Dal Makhani ( Buttery Lentils )
Makhani in Hindi means “buttery” and Dal in Hindi is for lentils, and this special recipe is true to its name of Buttery Lentils (Dal Makhani)! A must have in all Punjabi menu’s. It is surely one dal which can’t be missed and is to mouth-watering. In hotels and restaurants too this is one dish that needs special attention because the more authentically it is cooked the more you trust the food of a particular place. It’s the most preferred Punjabi dish. Like we say Paneer rules the gravy dishes of Punjabi cuisines so does dal makhani when it comes to lentils. It is truly an addictive dish if cooked right……
Ingredients -
- 2 small cups whole urad dal (black lentils)
- ½ cup rajma (red kidney beans)
- 2 teaspoons channa dal (Bengal gram dal)
- 10g ginger, peeled
- Garlic to taste (optional)
- 2 – 3 garlic cloves
- 2 green chillies
- salt to taste
For tadka -
- 2 teaspoons ghee
- 1 teaspoon cumin
- 2 – 3 garlic cloves
- 1 Onion chopped
- pinch asafoetida powder
- 4 tomatoes grind to paste or puree
Garnishing before serving -
- 100g butter
- 2 teaspoons cream
- ½ teaspoon chilli powder
- ½ teaspoon garam masala
- coriander leaves
Method -
Soak all of the lentils (urad, rajma and channa dal) in water preferably overnight. Wash nicely changing the water each time for about 3- 4 times. Boil all of the lentils with the ginger, garlic ( I have not used ), green chilies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle but not too much. Just check that all the lentils are in same consistency and not half-cooked at all,else the dal wont cook the way it should and taste originally.
Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds, and stir until they crackle. Add the garlic and fry until it becomes little golden in colour. Add the asafoetida powder, chopped onions, when onions become little brown then add tomato puree and stir for a few minutes. Add to the cooked dal, mix well, keep stirring for few seconds. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes. Add the garam masala, garnish with coriander leaves and serve hot with tandoori rotis, naan or parathas. I served this dal with tandoori rotis and a side dish .You can also enjoy this dal with boiled rice and curd.
Enjoy this yummy queen of all dals!!
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