Dal Makhni

dal makhni noorsrecipes
  • Black Gram / Urad whole – 1 cup
  • Finely chopped onions – 1 large
  • Tomatoes – 2 medium
  • Ginger-garlic paste  – 1 tsp
  • Slit green chillies – 3
  • Cumin seeds / zeera – 1tsp
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 3/4 tsp
  • Finely chopped coriander leaves – 2 tbsp
  • Fresh cream – 1/2 cup + 1 tsp for garnish
  • Butter – 4 tbsp
  • Oil – 2 tbsp
  • Wash and soak black gram over night. Pressure cook with 2-3 glasses of water for about 2 whistles. Do not over cook unless you like it that way
  • Add 3 tbsp of butter and 1 tbsp oil (adding oil helps the butter from burning) in a kadai
  • Add cumin seeds, once it crackles add the onions and fry till slightly brown. Meanwhile dice the tomatoes and make a puree
  •  Ginger-garlic paste to be added now and fried till the raw smell goes and onion is golden brown
  • Add the tomato puree and fry well. Add red chili powder, garam masala powder, green chillies and mix well. Cook until the masala is done
  • Now add the black gram along with the water in which it was cooked. This dal is best when the consistency is thick. Make sure you add water only to that extent.  Allow it to cook for a few minutes in the masala
  •  Add fresh cream and cook for about 2-3 mins
  •  To temper, heat 1 tbsp butter and 1 tbsp oil in a small pan. Add kasoori methi, fry it for a few seconds and pour it on the Dal. This gives an amazing aroma and flavor
  • Garnish with 1 tbsp of fresh cream  and coriander leaves
  • Serve hot with rotis 🙂