Madhur Jaffrey Dal Recipes

MADHUR JAFFREY'S CHANA DAL

Steps:

• Preparation:Put the dal in a heavy pot along with the water.Bring to a boil and remove any surface scum.Add the turmeric and ginger.Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for one and a half hours or until the dal is tender.Stir every 5 minutes or so during the last half hour of cooking to prevent sticking.Remove the ginger slices.Add the salt and garam masala to the dal. stir to mix.Heat the ghee in a small frying pan over medium heat.When hot, put in the cumin seeds. a couple of seconds later, put in the garlic. stir and fry until the garlic pieces are lightly browned.Put the chili powder into the pan. immediately lift the pan off the heat and pour the mixture into the pot with the dal. stir to mix.

MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)

Steps:

• Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
• Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn't released naturally after 15 minutes, quick-release the pressure.)
• As pressure releases, prepare the tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp, 5 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
• Once the pressure has released, hit cancel to reset the pressure cooker. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding salt as needed.
• Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.