Dal Makhani Very Popular Indian Dish

Dal  Makhani

Ingredients:

•  Whole black gram (sabut urad) 1/2 cup
•  Red kidney beans (rajma) 2 tablespoons
•  Salt to taste
•  Red chilli powder 1 teaspoon
•  Ginger,chopped 2 inch piece
•  Butter 3 tablespoons
•  Oil 1 tablespoon
•  Cumin seeds 1 teaspoon
•  Garlic,chopped 6 cloves
•  Onion ,chopped 1 large
•  Green chillies,slit 2
•  Tomatoes,chopped 2 medium
•  Garam masala powder 1 teaspoon

Method Of Cooking:

• Wash and soak sabut urad and rajma overnight in three cups of water.
• Drain and pressure cook sabut urad and rajma in three cups of water.
• Add salt and half the red chilli powder ( can add half the ginger too if wish) for three whistles.
• Open the lid and see if the rajma is totally soft.
• If not cook on low heat till the rajma becomes totally soft.
• Heat butter and oil in a pan.
• Add cumin seeds. 
• When they begin to change colour, add ginger, garlic and onion and sauté till golden. 
• Add slit green chillies, tomatoes and sauté on high heat. 
• Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. 
• Add the cooked dal and rajma along with the cooking liquour.
• Add some water if the mixture is too thick.
• Add garam masala powder and adjust salt. 
• Simmer on low heat till the dals are totally soft and well blended. 

Serve hot with roti or Nan or parathas.

Chapor Ghonto Delicacy Dish Of East Bengal.

Recipe of Chapor Ghonto 

Chapor 

Ingredients : 

• Matar dal (spilt peas) – 200 gms
• green chillies (split, seeded and finely chopped) – 1 – 2 pcs
• Oil – to shallow fry
• Salt – to taste

Method Of Preparation:

• The matar dal should be soaked overnight.
• Then coarsely ground with the chillies.
• Salt should be added and the batter should be whipped.
• It should be shaped into small round cakes (2 inch, 1/4 inch thick).
• Shallow fry on a greased pan.

Ghonto

Ingredients:

• Medium potatoes – 150 gms
• Potol – 100 gms
• Jhingey – 100 gms
• Brinjal – 200 gms
• Chapor – already prepared
• Cholar dal – 25 gms
• Ghee – 200 gms
• Bay leaves / Tejpata – 2 pcs
• Dried red chillies / Sukno lanka – 2 pcs
• Panch Phoron – few grains
• Ginger paste – 1 tbspn
• Sugar – to taste
• Salt to taste

Method Of Preparation:

• Dice all the vegetables.
• Heat ghee to a smoking point.
• Then reduce the heat and add the bay leaves, chillies, and Paanch phoron.
• Then add the vegetables,
• Stir fry for 3 minutes add water.
• Let it cook on low heat.
• Add sugar and salt .
• When the vegetable softens, add the ginger paste.
• Mix the chapor and take it off the flame. ( Can also steam the vegetables before & add them in ).
• This simple dish with hardly any masalas was very flavourful. 

Cooking utensils required to prepare Chapor Ghonto As Follows :

• Non Sticky Flat Tawa
• Non Sticky karai 
• knife,
• Peeler
• Slicer 
• Khunti,
• Strainer Chanta.