Dal Makhni

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I have made this dal quite a few times yet I missed blogging about it. I checked and rechecked the blog to confirm I hadn’t written about it before. Well, I haven’t as yet and so here it is. The best part is that the daughter too loves it and we make it for lunch.

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Recipe from here

Serves 3-4

WHAT WE NEED

3/4 cup Whole black urad dal

2 tbsp Rajma / Kidney beans

3 cups Water

1 Onion, medium

2 Green chillies

2 tsp Ginger garlic paste

2 Tomatoes

1/2 tsp Cumin seeds

2-3 Cloves

2 Cardamom

1″ Cinnamon stick

1/2 tsp Red chilly powder

1/2 tsp Kasoori Methi

1/4 cup Milk

3 tbsp Unsalted butter

Salt

Water

WHAT TO DO

  • Soak the urad dal and rajma overnight or for 8 hours in sufficient water
  • Pressure cook both with 3 cups of water for 5-6 whistles or till the dal is fully cooked
  • Mash and keep aside
  • Chop the tomatoes and blend in a mixer to a purée
  • Chop the onions finely
  • Heat butter in a pan and add cumin seeds, cloves, cardamom and cinnamon
  • After 1-2 minutes, add the chopped onions and green chillies
  • Add the Ginger garlic paste and sauté till the raw smell goes away
  • Add the pureed tomatoes and red chilly powder
  • Cook till the fat separates, around 5 minutes
  • Add the smashed lentils and 1/2 cup of water
  • Add salt and simmer for 15-20 minutes till it reaches the desired consistency
  • Add more water if gets too thick
  • Add milk and let it simmer for another 10 minutes (usually cream is added but I substitute with milk which is easily available and works well for me)
  • Add kasuri methi and turn off the gas
  • Serve hot with rotis or rice
  • Enjoy!

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This is my post for the Blogging Marathon under the theme,’Indian Regional Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM