DAL MAKHANI (SIDE DISH)

DAL MAKHANI

Dal Makhni is a rich lentil made in various restaurants and you might experience different taste in different restaurants. Its made of whole urad lentil and richness of makhan i.e, butter is added to bring in more taste to you taste buds. 

The recipe carries a secret, which is the more number of hours its cooked, the more tasty it would be. It needs to be cooked slowly, if you have slow cooker, take its advantage. Let us try to make DAL MAKHANI

INGREDIENTS:-

* 1/2 cup -Whole urad dal
* 1/4 cup - Rajma
* 4 medium size - Tomatoes
* 2-3 - Green chillies
* 2-3 tbsp - Butter or cream
* 1-2 tbsp - Ghee as per your choice
* 1'' piece - Ginger
* 1 pinch - Asafoetida
* 1 small tsp - Cumin seeds
* 1 small tsp - Kasuri methi
* less than small 1/4 tsp - Garam masala
* 1/2 small tsp - Red chilli powder
* 1/4small tsp - Turmeric powder
* 1 tsp - Salt
* Green coriander leaves for garnishing
* 1 stick 1/2 inch - Cinnamon
* 1 Cardamom, 2-3 cloves,1 bay leaf

METHOD :- HOW TO MAKE DAL MAKHANI

- Soak whole urad lentils and rajma overnight and next morning cook in the pressure cooker for 25-30 mins.

-In a dash of unsalted butter, add cumin seeds and whole garam masalas (cinnamon stick, cardamom, cloves and bay leaf).

-Add chopped garlic and ginger and cook till it becomes golden brown. Add fresh tomato puree and cover for 5 mins or till it leaves the oil.

-Add all the masalas ( cumin powder, red chilli,  turmeric, salt) with about 8 tablespoons of butter and cover it , till the you see bubbles on the top of curry.

- Once the masalas are cooked, add the boiled lentils to the curry. Mix it well. 

- Simmer your stove and let it cook for 1 hr-6 hrs, it will keep getting thicker and if you cook it for longer period keep adding boiled water to it, if it gets thicker . Keep stirring once in a while, to save it from getting burnt from the bottom of the pan.

- Once you have reached your desired consistency, add about 1/2 cup cream and 1 tsp of kasoori methi to the dal.

- Serve  it with naan, tandoori roti, rice and laccha paratha go to link http://aishvaryasbharrat.blogspot.in/2015/05/laccha-paratha-flat-

NOTE:-
If you want to add onion then you can add after ginger and garlic becomes golden brown.
Thanks
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