Dal Makhni

Dal Makhni is a traditional North Indian/Punjabi lentil dish eaten with naan and/or rice. I will try to get some pictures up soon but in the meantime here is the recipe. You should note that a little advance planning is needed when making this dish since it requires the lentils to soak for at least 6-8 hours before you cook them (I usually soak them overnight). Also, this dish tastes better if it is cooked a few hours (and up to a day) ahead of serving time so that the flavors have time to blend. This recipe is usually enough for 4-6 people when eaten with other dishes.

Ingredients:
1 cup Black urad dal (whole)
1/4 cup dry Kidney beans
a pinch of baking soda
1 teaspoon Ginger paste
1 teaspoon Red chilli powder
1/4 cup chopped onions
3/4 cup Tomato puree
2 medium plum Tomatoes
1 tablespoon Ginger-garlic paste
2 teaspoons Garam masala
2 1/2 teaspoons Cumin seed powder
3/4 cup Fresh cream (optional)
4 tablespoons Butter
Salt to taste

Method :
1. Soak the urad dal and kidney beans at least 6-8 hours, preferably overnight.
2. Into the soaked dal add baking soda, salt, ginger paste, 1/2 tsp red chilli powder and water (the water should be at least 3 times the amount of dal).
3. Pressure cook till dals are done, usually about 10 minutes after the whistle blows.
4. Melt the butter in a pan, add onions and saute over medium heat for about 3-4 minutes until they are translucent.
5. Add the ginger-garlic paste. Saute till golden brown.
6. Add finely chopped tomatoes and cook till pulpy, mashing continuously with the back of a mixing spoon to get the tomatoes to disintegrate. This usually takes about 5-8 minutes.
7. Add the jeera powder and the remaining red chilli powder and saute for 1-2 minutes.
8. Add the tomato puree. Saute for another 2-3 minutes.
9. Add the cooked dals into this masala.
10. Add the garam masala powder.
11. Cover and cook over a low flame for about 35 minutes. You may wish to adjust your salt and garam masala/cumin powder during this time.
Once cooked, add the fresh cream (if you desire, although I don't usually add it) and garnish with fresh coriander before serving.
Other vegetable dishes that complement this recipe include Saag Paneer and Habanero Potatoes, both recipes which I will be posting soon.
Here's to your appetite!
Best,
Henna