Dal Makhani

Lentil with butter sound unfamiliar, because we popularly call it 'Dal Makhani'. The common ingredient of this recipe is black lentils, red kidney beans and butter. The creaminess of the gravy and mild spices make is awesome to have it in your plate, You can enjoy Dal Makhani with Naan, Chapati or simple jeera rice/ peas pulao.

This recipe is must for any wedding and restaurant buffet, the gravy consistency of this dish is game-changer it is generally made in a way that is not to thick nor very thin, thus marinating creamy texture of Dal and Makhan. It is north Indian Cuisine now enjoy all over.

My Kitchen.. My Recipe.. My Way.

• Preparation Time  10 mins
• Pre Soaking  8 - 9 hrs
• Cooking Time  1 hrs- 1.5 hrs

Ingredients

• Whole Black gram  1 cup (140 gms) pre-soaked
• Kidney Beans  1/4 cup (40 gm) pre-soaked
• Water for pressure cooker  3 cups
• Ginger 1 inch finely chopped
• Dry Red Chilli 2 - 3
• Onion 1 large finely chopped
• Ginger Garlic Paste  2 tsp
• Tomato puree 1/2 cup
• Cumin  1 tsp
• Black Cardamom  1
• Green Cardamom  1
• Kasuri Methi crushed  1 tsp
• Bay leaf  2
• Cinnamon Stick  1
• Cloves  2 - 3
• Cumin Powder 1 tsp
• Red Chilli Powder  1 tsp
• Water As required
• Heavy Cream  2 tbs
• Butter  1.5 tbsp (salted or unsalted)
• Oil 1 tsp
• Salt as required
• Julian Ginger for garnish

Directions

• Soak the dal and rajma overnight. Drain them and rinse them well and take 8 - 10 whistles on high flame or 6 -7 whistles on low flame. add ginger and salt while pressure cooking.
• Now heat the pan add oil and butter to it. add cumin seeds, cinnamon stick, cardamom ( green and black), bay leaf, dry red chilli, cloves and saute till they turn aromatic.
• Then add chopped onions and saute till it turns golden.
• Add ginger-garlic paste and saute again till the raw aroma goes away.
• Now add tomato puree, stir well cook for 2 -3  mins and then add red chilli powder, cumin powder, a pinch of salt and saute till the puree leaves the sides of the pan.
• Add cooked dal and rajma and add 1/2 cup of water and cook it on low flame. Keep stirring else it can stick to the bottom.
• Stir well and cook it on low flame. add water if required
• The more you cook the more it tastes good, I keep it for 25 - 30 mins on low flame.
• Simmer the dal uncovered on low flame. Keep stirring often, so that the dal doesn't get stuck to the bottom of the pan.
• Mash a few dal too while stirring. 
• When the dal has thickened enough, then add the cream, the consistency of dal makhani is neither too thick nor too thin.
• Mix the cream well and then turn off the flame. Now add the crushed Kasuri methi and stir again. Your Dal Makhani is ready !! Garnish with cream and julian ginger.

Instant Kitchenette Tip

• Always use a heavy bottom pan to cook this dish.
• Add 1 pinch of nutmeg powder to enhance the flavour.
• Try to use unsalted butter.
• To get a restaurant like a flavour you can infuse charcoal smoke.
• Slow cooking makes the dal makhani viscous and creamy and makes a world of difference to the consistency of the dal.