Dal Makhani is always made from whole urad lentils, kidney beans
(rajma). It is always a rich dish with
the addition of copious amounts of butter, cream and sometimes yogurt too to
enhance the creaminess of the slow cooked urad dal.Urad lentils are mostly used in North Indian dishes, and it takes
very well to long and slow cooking.I thought of trying to cook it in my open pan
and try to achieve restaurant style dal makhani and I am pretty pleased with the
version I am sharing with you all.I have realized that without adding cream you can still achieve
the creaminess and thickness of traditional dal makhani by just slow cooking it.
Of course, adding cream and butter takes it another level of scrumptious
goodness. Although the dal takes a long time to cook, it is mostly inactive time
and it’s one of the easiest things one can make, since seriously it’s all about
throwing everything in the open kadai and letting it do its magic. Creamy and
hearty because of the slow cooking of the urad, it can be made even richer with
the addition of cream or yoghurt and butter, although that is not
traditional.These lentils have different
taste, different properties, are best for different
dishes.Urad dal is quite special indeed. I love it a lot. Mostly North
Indian in style, it takes too long and slow cooking very well. Find more interesting Side dish recipes for parathas here.
Prep
time
|
Cook
time
|
Serves
|
8
hours
|
30
mins
|
4
persons
|
Ingredients
For the
Lentils:
For the
Tempering:
Spice powders or
Eastern Dal Makhani Masala mix
Instead of all these
spice powders we can use Eastern Dal
Makhani Masala mix with a tsp of red chilli powder for extra spice
level.
|
Method
1. Soak the lentils and beans
overnight.
2. Pressure cook black gram and Kidney beans with 4 cups of water, salt for 3-4 whistles (25 minutes at
high pressure once pressure has reached).
4. Puree the tomatoes in the food processor and add to the slow
cooker with the chilli powder, cumin, coriander powder, salt, turmeric, and
water.
5. Add the cooked black gram, kidney beans
and the water they were cooked in.
6. Mash some of the lentils with the
spatulaso that all the dals are well bend with teh gravy and form a mushy texture.
7. Add garam masala, kasturi methi and Mix, taste and adjust salt. Add more
water if the mixture is too thick.
8. Simmer on low heat till the dals/beans are
totally soft.
9. Now add Eastern Dal Makhani Masala Mix to
the gravy and finally add fresh cream for richer taste.
10. Stir for few minutes and Keep warm until you are
ready to serve.
11. Mix in the remaining green coriander and the cream if using.
Served with
Roti/Naan
Rice
Pilaf
1. If you are pressure
cooking them, then it is advisable to soak them in the water overnight but since
these cook the whole night.
2. If you have no tomato puree you can blanch the
tomatoes, skin them and use pureed. But I have realized using canned tomato
puree gives it the restaurant style color and taste.
Creamy and delicious beans makhani.... :)
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