Who doesn’t like Dal Makhani? It’s always a must-order menu item when we go out to eat in any Indian restaurants!
But this time, I wanted to try an alternative version of Dal Makhani using Masoor Dal instead of the using the traditional urad dal (split black gram) and to my surprise, it was a major hit with my husband and everyone in the family 🙂
I usually make this in all festive occasions, potluck parties or just for ourselves. One of my very close friends, just loves it as a soup!! How cool is that? One recipe with multiple serving styles!
So, let’s get started!…
- ¾ cup whole Black Masoor dal ( Black Lentil Dal – soaked overnight
- ¼ cup rajma ( Black Kidney Beans – soaked overnight)
- ½ cup finely chopped onions
- 1 or 2 green chilies, chopped
- 2 tsp ginger garlic paste
- 1 tsp cumin seeds
- 2 large tomatoes chopped roughly
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small to medium tej patta (bay leaf)
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ⅓ cup low-fat cream ( sour cream)
- ¼ tsp kasuri methi/dry fenugreek leaves, crushed
- 3 tbsp butter
- salt as required
- Soak Masoor Dal and the kidney beans overnight ( 7-8 hours). Drain them the next morning and add 3 cups of water in the pressure cooker along with the cinnamon stick. Cook oh medium-high flame till soft or till you hear 6-8 whistles. Keep the cooked beans and lentils aside.
- In a pan, add butter. When it begins to melt, add the cloves.
- Add cumin seeds, bay leaf, chopped onions and sauté them till the onions get translucent. Add a pinch of salt to quicken the process.
- Next, add 2 tsp of ginger garlic paste and sauté.
- Next add the chopped tomatoes ( You can use tomato puree as well). Add red chilli powder, green chillies, turmeric powder,salt and give it a thorough mix.
- Close the pan with a lid and cook for 8-10 mins till tomatoes are cooked well enough and you see butter leaving the sides of the pan.
- Add the cooked lentils and beans and 1 cup of water. (You can adjust the water depending on your choice of consistency).
- Make sure to stir often to avoid the lentils on sticking to the bottom of the pan.
- You can break a few lentils and beans from the back of your stirrer to thicken the dal.
- Keep the dal on simmer for around 9-12 mins. The more you simmer, the better it tastes 😉
- When the gravy has thickened enough, add cream, kasuri methi. Stir well and switch off the stove.
- Yum, dal makhani is absolutely ready to be served along with indian bread (roti/ naan) or can be eaten with rice or just served as a soup 🙂
Do share your experiences/ photos and don’t forget to like/comment if you enjoyed this recipe 🙂
Happy cooking! Adios 🙂
Well, as you all know, I love paper crafting. I have made so many cards, but this time I wanted to try something different. I remember when I was a kid, I would go to a store & pick up anything at all if the packaging appealed to me. I wouldn’t really care what is inside it.. 😉 Well, ‘looks can be deceiving’ is what is said, but to me, it was the only reason to buy anything at all. They make a first impression about the product itself!! So, I started by making some cute little boxes that could be used in any occasion to give to your loved ones. This one here, is one of my favourites. I love the window sheets, as it gives me a sneak peek about the little product inside the package.
Its super easy & makes such an adorable gift box 🙂
So, let’s get started.
Materials you’ll need :
- 7 ½ x 5 inches any colour card stock of your choice.
- Ribbon to co-ordinate with your colour of the card stock
- Printed paper for decorating your box
- Paper trimmer or scissors
- Scoring board ( if not, just use the scoring tool)
- Tag punch
- Acetate Sheet/ Window sheet (5 inch x 5 inch )
- Sticky tape or glue
- First start by getting your die cut ready. I’ve just printed out my logo on the card stock before prepping it into a box.
- Score on the long side at 1 ½ inches, 21/2 inches and 6 ½ inches.
- Score on the short side at 1 inch and 4 inch.
- Cut the flaps as shown below..
- Soften out the score lines to give a good finish.
- Score your window sheet at 1 inch on three sides as show.
- Snip out the corner squares.
- Then, I just used a chevron printed paper to give a nice look to the top flap of my box and rounded the corners using a punch. You could simply use scissors as well.
- Next, I carefully lined the window sheet with the card stock base and glued it well to create the Front Window.
- Then I used the white lace ribbon to give the final look and placed a tag with the logo I designed.
- And voila, the box is ready!!
What do you all think? Simple cute, isn’t it?
I was totally inspired by watching several YouTube tutorials. I will hopefully someday be able to shoot and post video tutorials as well 🙂
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Thanks for stopping by!
I have been crafting for a long long time. When I shifted to the US, I started exploring into the world of paper crafts as the supplies you get here are so overwhelming with endless choices. I decided to take up some stamping classes to get started and learn the usage of different types of ink pads, varieties of card stock, stamps, etc..Then I started designing my own series of stamped cards, stamped coasters, gift boxes etc…
Here is one example of a Simple card I recently made for my loving husband.
For this, I used:
- 51/2 inches by 81/2 inches White card stock
- Background stamp
- Flower punch
- Leaves punch
- Different color ink pads
- Versa Fine black ink pad for the sentiments
- Circle sparkly stickers for the flowers.
- Rubber Stamps
And voila !!
What do you all think?!
This is just an idea/inspiration for the different kinds of cards you can actually design all by yourself. No gift is as special as it being handmade and totally unique! Isn’t it?
Don’t forget to leave your comments/ thoughts and like this post if you enjoyed it 🙂
Happy crafting !
It’s simple, can be stored, and exquisitely rich! Guests will be left dazzled as to how such a chef-like curry could be made by you! This basic curry acts as the base of making the actual curry. Find the white curry recipes in the links provided below.
To make the basic white curry, gather the following ingredients:
- 2-3 onions
- 3 tbsp oil
- 2 tsp Ginger Garlic Green chilly paste
- 1 bayleaf
- 3-4 tbsp magaz (watermelon seeds, white)
- 3-4 tbsp cashewnuts
- 2 tsp garam masala powder (available at Indian stores)
- 1 tsp sugar
- 75 gms khoa (a dairy product)
- 2 tsp kasoori methi (available at Indian stores)
- 1 tsp white pepper powder
- 50 ml fresh cream
The basic curry that we are going to make can be stored in the fridge for almost a week. Lets start!
- Boil onions in a pan for around 5 mins, else sprinkle water on the onions, microwave for a minute, and boil again. Strain the water. Grind to make a paste.
- Boil cashew and magaz, strain the water, and grind both to make a paste.
- Heat oil in a pan, add bayleaf and ginger garlic green chilly paste. Sprinkle a little water and fry for 2 minutes.
- Add the onion paste. Fry for 5 minutes.
- Add the cashew magaz paste. Fry for another 5 minutes.
- Mash the khoa with fingers and add it to the pan. Add all the remaining ingredients, sauté well and switch off the gas.
This is the basic white gravy that can be stored.
Want beautiful curls?? Watch this video and see how easy it is to get that stunning look…!
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