Dal makhani

 

Dal makhani is a popular Punjabi Lentil dish that is  rich and has a velvety texture. The main ingredients are black lentils (urad dal) and Red kidney Beans (Rajma) cooked with various spice powders. The addition of butter and cream gives the dal its rich velvety texture. You could use ready made dal makhani powder, If you find it difficult to find all the spice powders that I have used.

INGREDIENTS

200 gms whole or Split Urad Dal With Skin

100gms Rajma

1 Large Onion Chopped

2 Medium Tomatoes Chopped

1 tsp Ginger Garlic Paste

2 tbs Tomato Paste

2 tbs Kasuri Methi

2 tbs Chopped Coriander Leaves

1/2 tsp Sauf (Fennel Seeds)

1 tsp Jeera

1 inch Cinnamon Stick

3-4 Cardamom Pods

1 tsp Red Chilli Powder

1 tsp Kashmiri Chilli Powder

1/2 tsp Haldi Powder

1 tsp Corriander Powder

1/2 tsp Jeera Powder

1/4 tsp Nutmeg Powder

1/2 tsp Amchoor Powder

1 tsp Garam Masala Powder

Salt To Taste

3 tbs Butter

3-4 tbs Fresh Cream

METHOD

• Soak the urad dal and rajma in water for atleast 8 hours or overnight. Pressure cook with 2-3 cups of water till the dal is fully cooked.
• In a vessel heat 2 tbs butter. Add the jeera, sauf, cinnamon stick and cardamom. 
• once the jeera starts to crackle add the onions and fry till translucent. 
• Now add the ginger garlic paste and fry till the raw smell is gone. 
• Next add the tomatoes and tomato paste and cook till the tomatoes are soft.
• At this stage add in all the dry powders one at a time, stiring constantly to prevent the masala from burning. 
• Now add the cooked dal along with the water  and salt as per taste and bring to a boil.
• Add the kasuri methi and continue to cook on low flame for another 15-20mins until the dal has thickened and has a creamy consistency.
•  If it is too thick add a little water.
•  Turn off the flame add the remaining 1tbs butter and the fresh cream.
• Garnish with coriander leaves.