Saturday, March 5, 2011

Dal Makhni

A popular North Indian black lentil recipe that needs no introduction.

Preparation time: 40-50 mins

Serves: 4


Whole black gram (Black urad dal) ½ cup
Red kidney beans (Rajma) ¼ cup
Black gram (urad dal/ uddi pappu) 1tbsp
Bengal gram (Chana dal) 1tbsp
Onions 2
Tomatoes 3
Ginger ½ inch
Green chillies 2
Butter 1tsp
Ghee 2tbsp
Cumin powder 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Red chilli powder 1tsp
Garam masala 1tsp
Coriander seeds (Dhania seeds/Dhaniyalu) 1tsp
Cloves (laung/lavagam) 2
Cardomom (Elaichi/yelakkaya) 2
Cinnamon stick (Dalchini/Dalchin chakka) 1
Pinch turmeric
Salt to taste

Fresh and chopped coriander to garnish
Fresh cream to Garnish


Wash and soak the whole black gram and red kidney beans for 6-8 hours.
Finely chop the onion and grate/finely chop the tomatoes.

Pressure cook the red kidney beans to 1 whistle and leave to cool.

Grind to fine paste: 1/4th inch ginger, cloves, cardomoms, coriander seeds, green chillies and cinnamon stick.

Add the whole black gram, blackgram, bengal gram, the ginger chilli paste ground above, pinch each of salt and turmeric, 2tsp ghee to the red kidney beans and pressure cook to one whistle(Add water if required). Cook on high flame first and then simmer and cook till the dal is done.

In a kadai/pan (bandli/mookudu), heat 1 tbsp ghee, add cumin seeds, chopped onions, crushed ginger, pinch of salt and saute till onions turn pink. Add the grated tomatoes and stir till pulpy. Add red chilli powder, cumin powder and cook on low flame till oil separates.

Add the tomato onion mixture to the cooked dal, adjust salt and mix well for the dals to be evenly spiced. Cook on low heat for 15 to 20 mins or till the moisture is absorbed and the spices and dals have blended well.

Heat a tsp of butter, add garam masala and pour over the dal.

Garnish with fresh cream and chopped coriander.

Dal makhni is a popular Indian bread and rice supplement. Whatever the season, whatever the reason, relishing Dal makhni itself is a celebration.

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