{"id":2587,"date":"2022-04-15T10:55:52","date_gmt":"2022-04-15T02:55:52","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=2587"},"modified":"2022-12-22T15:05:23","modified_gmt":"2022-12-22T07:05:23","slug":"amazing-dal-makhani-kerala-style-to-try-right-now","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/amazing-dal-makhani-kerala-style-to-try-right-now\/","title":{"rendered":"Amazing dal makhani kerala style to try right now"},"content":{"rendered":"\n<p>The state of Kerala, located in Southern India, is a hub of a multitude of vegetarian dishes that are famous worldwide. This county is known for dishes prepared using greens, coconut, mustard seeds, and curry leaves as a typical accompaniment.\u00a0<\/p>\n\n\n\n<p>Interestingly enough, you will also find a variation of dal makhani in Kerala, which takes a different approach compared to how it&#8217;s made in northern India. Dal makhani Kerala style is a well-known diabetic-friendly recipe that includes bitter gourd dunked in a creamy tomato-based gravy topped with butter.\u00a0<\/p>\n\n\n\n<p>Keep on reading to know more about this dish and try it yourself!\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Dal makhani kerala style recipe<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/cdn.filestackcontent.com\/9xYIWFhrTHyfnrNp2P0G\" alt=\"\" width=\"600\" height=\"600\"\/><\/figure><\/div>\n\n\n\n<p>Aside from being one of the lowest calorie vegetables, bitter gourd is known for its anti-diabetic properties. That said, they are often avoided due to their somewhat bitter aftertaste.&nbsp;<\/p>\n\n\n\n<p>This recipe is an attempt to make them more appetizing. Bitter gourd (Karela) is cooked with lentils and served with an oil-free makhani gravy.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Preparation time<\/td><td>20 minutes<\/td><\/tr><tr><td>Cooking time&nbsp;<\/td><td>60 minutes&nbsp;<\/td><\/tr><tr><td>Total time&nbsp;<\/td><td>1 hour 20 minutes&nbsp;<\/td><\/tr><tr><td>Servings<\/td><td>Serves 4 people&nbsp;<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Here\u2019s what you will need to make this dish :&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<p><strong>For stuffing&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>4 medium bitter grounds (karela)<\/li><li>\u00bd tsp grated ginger&nbsp;<\/li><li>\u00bd cup lentils and black eyed peas<\/li><li>\u00bc tsp cumin seeds&nbsp;<\/li><li>\u00bc tsp turmeric powder&nbsp;<\/li><li>Salt to taste&nbsp;<\/li><li>1 green chilli&nbsp;<\/li><li>\u00bd tsp oil&nbsp;<\/li><li>\u00bc cup chopped coriander&nbsp;<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-rich is-provider-twitter wp-block-embed-twitter\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"twitter-tweet\" data-width=\"500\" data-dnt=\"true\"><p lang=\"en\" dir=\"ltr\"><a href=\"https:\/\/twitter.com\/hashtag\/KnowYourDesiVegetables?src=hash&amp;ref_src=twsrc%5Etfw\">#KnowYourDesiVegetables<\/a><br>Karela or Bitter Gourd is one of those polarising desi vegetables. You either love it or hate it. There&#39;s seldom an in between. Yet it features in several regional Indian cuisines  and lends itself to a versatile range of cooking techniques. Favorites? <a href=\"https:\/\/t.co\/YNNUG67HUB\">pic.twitter.com\/YNNUG67HUB<\/a><\/p>&mdash; Chef TZac (@ChefTZac) <a href=\"https:\/\/twitter.com\/ChefTZac\/status\/1124724087727648768?ref_src=twsrc%5Etfw\">May 4, 2019<\/a><\/blockquote><script async src=\"https:\/\/platform.twitter.com\/widgets.js\" charset=\"utf-8\"><\/script>\n<\/div><\/figure>\n\n\n\n<p><strong>For makhani gravy&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>3 medium sized sliced tomatoes\u00a0<\/li><li>1 onion (sliced)<\/li><li>Garlic and chopped pieces of ginger\u00a0<\/li><li>2 cloves\u00a0<\/li><li>1 stick of cinnamon\u00a0<\/li><li>\u00bc cup chopped red pumpkin\u00a0<\/li><li>\u00bd tsp cumin seeds\u00a0<\/li><li>1 tsp chili powder\u00a0<\/li><li>\u00bd cup low-fat milk\u00a0<\/li><li>\u00bd tsp cornflour\u00a0<\/li><li>Salt to taste\u00a0<\/li><li>1 tsp oil\u00a0<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Method to cook&nbsp;<\/strong><\/h3>\n\n\n\n<ul><li>To prepare dal makhani kerala style, start by taking bitter gourds and peeling their edges throughout the surface. After this, wash the peeled bitter gourds and keep them aside.\u00a0<\/li><\/ul>\n\n\n\n<p><strong>Tip: <\/strong>You can keep karela peels aside for another recipe. <a href=\"https:\/\/www.tarladalal.com\/karela-thepla-4208r\">Here\u2019s<\/a> one you can try.\u00a0<\/p>\n\n\n\n<ul><li>Now take a sharp knife and make long hollow cuts, i.e., slit each gourd lengthwise. Then, apply some salt to the inner hollow layer and also on the surface. Let the bitter gourd rest for 10-15 minutes. We do this because salt helps to draw the bitter juices of fruit outside.