Dal Makhani

Like Chana Masala and Rajma, Dal Makhani is one of those signature Indian dishes that one never tires of experimenting with. The essentials remain the same but every cook has their own favoured variations. Part of the gastronomical fun is attempting to top your last effort. For a complete vegetarian meal, serve this creamy Punjabi delicacy with a vegetable side dish and flatbread or grain dish.

Dal Makhani

1 cup of whole urad dal (black gram)
1/2 cup of red kidney beans
4 cups of water
1/2 teaspoon of turmeric
2 dried red chili peppers
2 teaspoons of sea salt

1 teaspoon of cumin seeds
1/2 teaspoon of fennels seeds
1 onion, finely chopped
1 inch piece of ginger, finely minced
3 green chilies, finely minced
2 teaspoons of ground coriander
1/2 teaspoon of cayenne
1 teaspoon of chili powder
pinch of asafetida powder
1 teaspoon of garam masala
2 medium tomatoes, finely diced
1/2 cup of heavy cream, or sour cream

Rinse the urad beans and kidney beans and soak overnight in enough water to cover.

Drain, transfer to a large pot, along with 4 cups of water, the turmeric and dried red chilies. Bring to a boil, reduce the heat to low and cover and cook, stirring occasionally, until the beans are soft - about 1 hour.

In a frying pan, heat a few teaspoons of olive oil over medium heat. When hot, add the cumin and fennel seeds and stir fry for a minute or two. Now add the onion and cook until it begins to brown. Next add the ginger, green chillies, coriander, chili powder and cayenne. Stir fry for a minute. Add a pinch of asafetida powder to the pan, stir and add the tomatoes and garam masala. Cook, stirring occasionally, until the tomatoes thicken - about 10 minutes.

Stir the tomato mixture into the cooked beans, and cook for another 5 - 10 minutes. Mash some of the beans against the side of the pot, add the cream, stir, and cook gently for another few minutes.

Serves 6.

Black Gram with Sour Cream

The sun may have been peaking through the clouds for a change, but it was so cold yesterday, I felt like I was living in an igloo. In an attempt to get warm, I cooked up a spicy Indian meal for dinner.

I used whole urad dal for this recipe, also known as black gram or black lentils. Commonly used in India, especially in the North, these little beans have creamy white interiors with black skins. They can be easily obtained at an Indian grocery store, but feel free to use azuki beans or mung beans instead.

On the menu with Methi Rice

Black Gram with Sour Cream

1 cup of whole black gram beans (sabut urad)
3 1/2 cups of water
1 1/2 teaspoons of sea salt
1/2 cup of cooked kidney beans (3 tablespoons dried)
3 tablespoons of sour cream
1/2 inch piece of fresh ginger, finely minced
2 cloves of garlic, finely minced
1 tablespoon of ghee or butter
1/4 teaspoon of asafoetida
1 teaspoon of cumin seeds
2/3 teaspoon of ground coriander
1/2 teaspoon of chili powder
1/2 teaspoon of amchoor powder (optional)
2 small tomatoes, finely diced
1 teaspoon of garam masala
1/2 teaspoon of cayenne pepper

Wash the gram beans well and soak them overnight in a large pot with 2 cups of water.

Add the remaining 1 1/2 cups of water and the salt. Bring to a boil over high heat, reduce the heat to low, cover and cook until the beans are very soft - about 1 hour. Stir occasionally. Mash some of the cooked beans with the back of a spoon. Add the cooked kidney beans and the sour cream.

In a small saucepan, heat the ghee or butter over medium heat. When hot, add the asafoetida and cumin and stir and fry for about 1 minute. Add the ginger and garlic to the pan and stir and fry for another minute or two. Now add the tomatoes, ground coriander, chili powder and amchoor powder. Cook for about 5 minutes, or until the tomatoes thicken. Stir in the garam masala and cayenne and pour the tomato mixture into the pot of beans. Stir and cook over medium-low heat for another 5 minutes or so.

Serves 4.