Dal makhani is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentils) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter).
Kundan Lal Jaggi and Kundan Lal Gujral, both Punjabi Hindu migrants from Peshawar, had already invented butter chicken and were looking to create a vegetarian dish that would complement it. A regular diner at Moti Mahal, the restaurant that Jaggi ran in Daryaganj in Delhi, suggested that something exciting could be created out of urad dal commonly used in traditional dishes, leading to the invention of dal makhani.
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Dal Makhani
Course : Dinner
Cuisine : Indian
Prep time : 10 minutes
Process time : 30 minutes
Total time : 40 minutes
Ingredients:
Black urad dal - 1/2 cup
Red rajma - 1/4 cup
Onion - 1
Tomato - 1
Ginger-garlic paste - 1 tsp
Kashmiri chili powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Chaat masala - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Cinnamon - 1/2 inch
Cloves - 2
Cardamon - 2
Star anise -1
Fresh cream - 1 tsp
Oil - 2 tsp
Instructions:
Wash & soak black urad dal & red rajma overnight
Next day, remove soaked water, add into pressure cooker with required water, cook for 8 to 10 whistles
Once pressure is out, mash the dal half, keep aside
In a pan, add oil, cinnamon, cloves, cardamon, star anise, allow them to pop
Then add chopped onion to it, sauté until soft
Add ginger-garlic paste, saute until aromatic
Pour tomato puree to it & saute well until aromatic again
Now add all spice powders to the gravy, mix
Pour the cooked mashed dal to it & boil for 20 minutes
Garnish with fresh cream before serving
Serve hot
Pictorial:
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