If I am not ordering Paneer Butter Masala, I will be seen ordering Dal Makhani. At times we do have to please our partners and order dishes other than our favorites right. So I came to know that hubby dear is fond of Dal Makhani as its make in Delhi. He was a Delhite for some 4 years and is always on praise for dishes available in Delhi. There is one other dish “Shai Paneer” I have prepared only once and which he is so fond of. Maybe one of these days I will end up preparing this.
Coming back to Dal Makhani, getting the right indgredients is so important and the consistency is important. Hubby says dal Makhani is not only eaten with rotis or pulka, they just simply eat as it is. Well that goes to say how delicious it would be.
Here you go for the recipe as I make it.
Serves : 4
Soaking Time : Overnight or minium 6 hrs
Cooking Time : 30 mins
Cuisine : Punjabi
Black dal – Sabit urud dal – 1 cup
Rajma – 2 tbsp
Butter – 75 gms
Onions – 1 big
Tomatoes – 2 medium
Chopped Ginger – 2″
Crushed Garlic – 4 pods
Fresh cream – 1/2 cup
Garam Masala – 1/2 tsp
Method to prepare
Soak the dals for minimum 6 hrs. Pressure cook the dals with Chilli powder and chopped ginger. Cook till its soft.
Heat butter in a kadai and saute finely chopped onions till they are golden in colour, add garlic and cook for few mins. Then add chopped tomatoes and fry well till the oil comes out.
Mash the dals little bit to get a thick consistency. Add the dals to the kadai. Cook on high flame for 5 mins. Simmer and cook for 15 mins. Add garam masala .
Add cream and simmer it for 5 mins.
This is sent to RCI: Punjab