Any mention of oxtails in Filipino food probably involves kare-kare, a rich peanut-based vegetable stew. Beef shanks, tripe, pork hocks, and other tough parts tenderized through long simmering may also be added, but it has to have the oxtails. Leaving the bony segments out is unacceptable. Hindi maaari (no frickin’ way).

I didn’t have the other dozen ingredients for kare-kare so I made adobo for dinner instead. Adobo is an indigenous Filipino method of simmering in vinegar, akin to pickling. Food spoils rather quickly in oppressive tropical heat so this is our way of dealing with that little dilemma. We take the vinegared stuff seriously regardless of the weather forecast, though.

The sourness also supposedly stimulates your appetite during hot and humid weather, not that I’ve had any such craving-related problems lately.

The following recipe makes a light broth meant to be served like a soup, in contrast to versions enriched with coconut milk. Before serving, grill or broil the oxtails to crisp up the fatty bits. Silky and tender is great, but that additional hint of smoke can only make it better.

Oxtail Adobo Recipe
Adobong Buntot ng Baka

makes 4 servings

Meet datu, my spear-wielding ancestor. He likes loincloths and long walks on the beach.

Ingredients:

2 to 3 pounds oxtail, segmented
1/2 cup vinegar, preferably cane or cider vinegar
1/2 cup soy sauce
8 whole garlic cloves, peeled
1 tablespoon whole peppercorns
2 to 3 bay leaves

salt and freshly ground black pepper

Directions:

1. In a large pot, place the oxtails, vinegar, soy sauce, garlic cloves, peppercorns, and bay leaves. Pour in enough water to cover the oxtails.
2. Bring to a boil and lower the heat to maintain a gentle simmer. Cover and cook for about 2 hours, replenishing the water as necessary to keep the oxtails fully immersed.
3. Tilt the pot and skim the rendered fat, if desired.
4. Prepare a grill or preheat a broiler. Remove the oxtails from the broth. Grill or broil the oxtails until well-browned and slightly crisped. Season lightly with salt and freshly ground black pepper. Serve with warm rice and a small bowl of the adobo broth.

Oxtail adobo, pre-incineration. You go eww, I go ooh.

This is a post from Apple Pie, Patis, and Pate
Oxtail Adobo

Similar Posts:

1. Beef Short Ribs Adobo
2. Chicken Adobo in Coconut Milk
3. Baby-Back Pork Ribs Adobo
4. Coda alla Vaccinara – Eat Like a Roman Butcher
5. Ginataang Kalabasa – Kabocha Squash in Coconut Milk
6. Chicken in Red Sesame Seed Sauce

It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.

If you happen to find rhubarb and strawberry in your reusable grocery totes or CSA box, try this Scandinavian-inspired dessert soup. The sweet and sour vanilla-rhubarb base (rabarbersoppa) is done in about 20 minutes, giving you a headstart in figuring out what to do with the rest of your haul.

I prefer to serve rhubarb soup chilled with sweetened cream and sliced strawberries, but ice cream also sounds great with this, doesn’t it?

Now what should I do with radish and still-poopy duck eggs?

recipe adapted from James Peterson’s Splendid Soups
Strawberry Feast hosted by My Kitchen Treasures

Rabarbersoppa (Vanilla-Rhubarb Soup)
Served Chilled with Strawberries and Cream

makes about 6 servings

1 pound rhubarb, trimmed and cut into 1/4-inch slices
1/2 cup granulated sugar, or to taste
1 vanilla bean, split in half lengthwise
4 cups water
1 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
2 pints strawberries, quartered

Directions:

1. Place the rhubarb, sugar, vanilla bean, and water in a pot. Bring to a gentle simmer and cook for about 15 minutes with the cover slightly ajar, just until the rhubarb is softened. Cover tightly, let cool, and refrigerate until thoroughly chilled.
2. Remove the vanilla bean and scrape out the seeds with a paring knife. Reserve the seeds. Strain the soup, pushing down with a ladle to extract liquid from the rhubarb. Discard the pulp and mix the vanilla bean seeds with the strained rhubarb soup.
3. To Serve: Mix together the heavy cream, confectioner’s sugar, and vanilla extract (alternatively, serve with whipped cream or ice cream). Place the quartered strawberries in chilled bowls and pour in the rhubarb soup. Drizzle with the cream mixture and serve.

