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Dal Makhni

Servings 6
Description
Delectable Punjabi delicacy!
Ingredients
  • whole black urad (urad saboot - 1/2 cup)
  • rajma (kidney beans - 1/4 cup)
  • chana dal (bengal gram dal, split - 1 tbsp , optional)
  • onion - 2 small to medium
  • tomato - 3 medium
  • cumin (jeera seeds - 1 tsp)
  • green cardamom - 1
  • fenugreek (methi seeds - 3-4 nos.)
  • dry red chillies - 2 (broken)
  • green chillies - 3
  • ginger - 1/2 inch piece
  • garlic cloves - 3 (optional)
  • kashmiri chilli powder - 1 tsp
  • coriander (dhania powder - 2 tsp)
  • garam masala powder - 1/2 tsp
  • kasuri methi - 1 tbsp
  • coriander leaves - 1 tbsp
  • butter - 2 tbsp
  • To garnish
  • swirls of beaten cream or white homemade butter
  • To serve
  • tandoori rotis (plain rice, jeera rice, naan, parathas, ghee rice)
Instructions
  1. Soak dals and rajma overnight. Drain, wash. Add about 5 cups water and pressure cook for upto 8 whistle or till cooked. Let pressure drop on its own, open lid and lightly mash hot dal. Set aside.
  2. Chop onions. Pulse tomato in mixer to a coarse mixture. Chop ginger, garlic, green chillies very fine.
  3. In a saucepan heat ghee, add cumin, fenugreek, cardamom, broken red chillies, let sizzle.
  4. Add onions, saute till turns soft & pink. Add ginger-garlic-green chilli, saute 1 min.
  5. Add tomatoes, saute till thickens. Cover partially with lid if splutters.
  6. Add kashmiri chilli powder, coriander powder, garam masala. Cook till oil leaves masala.
  7. Add the cooked dal, salt, kasuri methi. Stir. Add water if needed for consistency. Simmer over low flame till thickens and is well blended, about 15 mins.
  8. Lastly add butter, coriander leaves. Cover and cook for 1 minute.
Note
Kasuri methi is dry fenugreek leaves available in Indian stores.
The dal tastes even better the next day when reheated.
The main flavor in this dish is ginger and coriander powder and the heat comes from green chillies.
You can mix kashmiri chilli powder with few drops water and add to the the pan. This gives even deeper color to the gravy. Kashmiri chilli is very low on spice level but gives rich red color to gravies.
Prathima Thotanthillaya