Dal Makhani
by , Published: December 1, 2011
Dal Makhni a popular delicacy of Punjab has a smooth velvety texture and lovely flavour. But I bet very few of us know that Dal Makhni is traditionally cooked on a low flame overnight and allowed to thicken.
Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection but how many of them allow Dal to cook overnight? I saw on a Television show that there is a small Dhaba in Chandigardh who prepares authentic Dal Makhani. They start cooking Dal Makhani early morning at 5.00 AM and Serve them to customers in the Night. I am waiting my turn to taste that Dal.
Few Pictures of Dhaba preparing Dal Makhani I would like to share with my readers:
Anyways, we could not wait for such a long time in our Kitchen. So, I am using a pressure cooker to survive and reproduce almost similar taste when I am in hurry.
Serve hot with Garlic naans.
Prep time:
Cook time:
Total time:
Yield: Makes 4 servings
Ingredients:
3/4 cup urad(उडद दाल) (whole black lentils)
2 tbsp rajma (राजमा) (kidney beans)
salt to taste
3 tbsp butter (मखन)
1 tsp cumin seeds (जीरा)
2 green chillies , slit (हरी मीर्च)
25 mm. (1") stick of cinnamon (दालचीनी)
2 cloves (लोंग / लवंग)
3 cardamoms (एलाइची)
1/2 cup finely choppedonions (प्याज)
1/5 tsp ginger-garlic paste (अदरक-लहसून पॆस्ट)
1 tsp chilli powder (लाल मीर्च)
1/2 tsp turmeric powder (हलदी)
1 1/2 cups fresh tomato puree (टमाटर प्युरी)
3/4 cup (150 grams) cream (क्रीम / मलाइ)
2 tbsp chopped corianderand 1 tbsp for the garnish (हरा धनीया)
Method :
1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 20-25 minutes till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, onions and ginger-garlic paste.
7. Saute till the onions turn golden brown in colour.
8. Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
9. Add the dal, 1/4 cup of water and salt if required and simmer for 10 to 15 minutes.
10. Add the cream and mix well. Simmer for 2 to 3 more minutes.
11. Serve hot garnished with coriander and butter.
2. Drain, add 2 cups of water and salt and pressure cook for 20-25 minutes till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, onions and ginger-garlic paste.
7. Saute till the onions turn golden brown in colour.
8. Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
9. Add the dal, 1/4 cup of water and salt if required and simmer for 10 to 15 minutes.
10. Add the cream and mix well. Simmer for 2 to 3 more minutes.
11. Serve hot garnished with coriander and butter.
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