Friday, 24 June 2016


Dal Makhani / Kali Dal / Maa Ki Dal from the region of Punjab ...



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
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


1.       Mix and wash the urad dal, chana dal and rajma together.

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.

4.       Also add in a bay leaf and enough water so that it comes a little over the level of the dals.

5.       Pressure cook for one whistle, then lower the flame to a slow simmer and cook for 10 min.
6.       Switch off the flame.

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.

9.       Heat ghee, add in the heeng, chopped ginger, garlic and green chillies.

10.   Saute them till they turn a nice golden brown.

11.   Then add in the onion. Saute the onion till it just softens a little but does not colour.

12.   Add in the tomatoes and allow the tomatoes to cook till they get completely soft and ghee oozes out.

13.   Now add in the chilli pdr, garam masala pdr, salt and haldi.

14.   Fry the masalas for a few seconds.

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.

17.   Check the seasonings and adjust accordingly.

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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