Mangalorean Recipes

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Black Dhal Makhani

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HalfTeaspoonAsafetida (Hing) 
1TeacupBlack Gram (Urid Whole)Black type
2MediumChillies, Greenchopped
1WholeChillies, Red Dry 
HalfTeaspoonChilly Powder, Red 
2TablespoonCurdsLightly beaten
1TeaspoonJeera/Cumin Seeds 
2TablespoonMilk Creamlightly beaten
2TablespoonRajma - Kidney BeansSoaked overnight along with the black gram
 LittleSaltfor taste
2MediumTomatoesSoaked in warm water
HalfTeaspoonTurmeric Powder 


1. Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilly powder, salt and half the quantity of the following items: chopped onions, garlic, ginger, and whole red chilies. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended. 

2. Open the cooker only after all the steam has escaped. Add the curds, cream and half the quantity of chopped green chilies. Cover and keep on low heat for 15 minutes. 

3. For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafetida, the remaining chopped onions, green and red chilies, garlic, ginger and fry till the onions are slightly browned. Add the chopped tomatoes and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes. NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekshi' for many hours till the desired consistency is reached. In this recipe, the 'dekshi' has been replaced by a pressure cooker to speed up the cooking process. 

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).

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