Dal Makhani
Dal Makhani was invented by a Punjabi migrant named Kundan Singh Gujral, the founder of Moti Mahal (restaurant) chain in Delhi, India. He revolutionized the way dal was cooked making it one of the most famous Indian dish across the world.
He also invented butter chicken and tandoori chicken.
Dumpukht (cooked slowly with steam) Dal was also known for its texture and intense aromatic flavors and had a special importance in the royal menus.
Preparation Time: 15 minutes
Cooking Time: 45 -60 minutes
Serves: 4-6
Ingredients
1. ¾ cup black urad dal
2. ½ cup red kidney beans
3. 2-3 bay leaves
4. 1 finely chopped green chili
5. 1 medium sized finely chopped onion
6. 2 tomato puree ( after scoring the tomatoes , blanch them in water for a few minutes till you see the skin peeling off, remove , peel out the skin and puree)
7. 2 tsp. garlic ginger paste
8. 3 tsp. fresh cream
9. ¾ tsp. cumin seeds
10. ½ fresh garam masala powder
11. ½ tsp crushed kasuri methi (lightly roast it and crush it in between your palm with your tumb)
12. Butter
13. Oil
For Tempering
1. ½ tsp. cumin seeds
2. 1 tsp. coriander powder
3. 2 tsp. Kashmiri red chili powder
4. 2 tsp. tomato paste
5. Ghee
Here We Go
1. Boil the dal and kidney beans in a pressure cooker for about 20-25 minutes. Remove and mash well (Avoid blending in a mixer grinder).
2. Take a cooking dish, heat the oil and add cumin seeds, bay leaves and green chili.
3. Add the onion and cook till light brown (medium low heat is better) add the garlic, ginger paste, butter, sauté and add the tomato puree. Cook till it’s soft and the oil starts to separate.
4. Then, add the cooked dal, little hot water if required, cover leaving some space for the steam to evaporate and simmer for 20 minutes till everything is incorporated.
5. Now, add the cream and cook for another 10-15 minutes on a low flame.
6. Take another bowl for tempering and heat the ghee, add some oil if you like (don’t over heat the oil). Put the cumin seeds and remove from the heat, add coriander powder, red chili powder, give it a quick stir and immediately add the tomato paste and a little hot water, mix well and return on low heat for a few seconds and add this to the dal. Save a little for plating.
7. Mix well, add kasuri methi and garam masala and cook for another 10 minutes.
8. Remove in a serving bowl, swirl around the cream and garnish with ginger julienne, green chili, coriander. All this is optional.
Chef's Whisper
1. I prefer adding cream midway so it’s well incorporated giving it a rich and creamy texture. Adding it in the end may dilute flavors and color though a little can be added when plating.
2. Seasoning can be adjusted as per taste.
3. Cream cheese can also be added instead of fresh cream if it’s not readily available.
4. If you’re pressed with time, reduce the cooking time and shorten the process.
5. Make sure you buy a good quality kashmiri chilli powder for that perfect colour and flavour.
6. Hey, I forgot the 2 most important ingredients… and that’s your love and your beautiful smile….Always remember to add these to your dish.
