here For Printable Recipe - My Creative Flavors

Enjoy the bowl of piping hot Dal Bhukhara with missi roti or tandori roti...!!!

Recipe of Missi Roti:
Missi roti is a traditional indian bread made from besan (gram flour) that is rich in protein and has high nutritive value.  It is an ideal diet for weight loss without losing out on the fibre content. Besan  is a gluten free flour, and hence can be enjoyed anyone at any time.

Gram flour(besan) : 1 cup
Whole wheat Flour : 1/4 cup
Water: 1/2 cup
Salt, chilli, turmeric: 1/2 tsp or to taste
Carrom seeds (ajwain): 1/2 tsp
Ginger Powder: 1/2 tsp
Fenugreek/cilantro: 1/4 cup
Green Chillies: 1
Onions: 1 (small)

Mix gram flour, whole wheat flour in a bowl. Add finely chopped onions, dry fenugreek, cilantro and spices to taste. By adding warm water knead the mixture well to make a dough.
Take a small ball and roll it in circular shape (any shape) to make roti/chappati.
Can add a dash of oil in the roti and again roll it to make a parantha, optional.
Pre heat the griddle/ tawa.
Cook the chapati with or without oil till it turns rustic brown from both the sides.
Smear butter and serve hot.

Enjoy the meals with your family !!!

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