Once in a while, I make rajma masala, channa masala or black eyed bean masala for chapati. I wish to buy this whole black lentil all the while, but could never find in the stores close by. Recently I bought it from Walmart and very happy with the online shopping as I got it on the second day itself. Dal makhani is the one I order in restaurants for rice and rotis. It doesn't really differ in taste from one place to another while other side dishes like vegetable jalfrezi, Kadai paneer, paneer burji, bhindi (okra) masala varies in taste. I also had red kidney beans in my kitchen cabinet for about a month now. Hence had to make dal makhani today for dinner and I'm glad to share the recipe with the pictures.
Steps:
1/2 cup whole black gram
2 tbsp red kidney beans/rajma
1 tbsp ginger-garlic paste
1 green chilli
1 bay leaf
3 cloves
3 cardamom
1 black cardamom
1-inch cinnamon
2 medium tomatoes
1 large onion
1 tsp red chilli powder
1 tsp kasuri methi (dried fenugreek leaves)
salt to taste
2 tbsp butter/oil
3 tbsp full cream
Steps:
1. Wash &Soak whole black gram and red kidney beans separately in enough amount of water for at least 8 hours or overnight.
2. After 8 hours, wash the lentils one more time as you can see little bubbles in the soaked water.
3. In a pressure cooker add 3 cups of water and add both the soaked lentils. Pressure cook for 20-22 whistles on high flame.
4. Take a heavy bottomed pan. Add butter. Once it is warm, add bay leaf, cinnamon, cardamom, black cardamom and cloves. Saute for a minute.
5. Add finely chopped onions and saute till the onions become translucent. This might take 4-5 minutes.
6. Then add finely chopped green chillies and ginger-garlic paste. Saute for 2-3 minutes.
7. In a blender, add roughly chopped tomatoes and grind to a smooth paste. Add the tomato puree to the pan.
8. Let the tomato puree cook for 7-8 minutes on medium to high flame.
9. Add red chilli powder and mix it well. Let it cook for 2-3 minutes on low flame. You will see the butter releasing from the sides of the pan.
Tip: You can add more green chillies and reduce the red chilli powder to 1/2 tsp.
10. The pressure cooked dal could be easily mashed as I allowed it to cook for 22 whistles.
11. Then add the cooked lentils to the pan. Add a cup of water that remains in the pressure cooker. If there is no enough water, you can fresh water. Add enough salt and let it cook for about 30 minutes on low flame. Keep stirring in between so that the lentils don't get stuck to the bottom.
12. After 30 minutes of slow cooking, the dal would have thickened and reduced in quantity.
Now, throw in a 3 tbsp of full cream. Stir once.
13. Add crushed Kasuri methi to the dal and switch off the flame. Dal Makhani is ready to serve with hot rice or chapati.
Steps:
1/2 cup whole black gram
2 tbsp red kidney beans/rajma
1 tbsp ginger-garlic paste
1 green chilli
1 bay leaf
3 cloves
3 cardamom
1 black cardamom
1-inch cinnamon
2 medium tomatoes
1 large onion
1 tsp red chilli powder
1 tsp kasuri methi (dried fenugreek leaves)
salt to taste
2 tbsp butter/oil
3 tbsp full cream
Steps:
1. Wash &Soak whole black gram and red kidney beans separately in enough amount of water for at least 8 hours or overnight.
3. In a pressure cooker add 3 cups of water and add both the soaked lentils. Pressure cook for 20-22 whistles on high flame.
4. Take a heavy bottomed pan. Add butter. Once it is warm, add bay leaf, cinnamon, cardamom, black cardamom and cloves. Saute for a minute.
5. Add finely chopped onions and saute till the onions become translucent. This might take 4-5 minutes.
6. Then add finely chopped green chillies and ginger-garlic paste. Saute for 2-3 minutes.
7. In a blender, add roughly chopped tomatoes and grind to a smooth paste. Add the tomato puree to the pan.
8. Let the tomato puree cook for 7-8 minutes on medium to high flame.
Tip: You can add more green chillies and reduce the red chilli powder to 1/2 tsp.
11. Then add the cooked lentils to the pan. Add a cup of water that remains in the pressure cooker. If there is no enough water, you can fresh water. Add enough salt and let it cook for about 30 minutes on low flame. Keep stirring in between so that the lentils don't get stuck to the bottom.
12. After 30 minutes of slow cooking, the dal would have thickened and reduced in quantity.
Now, throw in a 3 tbsp of full cream. Stir once.
13. Add crushed Kasuri methi to the dal and switch off the flame. Dal Makhani is ready to serve with hot rice or chapati.
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