\u00a0<\/li><\/ul>\n\n\n\n<ul><li>Following this, heat some oil in a non-stick pan and add cumin seeds once it&#8217;s hot. You should begin hearing a crackling noise after 1-2 minutes which is an indicator that you now need to add dal, ginger paste, turmeric powder, green chili (minced finely), and salt.\u00a0<\/li><\/ul>\n\n\n\n<p>If you are in a hurry, check out this recipe for punjabi dal makhani instant pot<a href=\"https:\/\/www.indianhealthyrecipes.com\/dal-makhani-recipe\/\">.<\/a><\/p>\n\n\n\n<ul><li>Mix all the ingredients well and slowly add half a cup of water after five minutes have passed. Then it\u2019s time to let the dal cook and become soft.&nbsp;<\/li><\/ul>\n\n\n<facebook><iframe loading=\"lazy\" src=\"https:\/\/www.facebook.com\/plugins\/video.php?height=469&#038;href=https%3A%2F%2Fwww.facebook.com%2Fchutneysdining%2Fvideos%2F1073583456400791%2F&#038;show_text=false&#038;width=560&#038;t=0\" width=\"560\" height=\"469\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowfullscreen=\"true\" allow=\"autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share\" allowFullScreen=\"true\"><\/iframe><\/facebook>\n\n\n<ul><li>Make sure that the makhani is on slow flame till it becomes soft and begins to stick to the surface to some extent.&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>Now sprinkle some coriander leaves on top and mix well. Let your dal rest and cool down.&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>Once our main base is ready, we shall now move to the makhani gravy. In a saucepan, take some tomatoes (pur\u00e9e preferably), garlic, onion, ginger, cloves, red pumpkin, and cinnamon along with \u00be cup of water.\u00a0<\/li><\/ul>\n\n\n\n<ul><li>Cook this mixture over a slow flame while mashing it gently so that a mixture forms up. Let it cool.\u00a0<\/li><\/ul>\n\n\n\n<ul><li>Once the gravy base settles, discard all the cinnamon and cloves and put the mixture into a blender to form a smooth puree.&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>Now take another pan and add cumin seeds to it. Once they start crackling, add dried fenugreek leaves, chili powder, and the puree you prepared. Let this simmer for 5-7 minutes, and then add some cornflour dissolved in milk to make a batter.\u00a0<\/li><\/ul>\n\n\n\n<ul><li>Finally, place the steamed bitter gourd on the palate and our hot makhani gravy on top.\u00a0<\/li><\/ul>\n\n\n\n<ul><li>Serve this dish with hot phulkas or basmati fried rice.&nbsp;<\/li><\/ul>\n\n\n\n<p>Check out this video to learn more about dal makhani kerala style!<\/p>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"ast-oembed-container\" style=\"height: 100%;\"><iframe loading=\"lazy\" title=\"TASTY BUTTER NAAN WITH DAL MAKHANI &amp; BOONDI RAYTA &amp; FRIED KARELA &amp; SALAD l  INDIAN POPULAR FOODS\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/DlsNMJHwSlQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Alternative recipe for dal makhani kerala style<\/strong><\/h2>\n\n\n\n<p>Another variation of Dal makhani Kerala style is to add \u2018Bharwa karela stuffing\u2019. This is how it is done :\u00a0<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients&nbsp;<\/strong><\/h3>\n\n\n\n<ul><li>3 bitter gourd\u00a0<\/li><li>\u00bd cup cottage cheese\u00a0<\/li><li>2 potatoes\u00a0<\/li><li>1 sprig coriander\u00a0<\/li><li>\u00bd tsp red chili powder\u00a0<\/li><li>Coriander powder\u00a0<\/li><li>Cumin powder\u00a0<\/li><li>1 tsp garam masala powder\u00a0<\/li><li>Sugar\u00a0<\/li><li>2 tsp fresh cream\u00a0<\/li><li>Salt to taste<\/li><li>1 sprig mint leaves, chopped\u00a0<\/li><li>1 tsp oil\u00a0<\/li><li>2 onions, tomato puree (fresh)<\/li><li>1 inch ginger\u00a0<\/li><li>4 cloves garlic\u00a0<\/li><li>1 green chili\u00a0<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/cdn.filestackcontent.com\/jwsKvrsyRlaeSt605XxY\" alt=\"\" width=\"600\" height=\"600\"\/><\/figure><\/div>\n\n\n\n<ul><li>Just as in the first recipe, cut the karela from inside.\u00a0<\/li><li>Take a mixing bowl and mix cottage cheese and mashed potatoes together with some salt and pepper. Also, add chopped coriander and mint leaves.\u00a0<\/li><li>Fill the insides of bitter gourd with this filling.\u00a0<\/li><li>Place the Bharwa Karela in a skillet and cook over medium heat until they are gently toasted, flipping them over from time to time. This shouldn\u2019t take more than 5-7 minutes.\u00a0<\/li><li>Once the karelas attain a brown color, turn off the heat.\u00a0<\/li><li>Now for the gravy, heat some oil in a saucepan on medium flame and add chopped ginger and garlic. Saut\u00e9 them for two minutes, followed by adding onions into the pan. Wait till they turn golden brown.