Shwet's Sizzling Wok

A foodie's delight

Dal Makhni

I love dal in any form, But this one’s my personal favorite, The rich, thick, creamy and buttery flavor is mindblowing. I can have this dal straight away like a soup 😉 Its best served with rotis or even steamed rice, Pair it with some pickles and veggie salad for a perfect comfort meal.

I came across this recipe in “Veg recipes of India” website, The minute I saw it, I developed an instant liking towards it. I made a few alterations in the recipe to suit my taste,  The taste was very restauranty kind. And am sure, I will end up making this often now 😀

  • ¾ cup whole urad dal, 140 grams
  • ¼ cup rajma, 40 grams
  • 3 cups water for pressure cooking, 750 ml
  • 1 medium onion finely chopped
  • 1 or 2 green chilies, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 large tomatoes or 200 grams tomatoes, pureed or 1 cup tomato puree
  • ½ tsp cumin seeds
  • 2 to 3 cloves
  • 2 to 3 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon
  • 1 small to medium tej patta/bay leaf
  • ½ tsp red chili powder
  • 1 cup of water or add as required
  • ¼ cup cream
  • ½ tbsp cream for garnish
  • ¼ tsp kasuri methi/dry fenugreek leaves, crushed
  • 3 tbsp butter, salted or unsalted
  • salt as required
  • Soak both ¾ cup whole urad dal and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.
  • Rinse both the lentils a couple of times in water.
  • Drain again and then add them in a pressure cooker. add 3 cups water and stir well.
  • Rressure cook for 10-12 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.
  • Blanch 2 tomatoes in hot water for about 1o min, peel and make a puree out of it.
  • In a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.
  • Add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
  • Saute till the spices become aromatic, then add ½ cup finely chopped onions.. stir and saute the onions on a low flame often till they become light golden.
  • Then add ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.
  • Add 1 tsp chopped green chilies and stir for a minute, then add the tomato puree and stir again.
  • Add ½ tsp red chili powder, stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
  • Then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.
  • Stir very well and simmer the dal makhani uncovered on a low flame,keep on stirring often, so that the lentils don’t stuck to the bottom of the pan, once the dal makhani has begun to thicken, add salt as required.
  • When the gravy has thickened enough, then add ¼ cup cream, dal makhani is not too thick or too thin. it has a medium consistency, Stir the cream very well. then switch off the flame.
  • Now add ¼ tsp kasuri methi, crushed. stir again. Serve hot.
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Tomato Pappu

“Tomato Pappu” is an Andhra style Dal, Very very flavorful and makes a perfect comfort meal with steamed rice, pickles and pappad. When I first came across this recipe, I had an instant liking towards it. The best part of this is, its ready in a jiffy 😛 Well the usual lazy me 🙂 I always go for quick recipes. Cant slog over the kitchen after I get back from work 😀

So here goes the recipe, Hope you enjoy it too.

Recipe credits : My fav, Dassanna Amit

  • 1 cup toor dal
  • 2 medium tomatoes (Chopped)
  • 1 small onion – approx ½ cup chopped onions
  • 1 green chili – chopped
  • 10-12 curry leaves/kadi patta
  • ½ inch ginger + 3-4 garlic – crushed into a paste in a mortar-pestle
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • a pinch of asafoetida/hing
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • 2.5 cups water for pressure cooking
  • 2 tbsp oil or ghee
  • Soak the toor dal for about 30 min.
  • Heat oil or ghee in the pressure cooker. Add the mustard seeds first and let them start making popping sounds, then add the cumin seeds and allow them to crackle.
  • Add the onions, curry leaves and green chilies. saute the onions till translucent, add the ginger and garlic paste and saute for 30 seconds on a low to medium flame.
  • Now add the tomatoes, red chili powder, turmeric powder, asafoetida and salt and saute for 2-3 minutes on a low flame, drain the lentils and add. stir and then add water.
  • Pressure cook on high flame for 7-8 whistles or till the dal is cooked completely.
  • When the pressure settles down, remove the lid, mash the dal lightly and add ¾ or 1 cup water to the dal to get a medium consistency. stir well, Simmer the dal for 5-7 minutes on a low to medium flame till you get a dal which is neither thin nor thick but having a medium consistency. Adjust the salt if required.
  • Garnish with coriander leaves, Serve hot with steamed rice, pickle and pappads
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Dhaba Style Dal Tadka

On a cold winter night, Can anything me more soothing and comforting than some piping hot dal with steamed rice and pickle ? Nope, isn’t it 😉 Here’s a simple dal recipe I got from my dear friend Sushma Mallya, It was so very quick to make, and tasted yummm !! A perfect one to rustle up, after you get home from a tiring day, This has no onion and garlic, so if you are a satwik vegetarian, Then this one’s for you.

Recipe Courtesy : Authentic Food Delights


  • 1/2 cup red lentils (Red Masoor dal) + 1/4 cup Toor dal
  • 1/4 tsp haldi (turmeric powder)
  • 2 tbsp coriander leaves finely chopped + 1 tbsp chopped extra
  • 1 tsp red chilli powder
  • 4-5 red chillies
  • 2 pinches of hing powder (asafoetida)
  • 1 tsp cumin seeds
  • 1 tbsp ghee + 1 tsp oil
  • salt to taste


  • Wash red lentils and pressure cook it with haldi,
  • Mash the dal well with a whisker. Add salt and 1 and 1/2 cup water and bring to a boil.
  • Heat ghee and oil when it melts add cumin seeds, red chillies, fry for a min when cumin seeds sizzle add red chilli powder fry well and add this to dal.
  • Now in oil fry 2 tbsp coriander leaves and add this to the dal as well .
  • Mix well . Garnish with finely chopped coriander leaves.
  • Serve with steamed rice along with some pickles and pappad !! A perfect comfort meal

Rasam (Maiyya’s style)

I came across this recipe through my FB friend Nandini Kini. She has an awesome blog with some of the authentic amchi delicacies !!

Am sure all of you have heard about the “Maiyya’s” brand in Bangalore, India. This one’s an attempt of replicating their rasam. I love rasams, Its too very comforting with some steamed rice and pickles, and yes of course the papad too 🙂

This one was tooo very flavourful, I couldn’t stop myself from having more 🙂 Am sure even you gonna love it

Recipe Source : Kini’s kitchen


  • 1 cup boiled toor dal 
  • 2 chopped tomatoes
  • 2 slit green chillies
  • 1 tsp tamarind paste
  • jaggery and salt to taste
  • Chopped coriander leaves

For Tempering

  • 2 tsp ghee
  • 1 tsp mustard
  • 1 tsp asafoetida /hing powder
  • curry leaves
  • 2 red chillies

For the masala

  • 2 tsp coriander seeds/daniya
  • 1 tsp cumin seeds/jeera
  • 1/2 tsp methi/fenugreek seeds
  • 5 byadgi red chillies
  • curry leaves 1 sprig
  • 1 tsp oil
  • Roast the above ingredients in oil till it becomes brown and grind to a fine paste.


  • Pressure cook the dal with 2 cups of water and salt
  • Now add chopped tomato and green chillies, and let it cook for sometime till the tomatoes are soft.
  • Now add tamarind paste and jaggery to taste
  • Add the masala and boil again
  • Add the tempering,  and garnish with chopped coriander leaves
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