MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dal Makhani (Restaurant Style), Part 1
Categories: Indian, Punjabi
Yield: 4 Servings

1 c Urad dal
- (Indian black lentils)
- (200 g)
1/4 c Rajma
- (red kidney beans)
- (55 g)
4 c Water (960 ml);
- to pressure cook,
- more for pot
2 tb Ghee or oil (30 ml)
3 tb Unsalted butter (42 g);
- cultured butter
- if available
1/2 c Onions (65 g); fine chopped
1 tb Ginger garlic paste
- (18 g) -OR-
3 ts Ginger (9 g); grated, plus:
3 ts Garlic (9 g); grated
1 c Tomato puree (220 g) -OR-
2 md Tomatoes;
- up to 3, pureed in a
- blender
1 1/2 ts Kashmiri red chili powder
- (approximate)
1 ts Garam masala
1/2 ts Garam masala;
- for finishing (optional)
1 ts Sea salt; adjust as needed
2 c Water (480 ml);
- hot, to add later
1 tb Kasuri methi
- (dried fenugreek leaves)
- (optional)
1/4 Heavy cream (60 ml);
- up to 1/3 c (80ml)
More heavy cream;
- for garnish (optional)
1 Bay leaf
2 Green cardamoms
1 Black cardamom

Preparation time: 10 minutes
Cooking time: 2 hours

Dal makhani is a delicious, rich & creamy dish made with black
lentils, spices, butter and cream. Instructions included for stovetop
and instant pot.

Add urad dal and rajma to a large bowl and rinse them rubbing very
well. Drain and repeat the rinse thrice. Soak in 4 cups of water,
overnight. Later drain, rinse well and drain again.

Pressure Cooker:

Pour 4 cups fresh water to the dal and pressure cook for 10 whistles
on a medium heat or in the instant pot for 20 minutess (high
pressure). If you don't have a cooker, cook in a heavy bottom pot
until soft and tender, adding more hot water as needed.

Both urad dal and rajma must cook down very soft. When mashed with a
spoon the dal and rajma must be soft and get mashed well easily. If
not then pour another half cup hot water and continue to cook for
another 3 to 4 whistles on a medium heat.

Heat a heavy bottom pot with ghee. Add the whole spices if using and
let them sizzle for a minute.

Stir in the onions and saute until golden, for 7 minutes. Stir in
ginger garlic paste and saute for 1 minute until aromatic.

Pour the tomato puree and cook for 3 to 4 minutes. Stir in salt, chili
powder & garam masala. Saute well until the masala smells good and
turns thick, for 4 to 5 minutes.

Mash the cooked urad dal slightly and pour it along with the stock
(lentil cooked liquid). Pour 1 cup hot water & mix.

Cook on a low flame until the dal becomes thick, stir often in
between to prevent burning the bottom. After 60 minutes, the dal
thickens.

Add another 1/2 to 1 cup hot boiling water and continue to cook until
really thick. This takes 30 minutes more. Totally cook for about
90 minutes from the time you added the cooked dal to the pot. The
cook time may vary depending on your pot and stove.

Crush kasuri methi in your palm and add it. Also pour the cream. Stir
and cook again for 6 to 8 minutes until it becomes thick and creamy.
Taste and add more salt or garam masala if needed. Add butter and mix
well.

Continued in part 2

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