Dal Makhnai

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

servings

min

min

min

1	cup	lentils whole urad (whole black lentil)
1	x	salt to taste	*
1	teaspoon	cumin seeds cumin seeds (jeera)
2	tablespoons	vegetable oil
2	each	green chili peppers cut lengthwise	*
1 ½	cups	tomato purée (passata) (you can grate tomatoes also)
½	teaspoon	ginger (adrak)	*
1	teaspoon	red chilis, dried powder	*
1	teaspoon	coriander powder
½	cup	cream or malai
2	tablespoons	cilantro (dhania) chopped, fresh coriander	*
1	tablespoonsfresh	cream for the garnish

Method

Clean, wash and soak the whole urad.

Drain, add 4 cups of water and salt and pressure cook for 1 whistle and then cook dal on sim gas for half an hr or until the dals are overcooked.

Allow the steam to escape before opening the lid.

Whisk until the dal is almost mashed. Keep aside.

For the tempering, heat the oil in a deep pan and add the cumin seeds.

When the cumin seeds crackle, add the green chillies.

Add the ginger paste, chilli powder, coriander powder and tomato purée and cook over a medium flame until the mixture leaves oil.

Add the cream and mix well. Simmer for 2 to 3 more minutes.

Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.

Serve hot garnished with coriander and fresh cream.

* not incl. in nutrient facts

237	ml	lentils whole urad (whole black lentil)
1	x	salt to taste	*
5	ml	cumin seeds cumin seeds (jeera)
30	ml	vegetable oil
2	each	green chili peppers cut lengthwise	*
355	ml	tomato purée (passata) (you can grate tomatoes also)
2.5	ml	ginger (adrak)	*
5	ml	red chilis, dried powder	*
5	ml	coriander powder
118	ml	cream or malai
30	ml	cilantro (dhania) chopped, fresh coriander	*
1	tablespoonsfresh	cream for the garnish