Tuesday, July 24, 2007

Blogiversary & Dal Makhani

"Mysoorean" has been around for a year now! Blogging has been so much fun! It started as an outlet for my thoughts and sharing recipes but the returns have been far more than I could have imagined. The friends I have 'met' & the positive spirit of the food blogging community both have made my life richer. Thank you for listening and empathizing and for just being there! So, here's to all of you, my friends! Cheers!!

M will be turning one later this week. I cannot believe it's been a year already! She walks with support. She can walk without support too but the moment she realizes that she's not holding onto something, she just plops down! My parents and my sister, D, are here and my in-laws will be arriving next week. So, it will be an extra special birthday. I'll be sure to post some pictures of her b'day.

This recipe here is my sister's. It tastes really yum and is pretty simple to make too. This is also my entry for RCI-Punjab hosted by Richa of As Dear as Salt . Dal Makhani usually made with whole urad and rajma.




1 cup Whole Moong
1 cup Masoor
1/2 cup Tuar Dal
2 cloves Garlic
1/2 Ginger
2.5 cups Milk
2.5 cups Water
(Boil above in a pressure cooker)

2 Tomatoes pureed
1 Onion chopped
1/2 cup Cream (D used Half & half)
Red Chilly powder, Lime juice & salt to taste

Tadka:
Jeera
Cardamom
Cinnamon
Cloves
1 tbsp Kasuri Methi


Heat 2 Tbsp butter. Add whole spices, turmeric & kasuri methi. Add onion & fry till brown. Add tomato puree & cream. Once that boils, pour the cooked dal mixture. Cook on slow fire until it comes to a boil. Add salt, chili powder and lemon juice. Garnish with cilantro.