\u00a0<\/li><\/ul>\n\n\n\n<p><strong>Fun fact:<\/strong> Bitter gourd has plenty of health benefits too. Aside from being one of the best natural medicines for diabetes, it also helps keep blood sugar levels in check. Doctors recommend drinking bitter gourd juice first thing in the morning if you want to lower your blood sugar levels.\u00a0<\/p>\n\n\n\n<p>Then, add some green chillies and pour some tomato puree on top. Cook this for five minutes while the lid is closed.&nbsp;<\/p>\n\n\n\n<ul><li>After the five minutes have passed, open the lid and sprinkle all the spices such as coriander powder, cumin powder, garam masala powder, and chili powder.\u00a0<\/li><\/ul>\n\n\n\n<ul><li>Then, boil the gravy and turn down the flame. Add some cream into the gravy and mix it well. Check out more on how to make this gravy, which is also known as vanpayar curry.&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>Add the stuffed karelas into this gravy and serve this dal makhani Kerala style while it is still hot.\u00a0<\/li><\/ul>\n\n\n<facebook><iframe loading=\"lazy\" src=\"https:\/\/www.facebook.com\/plugins\/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fdassanasvegrecipes%2Fposts%2F5112602475474244&#038;show_text=true&#038;width=500\" width=\"500\" height=\"577\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowfullscreen=\"true\" allow=\"autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share\"><\/iframe><\/facebook>\n\n\n<h3 class=\"wp-block-heading\"><strong>Nutritional information&nbsp;<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Energy&nbsp;<\/td><td>135 cal&nbsp;<\/td><\/tr><tr><td>Carbs&nbsp;<\/td><td>20.8g&nbsp;<\/td><\/tr><tr><td>Protein&nbsp;<\/td><td>7.7g&nbsp;<\/td><\/tr><tr><td>Cholesterol&nbsp;<\/td><td>0 mg<\/td><\/tr><tr><td>Sodium&nbsp;<\/td><td>29.1 mg<\/td><\/tr><tr><td>Fat<\/td><td>2.3g<\/td><\/tr><tr><td>Fiber&nbsp;<\/td><td>6.1g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Fun fact:<\/strong> Dal Makhani is prepared differently throughout India and thus has plenty of variations. Find out what you like more: <a href=\"https:\/\/www.alienrecipes.com\/learn-to-cook-amritsari-dal-makhani-like-a-pro\/\">Amritsari dal makhani<\/a>, <a href=\"https:\/\/www.alienrecipes.com\/cook-peshawari-dal-makhani-like-a-chef\/\">peshawari dal makhani<\/a>, or <a href=\"https:\/\/www.alienrecipes.com\/here-are-the-secrets-of-dal-makhani-oberoi-style\/\">dal makhani Oberoi style<\/a>!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What goes best with dal makhani kerala style?<\/strong><\/h2>\n\n\n\n<p>Owing to the creamy texture of the gravy and a taste loaded with the zest of Indian spices, dal makhani Kerala style is often served with <a href=\"https:\/\/www.tarladalal.com\/bajra-methi-and-paneer-parathas-3495r\">paneer parathas<\/a>, <a href=\"https:\/\/www.tarladalal.com\/palak-aur-chawal-ki-roti-3587r\">spinach chapatis<\/a>, tandoori rotis, and also naan bread.\u00a0<\/p>\n\n\n\n<p>I hope you are able to cherish the taste, as well as the nutritional value that this recipe brings along. Happy cooking!\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The state of Kerala, located in Southern India, is a hub of a multitude of vegetarian dishes that are famous worldwide. This county is known for dishes prepared using greens, coconut, mustard seeds, and curry leaves as a typical accompaniment.\u00a0 Interestingly enough, you will also find a variation of dal makhani in Kerala, which takes &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.alienrecipes.com\/amazing-dal-makhani-kerala-style-to-try-right-now\/\"> <span class=\"screen-reader-text\">Amazing dal makhani kerala style to try right now<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":20,"featured_media":3182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[17],"tags":[],"_links":{"self":[{"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/posts\/2587"}],"collection":[{"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/comments?post=2587"}],"version-history":[{"count":10,"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/posts\/2587\/revisions"}],"predecessor-version":[{"id":3258,"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/posts\/2587\/revisions\/3258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/media\/3182"}],"wp:attachment":[{"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/media?parent=2587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/categories?post=2587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alienrecipes.com\/wp-json\/wp\/v2\/tags?post=2587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}