Sometimes, you just want to add the
flavour of smoke to your food. Almost
anything tastes better with a bit of that Smokey goodness. Be it chicken, fish, mushrooms, or sandwiches.
You cannot do anything But to think
about the dabba you last visited when you get that most basic of cravings? I
tried with Dal Makhani which is a part of very popular Punjabi meal, so
I thought why not try at home and give it the same effect as we get in the
dabba.
Ingredients
Whole urad dal- ½ cup
Rajma- 1 tbsp
Ghee- 2 tbsp
Cumin seeds - ½ tsp
Hing – 1/8 tsp
Finely chopped onion – ½ cup
Tomato paste – 2
Turmeric powder – ½ tsp
Red chilli powder - 1
tsp
Dhaniya Jeera powder- 1 tsp
Ginger- green chilli paste – 1 tbsp
Milk- 1 cup
Salt- to taste
Cream- 1 tbsp
Butter- 1 tsp
Garam Masala- ¼ tsp
Method
Boil urad dal and rajma with little salt and water for 15
minutes or cook in pressure cooker . Allow 10-12 whistles. Keep aside.
In a sauce pan, heat the ghee and add cumin seed. When the
cumin seeds are slightly fried add hing, ginger green chilli paste and chopped
onion. Saute well till brown.
Then add tomato paste and let it cook for 2-3 minutes in
medium flame. Now add the powders and
fry for a minute. Now add the boiled dals and little milk, salt and cream. Mix
well and boil for a while. Turn off the flame and lastly add butter.
To add flavour of desi dabba in the dal makhani, add Smoke
flavour to dal.
If you have smoker box, add some wood chips or coal in the
smoker box. Choose the temperature and close the box.
If you don’t have a smoker box you can take onion shell and
place it over your prepared dal makhani. Now put the hot coal in the shell and
pour some drops of ghee on it. Close the lid and let it smoke for 2-3 minutes.
Lastly add garam
masala and chopped coriander leaves.
Garnish with cream, green chilli and ginger sticks.
Serve it hot with Laccha Parathas , Butter naan or Jeera
rice….
So Enjoy…
