Swetha's Fusion

Dal Makhani with Mung beans [Hesaru Kalu | Moong | Green Gram]

Sunday, July 26, 2020

The Dal Makhani is usually prepared with Urad dal [Black gram] and Rajma [Red kidney beans]. It is a Punjabi dish. Goes well with naan especially garlic-naan and/or Ghee rice. To be honest, though I enjoy eating Dal makhani in restaurants, I am not a big fan of using Rajma beans in my cooking. I make my dal makhani with sprouted moong dal [mung beans or green gram]. Taste's equally good.

Here is my version of Dal makhani. For this recipe, you need to start two to three days ahead, unless you can find ready sprouted mung beans in store.

Ingredients:

1 cup whole green lentil (Mung beans or Moong)
3 tbsp - unsalted butter
1 tbsp - Ghee
2 - onion finely chopped
3 - bay leaf
2"- cinnamon piece
3 - green cardamoms
1 - black cardamom (optional)
3 - tomatoes
1 tbsp - ginger garlic paste
2 tsp - red chill powder /or as per taste
1 tsp - garam masala powder
½ tsp - sugar
1 tsp - amchur
½ tsp - kasuri methi
1 cup - cream or 1 can - coconut milk ( I usually use coconut milk)
¼ cup - cream (more for garnish)
salt - as per taste

Sprouting and preparing Mung beans:

Add water to mung beans and rinse well a few times. Drain the water and soak it in 3 to 4 cups of water for 7 to 8 hours or over night.
Next, drain the water and rinse it well. Pour socked mung beans over a wet kitchen towel, tie the wet towel with beans in it and place it aside for the beans to sprout.
Next day, morning you should be able to see good amount of sprouts.
Pour 4 cups water and sprouted beans in a pressure cooker. And 1 tsp of salt and a ½ inch piece of ginger. Pressure cook for 2 to 3 whistles or until done on a medium heat. (each pressure cooker is different)

NOTE: Like beans, lentils also contain FODMAPs. These sugars may contribute to excessive gas production and bloating. However, soaking or spouting the lentils before you eat them can make them much easier on the digestive system[healthline.com]. ... and cooking with ginger helps even more with reducing the gas.

Method:

Heat a heavy bottom pan with 2 tbsp butter and ghee. Add the bay leaves, cinnamon and both cardamom to the butter, saute for half a minute. Then add onions and fry until they are translucent.
Stir in ginger-garlic paste and saute for one minute or until the raw smell goes away.
To the mixture, add the cut tomatoes and let it cook until soft.
Add salt, red chill powder, turmeric powder, garam masala, sugar and amchur. Saute well until it smells good and turns thick.

Now add the cooked moong beans to the mixture and add a cup of water.
Cover and cook on a low flame until the dal thickens stirring often in between to prevent burning the bottom.
Add cream or coconut milk and ½ cup water. Mix, cover and continue cooking on medium flame. Stir in-between.
Once you see the oil starts to float on the top, crush kasuri methi between your palm and sprinkle over dal.
Taste to check for salt and add more salt if needed. Add rest of the butter and mix well.
Garnish dal makhani with butter or cream or coriander leaves and serve with naan, roti/chapati or rice