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Asian Zaika Presents:

Recipe: Dal Makhani with Bhupinder Kaur

Dal makhani or Dal Makhni (pronounced Daal Makh-Nee, "Buttery Lentils") is a dish originating from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentils (urad), kidney beans (rajma), butter and cream. The dish gets its richness from the use of cream or butter, but it can also be prepared with yogurt, milk or no dairy.

Prep time: 15 mins
Cook time: 45 mins
Number of Servings: 4-5 persons

Ingredients
Cooking Dal
- 1 bowel of black gram / काली उरद दाल
- ½ bowel Kidney Beans / राजमा
- Salt
- Water
- Desi ghee

Tadka
- 2 tbsp butter
- 2 finely chopped onions
- 1 tsp grated ginger
- 2 tsp finely chopped garlic
- 2 tsp finely chopped green chillies
- 4-5 tomato puree
- 2 tsp salt
- 1 tsp red chilli powder
- fenugreek leaves
- water
- 2 tsp coriander powder
- Butter
- Fresh Cream


Method
- Soak 1 bowel of black gram and Kidney beans for 4 to 5 hours.
- wash them properly and stain water.
- In a pressure cooker add Water, black gram, kidney beans, salt, and ghee & keep it for 4-5 whistles.
- Remove black water over the dal and mash it little.
- In a pan add butter, one pinch hing, ginger, garlic, green chillies, onions and cook it until the onions turn brown and add red chilli powder and coriander powder.
- Add tomato puree, salt and cook until the tomatoes cooked finely then add fenugreek leaves.
- Check if the dal is cooked and add it to the tadka and cook it for 4-5 minutes.
- Add some extra butter to dal and turn off the flame after 1-2 minutes.
- Add some fresh cream mix it well then serves hot with fresh cream garnishing.


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