Okay u mite think m so hungover Bangalore still… not really.. i jus had a lota food over there and here is one more from the bunch! Roti and dal is something my health-freak bro has to have for dinner every night and claims to be a pro at making it too. Well i did get a chance to taste it this time, although m not a very big fan of either roti or dal (Atleast after having nothing but rotis for the last few months!). But this home-cooked rich but healthy dal makhni is something i loved… so here it is (surprising!) from my brother’s kitchen… Dal Makhani…
Dal Makhani Recipe
Black dal – 1 cup
Red Kidney beans (Rajma) – 4 tbsp (optional)
Butter/Ghee – 1/4 cup
Onions – 1 big or 2 medium sized
Tomatoes – 3 fresh ones made into a puree
Curd – 3/4 of a cup
Ginger-garlic paste – 1/2 tbsp
Cumin seeds (Jeera) – 1/2 tbsp
Coriander powder – 1/2 tbsp
Black pepper powder – 1/2 tbsp freshly ground
Chilli powder – 1/2 tbsp
Water – 4 cups
Salt to taste
Wash the dal and rajma, boil 4 cups of water in a pan, soak the dal in it for atleast 3 to 4 hrs (if possible overnight). Do not strain the water, you use it to cook later.
In a pan, heat the butter/ghee, add cumin seeds and fry, add onions and saute until light brown.
Add ginger-garlic paste, tomato puree, the powders, salt and stir.
Add the dal along with the water its soaked in, mix in the curd and let it cook.
Keep stirring once in a while, in low or medium flame.
Take 1/4th or a little more of the cooking dal, puree in a mixer/blender, add it back to the pan.
Once the consistency looks rich and creamy, the gravy is ready to be served.
Use the same water you soaked the dal in, so you don’t lose the proteins!
You grind some of the half-cooking dal, so that the makhani comes out more blended and creamier.