Aloo daal poha

This tangy snack is an all time favorite breakfast dish throughout India with slight variations. Made with flattened rice and potatoes makes seasoned with green chillies, onions, coriander leaves and lemom, makes it a sumptuous and healthy breakfast or a tea time snack. Serve it warm with a hot cuppa chai and some sev bujia.

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Dal Makhani

Dal makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally, this dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture. 

Ingredients:
Black grams		1 cup
Bengal grams		1/2 cup
Kidney beans		1/4 cup
Ginger		1 inch
Green chilli		2-3
Butter		4 tbsp.
Cream		2 tbsp.
Finely chopped tomatoes		3
Finely chopped onions		2
Garlic		7-8 pieces
Cumin seeds		1 tsp.
Asafoetida		1 pinch
Red chilli powder		2 tsp.
Salt to taste

Method:
1.	Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2.	Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3.	Heat 2 tbsp. of butter in a pan.
4.	Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5.	Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6.	Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7.	Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8.	Add the remaining butter and cook for 2 minutes.
	Dal Makhni is ready to serve. Decorate with cream.

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