Dal Makhni
My version of the famous Dal makhni or Ma ki dal made in a not so heavily loaded with butter and cream. Punjabis might chose to differ from me, but this is equally yummy and most importantly my Neha loves this 🙂 Anyway this is how dal makhni is made in my mallu household. Couldn’t take better pictures this time. Will upload more pictures the next time I make it.
Ingredients:
- Black lentils/black udad whole 1 cup
- Rajma/kidney beans 1 handful
- Chana dal 1 handful
- Salt to taste
- Turmeric powder 1/2 tsp
- Red chilli powder 2 tsp
- Coriander powder 2 tsp
- Onion 1
- Tomatoes 2
- Green chillies 1-2
- Garlic 3-4 cloves
- Ginger 1 inch piece
- Cinnamon 1 inch stick
- Cloves 3-4
- Bay leaf 1-2
- Coriander leaves 3-4 sprigs
- Butter 1 tbsp
- Fresh cream 2 tbsp
- Refined oil 1-2 tbsp
- Cumin seeds 1 tsp
- Carom seeds/ajwain a pinch (optional)
Method:
- Wash the black whole urad, rajma and chana dal and soak it overnight or for atleast 5-6 hours.
- Pressure cook it with little salt and turmeric till it is soft and mushy.
- Finely chop the onion, tomatoes and grind the ginger garlic to a fine paste.
- Heat oil in a kadhai and add cumin seeds and carom seeds to it. When it splutters, add the cinnamon, cloves and bay leaf. Now add the chopped onions and saute till it is pink.
- Add ginger garlic paste and green chillies and cook till the raw smell goes off. Add the dry spice powders and tomato pieces. Cook till oil floats on top and all the masala gets cooked well.
- Now add the cooked pulses and cook well. Add water as required and let it simmer on low flame for 15-20 minutes.
- Add fresh cream and a dollop of butter on top. Garnish with finely chopped coriander leaves and a slit green chilli and serve it hot with steamed rice. Enjoy.
