In the earlier version of Dal Makhani, I talked about the the dhaabha version/quick recipe of Dal Makhani. Here is another one that is a little more spicier and tangy. You will find this flavor in executive restaurants serving traditional recipes (sometimes served in Haandi/Matki etc). This preperation method takes A LOT of time so one have to be very patient.
Ingredients
Ingredients
- Black Whole Urad Dal: 2 bowls
- Garlic: 5-6 cloves
- Ginger: same quantity as Garlic, chopped
- Red onions: 2 medium ( Chopped 1/2 cm Julian)
- Salt: to taste
For Puree
- Tomatoes: 4-6 medium and blended into a paste
- Desi Ghee: (4 TSP)
- Red Chili Powder: 2 TSP
- Asafoetida (Heeng): 1/4 TSP
- Coriander (Dhaniya) Powder: 1 TSP
- Roasted Cumin Powder: 2-3TSP
- Garam Masala Powder: 2 TSP
For Garnish
- Whipping cream: 1/4 bowl
- Ginger: Julian Cut 10-12 picks
- Whole Green Chili: Slit from center: 4-5
- Red Chili Powder: 1 TSP
Pre-preparation
Wash and Soak the Dal , Cloves and Garlic Chopped in the warm water over night. ( water level should be 2-3 times the depth of dal). In the morning(around 10hrs of soaking) use the same mix of dal and with water and put in a pressure cooker. Add more water to the cooker. Keep in mind it takes a lot of whistles depending on a variety of things. The traditional way is to make Dal Makhani is boiling it in open pot, but that would take a few days to cook (Yes, Few Days). Pressure cooker reduces the time to 7-8 hours of continuous cooking.
Also, chop onions in Julien style with half cm wide. Wash and Soak in water for a few mins to reduce the acidic smell. Check the mixture every 10 whistles. 30 mins interval, open the cooker, stir the mixture(20 mins), add more warm water if the water is less. In between, add the chopped Onions to the mix and let it boil with the Daal. Taste the daal and if you feel more whistles are required, so be it, do it. After 2-3 hours of pressure cooker cooking, open the cooker and add salt, chilli powder.
Let the mixture boil uncovered now for an hour. Stir regularly. In between, use a masher to mash some daal, it will help make the daal thicker. Taste the daal and if you feel more cooking is required, let it stay on flame for 10 more minutes. If you feel salt/spice is less, add it in the puree. like wise if it is more, add less in puree.
Puree Preparation
In a separate open pan, Heat Ghee/Butter in a pan. Add cumin seeds and let them splatter for a few secs. Add Garam masala, Asafoetida(Heeng), Coriander Powder, Roasted Cumin Powder and let it crackle for few secs.
Make a fine puree of the tomatoes and add to the pan and stir for a few minutes. Add salt to taste. Add the puree to the Daal. After around 30 mins of cooking the mixture, take the open cooker and transfer the mixture to a wide pan and let it cool. When the mixture is cool enough, put the flame on low heat to keep it warm and add the whipping cream to the mixture and mix it slowly.
**The mixture should not be too hot while adding the cream. You may chose not to use whipping cream and just add butter to make it tasty.
Turn off the stove and transfer the daal to serving bowl.
Garnish
Heat Butter in a small pan. Add cumin seeds and let them splatter for a few secs. Add green chilis, Red Chilli Powder, Julien cut ginger and let it crackle for a few secs (10-15).
Use a spoon to spread the garnish the daal in the bowl. Use 1/2 spoons of whipping cream to garnish daal.
I nicely cooked daal goes best with Naan, Rice and almost everything else:-)
Bon apetite
Also, chop onions in Julien style with half cm wide. Wash and Soak in water for a few mins to reduce the acidic smell. Check the mixture every 10 whistles. 30 mins interval, open the cooker, stir the mixture(20 mins), add more warm water if the water is less. In between, add the chopped Onions to the mix and let it boil with the Daal. Taste the daal and if you feel more whistles are required, so be it, do it. After 2-3 hours of pressure cooker cooking, open the cooker and add salt, chilli powder.
Let the mixture boil uncovered now for an hour. Stir regularly. In between, use a masher to mash some daal, it will help make the daal thicker. Taste the daal and if you feel more cooking is required, let it stay on flame for 10 more minutes. If you feel salt/spice is less, add it in the puree. like wise if it is more, add less in puree.
Puree Preparation
In a separate open pan, Heat Ghee/Butter in a pan. Add cumin seeds and let them splatter for a few secs. Add Garam masala, Asafoetida(Heeng), Coriander Powder, Roasted Cumin Powder and let it crackle for few secs.
Make a fine puree of the tomatoes and add to the pan and stir for a few minutes. Add salt to taste. Add the puree to the Daal. After around 30 mins of cooking the mixture, take the open cooker and transfer the mixture to a wide pan and let it cool. When the mixture is cool enough, put the flame on low heat to keep it warm and add the whipping cream to the mixture and mix it slowly.
**The mixture should not be too hot while adding the cream. You may chose not to use whipping cream and just add butter to make it tasty.
Turn off the stove and transfer the daal to serving bowl.
Garnish
Heat Butter in a small pan. Add cumin seeds and let them splatter for a few secs. Add green chilis, Red Chilli Powder, Julien cut ginger and let it crackle for a few secs (10-15).
Use a spoon to spread the garnish the daal in the bowl. Use 1/2 spoons of whipping cream to garnish daal.
I nicely cooked daal goes best with Naan, Rice and almost everything else:-)
Bon apetite
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