Rashtrapati Bhavan played a perfect host to the dignitaries from various countries, who attended the swearing-in ceremony of the new government on May 30. All the eminent guests were treated to delicious recipes both vegetarian and non-vegetarian.
However, one dish that stood out as an instant favourite with all the guests was Dal Raisina. Invented by Chef Machindra Kasture in 2010, Dal Raisina is termed as an in-house culinary innovation of Rashtrapati Bhavan. Popular for its velvety texture and mild flavours, Dal Raisina found an indispensable spot in all functions hosted by Rashtrapati Bhavan and was served to Obamas in 2015, when they visited India for Republic Day celebrations.
However, many chefs differ on how long it takes to cook Dal Raisina. It is traditionally cooked for 6 to 8 hours on slow flame while according to the current chef of Rashtrapati Bhavan, it takes around 48 hours to cook this delicacy.
And in this article, we will tell you the quicker version of cooking Dal Raisina. It is served hot with rice.
½ cup boiled urad dal
½ boiled rajma
1 cup tomato finely chopped
1/4 cup fresh tomato puree
½ cup onions, chopped
1 tsp jeera
3 green chillies
1 tsp finely grated ginger
1 tsp finely grated garlic
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
½ tsp turmeric
¼ cup coriander leaves, chopped
½ tsp Kasuri Methi
2 bay leaves
50 gms butter
50 gms oil
½ cup cream
Salt to taste
Soak whole black whole urad dal, rajma separately overnight. Pressure cook separately along with bay leaves until soft.
In a deep kadai, add butter and oil together. Add jeera, garlic, ginger, onions. Cook until the raw flavour goes away.
Add finely chopped tomatoes, salt, sauté well. Add ¼ cup water and cook till the ingredients turn soft.
Add ¼ cup tomato puree, turmeric, coriander and cumin powders. Stir in garam masala and green chillies.
Cook for 6 to 8 minutes. Add dal along with bay leaves soon after oil starts releasing, leaving the sides.
Add water, simmer for 10 minutes with the lid on.
Add crushed kasuri methi leaves, coriander leaves. Garnish with finely chopped ginger.
Add cream, stir well. Cook for 30 minutes with the lid on.
Serve hot with rice.
Dal Raisina is a powerhouse of proteins. Urda Dal is loaded with potassium, protein, calcium, iron, vitamin B1, B2 and B3, while Rajma contains vitamin C, iron, magnesium, calcium and vitamin B6. Tomatoes are a rich source of lycopene while onions, garlic and ginger aid in digestion.
Coriander, turmeric, cumin are known for anti-inflammatory properties and Kasuri Methi controls blood sugars and promotes digestion. Adding ample amounts of cream provides the dish with good healthy fats.