Dal Makhani is one of the most ordered Indian dish in restaurants. You can make authentic, buttery, rich dal makhani at home. It’s just as good as the restaurant version! Black gram and kidney beans are simmered in a creamy spiced sauce and is perfect for special occasions or a great dinner. With Instant Pot and Sauce pan instructions. (gluten-free, soy-free, nut-free, oil-free option).

Love ordering Dal Makhani at restaurants? You’ll love this homemade version even more! This is adapted from my home-style dal makhani that’s on the blog and in my books. The difference is that this version has more spices, including some whole spices, which create more layers of flavor. 

This version of dal makhani is a little bit more involved than my home-style version. It has both a base sauce and a spiced oil. This levels up the flavor and adds a smoky, creamy flavor, like restaurants usually serve.  There’s also a lot more Kashmiri chili powder in this version compared to the home-style one. 

The home-style recipe is quicker and still delicious, but this one takes it up another couple of notches, simmering the beans in a deeply-flavored sauce.

Makhani means both “butter” and “like butter,” and the dish is called dal makhani, both because of the butter content and the creamy, buttery texture of the dal. The goal is to cook the beans long enough that they become soft and almost break down into the sauce, thickening it and creating a smooth consistency. For the right texture, I prefer to use a pressure cooker / instant pot, but you can also cook it in a saucepan. I included both methods in the recipe.

After cooking the beans, we make a delicious sauce with whole spices, aromatics, and ground spices, then add the cooked beans to it. Then, we prepare a spice oil with toasted fenugreek leaves, Kashmiri chili, smoked paprika, and a smoky burnt cinnamon stick. Burning the cinnamon stick for just half a second before adding it to give the dal its smoky restaurant-style flavor.

Traditionally, restaurants achieve this smoky flavor by using food-grade charcoal. They place a piece of hot charcoal in a bowl with oil, which immediately smokes. Then, they nestle the bowl inside the dal pot and cover the pan for 10 to 15 minutes. If you don’t want to use charcoal or burnt cinnamon, liquid smoke can also work.

Why You’ll Love Dal Makhani

• creamy, buttery dal with two kinds of beans
• deep flavor from the sauce and the spice oil, no dairy needed!
• flexible! Cook the beans in the Instant Pot or on the stovetop
• naturally gluten-free, soy-free, and nut-free with an oil-free option

Continue reading: Restaurant-Style Dal Makhani

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Dal is something that is made almost every other day in my household. Not just my home, but that is the case in almost every Indian households. Lentils form one of the main source of protein to vegetarians. I am always looking for new ways of making the same old pappu/ dal. My everyday dals are usually very simple like this tomato pappu or this palakura pappu. But occasionally I do make kootu where dal is cooked with vegetables and coconut-peppercorn masala paste. My mom learned it from a Tamil neighbor. Today's recipe is from the cookbook, Dakshin by Chandra...

The post Vegetable Kootu Recipe appeared first on Cook's Hideout.

Enjoy a lipsmacking thogayal made with dals and peels of the ridge gourd in traditional south Indian flavour. Pair it with meals of your choice to wow, your family.

What I see as a difference between home cooks and chefs is not just in the size of meals that we make. Chefs have to keep up with so many of our taste factors, cost control and visual appeal. Home cooks, do know the people they cook for, so fairly easier for them to play around with the ingredients to suit the home needs. Moreover, home cooks can focus on ensuring the best of nutrition from best of produce.What do you think

Here is an age old recipe that a lot of South Indian home cooks rely on, peerkangai thol thogayal.

What is peerkangai thol thogayal?

