Adapted from Cookbook:Dal Makhani (Black Gram with Cream) (Wikibooks) by Wikibooks contributors
Photo: "Punjabi style Dal Makhani.jpg" by Radhikamprabhu82, CC BY-SA 4.0
★ 0.0
- Wāhanga:
- 4–6
- Uaua:
- Waenga
dal makhanipunjabiindianblack gramkidney beans
Ngā Kai
Serves 4
For the dal
1 cup
whole dried urad dal, skinless black gram
⅓ cup
dried kidney beans (rajma)
5–6 cups
water, to cook dal
~
salt
=
red chile powder, according to taste
1 tsp~
turmeric powder
1 tbsp~
grated ginger
For the masala
3–4 tbsp
ghee or oil
1 large pinch
hing powder (asafoetida)
2~
bay leaves
½~
cinnamon stick
3~
cloves
1=
onion, medium, optional, finely chopped
1 tbsp~
ginger garlic paste
2–3
tomatoes, medium, finely chopped
2 tsp
coriander powder
To finish
½ cup
fresh cream
1 tbsp
clarified butter
2 tbsp=
chopped coriander leaves, optional
=
salt, to taste
Tikanga
- Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.
- Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.
- Keep the cooked dal aside.
- Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.
- Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.
- Add cooked dal and water as needed.
- Mix it well and simmer for 15–20 minutes.
- Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.
- Serve hot with naan, paratha or rice.
