DAAL MAKHANI

INGREDIENTS:

• 1 cup whole urad daal (urad sabut)
• 1tbsp Red kidney beans (Rajma)
• 1 onion finely chopped
• 1 tomato finely chopped
• 1" Ginger piece
• 2-3 green chilies finely chopped
• chopped coriander leaves
• 4-5 flakes Garlic paste
• 1/2 cup stirred curd
• 1/2 cup fresh stirred cream (malai)
• 2tbsp butter
• 1tsp cumin seeds (jeera)
• 1/2tsp turmeric powder
• 1/2tsp Garam masala
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste

METHOD:

Soak rajma and black urad dal in water overnight.

Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.

Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.

Now add ginger, green chilies and tomatoes and fry till tomatoes soften.

Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.

Add daal and stir on medium flame. As soon as it starts boiling remove from the gas stove.

Sprinkle garam masala powder and garnish daal makhni with cream and add butter.

Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

BAINGAN KA BHARTA (EGGPLANT CURRY)

INGREDIENTS:

1 large eggplant

1 large onion chopped very fine

1 large tomato chopped very fine

2 green chillies chopped very fine (optional)

7-8 cloves of garlic chopped very fine

1/4 cup chopped coriander

2 tbsps mustard oil

Salt to taste

1/2 lime

METHOD:

Baingan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

• Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself! OR
• Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft OR
• Preheat oven to 400. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender. When the timer goes off, switch oven to broil and roast another five minutes until caramelized and golden.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin and stem.
• Mash the eggplant roughly, in a mixing bowl.
• Add the mustard oil, onion, tomato, green chillies, garlic, coriander leaves and salt to taste. Mix well.
• Add a squeeze of lime juice and mix well.
• Serve with hot rotis.