The heart attack Dal – Dal Makhani -

Dal Makhani is everything that a Punjabi can ever dream about. We love this bowl of creamy, soft, velvety dal, and I don’t think any of us want to live a life that doesn’t include Dal Makhani.

1-IMG_8033When we see a bowl of Dal Makhani, we just want to grab a piece of Naan and drown in it and trust me we don’t even want anyone to rescue us. We are happy drowning in the Dal relishing it and enjoying it without a thought about the copious and unhealthy amount of Butter and Cream that has gone into making this dal the legend that it is.

1-IMG_8039Makhan means Butter and the original recipe calls for around 250 gms of Butter and a kilo of Tomatoes plus a lot of Cream and the dal is simmered in a slow cooker for hours and hours till it becomes the heart attack in a bowl that it is.

Processed with VSCOcam with f2 presetMy version of dal makhani is a cheats version. If you follow my blog at all you will know by now that despite my passion for eating good food, I do not have the inclination to slog for hours cooking something even as delicious as this Dal. So to the utter dismay Of Dal Makhani purists I use only a small helping of Butter and Cream, and the Dal is ready under an hour. I think it tastes as good as the butter loaded version, but you can disagree if you wish to while I tuck into this tasty Dal which is a treat to eat.

Recipe (serves eight cooking time 1.5 hours)

For the Dal

1 coffee cup of Black Urad dal

1/2 coffee cup Rajma (red kidney beans)

Two cloves of garlic

1 tbsp Mustard Oil

Salt to taste

Soak the Urad dal and the Rajma in a big bowl of water for 3-4 hours.

When ready to cook drain the water and add both the dals in a big pan or a pressure cooker. Top it up with more water. I usually add around 4 coffee cups but use your judgement here as the dal will soak the water while cooking and you also don’t want the dal to be too watery.

Add the salt, garlic cloves, Mustard oil in the water and cook the dal till soft and mushy. It takes around 20 – 25 minutes or so to cook in a pressure cooker.

For the tempering (you can get this ready while your dal is cooking)

 

4 large ripe tomatoes (get the best ripe tomatoes you can)

1 tsp Cumin seeds

1 tsp fresh Ginger paste

1 tsp fresh Garlic paste

2-3 Cardamoms

2 Cloves

1 Cinnamon stick

1 tbsp Butter (a little more for serving)

1 tbsp Cream (a little more for serving)

Lots of freshly chopped Coriander

1 1/2 tsp red chilli powder

Salt to taste

Blanche the tomatoes in hot water peel the skin off and puree them in a blender.

In a large pan add the Butter, once it has melted add the Ginger Garlic paste, Cardamoms, Cloves, Cumin seeds. Add the tomato purée and cook on a slow flame.

Once the butter starts leaving the pan add the red chilli powder and mix well.

Now add the cooked dal to the pan and mix well. Add salt to taste, cream and a little of the fresh coriander and 1 cup or more water depending on the type of consistency you want of the dal. Cover and cook on a low flame for 30 minutes occasionally stirring  so the dal doesn’t stick to the bottom of the pan.

Serve with hot naan or tandoori roti drizzled with some more Cream, Butter and freshly chopped Coriander.