DAL MAKHANI

Here comes one of my favourite parts of a north-indian meal.. Dal makhani -Do I need to say more?

Dal makhani is made with whole urad dal and kidney beans, which are smoothered in a buttery curry sauce.

It can be easily served with chapati, naan and also with rice. I personally like this recipe with loads of salad, Vinegar onion and pudina chutney. What's your favourite?

Dal makhani

Prep time    :    8 hrs

Cook time   :    1 hr

Course        :    Main course

Cuisine        :    North-indian

Servings      :     4

Ingredients ( 1 cup = 250 ml )

For pressure cooking dal 

• 3/4th cup whole black urad dal
• 1/4th cup kidney beans
• Water for soaking
• 4 cups water for pressure cooking
• Salt to taste

For dal makhani recipe

• 1-2 tbsp ghee
• 1 bay leaf
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• Salt to taste
• 1 green chilli, finely chopped
• Water as required
• 2 tbsp fresh cream/malai
• Coriander leaves, for garnishing
• 1/4 tsp garam masala

Instructions

1. Firstly, take urad dal and kidney beans in a bowl.
2. Add enough water and soak them for atleast 8 hrs.
3. Now, add the soaked dal and beans with the required water in the pressure cooker.
4. Add some salt to taste.
5. Close the lid and pressure cook on medium flame for 3 whistles and then, simmer the flame to lowest and keep the cooker on stove for 30 minutes. This will make the dal completely mushy and soft.
6. Now, take a large wok and add ghee in it and saute bay leaf for a minute.
7. Add finely chopped onions, saute till they become light golden in color.
8. Now, add ginger-garlic paste and green chilli, saute till the raw aroma goes away.
9. Now, add chopped tomatoes and cook till they are completely soft.
10. Add turmeric, coriander powder, cumin powder and salt to taste. Cook this mixture till the masala starts leaving the sides of the pan.
11. Once the masala is done, add cooked dal and water accordingly.
12. Boil for atleast 20 minutes or more till the dal absorbs flavour and turns thick.
13. Now, add cream or malai whichever is available to this mixture, you can adjust the quantity of cream according to your preference.
14. Garnish with coriander leaves.

NOTE:

• I always add 1 tbsp of chana dal while soaking the urad dal and kidney beans. Chana dal gives the mushy textureeasily.
• Cook the dal for 1-2 hrs on low flame so that all the spices and cream get absorb in the mixture better. Hence, improves taste.

Let me know how you find it, if you try it sometime. You may leave your suggestions for any interesting additions. 

Keep cooking"

CM