Sunday, 13 January 2013

Lohri Celebration with Daal Makhani

Lohri Celebration with Daal Makhani
Hi Friends,
LOHRI and PONGAL and Makar Sakranti

I planned to make some Till Laddoos on Lohari and Makar Sakranti. But my all plans failed as home is already filled with so many sweets, peanuts, popcorn, Chikki's etc. So dropped the plan and for Lunch i made Daal Makhani an Evergreen Dish. I love this dish since childhood and make first time while as was doing my senior secondary studies.  Everybody use to love my Daal Makhani. My mom use to make this different way. That way is so laborious so lessen the time i make it my own way. I have seen so many people make this dish their own way. But my this version is always hit. I wanted to take few photographs of celebration but somehow camera was not with me. Will do it next time.

Black Urad Daal- 1 cup (it become almost double after soaking)
Malai or Cream - 1/2 cup
Milk - half cup
Onion - 2 medium (i pureed onion and tomato togather)
Tomato-2 medium
Ginger- 2 inch piece (i used readymade ginger garlick paste)
Garlic-8-10 pods
Cumin Seeds - 1 tsp
Dry Fenugreek Leaves- 1 tsp
Coriander Pdr- 1 tsp
Turmeric - 1/2 tsp
Red Chilly pdr
Salt - as per your taste

Gather your ingredients

I used Malai

Soaked daal

Now add this in a cooker 
2 cup soaked daal+4 cups water+1/2 cup milk+1/2 tsp salt+1/2 tsp coriander pdr 
after one whistle slow the flame and cook for 20 min. Don't let the steam come out through weight. Otherwise daal will break and become mushy. We need to cook it completely without breaking the lentil grains.

Heat oil in kadai

  Crackle your cumin seeds

Throw in dry Fenugreek Leaves

add in tomato-onion and ginger-garlic puree 
and mix well

now add salt and turmeric

spice it up with red chilly powder and coriander powder

mix well and cook till the oil separates

now add malai or cream

mix well and cook for more 2-3 min

see how oil in floating on it

now add 2 cups water

Add boiled daal

let it boil

and boil



Garnish with Cream and Ginger

I served it with Jeera Rice

Sending this to Sara'event 


  1. Daal should not get mushy, its necessary to cook it covered on slow fire.
  2. Don't add too much spices, it will spoil the taste. 
  3. If you want it more thick like restaurants then cook it uncovered for more 5-10 min.
  4. You can add chopped green chilly for for spicier taste. 
  5. Add cream or malai after gravy is cooked properly and oil floats on the top otherwise it will split or curdle and will not merge in gravy.
  6. You can add more cream if you want it more creamy.