Dal Makhani is one of Punjabi cuisine’s most characteristic signature dishes. It is very high in protein. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. Even today moderate amounts of cream or butter are used in the making of this Dal. Makhani is the Hindi word for “buttery”, and this sure lives up to its name of Buttery Lentils! My recipe contains least amount of oil, cream or butter comparatively but still rich in taste. A perfect combination of Black Lentils and Red Kidney Beans
1 cup whole urad dal (black lentils)
1/4 cup rajma (red kidney beans)
Salt to taste
5 med tomatoes, roughly chopped
10 garlic, roughly chopped
3-4 inch ginger, roughly chopped
2 tbsp oil
1 tbsp butter
1 pinch asafoetida powder
2 tsp cumin seeds
2-3 tsp red chilli powder
2 tsp garam masala powder
2 pinch fenugreek leaves
Soak Lentils and beans overnight in six cups of water. Drain.
Pressure cook or boil it in six cups of water with salt until completely cooked and soft.
Mash it slightly with the back of the spoon.
Blend together tomatoes, garlic and ginger to a smooth puree.
Heat oil and butter in a non-stick deep pan.
Add cumin seeds. When sizzles, stir in the red chilli powder and garam masala and asafoetida powder.Stir in the tomato puree and fenugreek leaves, simmer for a few minutes until oil seeps out.
Now add this tadka to the cooked Dal and stir well to mix.
Simmer for 10-15 minutes. Serve hot.
Garnish: Ginger julienne and fresh coriander
Serve: with Naan, Paratha or bread of your choice
Tip: serve along with spicy onion salad