By Ranjitha Deepesh
The first time I had tasted Dal Makhani was from a restaurant in Miami and I found it to be so rich and creamy that I decided to try to make it myself. Here, the dal used is Whole Urad Dal or black lentil and what makes it more delicious is the fresh cream and butter that’s used in it. Dal Makhani is also called Maa ki Dal or Kaali Dal. It is called Kaali Dal, basically because the lentil used in here is the black one. Dunno why it is called Maa ki Daal ….. I guess may be because it reminds you of your mom due to its very tempting flavour !! 
Ingredients:
- Whole Urad Dal/ black lentils….. 2 cups(soaked overnight)
- Red Kidney beans/Rajma….. 1 cup(soaked overnight)
- Chopped Onions….. 1 cup
- Chopped tomatoes…. 1 cup
- Ginger Garlic paste… 1 tspn
- Chilli powder…. 1 tspn
- Turmeric powder….. 1/2 tspn
- Coriander powder…. 1 tspn
- Kasoori Methi powder…. 2 tspn
- Whole Garam Masala(cinnamon, black cardamom, bay leaf, cloves)
- Fresh Cream…. 1/2 cup
- Salt to taste
- Oil or butter
- Water
Method:
- Cook the black lentils and the kideny beans in a pressure cooker for 5-6 whistles or till the dals are properly cooked( do not overcook).
- Heat oil or butter in a pan.
- Add the whole garam masala and let it splutter.
- Now add the chopped onions and fry till it turns golden brown.
- Add the ginger garlic paste and turmeric and fry well.
- Now add the chilli powder and coriander powder and mix well.
- Add the chopped tomatoes.
- Add the cooked dal and water to this and mix well.
- Let it cook for sometime.
- Now add the fresh cream and mix well.
- Add the kasoori methi powder and salt . Simmer for about 5 minutes.
- Put off the stove. Garnish with cilantro leaves.
- Serve with rice or rotis.
By Ranjitha Deepesh
Dal combined with Palak (spinach) makes a nutritious combination and this Easy Dal Palak literally means Easy and a quick way for a curry, which can be had with Rice, roti or any main course dish.
Daal (Lentils) also known as Parippu in Malayalam/Tamil, Pappu in Telegu are a variety of pulses which are mostly kind of split peas. Dal has always been the mainstay of south asian cooking, especially in India/Pakistan/Sri Lanka etc. Dal Makhani, Dal Maharani, Sambaar, all have the very same protein – Daal.
Ingredients
- Toor dal/split pigeon peas….. 1 cup
- Chopped spinach….. 2 cups
- Chopped tomatoes…. 1/2 cup
- Chilli powder…. 1 tspn
- Turmeric powder…. 1/2 tspn
- Salt to taste
- Water
For tempering:
- Mustard Seeds…. 1 tspn
- Whole red chillies… 3-4 nos
- Cumin Seeds…. 1/2 tspn
- Chopped garlic…. 1 tbspn (optional)
- Few curry leaves
- Oil or ghee
Method:
- Cook the dal, spinach and tomatoes along with turmeric, chilli powder, salt and water. Cook all the ingredients in a pressure cooker for 3-4 whistles.
- Heat 1 tbspn oil or ghee in a pan. Add mustard seeds and cumin seeds. Let them splutter.
- Now add the whole red chillies, curry leaves and chopped garlic.
- Stir till the garlic is brown in colour.
- Add the tempering to the cooked dal. Mix well.
- Serve hot with rice.
By Ranjitha Deepesh
My mom used to say that Fish curry is the easiest of all curries when it comes to non-veg. Especially when it comes to preparing fish curry in a Trissur style it is the easiest. You just have to add all the ingredients together and put in on the stove. But one of my friends who is from Thiruvalla has a different view altogether, as her style of preparing fish curry is a bit different. But both versions of curries tastes as good as the other.
Meen Curry is usually prepared in a traditional earthern pot also called “meen chatti”, therefore tastes even better when you have it the next day.
Today I have for you Fish curry in Trissur style with coconut milk gravy and Kudam puli also called “Kokum”.
Ingredients:
- Fish Cut into pieces(any fish of your choice) … 1 lb
- Shallots/Pearl onions…… 7-8
- Green Chillies….. 3-4
- Ginger….. 1 big piece
- Curry leaves
- Chilli Powder…… 2 tspn
- Turmeric powder…. 1 tspn
- Kudam puli/ Kokum… 3-4 pieces
- Fenugreek powder… 1/4 tspn
- Coconut milk….1 cup
- Salt to taste
- Water
- Coconut oil or Any cooking oil
Method:
- Clean the Fish pieces thoroughly and cut them into pieces.
- Crush the shallots, green chillies and ginger.
- Soak the kudam puli or kokum in warm water till it becomes soft.
- Take a cooking pan and add the fish alongwith the shallots, green chillies ginger and curry leaves.
- Now add the chilli powder and turmeric powder.
- Add some water , kokum and salt and let it cook.
- Once the fish is cooked add the coconut milk.
- Let it simmer for sometime. At this point add the fenugreek powder (do not stir the curry too much or the fish pieces might break)
- Turn off the heat and set it aside.
- Heat coconut oil in another pan.
- Add some chopped shallots to it.
- Fry till the onions turn golden brown. Add this to the cooked curry.
- Serve hot with steamed rice.
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