DAL MAKHNI/SABUT URAD

Course: Dal/legumes-Mains

Preparation time: 10 minutes

Cooking time:  50 minutes

Total time: 1 hour

Serves: 5 to 6

To pressure cook

• ¾ cup sabut urad dal (whole black lentil) 165 g
• ¼ cup rajma ( red kidney beans) 60 g
• 1 tsp rock salt
• 1 tbsp ghee or any oil of your choice to make it vegan
• 1” ginger, cut into thin pieces
• 2 cloves of garlic, cut into thin pieces
• 1 green chilli whole ( optional)
• Water 3.5 cup water or 28 oz

Masala or tadka for dal

• 2 tbsp ghee or any oil of your choice
• ½ sp hing powder
• 1 tsp of cumin seeds
• ½ tsp of mustard seeds
• 1 medium onion, cut into tiny pieces
• 1” ginger, cut into small pieces
• 2 cloves of garlic, cut into small pieces
• ½ tsp of red chilli flakes (optional)
• 200 g chopped tomato
• 1 tsp tomato puree
• ½ tsp of garam masala
• Few strings of coriander, cut coarsely
• 2 tbsp of single cream for garnish

1. Wash and rinse urad dal and rajma in a large bowl. Dal and rajma should be rinsed 3 to 4 times. Soak in 4 cups of water overnight.
2. In the morning, drain the water in which dal and rajma was soaked. Transfer these to a pressure cooker and add water and salt, ghee, ginger, garlic, whole chilli.
3. Pressure cook on high-medium heat for at least 4 whistles. Let the pressure release naturally. At this point dal and rajma should have been completely cooked and you should be able to mash them with your fingers.
4. At this point, remove the weight of the cooker and let dal simmer on low heat for at least 40 to 45 minutes. This should be occasionally stirred to avoid sticking to the bottom.
5. Little more water can be added, if dal seems too thick.
6. While the dal is put to simmer, tadka should be made. To make tadka, add ghee or oil in a medium size pan. As soon as it becomes a little hot, add cumin and mustard seeds and add hing powder. As soon as it starts bubbling, add onion, ginger and garlic and cook these for 5 to 6 minutes or until it has turned into light brown. Add chopped tomato and tomato puree and chilli and mix these nicely.
7. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. Leave this covered for another 5 minutes. This paste should be stirred occasionally so that it does not get burned.
8. Add the masala to the dal and mix it completely and leave it on low heat for another 10 minutes to simmer. By this time dal should have become creamy.
9. More salt can be added as per the taste
10. Add garam masala and  garnish dal makhani with cream and coriander leaves.

Special Notes:

1. Serve with  plain rice, jeera rice or chapatis and enjoy.
2. Oil can be used to make the recipe vegan.