Dal Makhni is one of the popular dishes of Punjab. People cook it with a lot of variations and a variety of ingredients. It's quite rich so the people who're dieting might feel guilty! :P But then, it tastes so good, you'd always feel that you haven't had enough! :)
Ingredients
Ingredients
- Black Whole Urad Dal: 2 bowls
- Black Kidney Beans (Rajma): 1/2 bowl (it's optional though)
- Red onions: 2 medium finely chopped
- Garlic: 5-6 cloves finely chopped
- Ginger: 1 TSP grated
- Green Chilis: 2-3 finely chopped
- Tomatoes: 2-3 medium and blended into a paste
- Whipping cream: 1/2 bowl
- Vegetable Oil: (2 TSP)
- Salt: to taste
- Red Chili Powder: 1/2 TSP
- Turmeric (Haldi) Powder: a pinch
- Asafoetida (Heeng): a pinch
- Coriander (Dhaniya) Powder: 1/2 TSP
- Cumin (Jeera) Seeds: 1/2 TSP
- Whole Garam Masala consisting of Whole Black Cardamom (Badi Elaichi), Cinnamon (Dalchini), Cloves (Laung), and Bay Leaves (Tejpatta)
OR
Garam Masala Powder
Pre-preparation
Soak the Dal and Kidney beans overnight. Boil it in a pressure cooker with around 6-7 whistles. The number of whstles required to cook the Dal depends on the quantity of it. If you haven't soaked it overnight, you might have to use a couple of more whistles. Make sure that the Dal is not overcooked. It should becomed soft without getting mashed.
Masala Preparation
Heat oil in a big pan/cooker. If you want the Dal to be richer, you may also prepare the tadka in Ghee or Butter. Add whole garam masala and let it crackle for half a minute. Add cumin seeds and let them splatter till they become dark brown. Add the chopped onions, garlic, ginger, and green chilis. You may also grind onions, garlic, ginger, and green chilis together and prepare a coarse paste. We like them chopped! :)
Saute the mixture till it turns light brown and starts leaving the oil from the sides. Add the tomato paste and stir for a minute.
Dal Preparation
Add the boiled Dal to the mixture and stir well. The density of Dal Makhni is thicker than the normal Dals so add or reduce the amount of water accordingly. Add whipping cream now and let the Dal come to a boil. Reduce the flame now and let the Dal simmer for about half an hour. It is said that the more you simmer the Dal, the tastier it becomes!
Serving
When you feel that the Dal is ready, garnish it with chopped coriander leaves, dry and crushed fenugreek leaves, and some whipping cream. It goes best with Rice or Naans. Enjoy! :)
Soak the Dal and Kidney beans overnight. Boil it in a pressure cooker with around 6-7 whistles. The number of whstles required to cook the Dal depends on the quantity of it. If you haven't soaked it overnight, you might have to use a couple of more whistles. Make sure that the Dal is not overcooked. It should becomed soft without getting mashed.
Masala Preparation
Heat oil in a big pan/cooker. If you want the Dal to be richer, you may also prepare the tadka in Ghee or Butter. Add whole garam masala and let it crackle for half a minute. Add cumin seeds and let them splatter till they become dark brown. Add the chopped onions, garlic, ginger, and green chilis. You may also grind onions, garlic, ginger, and green chilis together and prepare a coarse paste. We like them chopped! :)
Saute the mixture till it turns light brown and starts leaving the oil from the sides. Add the tomato paste and stir for a minute.
Dal Preparation
Add the boiled Dal to the mixture and stir well. The density of Dal Makhni is thicker than the normal Dals so add or reduce the amount of water accordingly. Add whipping cream now and let the Dal come to a boil. Reduce the flame now and let the Dal simmer for about half an hour. It is said that the more you simmer the Dal, the tastier it becomes!
Serving
When you feel that the Dal is ready, garnish it with chopped coriander leaves, dry and crushed fenugreek leaves, and some whipping cream. It goes best with Rice or Naans. Enjoy! :)
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