Dal Makhani means “buttery lentils”. It is one of the most requested entrees on Indian menu. Originated from the northern state, Punjab in India, it traveled all over the world.
Ingredients: (Serving 6 people)
Urad whole (black lentils) – 1cup
Urad whole (white lentils) – 1/3cup
Rajma (kidney beans)-1/3 cup
Channa dal (gram lentils)-1/3 cup
Ginger, peeled – 1 tbspn
Garlic cloves - 3
Green chillies -2
salt to taste
For tadka (tempering)Ghee (clarified butter)- 2 tbspn
Cumin- 1 tspn
Garlic cloves- 3
Onion- 1/2 finely chopped
Asafoetida powder – 1 pinch
Fenugreek seed - 1/2 tspn
Tomato paste or puree – 1/2 cup
Butter- 2 tbspn
Cream- 1/4 cup
Garam masala- 1/2 tspn
- Soak all of the lentils (urad (white and black), rajma and channa dal) in water overnight. Wash few times thoroughly. In pressure cooker, boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked.
- Drain off excess water and mash the lentils lightly with the back of a ladle.
- Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle.
- Add the onions, sauté till it turns pink and translucent. Add garlic and fry until beginning to color. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well.
- Bring the dal to the boil again, adding butter and cream. Simmer gently for 30 minutes.
Add the garam masala for final flavor.