Dal makhni

Name: Dal makhni
Total time: 4500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 280 gms - whole urad dal (black lentil); 60 gms - red kidney beans; 1.5 - litres water; 3 tbsp - vegetable oil; Pinch asafoetida; 1 green chilli slit lengthwise; 1 tsp - cumin seeds powder; 10 cloves garlic finely chopped; 210 gms - onion finely chopped; 220 gms - tomatoes finely chopped; 3 tbsp - tomato puree; 1 " piece of ginger finely chopped; 1 tsp - mild chilli powder; 1/2 tsp - garam masala powder; 2 tbsp - butter; 60 mls - single cream; 1 tbsp - chopped coriander leaves; as required Cream (for garnishing)

Charu Gupta @cook_23979106

New Delhi

It is creamy , rich easy to make and flavorful lentil dish made using whole black lentil and mild spices. This Makhani Dal goes very well with rice,naan, kulcha and laccha Parantha
#goboundlesswithayushi

Charu Gupta @cook_23979106

Saved

Ingredients

1hrs:15min

4 servings

280 gms- whole urad dal (black lentil)
60 gms- red kidney beans
1.5- litres water
3 tbsp- vegetable oil
Pinchasafoetida
1green chilli slit lengthwise
1 tsp- cumin seeds powder
10 clovesgarlic finely chopped
210 gms- onion finely chopped
220 gms- tomatoes finely chopped
3 tbsp- tomato puree
1" piece of ginger finely chopped
1 tsp- mild chilli powder
1/2 tsp- garam masala powder
2 tbsp- butter
60 mls- single cream
1 tbsp- chopped coriander leaves
as requiredCream (for garnishing)

Saved

Steps

1hrs:15min

1

Soak the black lentils and kidney beans overnight in a bowl into plenty of water.
2

In a large heavy-bottom saucepan add the black lentils and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scrap of the foam from the top. continue cooking for further 1hr:15 mins.
3

Drain, reserving the cooking water and set aside to use for later. Mash the lentils with potato masher this will take some arm work so keep mashing till u have a coarse consistency. You want some lentils whole but most of it mashed.
4

In a heavy bottom large on stick saucepan heat the oil on low heat. Add the asafoetida, chilli and cumin seeds. Let them sizzle for 5 seconds and add the garlic frying for a further 30 seconds.
5

Now turn the heat to medium and add to onions sauteing for 7-10 minutes until they being to soften. Stir well making sure it doesn't stick to the bottom of the pan.
6

Add the tomatoes and fry for a further 3 minutes mashing the softened tomatoes with the black of the spoon now add the puree and cook for a minute.
7

Add the ginger and fry for a minute followed by the mild chilli powder. Season to taste and add the mashed dal.stir well and make sure to mix all the spices with the Dal.
8

Add 650 ml cooking liquid stir. Bring to boil and simmer for 20-25 minutes on a low heat with the lid on. Make sure to stir a few times preventing it from sticking to the bottom of the pan.
9

The Dal should be thick and creamy so add a little more water only if you need to. Add the garam masala powder along with the butter stir well simmering for a minute.
10

Just before you serve add a serial of cream, fresh coriander. Serve with rice,kulcha or naan..