Preparation Time : 20 minutes + over night soaking of the whole black urad dal
Cooking Time : 25 – 30 minutes
Serving : 6 members
Description
Being an enthusiastic foodie and an extremely very passionate person when it comes to food and cooking. I was shamed away a few years ago on a family gathering in chennai where three couples in our family ( including myself ) share the same date of marriage. We cousins around thirty of us planned to celebrate in style and headed to a grand buffet spread lunch in a restaurant. As usual, I was going through my taste trial with every dish on the buffet. Hubby dears cousin wahidha suggested saying that the dal makhani is yum. I head towards the Dal makhani and see a mass of dark blackish green gravy and think to myself” if it’s dal, it has to be yellow in colour , why on earth is this in a not so appealing colour.” still did go ahead with the tasting of dal makhani and found out that it’s made with whole black urad dal and that’s where the dish gets this dark colour too. Though have heard about dal makhani being a staple dish to Punjab, little did I expect it to be in this colour, taste or ingredients used. I felt so dum and shamed about myself as the well known dal makhani was unknown to me all these years of my existence. This is why I love food and cooking so much as you can never ever say I know everything.Each day food surprise’s you with a new invention, authentic dish, fusion dish and I can go on and on… The dal makhani sure did alert me to be more curious and to explore food seriously.
Ingredients
Ingredients | Quantity |
|---|---|
| Whole black urad dal | 1 cup |
| Butter | 200 grams |
| Fresh cream | 3 tablespoons |
| Tomato | 5 blanched , skin peeled and ground |
| garlic paste | 1 teaspoons |
| Red chilli powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Salt | to taste |
| Garam masala powe | 1 teaspoon |
| Kasoori methi | 1 teaspoon |
| Kewar | few drops |
Ingredients to tempe
Ingredients | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Ginger Julian's | 1 tablespoon |
| Green chilly Julian's | 1 |
Garnish ingredients
ingredients | Quantity |
|---|---|
| Coriander greens | few chopped |
| Cream | 2 tablespoons |
Method
- wash and soak the whole black urad dal in water over night. pressure cook the soaked whole black urad dal with soaked water and add more water if needed to boil for 4-5 whistles or until broken into half and very tender.
- Mash well to a creamy consistencyheat butter in a heavy bottomed wide pan. Add cumin seeds, once they crackle add garlic paste . Fry to crisp.
- Top with red chilly powder and ground tomatoes. Sauté until butter separates . add coriander powder and garam masalas powe. Mix well. Pour the mushy boiled black urad dal.
- Add salt to taste and water to the desired consistency and bring to boil for ten minutes. Sprinkle kasoori methi and add cream . Mix well and remove from heat.
Tempering
- Heat ghee, add Ginger and green chilly Julian’s and sauté for 30 seconds until a good aroma arise. Pour over the dal makhani.
- Sprinkle cream and chopped coriander greens and serve hot.
