INDIA
Preparation
Ingredients
• Whole black
gram 1/2 cup
• Red kidney
beans 2
tablespoons
• Salt to taste
• Red chilli
powder 1
teaspoon
• Ginger
chopped 2
inch pieces
• Nutralite
Butter 3
tablespoons
• Oil 1
tablespoon
• Cumin seeds 1
teaspoon
• Garlic
chopped 6
cloves
• Onion
chopped 1
large
• Green chillies
slit 2
• Tomatoes 2
medium
• Garam masala
powder 1tsp
43
VANI BANGA
1. Soak both ¾ cup whole urad dal and ¼ cup rajma/kidney beans
overnight in enough water for 8 to 9 hours or overnight. later drain
them well. Rinse both the lentils a couple of times in water. drain again
and then add them in a pressure cooker. add 3 cups water and stir well.
2. Pressure cook for 18 to 20 whistles on a high flame, till both the urad
dal and rajma have cooked thoroughly and softened. if they are not
cooked, then add about ½ cup water again and pressure cook for 4 to 5
whistles more. the urad dal should melt in the mouth and should not
give any bite or resistance when eaten. the same rule applies for rajma
too. keep the cooked beans aside.
3. In a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or
200 grams of tomatoes, chopped. Blend to a smooth puree. keep aside.
4. In a pan, now heat 3 tbsp. butter. add the whole spices - ½ tsp cumin
seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch
cinnamon, 1 small to medium tea patta/bay leaf.
5. Sauté till the spices become aromatic. Then add ½ cup finely chopped
onions. Stir and sauté the onions on a low flame often till they become
light golden. Then add 2 tsp ginger garlic paste. stir again and sauté till
the raw aroma of ginger -garlic goes away.
6. Add 1 tsp chopped green chilies and stir for a minute. Then add the
tomato puree and stir again. Add ½ tsp red chili powder and 2 to 3
pinches of grated nutmeg or nutmeg powder.
7. Stir very well and sauté this mixture on a low to medium flame, till you
see fat releasing from the sides. Then add the cooked urad dal and
rajma beans along with the stock. also add 1 cup water or as required.
Stir very well and simmer the dal makhani uncovered on a low flame.
8. Keep on stirring often, so that the lentils don't stuck to the bottom of
the pan. Once the dal makhani has begun to thicken, add salt as
required. stir very well and continue to simmer on a low flame. when
simmering you can add more water if the gravy looks thick or dry. the
longer you keep dal makhani to simmer, the better it tastes. I kept for
about an overall 25 minutes on a low flame. do keep on stirring at
intervals. When the gravy has thickened enough, then add ¼ to ⅓ cup
cream. It has a medium consistency. Stir the cream very well. Then
switch off the flame.
SCHOOL:
ST. MARK’S SENIOR
SECONDARY PUBLIC
SCHOOL, JANAK PURI
Main Course