Dal Makhani

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Dal Makhani is a one of the traditional dish of the Punjabi cuisine packed with proteins and rich in fibre.  A generous amount of butter and cream are also added to lend a rich flavor.  However, I wanted to replicate this dish with some fat milk instead of the rich cream.  And the outcome was quite good and we all got a fulfilling meal!!



 
1 and a 1/4 cup of whole urad
1/2 cup rajma
1 medium onion finely chopped
3 medium ripe tomatoes pureed
2 inch piece ginger grated
4-5 big garlic cloves
2 slit green chili
1 tsp chili powder
2 tsp coriander powder
2 tsp garam masala powder
oil as required
2 tsp butter
1/2 to 1 cup fat milk

 Soak the dals together overnight and pressure cook in water about 5 times the quantity of the dal.  Add salt and little amount of the chili powder and some ginger while cooking.  Once the pressure is released, mash the dals with the masher while it is still hot.

Take sufficient oil and when it is hot splutter the cumin seeds.  Add the ginger, garlic and chili and give a quick stir.  When it is slightly brown add the onions and saute until it is brown in color.  Add the chili and coriander powder and stir a couple of times.  Immediately add the tomato puree and let it cook till it begins to leave the sides.  Add the cooked dal along with the water,  garam masala and salt as needed and let it come to boil on a medium heat. Add the milk and let it cook further.  Lower the heat and cook on low for 10 minutes till the dals are blended well.  Garnish with coriander leaves and the butter.

P.S.  I was making this quantity for a potluck meal.  About 1/2 a cup measure of urad dal is enough to serve 3-4 people.  Adjust the other ingredients accordingly.

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