The Ubiquitous Dal Makhni has been attempted and accomplished. Now I can safely dawn the hat of masterchef . Exactly 10 years ago I happened to get a taste of this beauty in a corporate party in bangalore , ever since then I’m besotted with this .
There are many variations to this recipe like , ma chole ki dal , amritsari dal makhni , Langar Dal et al . But the one I’ve prepared is an amalgamation of the recipes given by Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi . Also I’ve incorporated the method used by the inventor of Dal Makhni Kundan Lal Gujral, the founder of the Moti Mahal chain.
For the paste
For the Garam Masala
- Soak both the dals the previous day in hot water. The next day drain the dals and discard that water . Take a vessel that fits into your pressure cooker, put the soaked dals together , add 4 cups of water and cook them up to 18-20 whistles in low heat.
- Take a kadaai , keep it on medium high heat . Add the ingredients given under “Garam Masala” and dry roast them until you get a nice aroma. Put it in a blender jar , allow it to cool and then grind them to a fine powder.
- In the same kadaai , on medium high heat , add 1 dollop of white cooking butter and 2 tbsp of oil , add all the ingredients given under “For the paste” . Saute them until tomatoes turn tender (add little salt) and oil separates on the sides of the kadaai. Transfer this to a blender , allow it to cool and grind it to a fine paste.
- Release the pressure cooker and check if the dal is cooked . Take half of the cooked dal in a blender jar and blend it to a fine paste . And keep the remaining half .
- In the same kadaai , on medium heat , add 2 dollops of white cooking butter and 2 tbsp of oil , temper it with a tsp of cumin and asafoetida / hing, add the ground tomato paste and 1/2 cup of milk.
- Once this paste starts boiling add the required amount of salt (remember the tomato paste also has little salt in it , add wisely) , turmeric and add 3 tbsps of the freshly ground “Garam Masala” and stir. Allow it to boil for 2 minutes and the add the dal that has been mashed in the blender and then add the remaining cooked dal to this and stir.
- Let the dal boil for about 10-12 minutes in low heat , stir n between . Switch off the stove , garnish with kasuri methi and a big generous dollop of white butter.
- Serve it with phulkas and plain white rice.
In the recipe mentioned above I have not used cream instead I’ve used white butter , cashewnut and milk. Which are much more healthier than cream and gives the same taste.