Dal Makhani

Eid Mubarak!! Hope you had a great time with your family and friends.

Its been sometime right? I was a bit busy with some stuff and now am off to India for a month’s holiday. Thought I will keep you posted about it.

I am very happy to share with you that Nivedita of Nivedita’s Kitchen passed  me the Honest scrap award.  Also Priya of House of Spices passed me a bunch of awards. Thanks a ton to both of you for sharing the awards with me :)

Here is the dal makhani recipe which I promised long time back, hope you’ll enjoy this. I’ve some recipes in drafts, will try to post it if I get time :).  I will not be checking my mails frequently, but will try my best to reply at the earliest.

Please see thepicture of dal makhani, made by Josphine, based on the above recipe. Thanks a lot dear :)

1. Whole black beans (urad saboot) – 1 cup
   Split gram dal (channe ki dal) – 2 tbsp
   Red kidney beans (rajmah) – 2 tbsp
2. Ghee/oil – 1 tbsp
3. Salt – 1 1/2 tsp
4. Whole red chilly – 2
5. Ginger – 1″ piece
   Garlic- 4 flakes (optional)
6. Tomatoes – 4, pureed in a grinder
7. Kasoori methi (dry fenugreek leaves) – 1 tbsp
8. Ghee/oil – 3 tbsp
9. Coriander powder – 2 tsp
   Garam masala – 1/2 tsp
10. Butter – 2 tbsp
11. Fresh cream – 1/4 cup
    Milk – 1/4 cup

Clean, wash dals. Soak both dals and rajmah together for 6 hours or overnight. Grind ginger & garlic together to a paste. Discard water from the dals and add 6 cups of fresh water. Pressure cook the dals and rajmah with 1 tbsp ghee, salt, half of the ginger garlic paste and whole red chillies. After the first whistle keep on low flame for 40 minutes. Remove from fire. After the pressure drops, mash the hot dal a little. Keep aside.

Heat ghee. Add tomato puree. Cook until thick and dry. Add the remaining ginger garlic paste, garam masala and coriander powder. Cook until ghee separates. Add kasoori methi. Cook further for 1-2 minutes. Add this tomato mixture to the boiled dal.

Add butter, simmer on low flame for 20-25 mins, stirring & mashing the dal occasionally. Combine cream & milk & beat it well. Add beaten cream mixed with milk. Mix very well. Simmer for 15-20 mins more to get the right color & smoothness. Remove from fire serve hot.

Notes: The above qty serves 6-8 people. I didn’t use channe ki dal. I used Al Marai brand whipping cream instead of fresh cream. This can be stored for 3-4 days in the refrigerator.

Recipe source: Punjabi Khanna by Nita Mehta