Dal Makhani

Dal makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally, this dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture. 

Ingredients:
Black grams		1 cup
Bengal grams		1/2 cup
Kidney beans		1/4 cup
Ginger		1 inch
Green chilli		2-3
Butter		4 tbsp.
Cream		2 tbsp.
Finely chopped tomatoes		3
Finely chopped onions		2
Garlic		7-8 pieces
Cumin seeds		1 tsp.
Asafoetida		1 pinch
Red chilli powder		2 tsp.
Salt to taste

Method:
1.	Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2.	Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3.	Heat 2 tbsp. of butter in a pan.
4.	Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5.	Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6.	Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7.	Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8.	Add the remaining butter and cook for 2 minutes.
	Dal Makhni is ready to serve. Decorate with cream.

Posted in: dal,indian,punjabi,veg