Dal makhani

By : Rajeswari Vijayanand
Category : North Indian lunches, Lentils
Servings : 4
Time Taken : 30-45 mins
Rating :

Add to Favs

Method

1. Soak urad dal and rajma for a minimum of 6 hours and pressure cook till done, say upto 4-5 whistles, with enough water (water level should be above the dal).
2. Drain and save the excess water and mash the dal with a laddle.
3. Chop onion finely, grind the tomato and keep aside.
4. Heat butter in a heavy bottomed vessel, add the ingredients to be tempered.
5. Add the finely chopped ginger and garlic and fry till golden brown.
6. Add the onion and fry till transparent, add turmeric.
7. Add the ground tomato paste and fry till oil separates, add the red chilli and coriander powder (add more butter if desired)
8. Now add the water drained from the dal and boil for 2-3 minutes.
9. Add garam masala powder.
10. Add the mashed dal and mix well.
11. Add cream or milk if desired at this stage and adjust the consistency (add butter if desired)
12. Simmer for 10-15 minutes, stir in between to avoid burning at the bottom.
13. Finally garnish with ginger strips and butter/cream and serve with roti/naan/rice. 

Ingredients:
1/2 cup - whole urad dal (Muzhu Ulundhu) (with skin)
1 fist full - rajma
1 tsp - red chilli powder
1&1/4 tsp - coriander powder
1/4 tsp - turmeric powder
1 tsp - garam masala powder
1 - onion
1 - tomato, big
Milk/cream as needed
Butter as needed or 1 tblsp
1/2 tsp each - ginger, garlic, finely chopped

To temper:
1 inch piece - cinnamon/pattai
2 - cloves/lavangam
1 - bay leaves/briyani leaf
1 tsp - jeera/cumin
Butter as needed
If you have a query about this recipe or would like to contribute one of your own