Dal Makhani

Name itself denotes a buttery dish that rules as a king of all Indian lentil varieties :) Call it as ‘Maa ki Daal’, ‘Langarwali Dal’ or ‘Dal Makhani’!!!
This dish caught my full attention due to its simplicity with an authentic desi aroma! It’s definitely the one to make you feel the flavors of “Ghar ka Khaana”, but you need to put your calorie calculator aside to enjoy it fully :P Serve it simply with a plate of Jeera Rice or some rotis fresh from tandoor… and I bet you will get lost in this rich, protein-packed dish!!! :)
Serves: 2-3
INGREDIENTS:
3/4 cup Black Lentils (Kali Udad Dal)
1/4 cup Red Kidney Beans (Rajma)
1 Tomato (Finely chopped)
1 Onion (Finely chopped)
3/4 tsp Garam Masala
1/2 tsp Red Chilly Powder
3 tsp Ginger-Garlic paste
Salt, to taste
1 tbsp Butter or Clarified Butter (Ghee)
2-3 tsp Fresh Cream

METHOD:
– Wash dal and rajma together and soak in a plenty of water overnight. Add some salt and pressure-cook them for 3-4 whistles in morning. 
– Heat butter/ghee in a pan and add ginger-garlic paste, chopped onions and saute it for a while till onions are translucent. Add chopped tomatoes and cook it for 2-3 mins more.
– Now it’s time to add cooked dal and rajma into it along with spices and fresh cream. Mix everything well and cook it for 5 mins. Add a little water if required to make a gravy consistency. 
– Heat a tsp of butter in a tadka pan. Add cumin seeds, hing and a pinch of red chilly powder. Pour this tempering over dal.
– Turn off the heat and cover it with a lid for a minute to infuse a buttery aroma in dal. Serve hot!!! :)
SJ’s NOTE:
– As an alternate of red chilly powder, you can use finely chopped green chillies in tadka (tempering).
– It can be served in a classic combo of “Jeera rice and Dal makhani”.

Linking it to Nivedhanam’s Event – Priya’s Versatile Recipes as well as Riappyayan :

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