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Recipes
Dal Makhani
by Seema Khajura
Prep time: 15-20 minutes Soaking time: 10-12 hours Cooking time: 1.5 hours Serves: 4-5 people
Ingredients
For Boiling the Dal
1 cup Whole Urad Dal (Black Gram)
1/4 cup Rajma (Kidney Beans)
2 tbsp Chana Dal (Split Chickpea)
5 cloves Garlic, whole
1 tsp Salt
1 tsp Kashmiri Red Chilli Powder
Water (for soaking and cooking)
For Tempering & Gravy
3 tbsp Butter
1 tsp Oil
2 tbsp Ginger-Garlic Paste
2 tbsp Kashmiri Red Chilli Powder
1/4 tsp Garam Masala
Purée of 5 medium Tomatoes
A pinch of Salt (for tomatoes)
Hot Water, as required
4-5 tbsp Fresh Cream
1 large pinch Roasted Kasuri Methi (Dried Fenugreek) Powder
1 large pinch Garam Masala (for finishing)
2-3 tbsp Butter (for finishing)
Salt, to taste (if required)
Directions
1. Prep & Pressure Cook the Dal
1. Wash & Soak: In a large bowl, combine the Urad Dal, Rajma, and Chana Dal. Add water and wash the dals by rubbing them between your palms. Rinse and repeat 3-4 times until the water runs clear.
2. Soak: Add fresh water and let the dals soak for 10-12 hours.
3. Cook: After soaking, drain and wash the dals again until the water is clear. Transfer them to a pressure cooker.
4. Add: Add the 5 whole garlic cloves, 1 tsp salt, and 1 tsp Kashmiri red chilli powder. Add water until it is about 1 inch above the dal line.
5. Pressure Cook: Cook on high flame for 4 whistles. Turn off the heat and let the cooker depressurize naturally.
6. Mash: Open the cooker and lightly mash the dal with a potato masher. Do not make a paste; just mash enough so the rajma breaks down. Transfer the cooked dal to a bowl and set it aside.
2. Make the Tempering (Tadka)
1. Sauté: Place the same pressure cooker (or a heavy-bottomed pot) on high heat. Add the 3 tbsp of butter and 1 tsp of oil.
2. Cook Aromatics: Once the butter melts, add the ginger-garlic paste. Stir and cook on medium flame for 2 minutes.
3. Add Spices: Lower the flame and add 2 tbsp Kashmiri red chilli powder and 1/4 tsp garam masala. Stir well immediately to prevent burning.
4. Cook Tomatoes: Add the tomato purée and a pinch of salt. Turn the heat to high and cook, stirring, until the oil begins to separate and the tomato mixture turns crumbly.
3. Simmer & Finish
1. Combine: Add the cooked, mashed dal to the tomato tempering. Mix well to combine.
2. Simmer: Add hot water until the dal is slightly thinner than you want your final consistency to be (it will thicken as it cooks).
3. Thicken: Bring to a boil, then reduce the heat and let it simmer, uncovered, for at least 25 minutes, stirring occasionally, until the dal has thickened to a rich, creamy consistency.
4. Finish: Once thickened, add the fresh cream, roasted kasuri methi powder, the final large pinch of garam masala, and the remaining 2-3 tbsp of butter.
5. Serve: Stir well. Taste and adjust the salt if necessary. Serve hot with naan, laccha parathas, or rice.
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