Dal makhani

Urud dal and rajma are undeniably a great source of protein. This dish is nowhere close to south Indian or Srilankan cuisine but is a very common scene at our home. Josh loves subtle, creamy, mildly spiced food and nothing fits this description better than Dal Makhani. On one of our trips to Dalhousie, Himachal Pradesh, we ate dal makhani and roti at a roadside dhaba and have ever since been in love with it. I tried and tested many recipes and this is the closest match that one can find. We don’t like the red curry coloured dal but love a greyish thick curry that brings out the aesthetic appeal of the black urud dal. We usually make it for dinner with some rotis, phulkas or parata and save some for lunch next day with ghee rice. My recipe is a simple one that is extremely creamy and delicious.

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Ingredients

Urud dal – 1 cup

Rajma – ½ cup

Salt – to taste

Oil – 3 tbsp

Onion – 1 finely chopped

Tomato – 1 diced

Ginger – 1 inch

Jeera – 1 tsp

Chilli powder – 1 tsp

Coriander – 2 tsps

A generous dust of hing

Garam masala – 1 tsp

Dried Kasuri methi – 1 tbsp

Fresh cream – 3 tbsp

Butter – as required

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Method

1. Wash and soak dal and rajma overnight (6 to 8 hours).

2. Pressure cook along with 6 cups of water for about 12 mins on high flame or until the rajma is soft.

3. Release pressure and mash slightly. At this point the rajma should be whole and soft and the dal should be mushy.

4. Heat oil in pan. Splutter jeera, add finely chopped onions and fry until translucent. In a blended smoothly grind ginger and tomato. Add the paste to the pan and fry till the oil seperates on the sides of the pan. Add all the spices and mix well.

5. Add cooked dal and adjust water consistency. Do not make it too thin and also remember that the gravy thickens as it cools down. Finally add crushed kasuri methi and fresh cream and turn off the heat. Add butter and serve hot. Top off a bowl of dal makhani with some finely chopped onions for some extra flavor.