DAL MAKHNI
Ingredients
- Whole urad – 150 gms
- Rajma – 50 gms
- Salt – to taste
- Turmeric – 1 tsp
- White butter – 75gms
- Ginger paste – 10 gms
- Garlic paste – 10 gms
- Red chilli paste – 10 gms
- Tomato puree – 175 ml( 3 tomatoes blanched & grinded to paste)
- Coriander leaves-10 sprigs
- Fresh cream – 50ml
Method
- Soak whole urad and rajma overnight. Pressure-cooks till soft. Mash dals.
- Add salt and turmeric.
- Heat half the white butter. Add ginger-garlic-red chilly paste and fry well.
- Add tomato puree and cook for a few minutes add crushed kasoori methi.
- Add half the coriander leaves. Add this tempering to the dal. Add remaining white butter, yellow butter and cream reserving some for garnish.
- Serve hot garnished with remaining coriander leaves, cream and yellow butter.
About Chef Girish Sankpal
Chef Girish Sankpal is presently working as a Lecture at the Anjuman I Islam’s Institute of Hotel Management in Mumbai. He has also worked as an Assistant Professor at the Sheila Raheja Hotel Mgt. College, Module Co-ordinator of Queen Margaret University for the Culinary Students of ITM, Navi Mumbai. He has also worked as a Celebrity Chef at Sahyadri Channel, worked as a Speciality Chef with www.Percept Knorigin.com and www.cinecurry.com and Oxygen Infotainment.
Girish is a Chef, trainer and administrator with more than 12 years in hospitality – hotels, resorts and hospitality education. He has done a 3 Diploma from D.Y Patil IHMCT and pursuing his PHD in Malvani Cuisine. He played significant role in the grooming of the MasterChef 4 Contestants, initial Judging at the Master Chef 2,3,4 and 6. He feels great to share his knowledge and skills with everyone and at present doing a lot of research on Lost Recipes of India.
He got selected in campus interview at D.Y Patil by Taj Group of Hotel (Taj Krishna) Hyderabad as Hotel Operation Trainee. After gaining adequate experience, he joined the YMCA International House Mumbai as Assistant Catering Manager.
Chef Girish has an insatiable curiosity for new foods and love pairing, flavors, foods and ideas from different parts of the World. As a Chef he thinks that he owe to the generations coming in to bring back the Lost Recipes of India. He keeps himself updated with the latest trends of the Hospitality Industry by attending a lot to Faculty Development Programs, Seminars and Conferences. Chef Girish is a member of Western India Culinary Association (WICA).
Editor in Chief : Mewati SItaram
