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Free Wine Every Wednesday (+ a look at Dal Makhni)

Free Wine Every Wednesday (+ a look at Dal Makhni)

Weekly newsletter from Mauka Indian Cuisine with exclusive promotions, event information, and more.

Riaz Gillani
June 24, 2024

Monday, June 24th, 2024 | Digest #7

Hey there, curious diner! And happy official countdown to July 4th. Mauka Indian Cuisine will be open and offering a $20 Barbeque-Themed Lunch Buffet. But more on that next week…

For now, let’s talk about Free Wine Wednesday. So many of you asked us to do it again, so we will. And again, and again, for the rest of the summer!

Pro Tip: Keep Scrolling for the Details!

Upcoming Events & Promotions

_(Free)Wine Wednesday @ Mauka

Amy Sedaris Wine GIF by truTV’s At Home with Amy Sedaris

🤗

For the rest of the summer, Mauka is ‘giving’ you a free bottle of wine on any order over $80. Here’s the plan:

Buy your favorite bottle of wine (up to $20) and keep the receipt.
Spend over $80 at Mauka any Wednesday after 5:00 PM.
When paying the bill, hand your server the receipt and cha-ching! Free wine. Great food. No, you’re not dreaming 😇

Have we convinced you already? Make a reservation below!

_{Offer cannot be combined with any additional coupons or discounts. Dine-In Only.}

Dal Makhni 🥰

It’s like a hug in a bowl…

Recipe Background 😮‍💨

Dal Makhni, a creamy and rich lentil dish, hails from the heart of Punjab in North India. Traditionally slow-cooked over a low flame, this dish is a staple at family gatherings and festive occasions. Dal Makhni translates to "buttery lentils," aptly describing its luxurious texture and flavor. This beloved dish has found its way into the hearts and kitchens of people worldwide, symbolizing comfort and the richness of Indian culinary heritage.

Dal Makhni embodies the essence of Punjabi cuisine, emphasizing hearty, robust flavors and indulgent ingredients. It's a dish that brings people together, making every meal special.

Recipe Breakdown 🧑‍🍳

Ingredients

The Base (Lentils and Beans): The stars of Dal Makhni are whole black lentils (urad dal) and kidney beans (rajma). These are soaked overnight to soften and then cooked until tender, providing a rich, earthy foundation for the dish.
The Masala (Spice Mix): The masala includes a blend of cumin seeds, ginger-garlic paste, turmeric, red chili powder, and garam masala. These spices give Dal Makhni its distinctive, aromatic profile.
The Sauce (Tomato and Cream): A rich tomato puree forms the base of the sauce, which is then slow-cooked with the spices. The addition of fresh cream and butter towards the end gives the dal its signature creamy texture and luxurious taste.

Understanding the Process

Preparing the Lentils and Beans:

Start by soaking the black lentils and kidney beans overnight in a large bowl of water. This helps to soften them and reduce cooking time. The next day, drain and rinse them before cooking them in fresh water until tender. Using a pressure cooker or instant pot can speed up this process. Once cooked, set them aside.

Making the Masala Base:

Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle until aromatic. This step releases the essential oils and flavors of the cumin seeds. Add finely chopped onions and sauté until they turn golden brown, which adds a deep, sweet flavor to the dish.

Creating the Tomato Gravy:

Add tomato puree to the pan, stirring well. Cook the mixture until the tomatoes lose their raw smell and integrate with the onions, forming a thick, cohesive sauce. This process may take 10-15 minutes.

Spicing It Up:

Mix in the spices: turmeric, red chili powder, and garam masala. Cook the spices with the tomato-onion mixture for a few minutes, allowing them to toast slightly and release their flavor. This step is crucial for developing the complex, layered flavors characteristic of Dal Makhni.

Combining the Lentils and Beans:

Add the cooked lentils and kidney beans to the pan, stirring well to coat them in the spiced tomato gravy. Let the mixture simmer for at least 30-45 minutes on a low flame, allowing the lentils and beans to absorb the masala's flavors. Stir occasionally and add water if the mixture becomes too thick.

Adding the Creaminess:

Finish by stirring in fresh cream and butter, letting them melt into the dal. This gives Dal Makhni its signature creamy texture and rich taste. Simmer for another 10-15 minutes, ensuring the flavors meld perfectly.

Final Adjustments:

Taste the Dal Makhni and adjust the seasoning with salt and pepper. Just before serving, garnish with a drizzle of cream and a sprinkle of fresh coriander for an extra burst of freshness.

🤤

Endless Variations

Aside from these core elements, you’ll find that everyone has their own preferences regarding Dal Makhni. Here are some ways you can customize this beloved dish to make it uniquely your own:

Protein Boost: For an additional protein boost, add paneer (Indian cottage cheese) cubes or tofu. These ingredients absorb the spices well, complementing the lentils and beans.

Heat Levels: Adjust the spice level to suit your palate. Add more green chilies or red chili powder for extra heat. For a milder version, reduce the number of chilies and use mild spices like Kashmiri chili powder, which adds color without too much heat.

Flavor Enhancements: Introduce more vegetables like spinach, bell peppers, or carrots to add variety and nutrition. A splash of coconut milk towards the end can give a different creamy twist.

To Dip or Not to Dip: Serve Dal Makhni with various accompaniments to suit different preferences. Pair it with steamed basmati rice, jeera rice (cumin rice), or buttery naan. For a traditional touch, enjoy it with tandoori roti or paratha. You can also serve it with crunchy papad or pickles for added texture and flavor.

International Twists: Incorporating global ingredients can give Dal Makhni an international flair. Add a splash of soy sauce and sesame oil for an Asian-inspired twist, or mix in some smoked paprika for a smoky depth.