Dal Makhani

Dal Makhani is my all time favorite comfort food. Makhani means butter and traditionally this dish contains a lot of butter and cream. Over the years I have tried to replicate the traditional taste with using minimal fat to make it healthier so that it can be eaten guilt free anytime.

{Ingredients}
1 cup Black Gram (Urad Dal)

¼ cup Red Kidney Beans (Rajma)

1½ cup Chopped Roma Tomatoes

¼ cup Chopped Onions

1tsp Ginger-Garlic Paste (I small piece of ginger and 3-4 cloves of ginger)

1-2 Chopped Thai Chilli Peppers (Green Chili) – Optional

½ tsp Cumin Seeds (Zeera)

1½ tsp Coriander Powder

½ tsp Red Chili Powder (Available at any Indian Store) – Optional

1¼ tsp Deggi Mirch (Available at Indian Store) or Smoked Paprika

¼ tsp Turmeric Powder (Haldi Powder)

1 tsp Garam Masala (Available at any Indian Store)

1 tbsp Dry Fenugreek Leaves (Kasuri Methi)

½ tsp Chat Masala (Available at any Indian Store)

1½ tsp Salt or to taste

2 Bay Leaves (Tej Patta)

¼ tsp Honey

I cup Milk or ½ cup Cream

Cream and Cilantro for garnishing

2 tsp oil or clarified butter (Ghee)

{Method}
Wash and soak black gram (urad dal) and red kidney beans (rajma) for 5-6 hours or overnight. Once they are soaked, discard the water used for soaking and rinse with fresh water. Transfer the gram and kidney bean mixture in a pressure cooker or a pan, add approximately 5 cups of water and 1 tsp of salt and boil they are tender.
In a pan heat oil or clarified butter. Once the oil is hot, add cumin seeds, bay leaves, ginger/ garlic paste, chopped green chilli and saute till the spices start splattering. Add chopped onion and saute till the onion is golden brown. Now add chopped tomatoes and pinch of salt (salt helps in cooking the tomatoes faster), and cook till the tomatoes get mushy. Now turn off the heat and let the mixture cool down. Transfer the mixture in a blender and remove the bay leaves. Add 2 tsp of water and blend the mixture to a smooth paste.
Heat a big pan and add the paste and roast it for 4-5 minutes on medium flame. Now add all the remaining spices – red chilli powder, deggi mirch, chat masala, garam masala, coriander powder, kasuri methi (crush it in your hand into a powder prior to putting it), honey and saute for 2-3 minutes. Now add the cooked gram and kidney bean mixture to the pan, and add milk or cream. Keep cooking on low/ medium heat till desired consistency is achieved. Before turning off the heat, check for salt, add if required.
Garnish with cream and Cilantro.
Enjoy with Basmati rice or Naan.