This is not a new dish or a recipe development! But for me, every time I make Dal Makhani, it is when I am missing home especially being in the region I grew up in. I am out & out North Indian & love my Paranthas, Pakoras, Sarson ka Saag, Palak Paneer & Dal Makhani with Naan. But being in Western India, a true Dal Makhani, Boondi Raita, Kadai Paneer, Malai Kofta are some dishes I miss the most. I have tried the bestest of best restaurants but when it comes to giving the real taste of North Indian dishes they fall way short. Whenever I crave for these delicacies, I make them myself.
Traditionally Dal Makhani, is cooked on slow fire for hours and even days together. But in this fast pace age, that’s a bit too much to achieve. Over the years I’ve learnt a simple secret to a great Dal Makhani, boil the dal & rajma a day in advance & keep it in refrigerator. On the day of serving, simply cook with gravy on slow for atleast 1/2 hour to 1 hour & allow it to thicken. And there you have the rich dal makhani with rich taste which has developed over the 24 hours you kept it in refrigerator.
I love this version, my family love it. Very sure you will love it too!
- 1 Cup – Whole Urad (Whole Black Lentil)
- 1 Tbsp – Rajma (Kidney Beans)
- 2 Tbsps – Oil
- 3 – Tomatoes
- 2 – Onions
- 1/2″ – Ginger
- 2-3 – Green Chillies
- 1/4 Cup – Cream, I used home-made
- 1/2 tsp – Turmeric Powder
- 1 tsp – Coriander powder
- Salt – to taste
- 1/2 – Bayleaf
- 2 – Cloves
- 1/2 stick – Cinnamon
- 2 – Cardamom
- Soak urad & rajma overnight.
- Drain the urad & rajma. Pressure cook them together using water, salt & turmeric.
- In the meanwhile, grind tomatoes, onions, green chillies & ginger.
- In a pan, heat oil. Add the bayleaf, cloves, cardamom & cinnamon. Once they are roasted & leave aroma, remove them from the pan using a slotted spoon and keep aside.
- Now add tomato paste & fry it on slow. Once the gravy starts leaving sides of the pan, add the boiled urad & rajma. Cook on slow flame for atleast 15-20 mins. Allow the gravy and urad to mix well & thicken. You can add more water if required.
- Once you feel a desired consistency is reached, add the cream & roasted whole spices. Mix them well. Garnish with some more cream, coriander leaves.
- Serve hot with naan/ roti/ parantha/ flat bread.
As this is a traditional recipe it makes for perfect holi celebrations round-the-corner. Linking this to -
- Foodabulous Fest- Celebrate March Masti by Simply Tadka
- Color Me Photography Challenge Series hosted by The Humpty Dumpty Kitchen
- My Legume Love Affair currently hosted by Seduce Your Tastebuds, event started by Lisa & Susan
- Holi – The Festival of Colors by Cook Like A Bong. They are hosting a giveaway by Cuponation