From Our Kitchen

Dal Makhani

Name: Dal Makhani
Prep time: 360 min
Cook time: 40 min
Total time: 400 min
Yield: 4 servings
Ingredients: 150 g whole black urad dal, soaked 5-6 hrs; 50 g rajma (kidney beans), soaked 5-6 hrs; 2 tbsp ghee; 1 tbsp oil; 1 pinch hing (asafoetida); 1 tbsp ginger, grated; 1 tbsp garlic, minced; 1 green chilli, slit; 2 medium onions, chopped; 2 tsp Kardemome Dal Makhani Masala; 1/2 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1/2 tsp amchur (dry mango powder); 4 medium tomatoes, pureed; 3 tbsp fresh cream; 1 tsp kasuri methi (dried fenugreek leaves); to taste salt

The ultimate restaurant-style dal makhani made with whole black urad dal and rajma, simmered low and slow in a buttery, cream-kissed tomato gravy with Kardemome Dal Makhani Masala.

Ingredients

Servings

150 g whole black urad dal, soaked 5-6 hrs
50 g rajma (kidney beans), soaked 5-6 hrs
2 tbsp ghee
1 tbsp oil
1 pinch hing (asafoetida)
1 tbsp ginger, grated
1 tbsp garlic, minced
1 green chilli, slit
2 medium onions, chopped
2 tsp Kardemome Dal Makhani Masala
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp amchur (dry mango powder)
4 medium tomatoes, pureed
3 tbsp fresh cream
1 tsp kasuri methi (dried fenugreek leaves)
to taste salt

Method

Soak whole black urad dal and rajma for 5-6 hours. Pressure cook with salt for 5-6 whistles. Set aside.
In a kadhai add 2 tbsp ghee and 1 tbsp oil. Add hing, ginger, garlic and green chilli. Add 2 chopped onions and salt, sauté till golden brown.
Add 2 tsp Kardemome Dal Makhani Masala, red chilli powder, coriander powder, turmeric and amchur. Mix well.
Add tomato purée and cook until oil separates from the masala.
Add the boiled dal and rajma. Stir in coriander leaves and cook on low flame for 15 minutes, stirring occasionally.
Garnish with kasuri methi and 3 tbsp fresh cream. Serve hot with jeera rice or naan.

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