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DAL MAKHANI / MAA KI DAL

                                                                   DAL MAKHANI / MAA KI DAL

   DAL MAKHANI / MAH KI DAL

INGREDIENTS

  • Whole black gram with skin [sabut urad dal] – ½ cup
  • Rajma – ¼ cup
  • Onion finely chopped – 1 big
  • Tomato – 2
  • Ginger garlic paste – 1 tbsp
  • Butter – 2 tbsp
  • Oil – ½ tbsp
  • jeera – 1 tsp
  • bayleaf – 2
  • Red chilli pwdr – 1 tsp or as per taste
  • Garam masala – ½ tsp
  • Turmeric pwdr – ¼ tsp
  • Coriander pwdr – 2 tsp
  • Kasoori methi pwdr – ½ tsp
  • Salt as per taste
  • tomato ketchup – 2 tbsp
  • sugar – 1/2 tsp
  • Fresh cream and butter to garnish

PREPARATION

  1. Pick , wash and soak the dals together overnight or for 8 hrs. After soaking wash it well atleast 3 times. Pressure cook it with salt till soft and mushy. [5-6 whistles ].
  2. Make puree of the tomatoes.

METHOD

Heat oil + butter in a pan.

Add jeera + bayleaf and let it splutter.

Add onions and fry till golden brown.

Add ginger garlic paste and fry till raw smell leaves

Add tomato puree and cook till oil is released.

Add chiili pwdr + turmeric + garam masala pwdr +coriander pwdr  and fry till raw smell leaves.

Add dal and mix well .

Adjust salt .

Mash the dal with a masher  and mix well.

Adjust water as per the consistency .[the dal thickens on cooling]

Simmer on low flame by stirring occasionally to avoid the dal from sticking at the bottom for 2 minutes.

Stir in tomato ketchup +  fresh cream and sprinkle kasoori methi pwdr and mix well .

Off the flame.

Serve hot with plain rice or jeera rice or naan ,phulkas etc

Before serving add a knob of butter and little cream.

NOTES

  1. I have used splitted black urad dal as I did not have the whole ones.
  2. Be generous while adding butter.
  3. I also added 1 tbsp of chana dal .
  4. You can add 1 tsp of sugar also.
  5. The gravy should be of smooth texture and not grainy so use the masher to mash the dal well and also pressure cook it well.

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