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!
Dal Makhani | A Journey to Home Town
Traditional Dal Makhani, for all food lovers.
- 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.
source: my mother
Tastes best if you cook earlier and allow to enrich in flavour overnight in refrigerator.
Copyright, 2015 Lemon in Ginger. All Rights Reserved.
As this is a traditional recipe it makes for perfect holi celebrations round-the-corner.
Sending this to MLLA – My Legume Love Affair # 77. MLLA is one of the oldest running monthly food event started by Susan of Well Seasoned Cook & now mantle held by Lisa.