Peerkangai thol is the peel of ridgegrord. This along with roasted lentils, spices, coconut and tamarind is ground into a coarse paste. This is peerkangai thogayal or ridgegourd chutney. It is a popular recipe among all South Indian states and has a few different names, peechinga chutney in Kerala, beerakaya pachadi in Telugu,  heerakai chutney in Kannada.  Often paired with steamed rice, a dollop of ghee and some stirfried vegetables on the side, the recipe is a classic homestyle one.
The recipe as such is

• Vegan
• Gluten free
• Onion and garlic free
• No nightshade added
• And dairy free

 

Ingredients from ridge gourd chutney

 Angled loofah or ridge gourd belongs to the cucumber family. The tough outer skin has predominant ridges. The gourd as such has soft flesh that is cooked into curries or stirfries. The peel is the one we have used to make this recipe

Dals: the dals add volume and depth of flavour to this recipe. I use a mix of skinned black gram dal (urad dal) and chick pea dal(channa dal). When roasted thr dals and ground the dals add the necessary volume to the dish.
Spices:there is very minimal spices in the recipe. Red dried chillies are a huge part if the flavour. The second main flavour comes from curry leaves. Along with the salt, the small pinch of asafoetida added offsets any need for garlic or onion.
Coconut: grated coconut added a softness. The milky flavour of the coconut works well with the ridgegourd. Tamarind: there is a slight hint of sourness that you experience while having this recipe. This comes frontiers dried tamarind that is added and  ground along with the ingredients. It adds a zesty flavour to the dish when having with grains or breads.

Let’s make peerkangai thogayal

The recipe is a medium intensity one where the roasting of dals is the one that can go wrong as it burns easily.

Prep the peerkangai: the peel of the ridge gourd is the one used to make this recipe. However, the ridges have a tough fiber running through them that needs to be removed.

• Wash and pat dry the riodge gourd.
• Using a knife or peeler approach of the pointed ridges. This js where the fibres are.
• Press down the peeler and remove the green skin completely. Save this part of this chutney. Save the spongy part to make kootu or stirfry.

Roast the dals and spices: in a heavy bottomed pan, add the urad dal and channa dal and a tsp of coconut oil. Dry roast this on low heat. Add the curry leaves and red chillies as the dals start turning golden and roast all together till the chillies are crisp and the dals deep golden. Remove this from heat on to a plate and set it aside.

Roast the peerkangai thol: Add the skin. Stir fry this till the peels look deep green and vibrant. Remove and add to the same plate. Let this cool down as well.

Grind the thogayal: once cooler to handle add the roasted dals, chilli,curry leaves, sauteed ridgegourd peel, tamarind, salt and coconut to the food processor and blend into a coarse mix.
Remove the coarse ground mix to a bowl and the thogayal is ready to be served.

Best pairings with peerkangai thol thogayal

Here are a few ideas for you to try with this thogayal
Peerkangai thogayal with steamed rice, a small spoon of ghee and poriyal on the side is one great Sunday meal.
At home, we like this as a side to rasam rice and often with some kootu.
Alternatively, you can use this as a dip for idlies, dosa etc too.
We use this as a spread for wraps and sandwiches. Pretty much the thogayal and cheese sandwich is a great try. Use some  grana padano or  aged cheddar instead of saltier ones like feta.

Meal prep and lunch boxes

Thogayal stays well in the fridge for up to a week without any issues. It also freezes so well, that we often rely on a frozen block for quick lunches. We love thogayal cheese sandwiches for our lunch box. You could also use it to stirfry the rice with, like we made ghee podi rice.

Other chutneys and thogayals

Thogayals, chammandi and chutneys are a big part of South Indian meals. Here are a couple of ideas
Thenga chammandi
Curry leaves thogayal
Doddapathra chutney
Mango chammandhi
Watermelon rind thogayal

Stay connected

The comfort of hot rasam on a plate with steamed rice and a ball of this thogayal is Sunday for us. We enjoy it as a meal together that screams simplicity yet home.Hope you enjoy making this chutney as much as we love bring it to you. If you make it slightly different tell us your version, we always love to try different ones .
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See you in the next post. 

