Feb 15, 2008

Dal Makhani

Dal Makhani is a delicacy of NorthIndia filled with rich proteins and fiber .It is one my favorite dishes simmered with ghee tomatoes, onions, lentils and beans along with ginger, garlic and few other spices (garam masala). Dollops of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream. Dal Makhani takes longer to cook than the split dals, but the result is worth it.

1 cup Whole Urad or black gram lentil
1/3 cup Kidney beans (Rajma)
1" stick Cinnamon (dalchini)
2 Cloves(laung)
2 Cardamoms (elaichi)
2tsp Red chilli powder
1 tsp turmeric powder
3-4 tbs Ghee or butter
1 tsp Cumin seeds (Jeera)
1 tbsp minced ginger & garlic
1 medium onion chopped
1½ cups fresh tomato pulp
1/2 tsp Garam Masala
Salt to taste
Pinch of hing (Asafetida)
1/2 cup fresh cream.
2 tbsp Chopped coriander leaves


Wash and soak black Urad whole and Rajma overnight. Cook the soaked dal and rajma in 5-6 cups of water with salt. Whisk well till the dal is almost mashed.
Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle; later add laung, dalchini, and elaichi. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed. Later add red chili powder and turmeric. Add mashed dal and rajma to this mixture and little water (desired consistency). Simmer at a very slow flame for 15-20 minutes.
Add fresh cream 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.

Tips: You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.

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