Dal makhani, a favorite in north Indian households. No function or gathering is complete without this particular dish.
Dal makhani = buttery lentils will be the literal translation 😉 but it actually its is whole lentils and beans simmered in butter and milk with a dash of fresh cream.
Presenting here is part of the Winter platter 1 – dal makhani
Here’s what I did………
Makes for 2 -3 persons
1/2 cup – whole black gram lentil/ sabut urad dal
2 tbsp – red kidney beans / rajma
1 nos – medium sized onion
1 tsp – ginger paste
1/2 tsp – garlic paste (optional)
2 nos – medium sized tomato
1/2 tsp – red chili powder
1 tsp – coriander powder
1/4 tsp – cumin powder
1 cup – milk
2-3 cups – water
1 nos – bay leaf
1 nos – black cardamom / badi elaichi
pinch of cumin seeds
pinch of nutmeg powder
fat pinch of black pepper powder
1 tbsp – melted butter / clarified butter/ cooking oil
1 tbsp – fresh cream (optional)
salt to taste
Soak the black gram lentil and kidney beans, overnight. Pressure with 2- 3 cups water to 3 whistles. In case the kidney beans are not tender, cook for 7-8 mins on low fire till it turns soft.
Finely chop or grind the onion. Puree the tomatoes.
Heat butter/ clarified butter/ oil in a pan and temper with bay leaf, black cardamom and cumin seeds. Once the cumin splutters, add the onion paste and fry till it’s translucent. Add the ginger and garlic paste and fry for a min. Pour in the tomato puree and fry on medium flame.
As the tomato puree cooks, add all the other dry spices. Sprinkle in some salt and cook on low flame for 3-4 mins. It will turn fragrant.
Now add the pressure cooked lentil and kidney beans. Increase the flame, adjust salt and bring it to boil. Add the milk and cook on a medium flame for 4-5 mins. One may add some water if the lentil is too thick, if needed.Take it off fire.
Garnish with fresh cream and ginger juliennes (optional) or garnish with 1/2 tsp of clarified butter (optional).
Serve hot with naan, chapatis or paranthas.
Happy cooking !! 🙂
Cheers !! 😀