Easy and Simple Punjabi Dal Makhani Made at Home
280g whole urad dal (black lentil)
60g red kidney beans
1.5 liters water
3 teaspoons vegetable oil
Pinch of asafoetida
1 green chilli slit lengthwise
1 teaspoon cumin seeds coarsely ground
10 cloves of garlic finely chopped
210g white onion finely chopped
220g tomatoes finely chopped
3 teaspoons tomato puree
1 piece of ginger finely chopped
1 teaspoon mild chili powder
½ teaspoons garam masala powder
2 teaspoons butter
60mls single cream
1 teaspoon chopped coriander for garnish
½ ginger slivers for garnish
Made At Home:
- Soak the black lentils and kidney beans overnight in a bowl in plenty of water.
- In a large heavy bottom sauce pan add the black lentil and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scarp of the foam from the top. Continue cooking for further 1 hour and 15 minutes
- Drain, reserving the cooking water and set aside to use for later. Mash the lentils with a potato masher this will take some arm work so keep mashing till you have a coarse consistency. You want some lentils whole but most of it mashed.
- In a heavy bottom large non stick sauce pan heat the oil on a low heat. Add the asafoetida, chilli and cumin seeds. Let them sizzle for 5 seconds and add the garlic frying for a further 30 seconds.
- Now turn the heat to medium and add the onions sautéing for 7-10 minutes until they begin to soften. Stir well making sure it doesn’t stick to the bottom of the pan.
- Add the tomatoes and fry for a further 3 minutes mashing the softened tomatoes with the back of the spoon now add the puree and cook for a minute
- Add the ginger and fry for a minute followed by the mild chilli powder. Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal
- Add 650 mls cooking liquid and stir. Bring to a boil and simmer for 20-25 minutes on a low heat with the lid on. Make sure to stir a few times preventing it from sticking to the bottom of the pan
- The dal should be thick and creamy so add a little more water only if you need to. Add the garam masala powder along with the butter. Stir well simmering for a minute
- Just before you serve add a swirl of cream, fresh coriander and ginger. Serve with naan or pulao