Sunday, December 25, 2005

Dal Makhani


I've been feasting on this dish at restaurants. This time, thought of giving it a try at home & it turned out just perfect... Yummy !!!!!!!!!!
My family relished it & the kadhai was cleaned in a matter of minutes.
Well..... here goes the recipe....

1 cup whole black urad dal
1/2 cup red kidney beans (rajma beans)
1 tbsp gram dal (chana dal)
2 big pinches of fenugreek seeds
1 big onion, finely chopped
1 big tomato, finely chopped
1-2 green chillies, slit lengthwise & then finely chopped
3-4 flakes garlic, finely chopped
1 inch ginger, finely chopped
1 tsp cumin seeds
1 tbsp oil
1/2 cup butter
1/2 cup yoghurt
1/2 cup cream
1/4 tsp asafoetida
1 tsp kashmiri red chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
salt, to taste
Handful of chopped corainder leaves

Soak all dals overnight with fenugreek seeds. Pressure cook till soft & done. Release pressure from the cooker & open it. Let it cook on medium flame for more 20 mins. Smash the dals using the back of the spoon. Pour in the yoghurt & cream. Stir & set aside.

Heat oil in a kadhai. Put in the butter & stir. Once the butter has melted, add in the cumin seeds & let them sizzle. Next add the onions & saute till they turn transparent. Add the chopped ginger, garlic & green chillies & saute till the entire mixture turns a little brown. Add the tomatoes & salt. Saute till oil leaves from the sides of the pan. Add the turmeric powder & chilli powder. Saute for a minute or so. Add the cooked dal to the kadhai & mix well. Let it come to a boil. Add the garam masala powder & corainder leaves. Mix well. Simmer on low flame for 10-12 minutes, stirring occassionally.

Garnish with a dollop of butter & some fresh cream & serve hot.

9 comments:

sailu said...

Dal Makhani is one of my fav dal dishes.My family just loves it with rotis.

Priya Bhaskaran said...

I have tried dal makhani with yellow moong dal, your recipe is new to me. I am going to give a try tmrw morning:)

Tina Jennifer D'Silva said...

Hey Priya... Do post ur recipe with the yellow moong dal.. Would love to try that out too...

Dodo said...

hi tina,

great recipe! i have been looking for a good dal makhani recipe, and your's definitely hits all the right flavours. thanks for posting it.

i used a slow cooker to cook the lentils and it worked well. also, i noticed that your ingredient list mentions hing (asafoetida) but it's not mentioned in the actual recipe. i added a pinch of hing to the oil right after adding the cumin seeds. is this what you do too?

Tina Jennifer D'Silva said...

Hi Dodo, You did it right. The hing is added into the oil to sizzle. I'll make the appropriate changes in the post.

I'm glad that you liked the recipe.

rt said...

Oh my gosh...I've fallen in love with Dal Makhani. I'm going to try and cook it, wish me luck please! The picture, I assume you took it after cooking the dish, look very mouth-watering!! :)There seems to be a variety of daals out there that can be used for cooking this dish.

Paresh said...

This recipe is just fantastic...this is da first time I tried to make dal makhani....and it turned out just about perfect...nice color..nice aroma...nice taste...basically it was simply fantastic...
thanks a ton for making me feel like am a good cook :-p ..but frankly most of the credit goes to you for putting the recipe in words.

Lloyd said...

This was a really yummy Dal Makhani Recipe.

Neetu said...

Nice post. I love dal makhni, but as I am weight conscious i like to cook it diet style. Check the recipe for diet style dal makhni here - http://www.gdayindia.com.au/dal-makhani-diet-style