Dal Makhani

Rich, creamy, extremely irresistible, this is a recipe to savor and treasure. Dal Makhani is a delicacy from Punjab in India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamier texture. It has ‘malai’ (crea m) or fresh butter added to it.

INGREDIENTS:

• 2 cups of whole black lentil or black urad dal soaked overnight 

• 6 onions finely chopped 

• 6 tomatoes blanched and pureed 

• 1 cup of salted butter  

• 1 cup cream 

• 1½ tbsp deghi mirchi powder 

• 5 tbsp ghee 

• 2 tbsp ginger and garlic each finely chopped 

• 1 tsp garam masala

• Salt to taste

METHOD:

1. Pressure cook the soaked dal for 3 whistles and put the flame on low and allow it to cook for about 20 mnutes.
2. Heat ghee in a heavy bottomed pan. Add chopped onions and fry them until brown.
3. Add ginger and garlic and saute them until raw smell goes.
4. Add the blanched and pureed tomatoes, chilli powder and cook it until the oil oozes out.
5. Add the boiled dal, salt and mix well and cook for 5 to 6 minutes.
6. Add butter and cook in low flame for around 30 minutes until the dal becomes thick.
7. Add garam masala and cream and mix it well and remove from the flame.
8. Serve it with any indian breads, chapathi or hot bowl of rice.