I love Dal Makhani, but rarely get to eat it. This is because I live with weirdos who only like yellow dal or chicken curry to go with their rice. Who doesn’t like chole chawal, rajma chawal or kadai chawal? Well, my hubby and nephew just don’t!
So, once in a while, when I have a craving for Dal Makhani which just won’t go away, I make lots of chicken curry for them, whilst making some yummy Dal Makhani for myself.
How to sneak in nutrition:
Always use fresh homemade full cream. This will enhance the flavor as well as make the dish nutritious.
Ingredients:
2 cups – Black Whole Urad Dal (soaked for 2 to 3 hours)
4 Cups Water
1 Large Onion (Finely chopped)
1 Large Tomato (Finely chopped)
5-6 cloves of garlic chopped
2 inch piece of ginger chopped
1-2 green chilies (as per your taste) chopped
2 tablespoons of desi ghee
1 Teaspoon Turmeric
1 Teaspoon Chilli Powder
1 Teaspoon jeera
1/2 Teaspon of Heeng
1 Teaspoon of Kasuri Methi
Salt (as desired)
1 cup Fresh Cream
How to make Dal Makhani.
Heat ghee in a pressure cooker. Once heated, add jeera and allow it to splutter.
Add the chopped ginger and garlic and fry for a minute and then add the onions. Add Hing and tomatoes and green chillies and sauté for about five minutes.
Now add the washed and soaked dal and stir in all the masalas. Add the Kasuri Methi along with salt and chilli powder and haldi and mix well.
Pour in the water and full cream give it a stir. Save a little fresh cream for garnishing.
Now pressure cook the dal for 2 to 3 whistles. This should take about twenty minutes. Switch off the gas and when the pressure releases completely, check the dal and mix well to make a nice medium thick consistency. Add some water to adjust its consistency if required.
To give it the authentic “Dhaba” or “Resturant” taste, take a piece of a charcoal and burn it on gas till red hot. Take a small steel bowl and place it on the dal and put the smouldering charcoal on it. Add a teaspoon of oil on the coal and it will give out smoke. Immediately cover the dal to give it a smoky flavour. Leave it for 2 to 3 minutes and remove the charcoal bowl.
Garnish your yummy Dal Makhani with cream and coriander leaves and it is ready to serve with rice or rotis. Enjoy!
- 2 cups - Black Whole Urad Dal (soaked for 2 to 3 hours)
- 4 Cups Water
- 1 Large Onion (Finely chopped)
- 1 Large Tomato (Finely chopped)
- 5-6 cloves of garlic chopped
- 2 inch piece of ginger chopped
- 1-2 green chilies (as per your taste) chopped
- 2 tablespoons of desi ghee
- 1 Teaspoon Turmeric
- 1 Teaspoon Chilli Powder
- 1 Teaspoon jeera
- ½ Teaspon of Heeng
- 1 Teaspoon of Kasuri Methi
- Salt (as desired)
- 1 cup Fresh Cream
- Heat ghee in a pressure cooker. Once heated, add jeera and allow it to splutter.
- Add the chopped ginger and garlic and fry for a minute and then add the onions. Add Hing and tomatoes and green chillies and sauté for about five minutes.
- Now add the washed and soaked dal and stir in all the masalas. Add the Kasuri Methi along with salt and chilli powder and haldi and mix well.
- Pour in the water and full cream give it a stir. Save a little fresh cream for garnishing.
- Now pressure cook the dal for 2 to 3 whistles. This should take about twenty minutes. Switch off the gas and when the pressure releases completely, check the dal and mix well to make a nice medium thick consistency. Add some water to adjust its consistency if required.
- To give it the authentic "Dhaba" or "Resturant" taste, take a piece of a charcoal and burn it on gas till red hot. Take a small steel bowl and place it on the dal and put the smouldering charcoal on it. Add a teaspoon of oil on the coal and it will give out smoke. Immediately cover the dal to give it a smoky flavour. Leave it for 2 to 3 minutes and remove the charcoal bowl.
- Garnish your yummy Dal Makhani with cream and coriander leaves and it is ready to serve with rice or rotis. Enjoy!
Photo Credit
