Monday, 15 May 2017

Dal Makhani / Punjabi maa ki dal



Dal makhani is a classic punjabi dish that you will readily find on the menu of almost every north-indian restaurant. It is a rich and creamy lentil preparation which involves slow cooking for several hours with the addition of butter and cream. For healthier option, i like to add milk instead which gives exactly the same taste and richness to this protein-packed delicacy. This tastes even better the next day after reheating properly.. thats why i generally make this in bulk during winters.

Preparation time: 8-10 hrs
Cooking time: 60 min.
Type: Main-course
Cuisine: North-indian
Serves: 6-8


INGREDIENTS:
  • 2 cups whole black lentils (udad dal)
  • 1/4 cup red kidney beans (rajma)
  • 1/2 cup onions (sliced)
  • 1 cup tomatoes (pureed)
  • 1 tbsp ginger (crushed)
  • 1 tbsp garlic (crushed)
  • 1 tbsp green chilli paste (crushed)
  • 1/8 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • salt to taste
  • 1/2 cup milk
  • 3 tbsp clarified butter (ghee)
  • 2 tbsp cream (to garnish)
METHOD:
  1. Soak black lentils alongwith kidney beans overnight for 8-10 hrs.
  2. Pressure cook the soaked lentils and kidney beans adding 4 cups of water and a teaspoon of salt till 1 whistle and simmer for 30 min.
  3. Meanwhile heat ghee or butter in a pan, add onions and cook till golden brown in colour.
  4. Next, add ginger, garlic and green chilli paste and saute for 30 sec.
  5. Add turmeric powder, red chilli powder and salt to taste.
  6. Now add pureed tomatoes and cook on medium flame till oil oozes out of the masala.
  7. Add cooked dal to this masala and mix well.
  8. Next, add milk gradually to the dal stirring continuously.
  9. Let the dal simmer for 15- 20 min. 
  10. Finally. garnish with cream and serve hot with naan, roti or rice.
Note:
  • The longer the dal is simmered the better it tastes.
  • To give more richness or creamy texture, half a cup of cooked dal can be blended and then added into the remaining dal.