1 August 2018

Dal Makhani

So much has been said about this recipe. It's a classic dish that almost everyone opts for from the menu. The true flavours come out if you are generous with the butter (hence "Makhani" i.e, Makhan like, buttery smooth).
I found many many versions for this dish so it was difficult to pinpoint any one authentic one. Only Shri KL Gujral would know it!! (I skipped the cream as I forgot to get some :( )
Here's the version I tried. Go ahead and enjoy it with rice or rotis.
1 cup Whole Black gram(sabut urad), soaked for 6-8 hrs
2 tbsps Kidney beans (Rajma), soaked for 6-8 hours
3-4 medium Tomatoes, chopped or pureed
2 medium Onions, chopped or ground to a paste
2 tbsps Clarified Butter (Ghee)
2 tbsps Ginger-Garlic paste
Chopped Fresh Coriander
1 tsp Coriander (Dhaniya) powder
1/2 tsp Cumin (Jeera) powder
1 tsp Red chili powder
1/2 tsp Garam masala(optional)
Salt to taste
For Tempering:
2 tbsps Ghee
1 tsp Red chilli powder
1. Pressure cook the lentils till well done.
2. Heat ghee in a pan, add onions and sauté till brown. Add Ginger-Garlic paste and fry for 2 minutes more.
3. Add tomatoes and continue to cook for 4-5 minutes.
4. Add salt, chili pwd, dhaniya and jeera powder + few coriander leaves. Stir well and let simmer on low for 5-6 minutes.
Optionally you can pressure cook again for 2 whistles so the spices mix well together.
5. For tempering, heat ghee, turn off flame and add the chili powder. Give it a quick stir and add to the cooked dal. Stir and check for seasoning.
Serve hot garnished with coriander.


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