Tuesday, July 27, 2010

Punjabi Dal Makhani

History of this dish:

Dal Makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. When cooked at home today, more moderate amounts of cream or butter are often used. (wikipedia.com)

My all-time favorite! I cook this almost 2 times a week ! :)

  1. Black gram or Black Urad Dal - 2 cups
  2. Red/Black Rajma - 4 tbspns
  3. Water- 4 cups
  4. cumin powder - 1 tspn
  5. oil - 1 tbsp
  6. butter - 1 tbspn
  7. tomatoes - pureed - 4
  8. garlic - coarse paste - 2 tbspns
  9. chilli powder - 1 tsnpn
  10. salt - to taste
  11. fresh cream - 2 tbspns

  1. Soak the black gram and rajma in water overnight and pressure cook in the morning, till soft
  2. now in a heavy bottomed dish, heat the oil and butter and as soon as hot enough, tip in the cumin powder
  3. after the aroma is released tip in the garlic paste and saute till the paste is cooked - about 2 min
  4. tip in the tomato puree and cook till the raw taste is gone - about 6 min (When pureeing tomatoes, add a little of the pressure cooked dal, to get that creaminess)
  5. meanwhile, mash the dal with a masher or with the back of the spoon(this is much better). Mash it such that it is just roughly done; the dal should never be fully mashed.
  6. add it to the tomatoes cooking on the stove
  7. cook for another 7 min, till all the flavors get into the dal
  8. add in the salt and chilli powder, cook another 3 min
  9. now take it off heat, add in the fresh cream
  10. stir well till ripples are formed.
Serve hot with Roti/Naan/Kulcha!!

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