DAL MAKHANI – FROM THE KITCHENS OF INDIA

Dal Makhani or maa di dal, as it is popularly known in the Punjab. It is is a delicacy known for its smooth velvety texture and lovely flavour.

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Here we are using a pressure cooker to cook the dal. Usually Dal Makhani is served with hot Indian bread called naans.

Ingredients

• Whole black gram (sabuturad) 1/2 cup
• Red kidney beans (rajma) 2 tablespoons- Wash and soak urad dal &rajma overnight, drain
• Oil 1 tablespoon
• Butter 3 tablespoons
• Salt to taste
• Garam masala powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Ginger chopped 2 inch pieces
• Cumin seeds 1 teaspoon
• 25 mm stick cinnamon (dalchini)
• 3 cardamoms (elaichi)
• 2 cloves (laung / lavang)
• Garlic chopped 6 cloves
• Onion chopped 1 large
• Green chillies slit 2
• Tomatoes 2 medium- blended to paste
• 1/2 cup cream
• 2 tbsp chopped coriander (dhania)
• 1 tbsp fresh cream for the garnish

Process

• First clean, wash and soak the whole urad and rajma overnight.
• Boil sabuturad and rajma in three cups of water with salt and half the red chilli powder and half the ginger. Cook for three whistles in a pressure cooker or until the rajma is completely soft.
• Whisk till the dal is almost mashed. Keep aside.
• Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden brown.
• Add slit green chillies, tomatoes puree and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
• Add the cooked dal and rajma. Add some water if the mixture is too thick.
• Add garam masala powder and adjust salt.
• Simmer on low heat till the dals are totally soft and well blended.
• Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.