This dal, originally from Punjab, has been made famous by Indian restaurants world wide. Dal Makhni was earlier typically cooked over a wood fire stove for hours which gave it a lovely aroma. Now of course we use the pressure cooker to save on time and effort. However, one cant cut back on the cream and butter so generously used in this dish. Its okay to indulge once in a while, right?
Ingredients:
300 gms or 1 1/4 cup black lentils whole( sabut urad dal)
1 tsp red chilli powder
2/3 cup cream
4 tsp garlic paste
4 tsp ginger paste
salt to taste
2/3 cup tomato puree
1/2 cup white butter( unsalted)
Method: Pick, clean and soak dal for at least 3 hours, best soaked overnight.
Add 1 1/2 litres of water to the dal and cook over a low flame till dal is soft.
Now add the tomato puree, ginger and garlic paste, salt and chilli powder. Cook some more till dal is thick. Keep aside 10 gms butter and add the rest to the dal along with the cream and cook for few more mins, stirring continuously, till the fat is incorporated into dal.
Serve hot adding the reserved butter on top.
Ingredients:
300 gms or 1 1/4 cup black lentils whole( sabut urad dal)
1 tsp red chilli powder
2/3 cup cream
4 tsp garlic paste
4 tsp ginger paste
salt to taste
2/3 cup tomato puree
1/2 cup white butter( unsalted)
Method: Pick, clean and soak dal for at least 3 hours, best soaked overnight.
Add 1 1/2 litres of water to the dal and cook over a low flame till dal is soft.
Now add the tomato puree, ginger and garlic paste, salt and chilli powder. Cook some more till dal is thick. Keep aside 10 gms butter and add the rest to the dal along with the cream and cook for few more mins, stirring continuously, till the fat is incorporated into dal.
Serve hot adding the reserved butter on top.
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