Dal Makhani

Rewards...Awards :) In high spirits, I am sharing my excitement of my recipe Dal Tiranga winning the Food for 7 Stages of Life - Pregnancy Event.
This is my first achievement after entering the blogosphere n am truely delighted.

As promised , I bring you one of the dishes from Diwali feast - Dal Makhani.
It is one of my Favourite Recipes I learnt a year ago . From Whr???? Vah re Vah!! The Chef , Sanjam Thumma makes it sound so simple that one is bound to try & will love the process. Most of our friends who have tasted this dish from my kitchen , has left licking fingers. Its for the authenticity in flavours !


Black Urid Dal: 1.5 cups
Kidney Beans ( Rajma): Handful
Tomatoes: 3/4th Kilo
Ginger - Garlic Paste: 2 Tblspn
Red Chilli Powder: 1 Tblspn
Cumin Powder: 1 Tsp
Coriander Powder: 1 Tsp
Turmeric Powder: 3/4 Tsp
Unsalted Butter: 50 gm
Fresh Cream: 1 cup
Kasthuri Methi: 1 Tsp
Chopped Coriander Leaves: 1/4 Cup
Salt: To Taste
Oil: 1 Tsp
Water: Roughly 2 cups
Whole Garam Masala's
Cloves:3-4 Nos
Cardamon:2-3 Nos
Cinamon Stick:1"


Preparation :

  • Grind the tomatoes and obtain a fresh tomato puree .Alternatively if you have less tomatoes in stock , use 2-3 tsp of double concentrated tomato puree.
  • Soak Rajma for about 6-8 hours and then mix it with Black Urid Dal .
  • Pressure cook the Black Urid Dal for twice amount of the regular Dal cooking time.

Method :

  •  Heat few drops of oil in a large pan and add Cumin Seeds & Whole Garam masala's .Saute them for 1 minute .
  • Add Ginger Garlic Paste & turmeric powder. Saute for 2 minutes.
  • Add the tomato puree to the masala's mix and stir them once. Cover the pan with a lid and cook in low flame for 10 minutes. (Tomato puree generally tend to spill out bubbling ).
  • Stir in red chilli powder , cumin powder , coriander powder and the butter ( coz its makhani) to the tomato puree. Cover and cook for another 10 minutes.
  • Now that the quantity is reduced a bit , flavours of the masala's are into the base gravy , add the water from the cooked dal about 1.5- 2 cups and stir them. Allow it to boil for another 5 minutes in low flame.
  • Add in the cooked Dal to the tomato puree and gently stir every 5 minutes in low flame. Cover and cook for atleast 30-45 minutes. Remember to stir every 5 minutes as the dal can stick to the bottom of the pan.
  • Once the desired consistency is achieved , add in Fresh cream and stir well. I have used 30% low fat cream . Cook for 5 more minutes and turn of the flame.
  • Sprinkle some Palm rubber kasturi methi & chopped coriander leaves for garnishing.
  • Serve hot with Nan( Indian Flat bread) , Roti or Rice.

Kitchen Notes:
  • Soaking Urid Dal is not required for this process.
  • Dal Makhani generally tends to thicken after it cools down. So make sure to leave a little watery consistency when we turn of the flame.
  • If water from the cooked Dal is not left over, Add regular tap water.
  • Longer the duration the dal cooks in the tomato gravy, it tastes much better.
  • If Whole Garam Masala's are not available , use Garam masala powder.

Posting this recipe for MLLA 16 hosted by Cook Sister an event initiated by Susan of The Well Seasoned Cook


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