This is a post from Apple Pie, Patis, and Pate
Vanilla-Rhubarb Soup with Strawberries

Similar Posts:

1. Rhubarb and Asparagus Top Chef Style
2. Asparagus Soup with Cream
3. Butternut Squash Soup – Recipe from Alinea
4. Chocolate Cherry Vanilla Ice Cream Cake
5. Jerusalem Artichoke Soup with Morel Mushrooms
6. Chinese Crab and Corn Soup

Jerusalem artichokes have nothing to do with either the capital of Israel or globe artichokes, so what gives? Extensive research indicates that we can blame the English. Jerusalem artichokes are root tubers from a type of sunflower. The Italian word for sunflower is girasole (“to turn towards the sun”), which eventually morphed into “Jerusalem” after landing on British shores. People who want none of that confusion prefer to call these sunchokes.

The “artichoke” part is easier to explain — fully cooked sunchokes taste similar to globe artichokes. When raw or lightly cooked, it will be juicy and crunchy, almost like jicama or water chestnuts.

This recipe also highlights morel mushrooms, another springtime Ingredient of Desire. The soup is finished with a hefty dose of cream for that velvety texture and topped with fragrant sauteed morels prior to serving.

recipe adapted from Gordon Ramsay
Weekend Herb Blogging hosted by Marija

Jerusalem Artichoke Soup with Morel Mushrooms

makes about 4 servings

Jerusalem artichokes / sunchokes in a cute little box.

Ingredients:

5 ounces fresh morel mushrooms, halved and cleaned
1 pound Jerusalem artichokes, scrubbed or peeled
juice of 1 lemon
3 tablespoons olive oil
2 shallots, chopped
1/2 cup white wine
4 cups chicken or vegetable stock
2/3 cup heavy cream
2 tablespoons unsalted butter
freshly grated nutmeg
salt and freshly ground black pepper, to taste

Directions:

1. Fill a bowl with cold water and stir in the lemon juice. Cut the Jerusalem artichokes into thin slices and immediately drop into the bowl of lemon water to keep them from browning. Let stand for at least 5 minutes and drain.
2. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped shallots and saute for about 5 minutes while stirring frequently (try not to let the shallots brown). Add the sliced Jerusalem artichokes and saute for about 5 minutes more.
3. Add the white wine and cook until the wine is evaporated. Pour in the chicken or vegetable stock, season with salt and pepper, and bring to a boil. Lower the heat and simmer for about 15 minutes, just until the Jerusalem artichokes are thoroughly softened.
4. Puree the soup using a food mill, food processor, or blender. Strain using a medium-mesh strainer back into the saucepan and stir in the cream. You can cool the soup and refrigerate at this point to serve later.
5. To serve, heat the Jerusalem artichoke soup over low heat. Taste and adjust the seasoning if necessary.
   In a small skillet, heat the remaining tablespoon of olive oil and butter over medium heat. Saute the morel mushrooms for about 5 minutes and season lightly with salt, pepper, and freshly grated nutmeg. Ladle the Jerusalem artichoke soup into bowls and top with the sauteed morel mushrooms.

Looks can be deceiving.

This is a post from Apple Pie, Patis, and Pate
Jerusalem Artichoke Soup with Morel Mushrooms

Similar Posts:

1. Sautéed Morel Mushrooms and Fava Beans
2. Morel Mushroom Pilaf
3. Asparagus Soup with Cream
4. Vanilla-Rhubarb Soup with Strawberries
5. Butternut Squash Soup – Recipe from Alinea
6. Chinese Crab and Corn Soup

This ancient Berber dish is prepared around March or April in Morocco, when both green almonds and fava beans are seasonally available. The lamb is slow-cooked with ground mace and finished with the almonds, the beans, and a generous helping of sauteed onions.

I know next to nothing about traditional Moroccan cuisine and the recipe looked simple enough, so why not? I was more interested in cooking with green almonds, though, because I have only tasted it raw.

