Original Dal Makhani Recipe
Serves 4
Cooking time: 30 mins
Ingredients:
1 cup whole masoor dal, or whole urad dal and rajma kidney beans, single or mixed together
1 cup onions, chopped
1 cup tomatoes, chopped
2 green chilies, slit ( more or less as you like)
1/4 tsp ginger, chopped
1/4 tsp garlic, chopped
1/4 tsp cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1 cup heavy cream
1 tsp crushed dry fenugreek leaves/kasoori methi
Couple of spoons of ghee or melted butter
Salt to taste
Method:
Wash and soak dal in warm water for 30 minutes. if using rajma whole kidney beans, soak overnight. Cook in 3 cups of water, and 1/2 tsp salt. Pressure cooking them will be faster and will make the lentils soft and mushy. Set aside.
In a saucepan, on medium heat, add a spoon of ghee. To this add mustard and cumin seeds. As they splutter in the ghee, add onions. Sauté for a minute.
Add some more ghee in the center, add chopped ginger and garlic. Once the aroma kicks in, add green chilies. Sauté for a few seconds. Toss in tomatoes and cook for a few minutes until the tomatoes are pulpy.
Add in the chili and turmeric powders, sauté for a few seconds until aromatic.
Pour in the cooked dal and a cup of warm water. Combine to form a smooth mixture.
Bring this to a boil on low heat. Check for taste. Add cream and garam masala; stir in. Finish off with a sprinkle of well crushed kasoori methi. Turn it off and serve hot with rice, chapatis, bread, naan, or straight up as soup. Enjoy!