Chop and Freeze-एक सलाह दिल से

When you have some free time, peel and chop ginger, garlic and green chillies in a chopper and freeze them in a thin layer in separate freezer bags. Once frozen, break the layer with loose hands to pieces of different sizes. You can throw in a piece of the required ingredient as needed for any recipe while cooking.This will cut short the cooking time substantially. Now spend this saved time with your family or doing what you like to do the most.


Quick Daal Makhani sans butter-बिन मख्खन के दाल माखनी



Why this recipe? How is it green and quick? How am I contributing to making this earth green by following this four steps or less recipe?

Using Pressure Cooker will take 30-35 minutes whereas it will take 35-55 minutes in a regular pan. 

Using frozen chopped garlic and ginger will save 5-10 minutes of your time.

By using this recipe you save: 50% of fuel energy and 30 minutes of your precious time that is about 15 to 20% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

COOKING TIME: 30-35 minutes


  • ½ Kg whole black Urad lentil (maa ki daal)
  • 50 grams red kidney beans (optional)
  • 1 teaspoon oil
  • 1 cinnamon stick
  • 1 star anise
  • 1 big cardamom
  • 2 bay leaves
  • 4 onions (about ½ kg)
  • 1 large tomato chopped any size
  • 1 inch frozen crushed green chilli or 2 fresh chillies
  • 2 inch frozen garlic or 4 crushed cloves
  • 2 inch frozen ginger or 50 grams grated fresh
  • 300-400 ml of water
  • 1 tablespoon salt
  • 2 teaspoons red chilli powder
  • 2 tablespoons coriander powder
  • 1.5 teaspoons garam masala
  • 200 ml to ½ litre of milk (2% or 3% preferable)

Soak lentil and beans mixed together in hot water overnight.
Chop onions and tomatoes in small pieces.

STEP 1: Put cinnamon, star anise, cardamom, and bay leaves into heated oil for less than a minute until they get brown.
STEP 2: Once whole spices are brown, add the rest of the ingredients except milk and garam masala. Add enough water for it to stay about 2 inches above the level of dal and cook for 4-5 whistles (10-15 minutes) in a pressure cooker (or until everything is tender if using regular pan).
STEP 3: Let pressure in the cooker release by itself. Once the pressure is gone, add milk and garam masala. Let it simmer for 10 minutes, keep adding milk as dal becomes thick over time.

1. If you are not using a pressure cooker, it may take 25-30 minutes of low heat setting in a pan with the lid on for the dal to become tender.
2. You may want to garnish it with cut fresh coriander leaves and if you don’t care about making it lean (fat free), feel free to add a tablespoon of fresh cream or butter while serving.