Dal makhani

Dal makhana

What is dal makhana?

Dal makhana is a dish originating in New Delhi, India. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses and includes butter and cream.

Ingredients

1 cup black gramme (sabuturad) whole

1 cup rajma (kidney beans), urad dal, drain, wash, and soak overnight

Salt as per your taste.

Red chilli powder 1 teaspoon

Ginger chopped into 2 inch pieces

Butter, 3 tbsp

1 tablespoon oil

Cumin seeds, 1 tsp

Garlic chopped into 6 cloves

1 large onion, chopped

2 slit green chilies

2 medium-sized tomatoes, blended to a paste

Garam masala powder 1 tsp

Recipes

• Boil sabuturad and rajma in three cups of water with salt and half the red chilli powder and half the ginger. Cook for 3 whistles in a pressure cooker or until the rajma is completely soft.
• Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic, and onion and saute till golden brown.
• Add slit green chillies, tomato puree and saute on high heat. Add the remaining red chilli powder and saute till the tomatoes are reduced to a pulp.
• Add the cooked dal and rajma along with the cooking liquour. Add garam masala powder and adjust the salt.
• Simmer on low heat until the dals are completely soft and well combined.
• Serve hot. Garnish with a swirl of cream and a few sprigs of fresh coriander.