Dal Makhani

Ingredients

Soak it over Night

150 gms Whole Urad Dal
50 gms Rajma

For Gravy

250 gms Tomatoes (Pureed)
1 Large Onion Chopped Finely
2 tblsp G/G/GC Paste
½ tsp Haldi Powder
1 tsp Red Chilli Powder
½ cup Fresh Cream
¼ cup Yogurt
Pure Ghee as needed
Salt to Taste

Garam Masala

½ tsp Jeera
½ tsp Cloves
½ tsp Cardamoms
1 2” Cinnamon
1 Tej Patta

For Tempering

1 Piece of Charcoal
1½ tsp Ghee
2-4 Dry Kashmiri Chilli
Piece of Foil Paper

Method

Drain and rinse well the soaked beans. In a Pressure cooker cook these dal and beans together with enough water, adding little salt for about 10 to 15 whistle on high flame.

The dal will cook fast but Rajma will take time. If the rajma is not soft yet, add little more water and cook it for 4 to 5 whistles more.

Once the dal are cooked, strain the dal and save the stock for further use. Separate the dal/rajma in a vessel and with hand whisker whisk dal to mash it as smooth as possible. (Do not blend it).

In a sauce pan, heat ghee. Add all the whole garam masala and sauté until spices is aromatic. Add chopped onions and stir sauté on a medium low flame until light golden.

Add G/G/GC Past and keep sautéing till the flavours blend together. Add in complete tomato puree along with powder masalas and cook the gravy thoroughly for 3 - 4 minutes, until the gravy shines of ghee.

Add in mashed cooked dal mixture and stir. Then add in the dal stock stir blending it thoroughly. If needed you can add more water to adjust the consistency of the dal. Normally the dal consistency has to be creamier.

Adjust the seasoning, stir and simmer the dal makhani uncovered on a low flame for up-to 15 minutes. Keep stirring so that the dal does not stick at the bottom of the pan.

As the dal makhani begins to thicken, to finish off the cooking, add in cream and yogurt mixture, stir it and its done.

Flame a charcoal red hot. Place a piece of foil on the dal. In a tempering pan, heat ghee, add Dry kashmiri and roast-fry it until flavours.

Pick the burning coal with a tong and place it on the foil over the dal. Give a tadka of Roast-fry Dry Kashmiri chilli over the coal and immediately cover with lid. Let it stand for few minutes.

GarNICHE this dish as you would like and enjoy with Steam rice or just parathas.