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Dal Makhani

 Dal Makhani is a blend of whole black lentils (urad dal), fresh tomato gravy, fresh cream, and dollops of butter. The protein of whole black lentils, umami flavour of tomato, the gentle spread of cream and lastly the three flavour principles which are the flavour enhancers – butter, more butter, more and more butter, makes the dish a power-packed protein dish with a creamy and buttery gravy. It is a replica of Dhaba style recipe which has been turned down into a homemade version as it is cooked overnight in copper vessels, but not possible to cook overnight at home and above all many homes do not have copper vessels. Another crucial aspect is that it can be easily approached by various people especially those who are new to the kitchen. The creamy and buttery lentil is a perfect combo with a Lachha Paratha, Tandoori Roti, Butter Naan, and various other Indian Breads. 










INGREDIENTS :

  • 2 Cups of Black Lentils (Urad Dal)
  • 2 tbsp of Vegetable Oil
  • 2½ tbsp of Ginger – Garlic Paste
  • 1½ Cups of Tomato Puree
  • 1½ tbsp of Red Chili Powder
  • Salt (As Required)
  • (4-5) tbsp Butter (unsalted)
  • 1 tbsp of Garam Masala Powder
  • A Pinch of Kasturi Methi
  • 3 tbsp of Fresh Cream


METHOD :

  1. Wash the lentils for (3-4) times or until the water becomes clear.
  2. Let it soak in water for (6-8) hours.
  3. In a heavy bottom vessel boil the lentils on medium flame until they are soft and mushy.
  4. In a pan heat up some oil and add the ginger-garlic paste. Cook for 2-3 minutes, then add the red chilli powder and cook on low flame untill the oil separates.
  5.  Now, add the tomato puree and cook till the raw flavour has been emitted.
  6. The puree should reduce and the oil should surface to the top
  7. Check the doneness of lentils by crushing the dal between your fingers.
  8. Once it is soft, turn down the flame and remove the scum which appears to be floating on the top while simmering. It is very crucial to remove as it will lead to hamper with the flavour of the dish.
  9. When the lentils are soft and tomato puree is cooked, add the puree to the lentils and mix it thoroughly.
  10. Check the consistency of the lentil, add water if required.
  11. Let it cook on low flame for 30-45 minutes
  12. Add the butter, garam masala powder and Kasturi methi.
  13. Mix all the ingredients thoroughly and turn off the flame.
  14. Add the cream, give a gentle mix and have a taste.
  15. Adjust the salt according to your taste as we all know that taste is subjective.
  16. Serve with naan or paratha of your choice.
  17. Another crucial tip if you are using salted butter be very careful while adding the salt.

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