After a brief simmer, the almonds reminded me of crunchy green beans, which went rather nicely with the creamy favas and fork-tender lamb. The broth, with nothing but mace and onions, had a surprisingly deep flavor, but not so strong that it overpowers the almonds and favas.

recipe adapted from Claudia Roden’s The Book of Jewish Food
Weekend Herb Blogging hosted by Maninas

Agneau aux Fèves Vertes et aux Amandes
Lamb with Fava Beans and Green Almonds

makes about 6 servings

Mace (from The Spice House) and Fresh Fava Beans.

Ingredients:

4 tablespoons vegetable oil
2 pounds lamb leg or shoulder, cut into 2-inch cubes
2 cups water
salt and freshly ground pepper, to taste
1/2 teaspoon ground mace

2 onions, chopped
1 cup green almonds
3 cups shelled fava beans, about 1 pound
1 tablespoon honey

Notes:

• I honestly can’t tell the difference between mace and nutmeg. Feel free to use one in place of the other if you agree. Mace is supposedly milder.
• The original recipe suggests using blanched almonds instead of the green almonds.

Green almonds.

Directions:

1. In a large heavy pan, heat 2 tablespoons of the oil over medium heat. Add the pieces of lamb and brown until evenly colored on all sides.
2. Add the water, salt, pepper, and mace. Bring to a boil and immediately lower the heat to maintain a gentle simmer. Cover and braise for about 2 hours, adding more water if necessary.
3. Start sauteeing the onions towards the end of braising. In a separate pan, heat the remaining 2 tablespoons of oil and saute the onions, just until golden. Stir in the green almonds.
4. Add the onions and green almonds, along with the fava beans, to the lamb. Stir in the honey and continue cooking over low heat for about 15 minutes, just until the favas are soft and cooked through. Taste and adjust the seasoning if necessary.

Trying a completely random recipe pays off sometimes.

This is a post from Apple Pie, Patis, and Pate
Lamb with Fava Beans and Green Almonds

Similar Posts:

1. Sautéed Morel Mushrooms and Fava Beans
2. Dal Makhani (Kali Dal) – Buttered Black Gram Beans
3. Mung Beans and Sticky Rice in Coconut Milk
4. Ginataang Gulay – Vegetables Simmered in Coconut Milk
5. Sandwich Merguez Au Harissa
6. Hobakjuk – Korean Pumpkin Porridge

The asparagus tips are cooked briefly to retain crispness and the stalks pureed to lend the soup a light green hue. You’ll also need a potato to slightly thicken and some parsley for that fresh herby taste.

The original recipe calls for a brief simmer with a tied-up bunch of parsley, presumably for easy extraction before pureeing. It seems to be missing this step so I added it. Blending the soup with the parsley also didn’t seem right because doing so could kill the subtle taste of asparagus.

The soup is finished with heavy cream, but since it’s getting warmer and I need to get sexy soon, I used milk. Either way, the soup will be smooth and creamy.

recipe adapted from James Peterson’s Splendid Soups
Eating with the Seasons: April hosted by Maninas

Asparagus Soup with Cream Recipe

makes about 8 servings

Trying to be way too artsy over here.

Ingredients:

2 pounds asparagus
4 tablespoons unsalted butter
2 medium onions, finely chopped
1 medium red waxy potato, peeled and sliced
6 cups chicken or vegetable broth
about 12 sprigs of parsley, tied up with string
1/2 to 1 cup heavy cream
salt and freshly ground pepper, to taste

Notes:

• Use white peppercorns if you’re anal about having black specks in your precious soup, as I am.

