Dal Makhani (Lentils)

Dal Makhani (Lentils)

Servings:   4      Prep Time: 20 mins    Cooking Time: 1 hr          Total Time: 1hr 30 mins

The Queen of all Daal’s.  Daal refers to Lentils and Makhan refers to Butter.  Dal Makhani literally translates to Lentils cooked with butter.

Ingredients

1 cup whole Urad daal     

¼ cup Rajma (Red kidney beans)

1 onion finely chopped

2-3 tomatoes finely chopped

1tbsp Ginger Paste

2-3 green chillies finely chopped

1 tbspn Garlic Paste

1/2 cup stirred curd

1/2 cup fresh stirred cream (malai)

2 tbsp butter

1tsp Jeera

½ tsp turmeric powder

½ tsp Garam Masala

Paprika Powder to taste

½ tsp dhania powder

Salt to taste

Handful of chopped fresh coriander leaves

Equipment:  Pressure cooker,
                     Small kadhai (or frying pan)

Instructions

1.    Soak Rajma in water overnight.

2.    Add water & little salt and pressure-cook put the Rajma and urad daal in a medium sized pressure cooker.  Half fill with water, add 1tbsp of salt and pressure until soft for about 20-25 minutes.

3.    Allow to cool slightly, use the steam valve on top of the lid to release the steam.  Carefully open the pressure cooker lid away from yourself. 

4.    Mash and boil again (not on pressure) for 15-20 minutes and add curd and cream to the daal.

5.    In a Kadhai heat oil (ghee/butter), splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.

6.    Now add ginger, green chilies and tomatoes and fry till tomatoes soften.

7.    Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.

8.    Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.

9.    Sprinkle garam masala powder and garnish dal makhni with coriander.

10. Serve with steamed/pilau rice and/or naan bread/roti (chappati).