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. | |