Famous dalitoy (sound toy as tou-yee, close to the original sound :)) of konkani cuisine, hands down is the slurpicious simple dal curry. It is staple and mostly loved by all. It's so funny that even though it's such a simple recipe, it's like making tea. Every house you visit, the taste of tea/chai is different and unique. Everyone puts in their own twist when it comes to making dalitoy. The one that is served in the temple's, is the ultimate one 😀

DaliToy A konkani Dal Preparation

I was surprised to get many messages and comments from my close friends who tried it out and loved it. It then occurred to me that I had never mentioned this recipe to anyone before- thinking that everyone must be knowing it and that's how a basic dal preparation is! I was wrong and so here is a post on this super simple yet powerfully delicious dal- dalitoy!

DaliToy with Plain Rice and Pickle

How to make horse gram recipe ?

kollu paruppu recipe is very famous in Kongunadu. People prefer horse gram for weight loss in ayurveda also horse gram good for diabetes. we used to prepare kollu paruppu recipe often especially to treat cold which goes well with white rice. lets see how to cook horse gram recipe now.

Ingredients:

• kollu paruppu ( known as horse gram tamil & kulthi beans in hindi ) – 1 cup
• Water to cook horse gram
• Castor oil – ½ spoon
• Country tomato – 1(big)
• Turmeric powder – ¼ spoon
• Shallots – ¼ cup (cleaned)
• Red chilli – 3 no’s
• Curry leaves – 1 sprig
• Garlic – 4 cloves
• Cumin seeds – ½ spoon
• Coriander seeds – 1 spoon
• Coriander leaves – 4 stalks
• Required salt

Steps to cook kollu paruppu recipe in pressure cooker:

1. To begin take a bowl add horse gram and wash them thoroughly.
2. Switch on the stove place a cooker then add 2 ½ cups of water, ½ spoon of castor oil, ¼ spoon of turmeric powder, one big country tomato.
3. Now close the pressure cooker and cook kollu paruppu up to 3 whistles.
4. Steps to cook kollu paruppu in earthen pots and normal pan:
5. Switch on the stove place earthen pot or steel pan, add 3 cups of water then is hot add in washed horse gram.
6. Followed by ½ spoon castor oil, one big country tomato then cook up to 15 minutes
7. After horse gram half cooked add turmeric powder then cook until horse gram fully cooked.

Steps to grind kollu paruppu:

1. At first switch off the stove drain the excess water in horse gram and keep it aside.
2. Next add cleaned shallots, red chilli, curry leaves, coriander leaves, cumin seeds, coriander seeds, required salt in cooker, earthen pot or normal pan.
3. Leave it all spices for 10 minutes.
4. Now take a mixer grinder put all things in to it and grind them as semi coarse paste. (No need to add water if you want add drained water from horse gram)
5. You can also add kollu paruppu in Aattu kal and grind well as semi coarse paste. (Taste will be super good)
6. Spicy authentic Kongu special kollu paruppu recipe is ready to serve.
7. Drizzle some homemade ghee or coconut oil on the top of the kollu paruppu and serve with hot white rice.

Various names of kollu paruppu

• Kollu Paruppu is known ashorse lentil or horse gram, horse gram beans in english (also Cowpea)
• kulthi horse gram in Hindi
• ulavalu recipes in telugu
• It is called as Muthira in Malayalam
• Its botanical name is Macrotyloma uniflorum

Tips:

• This is authentic Kongu style kollu paruppu; there also another way.
• The only difference is seasoning, after grind the kollu paruppu, take a kadai add some ground nut oil when it is hot add mustard seeds, one red chilli and curry leaves then fry for a second and add kollu paruppu and cook up to 5 minutes. (This process will help to avoid spoilage of kollu paruppu)
• As of now you need kollu paruppu in semi streaming consistency implies include water at that point cook well.
• kollu paruppu in semi gravy is the good texture to eat.
• More vegetarian recipes : thuthuvalai rasam recipe | pirandai chutney recipe | Mini Sambar Idly recipe | Pachai Payaru Paruppu | Paruppu Rasam recipe | murungakkai paruppu recipe
• black horse gram another variety of kollu.
• We can make more than 40+ kollu recipes ( ulavalu recipes – kulith recipes) using horse gram dal.
  • horse gram soup
  • horse gram juice ( kollu juice)
  • kollu chutney
  • kollu kanji recipe
  • horse gram powder recipe for weight loss ( kollu powder)
  • kollu kulambu
  • kollu podi
  • kollu rasam (i’ll post kollu rasam in tamil soon)
  • paruppu thogayal
  • horse gram flour ( kulith flour) used for Weight loss Roti Recipe

