Daal Makhani is a lovely and tasty recipe of Indian cuisine.Here I have tried with the moong daal and also made a twist by using charcoal smoking technique.The smoky charcoal infused aroma in the daal makhani, worked well and taste good.
Moong daal-1 cup
Onion – 1 medium sized.
Tomatoes – 1 medium sized.
Green chilly-3 nos.
Garlic paste – 1/2 tsp.
Ginger paste – 1/2 tsp
Ghee/butter – 2 tbsp.
Cream – 2 to 3 tbsp.
Chilly powder – 1/2 tsp.
Turmeric powder – 1/4 tsp.
Garam masala powder – 1/2 tsp.
Kasuri methi( Dried fenugreek leaves)-2 tsp
Cumin powder-1/2 tsp.
Coriander leaves-1/2 cup finely chopped
How to Cook!
Wash the moong daal well. Take the moong daal in a pressure cooker,add chopped tomatoes,green chilly,chilly powder,turmeric powder,salt and water. Cook it upto whistles or until done.
In a pan, heat the butter or ghee ,add kasuri methi, cumin powder,garam masala powder saute it well. Add finely chopped onion and ginger garlic paste when it turns light brown add coriander leaves saute for sometimes .Now add the cooked daal and cream mix everything well.Leave it for 2 minutes on a low flame.
Meanwhile, take 1 medium sized charcoal and place them directly on the flame. When they get red hot, take them in a small sized bowl. Immediately place the charcoal bowl over the shimmering daal. Pour a spoonful of ghee over the charcoal and cover the lid at once. It will create a smoke. Let it stay covered.
After 5 minutes take the charcoal bowl out of it.Switch off the flame.Garnish it with cream and coriander leaves.Serve hot with rotis.