PUNJABI DAL MAKHANI

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Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe at your next family gathering to get accolades of praise your way. 

INGREDIENTS:



  • 3⁄4 cup Urad Dal (black matpe beans)
  • 1⁄4 cup red kidney beans (rajmah)
  • 2 teaspoons cumin seeds
  • 8 garlic cloves, chopped
  • 2 inches gingerroot, chopped
  • 1 teaspoon garam masala powder
  • 1⁄2 cup fresh cream
  • 1 teaspoon red chili powder
  • 3 tablespoons butter
  • 2 tomatoes, chopped (extra large tomatoes)
  • 1 onion, chopped
  • 1 tablespoon oil
  • coriander leaves for garnishing
  • fresh cream
  • salt


DIRECTIONS:


  1. Soak whole black urad and rajma overnight in 3-4 cups of water.
  2. Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
  3. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
  4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
  5. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
  6. Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
  7. Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered. 
  8. Garnish with coriander leaf and fresh cream. 
  9. Serve hot with Naan or Paraatha.

Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.

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