Directions:

1. In a large pot, bring about 4 quarts of water to a boil.
2. Trim and discard the fibrous portion of the asparagus, about 2 inches at the base. Cut the asparagus tips and reserve. Cut the asparagus stalks into 1-inch segments and reserve.
3. Blanch the asparagus tips and stalks separately.
   Cook the asparagus tips in the boiling water for 2 to 3 minutes, until tender but still crisp. Immediately rinse under cold running water and reserve.
   Cook the asparagus stalks in the boiling water for about 5 minutes. Immediately rinse under cold running water and reserve.
4. In a medium pot, heat the butter over medium heat. Add the chopped onions and sliced potatoes. Saute for about 10 minutes while stirring frequently, or until the onions turn translucent (try not to let the onions or potatoes brown).
5. Add the asparagus stalks, the broth, and the parsley. Simmer for about 15 minutes, until the potatoes are thoroughly softened. Remove and discard the tied-up bunch of parsley.
6. Puree the soup using a food mill, food processor, or blender. Strain using a medium-mesh strainer.
7. To serve, heat the asparagus puree over low heat and mix in the heavy cream. Season to taste with salt and freshly ground pepper. Mix in the asparagus tips just before serving.

Taking a photo of this soup is not fun. The asparagus tips keep sinking.

This is a post from Apple Pie, Patis, and Pate
Asparagus Soup with Cream

Similar Posts:

1. Vanilla-Rhubarb Soup with Strawberries
2. Rhubarb and Asparagus Top Chef Style
3. Asparagus the Japanese Way
4. Jerusalem Artichoke Soup with Morel Mushrooms
5. Butternut Squash Soup – Recipe from Alinea
6. Pureed Corn and Miso Soup

Afelia is a classic Cypriot dish of pork marinated and braised in red wine and coriander seeds. With the short ingredient list (the only other items are olive oil, salt, and pepper), it’s as easy as braising gets.

The coriander seed is a mild spice that adds a sweet citrus note. It is used extensively in traditional Cypriot and Greek fare. Any dish prepared à la grecque (in the greek style) is almost guaranteed to have some.

The braising liquid of red wine and crushed coriander seeds gives the pork a subtle sweetness and sourness. Most afelia recipes call for coarsely ground coriander seeds and no straining. The grittiness may seem distracting at first, but I find that it contrasts nicely against the tenderness of slowly cooked pork.

recipe adapted from Diane Kochilas’ The Food and Wine of Greece
Weekend Herb Blogging hosted by Cheryl

Afelia
Pork Braised with Red Wine and Coriander Seeds

makes 4 to 6 servings
start the preparation one day in advance

Coriander seeds in a mortar and pestle.

Ingredients:

2 pounds pork shoulder, sliced into 1 1/2-inch cubes
2 cups dry red wine
2 heaping tablespoons whole coriander seeds
1/3 cup olive oil
salt and freshly ground black pepper, to taste

Notes:

• Crush the coriander seeds right before using. It rapidly loses aroma once ground.

Directions:

1. Marinate the pork. Put the sliced pork in a bowl and add 1 1/2 cups red wine. Coarsely crush 1 heaping tablespoon of coriander seeds and mix with the pork and red wine. Cover and refrigerate for 24 hours.
2. Braise the pork. Remove the pork from the marinade and pat dry. Reserve all of the marinade.
3. In a heavy pot, heat the olive oil over medium-high heat. Lightly brown the pork on all sides, a few pieces at a time if necessary.
4. Pour the marinade along with the remaining 1/2 cup of red wine and just enough water to barely cover the pork. Season lightly with salt and pepper, keeping in mind that the braising liquid will be reduced. Bring to a boil and lower the heat to maintain a gentle simmer. Cover and braise for about 2 hours, or until the pork is fork-tender. Add more water during the braise if necessary.
5. About 20 minutes before removing the pork from the heat, coarsely crush the remaining 1 heaping tablespoon of coriander seeds and sprinkle over the pork. Reduce the braising liquid until thick.
6. Serve hot with crusty olive bread. Also try Ivy’s version cooked with potatoes.

This is a post from Apple Pie, Patis, and Pate
Afelia – Pork Braised with Red Wine and Coriander Seeds

Similar Posts:

1. Braised Pork Belly – Hangzhou Dongpo Pork
2. Pork Shoulder Braised with Oranges – Puerco en Naranja
3. Pork Belly Recipe – Braised in Soy and Dashi
4. Baby-Back Pork Ribs Adobo
5. Red Wine Granita
6. Feed a Crowd: Red Cooked Pork Shoulder

Do you try and remember the first things you learned to cook? My memory is a bit hazy, but here’s my list so far:

• Rice, because some Filipino kids are forced to cook as soon as they can lift a pot.
• Eggs, sunny-side up.
• Hot dogs, cut with a butter knife to resemble octopi.

