Dal Makhani with Galangal
Cooking Instructions
- 1
To begin, wash and soak the sabut urad dal and rajma in water for at least 8 hours, preferably overnight.
- 2
Add it to a pressure cooker with 4 cups of water and 1 tsp ghee. Cook it on high heat for one whistle. Reduce the heat and cook for another 20 minutes or until the dal and rajma are done. Alternatively, you can boil the dal in a saucepan but it would take much longer.
- 3
Once cooked, mash the dal until nice and creamy.
- 4
For the first tempering, Heat ghee and butter in a pan.
- 5
As the butter melts, add the cumin seeds with asafoetida and allow them to crackle.
- 6
Add the chopped onions with green chillies and saute until translucent.
- 7
Make a paste of garlic and galangal with a bit of water. Add it to the onions and saute until the onions are about to turn golden.
- 8
Add the tomato puree with the dry masalas - salt, Kashmiri red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix well and saute until the oil begins to appear on the sides.
- 9
Pour this tempering into the boiled dal. Mix well and continue to cook on low heat for 5-10 minutes.
- 10
Add kasoori methi, garam masala powder, and fresh cream. Mix well and continue to cook for another few minutes. Add water if the dal turns a bit thick.
- 11
Finally, prepare the second tempering. Heat ghee in a pan. Add in the kasoori methi and Kashmiri chilli powder. Mix and pour it over the dal. Mix well. Check the salt and add more if required. Adjust the consistency as per your taste.
- 12
The Dal Makhani with Galangal is ready to serve. Garnish with a swirl of fresh cream, galangal juliennes, chopped coriander leaves, and kasoori methi. Serve hot with parathas or naan.
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