Dal Makhanni

                                     

                                                                        Dal Makhani
                                      
Dal makhani is one of my favorite dals. My son also simply loves this dish so much that he finishes his food so fast whenever I cook it. Dal Makhani is a North Indian/Punjabi recipe cooked with whole black gram dal. Usually many dishes are made with Toor, Moong (Green gram), and Chana (Bengal gram) dal, but this is the one and only recipe made with whole black gram. It's a very healthy lentil and this recipe makes use of a lot of butter and cream as the name Makhani reveals. Its a very rich dish and used for special occasions.

Ingredients:
1 1/2 cups black gram (whole black urad dal)
1/4 cup Rajma (red beans)
1 big onion finely cut
2-3 tomatoes finely chopped
2-3 green chilies (1 1/4 tsp green chili, ginger, cumin seeds, and corriander leave paste)
1 inch ginger finely chopped
3-4 garlic pods finely chopped
1 tsp cumin seeds
1-2 small tej patta
1-2 cloves (optional)
1-2 green cardamoms
1 inch cinnamon
1 tsp red chili powder
1/4 tsp nutmeg powder(optional)
water as required
1 tbsp low fat cream, full fat milk, or sour cream
1 tsp crushed kastori methi
1/2 tsp garam masala
1/4 cup finely chopped corriander leaves for garnish
3-4 tbsp butter
Salt as per taste

Procedure:

• Wash and soak both dal (lentils) overnight in water so that they are well immersed. 

• Rinse, drain, and pressure cook adding 3-4 cups of water for 15-20 whistles so that both dal are well cooked. If the dal is not cooked properly, you can add a little more water and cook a little more. You can check if the dal is cooked by pressing it with your finger.
  
• Meanwhile, take a pot/pan and add 1 tbsp of butter and 1/2 tsp of oil. 
• Once the butter is melted, add chopped onion, ginger, green chili, and garlic. Saute them nicely until all of the raw smell goes and they turn brown. Add tomatoes and saute them too until the tomatoes are cooked well. Here I used butter and oil so that the butter won't turn brown.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• In a blender, grind the above into a smooth paste.
• In the same pan, add 2 tbsp of butter and 1/2 tsp of oil. Add whole spices, cumin seeds, tej patta, clove, cardamom, and cinnamon. Once the cumin seeds turns brown, add the onion-tomato paste. Saute them for 2-3 minutes. 
  
  

• Add red chili powder, salt, sugar, and both dals. Mix them nicely and let it boil for 2-3 minutes.
  

• Meanwhile dry roast kasturi leaves. 
  

• Crush the kasturi leaves with your palm and add above.  
• Add garam masala and cream. Boil/simmer it for 5-10 minutes on low to a medium flame. The more you boil, the better it tastes. It enhances the flavors.
  

• Garnish with fresh corriander leaves.
• Serve with Nan, Roti, or hot steamed rice.
• Enjoy!