Dal Makhani

Dal Makhani in Marathi

Servings: 3 to 4


Ingredients:
1/2 cup Whole Urad (Black)
1/4 cup Rajma (Red Beans)
3 tbsp Ginger Garlic Paste
2 + 2 tbsp Butter
1 tsp Cumin seeds
1/2 tsp Turmeric Powder
Puree of 2 medium Tomato
1 tsp Garam Masala Powder OR Whole Garam Masala (2 cloves, 2 Cardamom, 1 bay leaf, 1 stick of Cinnamon)
1/2 cup Onion, finely chopped
2 tsp Red Chili powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Amchoor Powder
1/2 tsp Kasoori Methi
1/2 cup Milk
salt to taste

Method:
1) Wash and soak Urad and Rajma beans in water for 6 to 8 hours. In a pressure cooker add soaked beans and twice amount of water than soaked beans. Pressure cook to 4 whistles.
2) Take a deep saucepan. Put two tomatoes in it and fill the saucepan with water enough to cover tomatoes. bring it to boil. Boil for 2 minutes. You will see the skin of tomatoes have been cracked. Turn off heat. Remove tomatoes from the water. Let it cool down. Peel off the skin and remove seeds. puree this pulp of tomato by adding little water.
3) Heat a deep saucepan over medium heat.. Add butter and let it melt. Then add cumin Seeds, Turmeric Powder. [If you are adding 'whole garam masala' then add it now. stir for few minutes.]
4) Add Ginger-Garlic Paste, Red Chili Powder and saute until light brown in color. Add finely chopped Onion and saute until translucent. Now add Tomato puree and let it cook over medium low heat for 5 to 7 minutes, stirring occasionally. Cover with lid.
5) Add Coriander-Cumin Powder and stir well. Add Cooked Dal and mash a little. Pour a cup of water if needed. Boil over medium low heat.
6) If you have not added 'Whole Garam Masala, add Garam Masala powder, Kasoori Methi, salt to taste and Amchoor Powder. Add enough water to adjust the consistency, cover with lid and cook for 20 to 25 minutes over medium low heat. Stirring Occassionally.
7) Add 2 tbsp Butter and cook for more 10 miutes. After 10 minutes, add 1/2 cup milk and stir nicely. Cook over very low flame for 5 minutes.
Serve hot with Roti, Naan Bread or White Rice.

Note:
1) Use Heavy cream instead of Milk for more creamy texture.

Labels:
Dal Makhani, Makkhan Dal, punabi dal