Thursday, June 30, 2016

Dal Makhani

This dhaba style curry takes Me back in the lanes of My childhood memories when this was the only dish that I used to order in restaurant along with butter nan which I used to love being a pure vegetarian then! That taste, the texture, the smell... it was divine. It was almost impossible to get the same taste when I tried to prepare this dhaba style dal makhani at home.... until I tried this beautiful recipe shared by one of the lovely food blogger "Shreya A.Tiwari" owner of the blog "".

That was it guys!!! A key to a mind blowing dhaba style dal makhani recipe. When I tried Shreya's recipe it just blew my mind!! It was hard to believe that with such minimal ingredients this versatile dish was so easy to prepare. I couldn't thank Shreya more for sharing such an amazing recipe. 

Ingredients: (Serves approx.3)
  • 1 Cup Whole Black Urad Dal (Whole Black Gram Lentils)
  • 1/4th Cup Rajma (Kidney Beans)
  • 4 tbsp Butter
  • 1/4th tsp Hing (Asafoetida)
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Kashmiri Red Chilli Powder or Paparika 
  • 2 Black Cardamom
  • 1 Green Chilli finely chopped
  • 2 tbsp Ginger Garlic Paste
  • 2 Medium Sized Onion finely chopped
  • 1 Tomato finely chopped
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Fennel Powder (Saunf Powder)
  • 1/2 tsp Garam Masala
  • 1 tsp Sugar
  • 3 tbsp Cream
  • 1/4th Cup Coriander leaves 
  • Water as per gravy preference
  • Salt to taste
  • Soak urad dal (black gram) & rajma (kidney beans) for 7-8 hours or overnight.
  • Then pressure cook the lentils adding salt and 2 cups of water till 6-7 whistle. Let the pressure from the cooker release on its own. Then with a masher slightly mash the lentils.
  • In a sauce pan add butter. Once butter is warm add hing, black cardamom, finely chopped green chili, ginger-garlic paste and chopped onions.Cook onions till they are slightly golden brown.
  • Now add the spices coriander powder, cumin powder, fennel powder, red chilli powder & turmeric powder. Mix well. Add finely chopped tomatoes and cook them till they are tender and oil starts to separate from the mixture.
  • Add salt, sugar & garam masala, mix well. Add the mashed lentils and water as per the thickness of the dal you prefer. Let the dal boil for 7-8 minutes.Keep on stirring occasionally.
  • Now add cream and let the dal boil for 10-15 minutes on low flame. Adjust the consistency of the dal and check for seasoning.
  • Dal Makhani is ready.
  • Garnish with chopped coriander leaves, cream and a dollop of butter.
  • Serve hot with flat bread of your choice or with rice.               
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