Dal Makhani

Dal Makhani is one of Punjabi cuisine’s in India. This dish is a type of dal (black lentils and kidney beans) cooked slowly on low heat and has a large amount of butter or cream. You can be easy on butter/cream if you are eating this dal very often. It is commonly eaten with naan or tandoori roti.

Ingredients:

Whole urad dal (Black lentils) : ½ cup
Rajma (Red Kidney Beans) : ¼ Cup
Channa Dal (Bengal gram dal) : ¼ cup(optional)
Ginger paste : 2-2½ tbsps
Garlic paste : 2- 2½ tbsps
Onions: One big, finely chopped
Tomatoes: One big, finely chopped
Cumin seeds (Zeera) : 1 tsp
Green cardamom powder : ¼ tsp
Bay leaves (Tejpatta) : 4-5
Cinnamon powder: a pinch
Clove powder : a pinch
Coriander powder (Dhania) : 2 tsps
Turmeric powder (Haldi): ½ tsp (Optional)
Red chilli powder : 1 tsp
Butter : 3-4 tbsps
Cream : 2 tbsps
Kasuri methi (Dry fenugreek leaves) : 2-3 tsps
Salt to taste
Cooking oil

Directions:

Wash and soak all dals together for overnight.
Pressure cook all dals with little salt at low flame.
After the dal is cooked, mash up the dal a bit and keep it aside.
Heat oil or butter in a thick bottomed pan.
Add bay leaves, after it browns add zeera and let it crackle.
Add finely chopped onions, ginger garlic paste and cook till they are golden brown in color.
Add turmeric powder.
Add well chopped tomatoes and cook till they are completely soft. For this you can cover the lid with constant stiring.
Add red chili powder, coriander powder, clove powder, cinnamon, green cardamom powder, butter and remaining salt.
After the masalas are cooked properly add water of cooked dal and let the whole mixture boil.
Now add slightly mashed up dals.
Add kasuri methi and cream.
Now simmer the dal at very low flame for at least 30 minutes. Keep stirring the dal in between as it might stick at bottom.
Serve hot with naan or paratha or rice.

Serves/Makes: 4-5

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