Dal Makhni

Dal Makhni

1 cup sabut urad dal/whole black beans

½ cup rajmah/kidney beans

4 cups water

2 tbsp ginger paste

2 tbsp garlic paste

1 tsp salt

5 large tomatoes, blanched, skinned and pureed

2 bsp tomato ketchup

1 tsp garam masala powder

1 tbsp coriander powder

1 tsp kasuri methi

1 tsp red chilli powder

2 tbsp butter

½ cup milk

4 tbsp cream

Salt to taste

A pinch of sugar

Soak the dal and rajmah overnight.

Pressure cook the dal and rajmah in 4 cups of water along with 1

 tsp ginger paste, 1 tsp garlic paste and ½ tsp salt. After two 

whistles put the flame on low and cook for about 20 minutes. Once 

the pressure drops mash the dal and rajmah a bit.

Heat some butter.

 Add the tomato puree and cook till the water 

evaporates. Add the ginger paste, garlic paste, tomato ketchup,

 garam masala, coriander powder, red chilli powder and kasuri 

methi. Sauté till the oil separates.

Add the dal and butter. Cook for sometime. Now slowly add the 

milk. Traditionally this dal is left to simmer overnight on large 

degchi. This is what imparts it its unique flavor. The dal will be

 ready after simmering for about 20 minutes. However what I do is 

leave it on low flame to simmer for as long as possible.

Once the dal is done switch off the gas and add the cream. Garnish 

with some fried makhanas.