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Dal Makhani
By Prats Corner (Visit website)
(5.00/5 - 1 vote)Dal Makhani is one of the signature dishes of Punjabi Cuisine. Dal comprise lentils & Makhani is (yumm) butter! The traditional way of cooking this popular Punjabi delicacy was to let the dal simmer for long hours or even overnight on charcoal. This process is what lends the dal its rich creamy texture. But of course today it is cooked faster using a pressure cooker. Without a pressure cooker one would require a minimum of 4 hrs to prepare this! But once you taste this rich and creamy gravy, you will realise it was worth the wait!
Ethinicity : Indian, Punjabi
Serves : 4-6
The following recipe is by Nita Mehta, with few modifications.
1 cup urad saboot (whole black beans, black gram) - soak overnight
4 tbsp rajma (kidney beans) - optional, if adding soak along with urad saboot
1 tbsp ghee (clarified butter) or oil
1 1/2 tsp salt
4 tomatoes - blanch, peel skin & made into a puree
3 tbsp ghee (clarified butter) or oil
1 tsp cumin seeds
2 tsp coriander powder
1/2 tsp garam masala
1 1/2 tbsp butter (fresh or ready made)
1/4 cup fresh cream
Grind to a paste :
1" piece ginger, 4 cloves garlic,
2 dry red chillies (soaked for 10 mins in warm water to make them easier to grind)
Method :
* Clean and wash the soaked dals. Discard the water in which the dal & rajma were soaked. Add 6 cups of fresh water & pressure cook them together along with 1 tbsp ghee & salt upto 7-8 whistles. Open lid after the pressure drops & mash the hot dal a bit. Set aside.
* Heat ghee and let cumin sizzle. Then add the pureed tomatoes and saute till thick and dry.
* Add the paste, garam masala and coriander powder. Cook till oil separates.
* Add this tomato masal to the boiled dal and mix.
* Now comes the ingredient which lends that rich flavor to this dish - some fresh butter! Add the butter and simmer the dal over low flane for 15 to 20 mins. Add water if you feel the mixture is too thick. Simmer till the dal is soft & cooked thoroughly.
* Beat the cream and add to the simmering dal and mix. Taste and adjust salt. You can add some chilli powder if you want it more spicy. You can simmer for another 5-10 mins over low flame to get the right consistency.
* Garnish with a dallop of butter & serve hot with aromatic basmati rice or tandoori rotis. This dal tastes even better the next day when reheated!
Ethinicity : Indian, Punjabi
Serves : 4-6
The following recipe is by Nita Mehta, with few modifications.
1 cup urad saboot (whole black beans, black gram) - soak overnight
4 tbsp rajma (kidney beans) - optional, if adding soak along with urad saboot
1 tbsp ghee (clarified butter) or oil
1 1/2 tsp salt
4 tomatoes - blanch, peel skin & made into a puree
3 tbsp ghee (clarified butter) or oil
1 tsp cumin seeds
2 tsp coriander powder
1/2 tsp garam masala
1 1/2 tbsp butter (fresh or ready made)
1/4 cup fresh cream
Grind to a paste :
1" piece ginger, 4 cloves garlic,
2 dry red chillies (soaked for 10 mins in warm water to make them easier to grind)
Method :
* Clean and wash the soaked dals. Discard the water in which the dal & rajma were soaked. Add 6 cups of fresh water & pressure cook them together along with 1 tbsp ghee & salt upto 7-8 whistles. Open lid after the pressure drops & mash the hot dal a bit. Set aside.
* Heat ghee and let cumin sizzle. Then add the pureed tomatoes and saute till thick and dry.
* Add the paste, garam masala and coriander powder. Cook till oil separates.
* Add this tomato masal to the boiled dal and mix.
* Now comes the ingredient which lends that rich flavor to this dish - some fresh butter! Add the butter and simmer the dal over low flane for 15 to 20 mins. Add water if you feel the mixture is too thick. Simmer till the dal is soft & cooked thoroughly.
* Beat the cream and add to the simmering dal and mix. Taste and adjust salt. You can add some chilli powder if you want it more spicy. You can simmer for another 5-10 mins over low flame to get the right consistency.
* Garnish with a dallop of butter & serve hot with aromatic basmati rice or tandoori rotis. This dal tastes even better the next day when reheated!
Sending this to A.W.E.D Indian Cuisine hosted by Ayeesha and DK
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