A simple but exceptional Dal Makhani
The story of this Dal Makhani goes like this:
Some time ago in Bangalore, India, I had a Dal Makhani to die for. It was just a hotel room service meal ordered at a very busy at the time, yet it made me sink back into my couch with a wonderful smile on my face – as if I had transitioned and gone to Dal Heaven.
I rang through to the kitchen and asked for the recipe. Oh what hilarity that caused in the kitchen – much laughter and giggles, and simply hours later, I received a typed up recipe from the chef at the Oberoi in Bangalore. It is the most wondrous dish, full of butter and cream and takes some time, so a dish for special occasions. Continue reading “Indian Bazaar Dal Makhani | Home Style Dal Makhani”
Ingredients from the freezer – Lunch is prepared in 15 minutes.
Every county has the concept of fusion cooking. Close to country borders, techniques, ingredients and dishes from neighbouring countries are adopted. Food fashion makes dishes from a different country popular and elements of their cuisine are adopted nationally. A great example is the initial influx of Chinese style food into Australia. No-one from China would have recognised the popular Chinese food – it was a fusion of Chinese techniques and tastes adapted for Australian preferences. The story repeats for the introduction of Italian, Greek, SE Asian, Vietnamese etc food, and the same process is repeated around the world. The food is always adapted for the strong preferences of the local population.
In this household we have tastebuds attuned at least a little to Italian, French and South East Asian flavours, not to mention the Australian preferences for flavour combinations. So sometimes I play with my beloved Indian flavours to create a dish close to but just not quite traditionally Indian.
Feel free to browse our Rasam recipes here and here. Or you might be interested in our Indian recipes here and here. We have a number of tomato soup recipes here and here. Or get inspiration from our Summer dishes here and here.
Continue reading “A Indian-Rasam Style Spicy Tomato and Dal Soup”
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.
Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Are you looking for Dal Makhani recipes? Why not try some others too. We recommend Nilgiri Dal Makhani, Indian Bazaar Dal Makhani and Ma di Dal (Kali Dal). You might be interested in reading Why Mah di Dal is not Dal Makhani.
Or perhaps you are looking for Punjabi recipes. Try Quince Pickle, Potato and Eggplant Curry, and Baingan Bharta.
You might also browse all of our collection of Dal Makhani and similar recipes. Our Punjabi recipes are here and our Indian recipes are here. Or find some inspiration in our Mid Winter recipes.
Continue reading “Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel”