Sunday, December 1, 2013

Dal Makhni

Preparation Time:   3 hrs
Cooking Time:       40 mins

Whole Masoor Dal \ Black Lentil                1  Cup
Rajma \ Kidney Beans                              ¼ Cup
Jeera \ Cumin Seeds                                1 tbsp
Dal Chini \ Cinnamon                                1 medium size piece
Laung \ Clove                                           2 pieces
Elaichi \ Cardamom                                  3 pieces
Garam Masala                                         ½ tbsp
Turmeric Powder                                      ¼ tbsp
Chopped Onion                                        1 Large
Ginger Garlic Paste                                  ½ tbsp
Fresh Cream                                           100 gms
Unsalted Butter                                        25 gms
Chopped Green Chili                                 2 tbsp
Chopped Coriander \ Cilantro                     4 tbsp
Salt                                                         To taste

Soak masoor dal and rajma separately for 3hrs.
Boil the rajma, drain the water and keep it aside.
Now boil masoor dal in 3 cups of water along with dal chini, elaichi and laung. (Do not drain the water, this will be used further for cooking)
In a big mouthed pan, heat 2 tbsp of oil and then add the butter.
Add jeera and on a medium flame and heat, until crackling sound is heard.
Add green chili chopped onion and sauté, until the onion turns golden brown.
Add turmeric powder, garam masala, ginger garlic paste and sauté, until oil is seen at the edges.
Take the rajma, in a bowl and slightly blend it.
Now add the masoor dal and rajma to the pan and let it cook on medium to high flame, until the first boil comes.

Add half of the cream and let it cook on low to medium flame for another 5 minutes.
Switch off the gas.
Turn the dal makhni in a serving vessel and generously spread the remaining fresh cream and chopped coriander on it.

The water used to boil masoor dal should be used for cooking as it has the extracts of the masala.
The rajma and masoor dal should be absolutely cooked after boiling, such that if pressed between thumb and finger it feels soft.

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