Dal Makhni

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

August 23, 2020

Ingredients

• 1 cup whole urad chilkewale
• 2 Tbsp rajma- optional ( soaked overnight )
• 1 tbsp ghee or oil( optional)
• 5 cups water
• 1 1/2 tsp salt
• 1” piece ginger
• 4 flakes garlic optional
• 2 dry red chillies
• 3 tomatoes pureed
• 1/4 cup beaten curd
• 3 Tbsp oil
• 2 tsp dhania powder
• 1/2 tsp garam masala
• 1 Tbsp butter
• 1/4 to 1/2 cup cream

Method

1. Grind ginger, garlic and red chillies together.
2. Wash the dal and rajma. Pressure cook twitch ghee, water, salt, and half the ginger garlic paste.
3. After the first whistle, keep on low flame for 40 mins.Remove from fire. Keep aside.
4. Heat the oil, add pureed tomato and cook until oil separates and puree turns thick.
5. Add curd. Cook until oil separates and puree turns red again.
6. Add the remaining ginger paste, garam masala, dhania powder and cook for a few seconds. Add this tomato mixture to the boiled dal. Add butter. Check for taste.
7. Simmer on low flame for 8-10 mins, stirring often..
8. Add the cream. Remove from fire.
9. Serve hot.

Notes / Variations

If you like the dal to be spicy, add only 1/4 cup cream.If you need to tone down the taste or prefer a milder taste , add the whole cream.

If you prefer a healthier version, you can add a bit of milk instead of cream and omit the butter all together.

Whole urad with chilka is traditionally used. But i tried the split urad with chilka and found it worked pretty well. It took only 25 mins in the cooker instead of 40-45. And no discernible  difference in the taste. Works for me !

Just so its clear, sharing the two types of dal that can be used-

Split Urad Chilkewale

Whole Urad Chilkewale

Source: chitti