DAL MAKHANI

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. When cooked at home today, more moderate amounts of cream or butter are often used

Preparation Time: 10- 15 mins

Cooking Time: 15 - 20 mins

Serves: 4

INGREDIENTS:

·         1/2 cup Whole black gram (sabut urad)

·         2 tbsp Red kidney beans (rajma)

·         1 tsp Red chilli powder (optional)

·         2 inch piece Ginger (chopped )

·         3 tbsp Butter

·         1 tbsp Oil

·         1 tsp Cumin seeds

·         6 cloves Garlic (chopped)

·         1 Onion (chopped)

·         1 tsp Garam masala

·         ¼ cup beaten cream (malai)

·         ¼ cup beaten Yogurt

·         Salt to taste

METHOD:

·         Soak kidney beans and black gram together overnight.

·         Grind ginger, garlic and dry red chillies together to a paste.

·         Drain out all water from the pulses and add 3 cups of fresh water.

·         Pressure cook with 1 tsp ghee and salt. After the first whistle, reduce the flame and cook for about 20 minutes. Remove from fire.

·         Open the cooker and mash the contents.

·         Add the ginger-garlic paste and red chilli powder.

·         Pressure cook (Add water if required). After 1 whistle remove from fire.

·         Add beaten cream mixed and yogurt. Simmer for 15-20 minutes

·         Prepare tadka with ghee, onions and garam masala. Add this to the dal.

·         Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker. Serve hot.