Dal Makhani

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Dal makhani is a super creamy & flavourful dal which is equally popular between vegetarians and non-vegetarians. Typically it is slow cooked on a chulha overnight or  for quite a long time. Then only will it have a rich, smoky wonderful flavour. We don’t use onion in this dal and the texture is smooth and velvety which just amazes your taste buds. Our family favourite, this dal is super easy to make and gives a totally authentic taste. I am using this same recipe for around four years now and I have found the same taste every time. The story of this recipe begins in Trident hotel, Hyderabad which is part of the Oberoi group.

Few years back when we moved to India before shifting to our home we have stayed in the Trident for a few weeks, and the staff was considerate enough to make our stay memorable. One of the chefs was a friendly woman who always made sure that our family gets everything as per our exclusive order which was sometimes homestyle simple food. They pampered us so much that for a while we forgot that we are not on vacation. Sometimes when we were bored of eating restaurant food then they started cooking special home food for us.  My kids developed a liking for their dal makhani. So when the time has come for us to move to own home the chef shared her recipe for dal makhani with us. It’s really simple and very fewer ingredients are required to make it. Only thing makes a difference in cooking time for which we have to leave dal on the stove for at least 1-2 hours.

Do try this and I am sure you will love to make this recipe like I did.

Let’s start cooking…..

INGREDIENTS—

2 cups of whole black Urad Dal

1/2 cup of red Rajma/Red kidney beans

Tomato Paste -4 teaspoons(If using tomato puree then add 1 cup )

Ginger Garlic paste -1 table spoon

Turmeric Powder-1 teaspoon

Kashmiri Chilli powder-2 teaspoon or according to taste

Salt -1 /2 teaspoon

Whole Cinnamon-2 sticks

Bay leaf -2-3

Black Cardamom-2

Butter-3 tablespoon

Heavy Cream -1 -2 tablespoon

METHOD—

Soak urad dal and rajma for overnight after thorough cleaning.

In the morning boil with sufficient water till both of these are soft and mashable.

We need at least 10-15 whistles.(check you have sufficient water otherwise it will burn)

Depending on your cooker whistles can be less or more.

If any doubts, check once. But wait till your pressure cooker cools down a little otherwise, don’t touch because it’s not safe.

Take a deep pan .

Add two tablespoon of ghee or butter.

Add our whole spices to it.

Saute for a while.

Add ginger garlic paste.

Saute till its raw smell is gone.

Add tomato paste.

Fry it for around 3-4 minutes.

Add turmeric and red chili.

Add boiled dal.

Saute for 5 or 6 minutes.

Add 4-5 cups of water to it.

Add salt according to your taste. Dal should be a little less salty. Too much salt will ruin the taste.

Let it come to a boil and then cover.

Leave it on the gas stove for 1-2 hours on low flame. If you need to add some water to the dal,you can add . you need to keep an eye on the daal so that it doesn’t stick to the bottom,

Dal should be on the lowest flame and you can add little water if you need to.

You can make this in less time too.

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After 2 hours consistency should be little thick but still pourable.

Add 2 tablespoon of cream if you like.

Add a dollop of butter.

Your Dal Makhani is ready.

Serve it with Naan, Roti or Rice.

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