Dal Makhani / Kali Dal / Maa Ki Dal from the region of Punjab ...
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DAL
MAKHANI / MAKHANI DAL / MAA KI DAL / KAALI DAL
INGREDIENTS
Whole urad dal / black gram
|
½ cup
|
Chana dal / Bengal gram
|
¼ cup
|
Rajma / kidney bean
|
2 – 3 tbsp
|
Onion minced
|
1 no large
|
Tomato minced
|
1 no large
|
Ginger minced
|
1 tbsp
|
Garlic minced
|
1 tbsp
|
Green chillies chopped
|
3 nos
|
Salt
|
T.T.
|
Heeng / asafoetida
|
¼ tsp
|
Ghee / clarified butter
|
2 – 3 tbsp
|
Bay leaf
|
1 no
|
Haldi / turmeric pdr
|
¼ tsp
|
Kashmiri chilli pdr
|
½ tsp
|
Garam masala pdr
|
½ tsp
|
Fresh cream
|
2 tbsp
|
2.
Add 3 – 4 times the water and
soak it all for 4 – 5 hours.
3.
Once the dals are soaked add
them to the pressure cooker.
5.
Pressure cook for one whistle,
then lower the flame to a slow simmer and cook for 10 min.
7.
Once the steam escapes, remove
the bay leaf and mash the dal as much as possible with the back of your spoon.
8.
Instead of mashing the dal you
can also grind 2 – 3 tbsp of the dal to a puree, or using a hand blender just
lightly blitz it once for not more than 3 – 4 seconds. You don’t want the entire
dal to turn into a paste, it has to be chunky but creamy.
12.
Add in the tomatoes and allow the
tomatoes to cook till they get completely soft and ghee oozes out.
15.
Now pour in the cooked dal,
water as required and bring the dal to a boil. Also add in some water in the cooker to rinse it out and add those juices to the pan.
16.
When it boils, put the flame on
a simmer and cover and cook till the dal gets all creamy for 10 – 15 min.
18.
Pour in the fresh cream and mix
it in, reserve a little for final garnishing.
19.
Once the dal is cooked serve it
hot garnished with ginger juliennes and a drizzling of fresh cream on top. Serve
along with roti, jeera rice, kulcha.
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