RCI-VG.004.0059.001

Dal Makhani

Name: Dal Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup whole urad or black gram lentil; 1/3 cup kidney beans (Rajma); 1/3 cup chick peas (kabuli channa); 1 unit tbs grated ginger; 2 tsp coarsely ground fennel seeds; 1 unit Red chilli powder (accord to taste); 1 tsp turmeric powder; 3-4 unit tbs. ghee or clarified butter or oil; 1 tsp cumin seeds; 1 unit A large pinch of hing (Asafoetida); 2 unit bay leaves (1/2 cinnamon stick and 3 cloves); 1 tbsp minced ginger and garlic; 1 medium onion (thinly chopped (optional)); 2-3 medium tomatoes (finely chopped); 1 1/2 tsp Garam Masala (this can be altered as per taste); 1/2 cup fresh cream.; 10-12 unit curry leaves (optional); 2 unit tbs. chopped coriander leaves (optional); 1 unit Salt to taste; 5-6 cups water (to cook dal)

Dal Makhani is a delicacy from Punjab in India. Traditionally this dal was cooked slowly, for hours,

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

whole urad or black gram lentil
1 cup
kidney beans (Rajma)
1/3 cup
chick peas (kabuli channa)
1/3 cup
tbs grated ginger
1 unit
coarsely ground fennel seeds
2 tsp
Red chilli powder (accord to taste)
1 unit
turmeric powder
1 tsp
tbs. ghee or clarified butter or oil
3-4 unit
cumin seeds
1 tsp
A large pinch of hing (Asafoetida)
1 unit
bay leaves
1/2 cinnamon stick and 3 cloves
2 unit
minced ginger and garlic
1 tbsp
onion (thinly chopped
optional)
1 medium
tomatoes
finely chopped
2-3 medium
Garam Masala (this can be altered as per taste)
1 1/2 tsp
fresh cream.
1/2 cup
curry leaves (optional)
10-12 unit
tbs. chopped coriander leaves (optional)
2 unit
Salt to taste
1 unit
water (to cook dal)
5-6 cups

Method

Wash and soak black urad (bean) and rajma (red kidney bean) and chick peas (kabuli channa) overnight in adequate amount of luke warm water.

Cook the soaked dal and rajma and chick peas in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger and 1/2 tsp of garam masala untill soft. If you use Indian pressure cooker, it will be 4 whistles.

Keep the cooked dal aside.

Heat oil or butter in a thick bottomed pan.

Add cumin seeds and hing, let it crackle.

Add 2 bay leaves, 1/2 cinnamon stick and 3 cloves, add curry leaves (optional) and chopped onions and cook till light golden brown in color and just when onion start becoming brown add giner garlic paste and saute.

Add chopped tomatoes. Sauté and add garam masala, 3/4 tsp garam masala, 2 tsp of coariander powder, remaining half quantity of the red chilly powder as per taste and saute till tomatoes are well mashed and fat starts to leave the masala.

Add cooked dal generally addition of water is required only if the amount of water in cooked daal is not sufficient to ahieve desired consistency.

Mix it well and simmer at very slow flame for 15-20 minutes.

This daal generally requires more salt then we usually put for other daal and this should be added as per taste.

Add fresh cream and 1 tbsp of clarified butter and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.

Serve hot with Naan or Paratha or with rice.

Dal Makhani

Ingredients

Method

What Makes This Variant Distinct