DAL MAKHANI

The rich and creamy aroma of Dal Makhani is the most beautiful thing int he world, especially for foodies. I am not saying this is an authentic or restaurant style dal makhani, because, trust me every restaurant has its own version. This north Indian dish goes very well with Rice or Paratha. I tried this with green moong dal and rajma and turned out yummy. Here is the easy recipe, do try at home and share your views in the comment section.

Ingredients:

1. Green moong dal - 1 cup

2. Rajma - 1/4 cup

3. Butter - 100 gram (half cup)

4. Ginger paste - 1 tbsp

5. Garlic paste - 1 tbsp

6. Kashmiri chilli powder - 1 tbsp

7. Garlic - 1 tsp (chopped)

8. Salt to taste

9. Fresh tomato puree - 1/2 cup

10. Onion paste - 1/2 cup

11. Fresh cream - 1/2 cup

12. Fresh coriander leaves - 1 tsp

13. Dry red chilli - 1 

14. Bay leaf - 1

15. Garam masala powder - 1/2 tsp

16. Ghee - 1/2 tsp

17. Turmeric powder - 1/2 tsp

Process:

1. Soak the dal and rajma together for at least 4-5 hours or overnight. Then scrub and wash it clean. Add 4 cups of water and boil in a pressure cooker till dal splits and becomes thick.

2. Cut tomatoes and puree them. Cut onions and make a smooth paste. 

3. In a pan, add butter and saute ginger garlic paste for 2 minutes. Add kashmiri red chilli powder, bay leaf, dried red chilli and stir nicely. Add tomato puree and onion paste and give a good stir, let the tomatoes cook till they turn very thick.

4. Add this fried masala / tadka to dal along with some water and salt and turmeric powder. Cook the dal for 30 minutes. 

5. In a separate pan, heat oil and add chopped garlic. Let the garlic turn to brown, and add straight to the boiling dal. Add some more butter along with fresh coriander leaves and ghee. Add garam masala powder and cream. 

6. Remove from heat and serve hot with Paratha or Rice.