horse gram health benefits / ulavacharu health benefits / kollu benefits

• Kollu known in english as horse dal, horse gram lentils or horse peas. Horse gram benefits for more people who are following horse gram diet for weight loss.
• Refer this web link for horse gram benefits in tamil : kollu for weight loss in tamil
• horse gram nutrition :  Horse gram seed contains carbohydrate (57.2% w/w), protein (22% w/w), dietary fiber (5.3% w/w), fat (0.50% w/w), calcium (287 mg), phosphorus (311 mg), iron (6.77 mg) and calories (321 kcal) as well as vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter.
• benefits of drinking horse gram water: Drink the horse gram water twice a day on an empty stomach for weight loss.
• horse gram benefits diabetes : Anti-oxidants help in controlling oxidative stress by scavenging free radicals. He said the study found that raw horse gram seed has the ability to reduce post-prandial hyperglycemia by slowing down carbohydrate digestion and reduce insulin resistance by inhibiting protein-tyrosine phosphatase 1 beta enzyme.
• horse gram and diabetes: This helps to reduce insulin resistance.Hence it is highly used for diabetics.The seed is beneficial for reducing the blood glucose level.It can reduce the digestion of carbohydrate.This leads to lower the blood sugar level.This is used as insulin resistance in type 2 diabetes.Including Horse gram (മുതിര) in your daily food is very effective for diabetics.This can also help to reduce the cholesterol level.
• horse gram benefits for weight loss : Consuming horse gram can help you lose burn calories. Horse gram is low in calories. It can keep your bad cholesterol levels in check and prevent the risk of heart diseases. Also, consuming horse gram will provide you with protein and fibre, which will keep you full for long and prevent you from eating more.
• horse gram sprouts benefits : Doctors recommends having sprouts as a good source of protein and also to cool the body.
• horse gram for hair growth : Drink it horse gram for hair growth once a day when bearable hot. Add 1/4 cup of Horse Gram ( Kulthi in India a pinch of Asafoetida ( Hing in India ) and 2 pinches each of dried horse gram for hair growth Ginger ( Adrak in India ) and Liquorice ( Mulethi in India )
• horse gram for kidney stones ( kulthi for kidney stone): The importance of horse gram was well recognized by folk medicine as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever, lowering cholesterol levels and blood sugar levels. Horse gram water was prescribed for treating jaundice.
• flaxseed and horse gram : Flax seed is a seed, while Horse Gram is a pulse. * Nutrient Value of 100 gram of Flax seed is: 50 calories, 20 grams of protein, 41 grams of fat, and 28 grams of fiber. * Nutrient Value of 100 gram of Horse grain is: 321 calories, 22 grams of protein, 287 mg of Calcium, 311 mg of Phosphorus and 7mg of Iron.
• is horse gram good for health : If you are trying to lose weight, you can consume horse gram as much as you want, but remember moderation is the key. Moreover, the high protein and fibre content of horse gram will keep you fuller for a long time.
• horse gram where to buy : its available local stores, super market and even online portals.

The post kollu paruppu recipe – how to cook horse gram recipe, horse gram recipe appeared first on Famous Indian Recipes.

Delicious South Indian dessert, sweet Pongal with jaggery… Sweet Pongal is a traditional South Indian dessert made with very simple ingredients like rice & moong dal, sweetened with jaggery & topped with ghee roasted cashew nuts & raisins. This is made during festivals like Pongal- the Indian harvest festival. If a dish has rice, lentils […]

The post Instant Pot Sweet Pongal Recipe | With Jaggery | Easy South Indian Dessert appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.