Dal makhani
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Black gram dal – 1 cup
  • Ginger garlic paste – 1 tbsp
  • Kashmiri red chilli powder – 1 ¼ tbsp
  • Unsalted butter – 5 tbsp (120 gr)
  • Tomato, large, pureed – 2 ½ nos (pureed to 1 cup)
  • Fresh cream – 4 to 5 tbsp (250 gr)
  • Salt as required
Instructions
  1. Soak dal in water for 8 hours or overnight.
  2. Rub the dal using your two hands and filter the skins. Repeat this for 5 to 8 times until 70% of the skin is removed.
  3. Add 3 cups of water and ½ tsp salt and pressure cook the dal for 5 whistles.
  4. Transfer the dal into a thick bottomed non stick sauce pan and bring them to boil. Add ginger garlic paste, chilli powder and butter. Cook until the butter is melted, mixed and well blended.
  5. Add in tomato puree and fresh cream. Mix well and add enough salt.
  6. Bring the dal makhani to boil in a low to medium flame. Cook for around 20 to 25 minutes until a thin glaze is formed at the top.
  7. Serve it hot with a dollop of butter on top. It goes excellent with naan, rotis and other Indian flat bread varieties.
To make tomato puree:
  1. Heat a sauce pan with a tbsp of oil. Add in roughly chopped tomatoes and very little salt. Sauté until oil seperates.
  2. Allow it to cool and make a thick puree adding very little water.
Notes
1.Amount of dal and tomato puree should be 1:1 ratio (equal).
2.Use non stick pan to make this dal makhani dish to avoid the dal sticking at the bottom.
3.could also add rajma and other kinds of dal to this dish. i have tried both and all tasted equally good.
Recipe by MyEdibleCravings at http://myediblecravings.com/dal-makhani/