how to make Dal Makhani

Dal Makhani

For this recipe I ignored all the health/less oil / health conscious etc etc. It would look weird if “Dal Makhani” has no “Makhan” in it  . In the picture I added a bit more of turmeric and less of  kashmiri mirch as my green chillies were already very spicy  .Here is the recipe

INGREDIENTS :-

Chana Dal(Bengal gram dal):- 1 cup

Toor Dal (Split Red Gram):- 1 cup

Rajma (Kidney Beans) :- 1 cup

Kali Urad dal :- the one with skins on :-  a cup

(Soak them in water before night. Or you can soak them in warm water for 2 hours)

Ginger :- small piece

Garlic :- 10 cloves

Tomato Pure :- 2 cups

(I microwaved tomatoes at 80% for 6 minutes and ground them into paste. Alternatively you can boil them without peeling or chopping and grind them)

Garam masala :- 2 teaspoons(Adjust according to taste)

Milk Cream :- 1 cup

Butter :- 1 1/2 tablespoon

Any seasoning :- jeera, mustard seeds 1/2 teaspoon each

Hing :- a pinch

Turmeric :- a pinch

Salt :- as required

Green chillies :- (adjust) 4-5 chopped

Kashmiri mirch :-

METHOD :-

1. Heat 1 tablespoon butter in a pan(remaining butter..we can add at the end) , add all seasoning and wait till they splutter , add green chillies.
2. Make a paste of ginger  and 7-8 cloves of garlic , add it to the oil and fry it until the paste looses its raw smell.
3. Wash all the dals.
4. Add green chillies and tomato puree and washed dals and add sufficient water.
5. Add turmeric , salt, garam masala , kashmiri mirch powder , 1/2 of milk cream stir well and pressure cook it for 3-4 whistles and simmer for 10 minutes.
6. Open the lid the dal should look quite mashed.
7. Now heat remaining butter and add remaining crushed cloves of garlic and fry them briefly. Add the over the dal and add remaining cream over the dal.