Had been sampling some home made chocolates splashed with almonds. They were all the same taste but different shapes and who can ignore the heart shaped, the rectangles, the rounds, geometry has its significance in fooling oneself. My mind finally settled that chocolate is the universal language of love and friendship, and afterindulging in 6 of them in a day, no longer can I call it sampling so I had decided to take a day off food .
Woke up remembering my promise to myself, but the house was filled with aromatic daal makhani. The promise weakened till lunch time and deterred the determined. Here is Sunil’s recipe for the same.
1 tbsp ginger-garlic paste
200 ml tomato puree
5 handfulls of kaali daal with one handful of rajma soaked overnight
3 tbsp Daal Makhani Powder
3 tbsp ghee/butter
100 ml cream
The first secret is to add one tablespoon of ghee along with pinch of asaephoteda and salt to taste while soaking . Pressure cook it with six cups of water, one whistle and 45 mins on simmer. Let the pressure release, and whip it with a blender for 3 seconds to make the consistency thick.
In ghee or butter surrender the flakes of garlic,-ginger paste, when pink, add the tomato puree and cook until the ghee separates. Add the Dal Makhani masala and cook till deep brown with the aroma invading your breath. Add to the daal and let it simmer for 30 mins. Pour the cream in the daal, simmer for 10 more minutes and promise 30 suryanamaskar to yourself.
The second secret is to take a coal piece, burn it in fire, quickly put it in a small bowl and place the bowl in the daal makhani. Cover it with a lid for 2 minutes. Let the coal flames soak into the daal makhani for that ancient aroma of tandoor.
The best daal makhani which I have had has been in a restaurant called Invitation in Delhi. I love it with Khasta roti. I can never wait to be there. Salivate!!
For now, I have greeted the Sun Lord with a Namaskar and am entering the Shava Asana 🙂