PUNJABI Dal Makhani

Dal Makhani (Dal means lentils and Makhani means ghee) is a staple food, originally from Punjab in India.  This is a vegetarian dish and very high in protein.  This dish is traditionally cooked in low flame and is allowed to thicken its texture.  Here is my version which approximately took 20 mins of preparation time, 45 mins of cooking time and serves 3-4 people. 

Ingredients

·       ½ cup split black urud dal

·       2 spoons of rajma beans (kidney beans)

·       ½  cup milk

·       ½ spoon each of ginger-garlic paste

·       ½ spoon each of coriander, cumin, turmeric powders

·       ½ spoon of clove, cinnamon, cardamom powders

·       ½ spoon cumin seeds for tempering

·       Red chilli powder (as per your spice requirement)

·       2 spoons of cooking oil or butter

·       Salt to taste   
        Chopped coriander + 1 tsp. thick cream for garnish

Method

Wash and soak split urud dal and rajma overnight.  Add 2-3 cups of fresh water and salt and pressure cook dals for about 30 mins or till the dals are cooked tender.  Whisk till the dals are almost mashed and keep it aside. 

In a separate pan, heat oil or butter and add the cumin seeds.  When the seeds crackle, add powdered turmeric, cinnamon, cloves, cardamoms, onion, ginger-garlic paste and sauté till onions turn into golden brown. 

Then add chilli powder and tomato puree and cook in a medium flame.  To this add mashed dals + ½ cup water + salt to taste and simmer till sauce becomes thick and creamy.  

Garnish with chopped coriander and cream on top. Serve hot with your favourite rice or Indian bread.