And of course, this crab and corn soup. From a packet, mind you, in its full natural and artificial flavoring glory. In case you were wondering, the neon-red crab product highlighted on the packaging falls under the synthetic category. It could’ve been anything from fish-flavored bathmat bits to dessicated denture adhesive and I wouldn’t have cared. Stirring with a blackened wooden spoon in one hand and an egg in the other,  I felt like a rockstar grade-schooler while preparing instant soup.

I had almost forgotten about this soup so I was glad to find this recipe in my favorite Chinese cookbook. It eschews the cornstarch to keep it light, and more importantly, it’s all natural, as long as you stay away from krab.

recipe adapted from Eileen Yin-fei Lo’s The Chinese Kitchen

Chinese Crab and Corn Soup

makes 6 to 8 servings

4 cups (about 1 1/4 pounds) corn kernels, fresh or frozen
6 cups chicken stock, preferably homemade
1 teaspoon grated fresh ginger
1/8 teaspoon freshly ground pepper, or to taste
1 teaspoon kosher salt, or to taste

1/4 pound crabmeat
5 large egg whites or 3 whole eggs, lightly beaten
1/3 cup thinly sliced scallions

Equipment:

• A blender
• A heavy pot

Notes:

• Change the amount of corn that is pureed with the chicken stock to get the desired consistency. I used about a quarter of the corn kernels for a thinner soup.

Instructions:

1. Place about half of the corn kernels and 1 cup of the stock in a blender. Pulse to a coarse puree.
2. In a heavy pot, heat the remaining 5 cups of chicken stock with the grated ginger, ground pepper, and salt. Cover and bring to a boil over high heat.
3. Add the whole corn kernels and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 5 minutes.
4. Increase the heat to high and immediately add the pureed corn. Bring to a boil and cook for about 3 minutes while stirring.
5. Add the crabmeat and return to a boil.
6. Pour a thin stream of beaten egg in a spiral pattern over the soup and stir well. Turn off the heat. Taste and adjust the seasoning if necessary.

To Serve:

Sprinkle with the sliced scallions and serve immediately.

This is a post from Apple Pie, Patis, and Pate
Chinese Crab and Corn Soup

Similar Posts:

1. Pureed Corn and Miso Soup
2. Chinese White Cut Chicken
3. Jerusalem Artichoke Soup with Morel Mushrooms
4. Asparagus Soup with Cream
5. Thai Beef and Mangosteen Soup
6. Vanilla-Rhubarb Soup with Strawberries

“Traditional” and “simple” rarely belong in the same breath when it comes to Mexican recipes, but if you can find ancho chiles, this braised chicken recipe makes great weeknight fare without being light on flavor. It’s the antithesis to festive Mexican dishes that have several sub-recipes — you only need a few spices, pantry staples, and fresh tortillas.

When selecting ancho chiles, look for pliability and a shiny dark exterior. Holding it up against light will reveal a reddish-brown hue. Since poblano chiles are naturally mild and sweet, its dried version in ancho chiles lend a similar quality to sauces and moles.

recipe adapted from Diana Kennedy’s Essential Cuisines of Mexico

Pollo en Ajo-Comino
Chicken Braised in Ancho Chiles, Garlic, and Cumin

makes 6 to 8 servings

4 ancho chiles, veins and seeds removed
1 teaspoon cumin seeds
12 black peppercorns
1 whole clove
1 tablespoon kosher salt, or to taste
4 garlic cloves
3 tablespoons vegetable oil
4 1/2-pound chicken, cut into serving pieces

Equipment:

• A molcajete and tejolote (mortar and pestle)
• A blender
• A heavy pot

Instructions:

