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.
Yield
4 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
whole urad (whole black lentil) |
|
| 1 | x |
salt
to taste |
*
|
| 5 | ml |
cumin seeds
cumin seeds (jeera) |
|
| 3E+1 | 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 |
|
| 3E+1 | ml |
cilantro
(dhania) chopped, fresh coriander |
|
| 1 | tablespoonsfresh |
cream
for the garnish |
|
Directions
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.
