Since you make the stuff that tickles your taste buds in the kitchen, I figured this would be an OK place to post this ;)
I just finished my version of Dal Makhani. My mouth is burning SO good! I LOVE Indian food! It's like it was created JUST FOR ME! I love their exotic spices & the way they combine them.
What we Americans call 'curry' is such a sad, sad thing. That yellow stuff (turmeric) in the cans at the local supermarket is just one of their spices. YOU MUST discover curry in its entirety. A good starting place is a spice house called Penzeys. Their print catalog is a primer on all things spices & herbs. I'll link them below.
Dal Makhani uses "Beluga" Black Lentils that are so luscious...I just discovered them. The gal at the local health food store didn't even know they existed. I ordered some...I fell in love. They retain their texture unlike some lentils. They call them 'Beluga' because they are black and shiny. Some Indian recipes combine light red kidney beans in the recipe. That's the way I like them. They are more expensive than other lentils but oh, so worth it! :)
My journey started with a healthy packaged food called "Tasty Bite". My favorite of theirs is called "Madras Lentils" which is basically Dal Makhani, a toned-down version of what I like but still good. I was determined to find a recipe online so I could make my own. Buying the packaged food was kinda spendy & it goes against my frugal nature. We have 100's of pounds of grains, legumes, etc. and I need to add those luscious black lentils to my stock :)
Anyway...I found several recipes and combined, experimented until I came up with the one I like for now. I'm always trying to evolve so I won't get bored so here is the current favorite:
CREAMY SPICED BLACK LENTILS (Dal Makhani)
This recipe is for a 5½ to 6½-quart Crockpot (for a smaller Crockpot, just halve recipe):
3 cups Black lentils (picked through & washed)
1 cup Light Red Kidney beans (picked through & washed)
Add lentils & beans to Crockpot
Dry fry following spices…(heat skillet over medium high heat & ‘dry fry’ for a minute or so stirring constantly. This ‘blooms’ the volatile oils in the spices which greatly add to their flavors. Remove from heat immediately. This is different from frying in oil…the heat can get much hotter in dry frying so more flavor comes out.
1½ teaspoons ground cumin
1 Tablespoon coriander
2 teaspoons Garam Masala
1 Tablespoon Red Chili powder
1 teaspoon crushed red pepper
Remove from heat & empty spices into Crockpot.
Add to Crockpot:
2 to 8 Tablespoons butter (according to your taste) Indian cooking calls for “ghee” which is clarified butter �" I just don’t take the time to do it!
½ cup Half & Half (or you can use full cream which is more traditional)
12 cups water (use a little less if you want a thicker dal)
2 cans chopped green chilies
4” piece ginger (or 4 teaspoons ginger powder) guess which one I use? ;)
2 cloves garlic (or garlic powder)
1 Tablespoon Cholula Sauce (you can also use Sriracha Sauce (‘Rooster Sauce’). My addition.
1 medium red or yellow onion, diced (or onion powder). You can also add dehydrated minced, toasted onions. I get mine from Penzeys or My Spice Sage. I live in a remote Alaska town so I don’t have a local ready supply of a lot of ingredients.
1/3 cup Red Curry Paste (use less if you want less heat) More traditional recipes call for the whole pepper such as, Thai, Serrano & cayenne chilies…I just like easy
Tomato paste (about ¼ cup)
Freshly-ground black pepper to taste
1 teaspoon Asafoetida (Optional) This spice is used as a digestive aid, in food as a condiment and in pickles. Its odor, when uncooked, is so strong it must be stored in airtight containers; otherwise, the aroma will contaminate other spices stored nearby. However, its odor and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence. Wikipedia
Cook on high for 8 hours.
Add at end:
Salt - 2 Tablespoons, or to taste
Add some acid. I add juice from 2 fresh limes but you can use anything you want. My addition. I’m a lime freak
For each serving, garnish with cilantro & a splash of rich cream.
You can also serve it alongside Classic Saffron Rice
CLASSIC SAFFRON RICE
2 cups long-grain white rice (I use Basmati)
4 cups water or chicken broth
2 Tablespoons butter (real)
2 Tablespoons minced onion (optional)
2 small pinches of Saffron, crumbled (not powdered)
1 teaspoon salt
For regular Class Rice, omit the saffron.
Place butter and minced onion in heavy 3-quart saucepan. Sauté over medium heat until onion is transparent. Add rice and sauté an additional 2-3 minutes or until grains look translucent. Add water & saffron; bring to rolling boil. Cover, reduce heat to low and simmer until liquid is absorbed, about 18 minutes.
NOW...what tickles YOUR taste buds? :)
Here is a link that might be useful: Currys
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