A unique fusion dish combining the creamy texture of Italian risotto with the rich, spiced flavors of Indian Maa ki Daal.
Ingredients
For the Maa ki Daal
- 1/2cupblack gram (whole urad dal)
- 1/4cupkidney beans (rajma)
- 1piecemedium onion, finely chopped
- 3clovegarlic, minced
- 1inginger, minced
- 2piecemedium tomatoes, pureed
- 2tbspghee (clarified butter)
- 1tspcumin seeds
- 1/2tspturmeric powder
- 1tspred chili powder
- 1tspgaram masala
- 1/4cupcream
- Salt to taste
For the Risotto
- 1cupArborio rice
- 1/2cupwhite wine (optional)
- 4cupvegetable or chicken broth (warm)
- 1/2cupgrated Parmesan cheese
- 1tbspbutter
- 1tbspolive oil
- 1piecesmall onion, finely chopped
- 2clovegarlic, minced
- Freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish
How to make Creamy Maa ki Daal Risotto- An Indo-Italian Fusion
Prepare the Maa ki Daal
Soak the black gram and kidney beans overnight. Drain and pressure cook with 3 cups of water until they are soft and creamy.
In a pan, heat the ghee and add cumin seeds. Once they crackle, add the chopped onions, garlic, and ginger. Sauté until golden brown.
Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
Stir in the cooked dal, adding water if needed to achieve a thick consistency. Simmer for 15-20 minutes.
Finish with cream and garam masala, mixing well. Set aside.
Prepare the Risotto
In a large pan, heat the butter and olive oil. Add the chopped onion and garlic, sautéing until translucent.
Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
Pour in the white wine (if using) and stir until it’s absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb each addition of broth before adding the next.
Continue this process until the rice is creamy and cooked to al dente. This should take about 18-20 minutes.
Stir in the Parmesan cheese and season with black pepper.
Combine and Serve
Gently fold the prepared Maa ki Daal into the risotto, ensuring a harmonious blend of flavors.
Serve the fusion risotto in bowls, garnished with fresh parsley or cilantro.
Tips & Tricks
The creamy texture of the risotto pairs beautifully with the rich, spiced dal, offering a unique cross-cultural experience.
Adjust the spice level of the dal to balance the richness of the risotto.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...