Dal Makhani ( Know Your Dals and Pulses )

by Tarla Dalal

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A rich and luscious variety of dal ideal for a festive meal! one of the most well-known recipes made using whole urad.

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Soaking Time: 8 hours
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

3/4 cup urad (whole black lentil)
2 tbsp rajma (kidney beans)
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , slit
25 mm. (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamom (elaichi)
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato pulp
3/4 cup cream
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)
1 tbsp butter

Method

Clean, wash and soak the urad and rajma overnight.
Drain, add salt and 2 cups of water and pressure cook till the urad and rajma are overcooked.
Allow the syeam to escape before opening the lid.
Mix well till the dal is almost mashed. Keep aside.
Heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
Add the chilli powder, turmeric powder and tomato pulp and cook on a medium flame till the oil separates from the gravy.
Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Serve hot garnished with coriander and butter.