Today, I am blogging a favorite North Indian lentil recipe, Dal Makhani as my entry for JFI- Dal. Dal Makhani is a rich, hearty dish which is full of proteins. Black lentils and red kidney beans are simmered in a creamy sauce of butter, onions, tomatoes, ginger-garlic and spices and liberally garnished with cream. I did reduce the quantity of butter, ghee and cream in the recipe to make it less rich and keeping in mind – calories 🙂 1 Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink. 2 Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine. 3 Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat. 4 Add butter, combine and cook for 5 mts. 5 Add malai and garam masala and mix well. Garnish with ginger juliennes. 6 Serve with hot rotis. Recipe source: From my recipe files Prep & Cooking: 40 mts Serves 5-6 persons Cuisine: North Indian . 1/2 cup red kidney beans (rajma) – soak in water for 8 hours and pressure cook along with blank lentils till soft 2 tbsp ghee 1 tsp cumin seeds 2 big onions, finely chopped 2 green chillies, slit lengthwise 1 tsp ginger garlic paste 1 tsp kashmiri red chilli powder 1/2 tsp turmeric powder salt to taste 2 big tomatoes, finely chopped ¼ cup butter 1 tsp garam masala powder 2-3 tbsp malai (cream of milk) ginger juliennes for garnish
