Dal Makhani is a traditional North Indian dish made with whole black lentils. It is best served with rice or roti.
Servings: 4-6. Cooking time 30 minutes.
Soak dal for 30 minutes. Pressure cook dal for 10 whistles with 1 and half cup of water. Alternatively dal can be cooked over stove top in a vessel with 1 and half to 2 cups of water for 15-20 minutes or until dal is soft.
Mash the cooked dal.
In a sauce pan dry roast ginger and garlic for 1 min. Then add tomato puree, mix well. Let it cook for a minute. Add deggi mirch powder/paprika. Add a cup of water and boil it for 2 minutes. Add jeera powder, salt, mix well. Add mashed dal – stir, add 1 cup of water, cover with lid, boil for 2-3 mins. Add garam masala, stir well.
Add cashew paste and mix. To make cashew paste – boil 1 ounce or 30 grams of cashews for 7 mins, blend them with two tablespoons of water.
|Whole urad Dal or Black gram or black lentils – 100 gm or 1/2 cup|
|Garlic – 4 cloves, finely chopped|
|Ginger – 1 teaspoon, chopped|
|Tomato puree – 100 gm or 1/2 cup|
|Deggi mirchi powder or paprika – 1 teaspoon|
|Jeera powder (cumin powder) – 1/2 teaspoon|
|Salt – 1/2 teaspoon|
|Kasoori methi (crushed) – 1/2 teaspoon|
|Cashew paste – 1 Tablespoon (optional) (See method for recipe cashew paste)|
|garam masala - 1/2 teaspoon|