1. In a small skillet, cover the ancho chiles with water and bring to a boil. Lower the heat and simmer for 5 minutes, then soak for another 5 minutes. Drain.
2. Using a molcajete or mortar, grind the cumin, black peppercorns, clove, salt, and garlic. Add about 1/4 cup of water to form a thin paste.
3. Blend the soaked ancho chiles with 3/4 cup of water until smooth.
4. Pat the chicken pieces dry with paper towels and season lightly with salt.
5. In a heavy pot, heat the vegetable oil over medium heat. Fry the chicken pieces until pale gold, about 5-6 minutes per side. Remove the chicken from the pot and set aside.
6. Immediately add the cumin and garlic mixture to the pot and cook for about 3 minutes while stirring constantly.
7. Add the pureed ancho chiles and cook for another 3 minutes while scraping the bottom of the pot constantly.
8. Add 2 1/2 cups of water and return the browned chicken pieces to the pot. Bring to a boil and lower the heat to maintain a gentle simmer. Braise while uncovered for about 45 minutes, turning the chicken occasionally.
9. Taste and adjust the seasoning if necessary.

To Serve:

Serve warm with freshly made tortillas.

This is a post from Apple Pie, Patis, and Pate
Chicken Braised with Ancho Chiles

Similar Posts:

1. Chicken in Red Sesame Seed Sauce
2. Pork Shoulder Braised with Oranges – Puerco en Naranja
3. Afelia – Pork Braised with Red Wine and Coriander Seeds
4. Chicken Adobo in Coconut Milk
5. Pork Belly Recipe – Braised in Soy and Dashi
6. Grilled Chicken with Espelette Pepper

Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk. This is my “macaroni and cheese,” with rice and tender kabocha squash assuming the roles of pasta and cheddar.

As with most comfort foods, ginataang kalabasa has countless variations. Other ginataan recipes call for fermented shrimp paste (bagoong) and fish sauce (patis), but for squash and shrimp, my preference lies with milder seasonings.

recipe adapted from Gerry G. Gelle’s Filipino Cuisine: Recipes from the Islands
Weekend Herb Blogging hosted by Kalyn’s Kitchen

Ginataang Kalabasa at Hipon
Kabocha Squash and Shrimp Simmered in Coconut Milk

makes 3 to 4 servings

The butt end of kabocha squash.

3 tablespoons vegetable oil
3 garlic cloves, lightly smashed
1 small onion, diced

1 cup chicken broth or water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 small kabocha squash or any winter squash varietal, about 1 to 1 1/2 pounds
1/2 pound shrimp, shelled and deveined
2 1/2 cups coconut milk (12 to 14 ounce can)

Instructions:

1. Peel and seed the squash. Slice into 1 to 1 1/2-inch chunks.
2. Heat the vegetable oil in a wide skillet over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes.
3. Add the chicken broth or water, salt, pepper, and squash pieces. Bring to a boil and lower the heat to maintain a gentle simmer. Cook for about 15 minutes, or until the squash is fork-tender but still firm.
4. Add the shrimp and cook for about 2 minutes.
5. Add the coconut milk and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 3 to 4 minutes while stirring. Taste and adjust the seasoning if necessary.

Ginataang kalabasa at hipon (squash and shrimp simmered in coconut milk)

To Serve:

Serve immediately with rice.

This is a post from Apple Pie, Patis, and Pate
Ginataang Kalabasa – Kabocha Squash in Coconut Milk

Similar Posts:

1. Ginataang Gulay – Vegetables Simmered in Coconut Milk
2. Mung Beans and Sticky Rice in Coconut Milk
3. Chicken Adobo in Coconut Milk
4. Butternut Squash Risotto with Crispy Sage
5. Butternut Squash Soup – Recipe from Alinea
6. Nasi Uduk – Lemongrass-Scented Coconut Rice

Poke around my burgeoning list of recipes and you may notice that outright lack of knowledge and unpronounceableness haven’t deterred me in the least from trying out new foods. In keeping with the spirit of blissful ignorance, here are a handful of things I know about dal makhani, a slow-cooked lentil stew with black gram and red kidney beans.

