Dal makhani

Dal makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein. Traditionally, this dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture and enhances the flavours of the dish. Dal makhani is prepared with lentils and beans combined with cream (malai) or fresh butter. Makhani means cream or butter. When cooked at home, more moderate amounts of cream or ghee are often used.

     

Dal makhani is a treasured staple food from the cuisine of Punjab, North India. Apart from Punjab, Dal Makhani is popular all over the world because of its richness in taste and nutrition.

Preparation time : one hour
Serves : 2

Ingredients :

Whole urad dal with skin : 1/2 cup
Kidney beans (or) Rajma : 2 tbsp
Chana dal : 2 tbsp
Cumin seeds : 1 tsp
Whole spices :
Cardamom : 2
Cloves : 2
Cinnamon : 2"piece
Bay leaf : 1
Ginger garlic paste : 1 tsp
Tomato : one large
Butter : 2 tbsp
Red chili powder : 1 tsp
Coriander powder : 1tsp
Kasoor methi : 1/2 tsp
Cream : 1/4 cup
Salt : to taste
Coriander leaves :  one spring

(Urad dal : kidney beans : chanadal = 1 : 1/4 : 1/4 and urad dal : butter : cream = 1 : 1/4 : 1 )
(If every thing is in cups then you need 5 to 6 tomatoes)

Method :

Soak dal's for one hour.
(I used split urad dal with skin so i got that color, if you use whole urad dal with skin you will get even darker color!!! )
(If you are preparing in hurry, then you no need to soak dal's but you should cook them for more whistles.)
Pressure cook dals till they are really well cooked and mashed up.
We will use water from dal in cooking later.
Make tomato into puree and keep it aside.
Take a pan , heat it, add 1tbsp of oil, when it is hot add cumin seeds, when they splutter add whole spices - cinnamon, cardamom, clove and bay leaf , saute them a bit.
Add ginger, garlic paste and turmeric.
Add tomato puree, cook for 5 mins, when it comes to boil add chili powder, coriander powder, and salt.
Cover it with lid, cook it for 5 mins.
Add butter, cook it for 5 mins.
Add water from dal and bring it to a nice boil.
Add cooked dal into this mixture, mix it good.
Add kasoor methi powder mix it well.
Put the flame in low, cover and cook for 30mins, stirring for every 5 mins.
After 30 to 40 mins add cream , mix it cover and cook for 5 mins.
If you want you can sprinkle pinch of garam masala powder on top.
Garnish it with freshly chopped coriander leaves.
Yummy Yummy Dal makhani is ready to serve.
Serve it hot with rice or roti.
(You should serve this hot.)

As this dish is rich in proteins and fiber, it would also be the healthiest meal at your home too. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato puree adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.

Thank you, do post your comments :)