Yes finally, I felt ready to cook the “Dal o ki dal” Dal Makhni. This is the dal which tastes good in summers, winters, parties, weddings, anywhere to be precise. Dal makhani is not comfort food it is rich food. It is the food that helps you feel royal or Mughlai to be precise. I have had this dal almost at every function I have ever attended. But the best version I’ve ever had is my nani’s. Honestly. i was nowhere close to it, but still i was happy with what I could make. Also Dal makhni tastes the best with naan or garlic naan.
Here’s the recipe for Dal makhni to make you feel rich on the days when you are broke.
Ingredients:
- 3⁄4cup Urad Dal
- 1⁄4cup Rajma
- 2 teaspoons cumin seeds
- 8 garlic cloves, chopped
- 2 inches gingerroot, chopped
- 1 teaspoon garam masala powder
- 1⁄2 cup fresh cream
- 1 teaspoon red chili powder
- 3 tablespoons butter
- 2 tomatoes, chopped
- 1 onion, chopped
- 1 tablespoon oil
- Salt
How to make Dal Makhni:
- Soak whole black urad and rajma overnight in 3-4 cups of water.
- Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
- Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
- Heat oil and butter in a pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
- Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Do not add the liquid at first. Crush the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
- Add the liquid and some water if required and simmer on very low heat for 15 minutes.
- Add fresh cream and garam masala powder let it simmer for another 5 minutes. Finish off with a couple of pinch of Kasoori methi powdered.
- Serve hot with Naan or Parantha.
INDIAN COOKING WITH ME 