Dal Machani and Manchurian Cauliflower

Dal in the pressure cooker after cooking

Dal Maharani, Rice and Manchurian Cauliflower

Kashmera and Tom

Yummy Cake!

This was a twofer dinner. We wanted to make Dal Makani, but instead made Dal Maharani. (Maharani = Queen). So this is called the Queen of Dal. I don’t know the difference between Dal Makani and Dal Maharani, but we decided to go with the queen. When we were in India we constantly ate Dal Makani. Tom, LOVED it, as we did. It is a Punjabi staple. We used the recipe from: The Art of Indian Cuisine by Rocky Mohan.

We also wanted to use our new Pressure Cooker and the recipe called for using a pressure cooker. It was delicious. Both Kashmera our official Indian taster and Tom, gave it thumbs up.

I love Cauliflower (Gobi in Hindi). My favorite preparation is Gobi Manchurian. Before we went to India we had no idea that there was a large Chinese influence in India. The basic spice for this is Heinz Ketchup. What can I say? No matter, this recipe was easy and great. We like this recipe for: Roasted Manchurian Cauliflower. You can make it as spicy as you want. This version was spicy and perfect. It has the virtue of beening baked and not fried. Give it a try! We loved it!

Tom brought a delicious Cake.

Dal Maharani

(Pulses with a pizazz)

The Art of Indian Cuisine

Rocky Mohan

Serves: 4-6

INGREDIENTS

1-1/2    cups split black gram (urad dal)

½          cup Red kidney beans (rajmah)

3           tsp. Garlic (lasan) paste

4           tsp. Ginger (adrak) paste '

2           tsp Red chilli (lal mirch) powder

1           cup Tomato (tamatar) puree

½          cup Unsalted butter (phika makhan)

¾          cup Cream (malai)

Salt to taste

METHOD

·      Clean, wash and soak the split black gram and the beans in plenty of water overnight or for at least 12 hours.

·      Wash the gram and beans under cold running water. Heat 1-1/2 quarts of water in an open pressure cooker. When it starts boiling, add the gram and beans. Close the cooker and cook for 12 minutes. Remove from heat and cool.

·      Open the pressure cooker carefully and with a wooden spoon, mash
the split black gram and beans on the sides of the pan by stirring the spoon rapidly. When they are partly broken, add the garlic and ginger pastes, red chilli powder, and the tomato-puree. Add 1-1/2 cups of warm water, mix well and once again, put the cooker uncovered, back on heat. Bring to a boil and simmer for 30 minutes, stirring occasionally, making sure that the gram and beans do not stick to the bottom of the cooker.

·      Add the butter, stirring until it is completely absorbed. Add the cream
and stir. Cook for another 10 minutes or until the mixture is of a thick
consistency. Add salt and mix well.

·      (Note. Normally this dish takes close to 12 to 14 hours to cook. The short cut given here has been arrived at after thorough experimentation, and the result does justice to this age-old recipe.)

Roasted Manchurian Cauliflower

This side dish has origins in Chinese cooking (hence the name) and is typically fried. This version roasts the cauliflower instead to intensify the flavor, and the spicy tomato-based sauce reduces with the vegetables. Serve with a simple cooked spinach side, a mild curry with potatoes and peas, and plenty of flatbread (naan) to scoop up the sweet-salty sauce.

                  YIELD: 9 servings (serving size: about 1/3 cup)

                  COURSE: Side Dishes/Vegetables

Ingredients

                  5 1/2 cups cauliflower florets (about 1 large head)

                  2 tablespoons Garam Masala

                  1/4 teaspoon kosher salt

                  2 teaspoons canola oil, divided

                  Cooking spray

                  1/2 teaspoon black pepper

                  8 garlic cloves, minced

                  3/4 cup ketchup

                  1/2 teaspoon ground red pepper

Preparation

1. Preheat oven to 425°.

2. Combine first 3 ingredients and 1 teaspoon oil in a large bowl; toss well. Place cauliflower mixture in an 11 x 7–inch baking dish coated with cooking spray. Bake at 425° for 20 minutes.

3. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add black pepper to pan, and sauté 1 minute. Add garlic; sauté for 30 seconds. Stir in ketchup; cook 2 minutes, stirring occasionally. Stir in red pepper; reduce heat, and simmer 3 minutes or until thick.

4. Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425° for an additional 20 minutes or until cauliflower is tender, stirring after 10 minutes.