Thursday, June 24, 2010
Dal Makahni is a thick, creamy recipy that melts in your mouth even before you realise it. Try this dal once and I'm sure you will want to go back to the kitchen again to relish this. This is one of my favorite recipes. The desi tadka gives this makhani a finger licking taste. The look of this dal when served in most of the restaurants is alluring. It's served with dollops of fresh cream and butter on top. Here is my version.....
Serves: 4, Preparation time: 1 hour
1 cup whole Black Gram
1 tbsp Red kidney beans (rajma)
1/4 cup Bengal gram (chana dal)
1 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
2-3 Green chillies (finely chopped)
1/2 cup Curd
2 Tomatoes (pureed in a grinder)
2 tsp Coriander powder
1 1/2 Red chilly powder
1/2 cup Milk
Salt to taste
2 Red whole chillies
3 tbsp Ghee
2 tsp Cumin seeds
1 Bay leaf
1/2 cup Fresh Cream
1/2 tbsp Dry fenugreek leaves (kasoori methi)
2 tsp butter
1/4 cup Coriander (chopped)
1/2 tsp Garam masala
Wash, soak the lentils (Black whole gram, red kidney beans, chana dal) in sufficient water for overnight or for 8 hours. Pressure cook the lentils with salt and sufficient water on high flame. After first whistle simmer for 20-25 minutes till the dal is done, turn off the flame and open the lid after it cools down. Mash the lentils lightly with the back of a ladle and add milk in it. Mix well and boil again for 5 minutes. Keep aside.
Now heat ghee in a pan, add chopped onions and fry till light brown add ginger, garlic, green chillies and saute. Add tomato puree and stir for 2 minutes. Add red chilly powder, coriander powder and fry till it leaves oil in kadai. Add curd and stir rapidly. Now add cooked dal and mix well. Bring dal to the boil again. Turn off the heat. For tadka, melt ghee in a tadka pan (I use tadka pan which is designed appropriately and is deep enough for any spilling) add bay leaf, cumin seeds and when it starts to splutter, add red chillies and stir into dal.
Sprinkle kasoori methi, garam masala and add cream, simmer gently for a minute. Garnish with coriander leaves and butter. Serve hot with phulkas / lachha paratha / jeera rice. And let me know how you like it ......