• Julie Sahni calls it “The most exquisite of dal preparations.”
• A triple batch fits perfectly in a 7-quart dutch oven. It’s that good.
• Dal makhani is easy to prepare but takes about 8 hours to cook, much like simmering stock, which is another good reason to make a triple batch. It will be worth it.
• It has a consistency similar to chili. Even if I’m not vegetarian, I’d choose a bowl of dal makhani over chili any day.
• Calling dal makhani “buttered” is a mild understatement. See recipe below.

recipe adapted from Julie Sahni’s Classic Indian Cooking
My Legume Love Affair hosted by Sra of When My Soup Came Alive

Dal Makhani (Kali Dal)
Buttered Black Gram and Red Kidney Beans

makes 8 servings

Dal makhani ingredients: coriander seeds, sabut urad dal, and cardamom pods

For Soaking the Beans:

1 cup dried whole black gram beans (sabut urad dal or kali dal), about 1/2 pound
2 tablespoons dried red kidney beans
4 cups of water

For Cooking the Beans

1 cup onions, finely chopped
2 tablespoons ginger root, finely chopped
3/4 cup fresh tomatoes or 1/2 cup canned drained tomatoes, coarsely chopped
1 cup plain yogurt
1/2 teaspoon ground cardamom
1 tablespoon ground coriander
1/2 teaspoon ground red pepper
2 teaspoons kosher salt
6 tablespoons ghee or 8 tablespoons butter (1 stick)

For the Tarka (Perfumed Butter):

4 tablespoons ghee or light vegetable oil
1 1/2 teaspoons whole cumin seeds
1 cup onions, finely chopped

For Finishing:

1/2 cup heavy cream
1/4 cup fresh cilantro / coriander leaves, coarsely chopped

To Clean and Soak the Beans:

On a half-sheet pan or large serving platter, spread out the black gram beans and kidney beans. Pick out foreign objects such as small pebbles and sticks. In a strainer, wash under cold running water for a few minutes or until the water runs clear.

Place the black gram beans and red kidney beans in a heavy pan, preferably an enameled cast iron dutch oven. Add 4 cups of water and bring to a boil. Turn off the heat and let the beans soak while covered for about 2 hours.

The soaking liquid will be used to cook the beans so do not drain and discard it.

To Cook the Beans:

Add all of the ingredients for cooking the beans to the pot containing the soaking liquid and beans. Bring to a boil and reduce the heat to the lowest setting. Simmer with the lid slightly ajar for about 5 hours. If feasible, stir the beans gently every half hour.

Take about 2 to 3 cups of the cooked beans from the pan and puree in a blender or food processor. Return the pureed beans to the pot. This gives dal makhani a smoother and creamier consistency.

Keep the dal makhani simmering over low heat while you prepare the tarka (perfumed butter).

Dal makhani after slow-cooking for 5 hours.

To Prepare the Tarka (Perfumed Butter):

Heat the ghee or oil over medium-high heat in a small skillet. When it is very hot, add the cumin seeds and cook until it turns dark brown, about 10 seconds. Add the onions and cook while stirring continuously until light brown, about 10 minutes. Pour the tarka over the warm cooked beans.

Dal makhani with onion and cumin seed tarka.

To Serve:

Top with the heavy cream and cilantro. Taste and adjust the seasoning if necessary. Serve warm with rice or bread.

Storage and Reheating:

Dal makhani keeps in the refrigerator for up to 4 days and also freezes well. Defrost thoroughly before reheating over low heat.

Links Related to Dal Makhani / Kali Dal:

• Maa di Dal from Jai and Bee of Jugalbandi
• Dal Makhani, Oberoi Style from Aum of A Life (Time) of Cooking
• Tried and tasted Dal Makhani from Yasmeen of Health Nut
• Another recipe variation from Aayi’s Recipes
• A cooking video from Manjula’s Kitchen

This is a post from Apple Pie, Patis, and Pate
Dal Makhani (Kali Dal) – Buttered Black Gram Beans

Similar Posts:

1. Lamb with Fava Beans and Green Almonds
2. Sautéed Morel Mushrooms and Fava Beans
3. Mung Beans and Sticky Rice in Coconut Milk
4. Butternut Squash Risotto with Crispy Sage
5. Ginataang Gulay – Vegetables Simmered in Coconut Milk
6. Suji Halwa – Indian Semolina and Raisin Pudding