Dhall Makhani – Mood For Cooking!
- 10
- May
- 2011
Dal Makhani:
Once upon a time…when I was studying in New Delhi, they used to serve Dal Makhani in our hostel, quite often! Let me refresh your memory by saying ‘Makhani’ means buttery. Somehow, our cook completely misses the whole idea of adding it to the dish! He exactly knows how to ruin a particular dish…in his own way! My roomie(room mate) and I, used to pray sincerely…so that they wouldn’t serve the dish forever! But, all our prayers went in vain!! Despite our miserable plea, Kamalesh (the cook) kept cooking it every week:( Thereby, constantly kept our weight on check!! That’s why…I hated this dish for a long time. Since, most of my past bitter experiences are all better now (only in food context)…thought of experimenting this one too!! Rather not a bad idea at all! Yes, it turned out to be “The Best Dal Makhani” I ever tasted:) I am going to pat myself and indulge in little bit of more…does anyone care to join me?
Ingredients:
Whole Black lentils / karuppu muzhu ulundhu 2 tablespoon (I used split lentils, today)
Chana dal 1 table spoon
Red beans/ rajma 1 fistful
Green chilies 3 chopped
Ginger-garlic paste
Onion 1 large finely chopped
Tomato puree 1 cup
Fresh cream 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder (fresh) 1 spoon
Cumin seeds powder (fresh) 1 spoon
Garam masala powder 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Butter few spoons.
Method:
Soak all the three lentils together overnight. Then, throw away the water and wash the lentils several times. Now, pressure cook them till tender.
Mash the lentils coarsely using the back of the spatula.
In a wide wok, heat oil. Add cumin seeds and asafoetida. Wait till it sizzles. Then add chilies, ginger-garlic and fry real good, followed by onions. Fry till reddish brown.
Further add tomato puree, salt, turmeric and chili powders. Cover and cook briefly until oil separates. Now…stir-in cooked and mashed lentils to it. Cover and cook until oil separates.
Add garam maala powder, coriander and cumin seeds powder. Top with fresh cream and cilantro leaves.
Mix well, before serving. Serve warm to go with your rotis, chappathis, pulkahs.
Dhal makhini lookss yummy..nice flavors ..
Thanks for sharing…Lovely clicks…
well, it is not my favorite dish either. he,he,he,he…. But the way, you have prepared it, it looks good.
Comforting soul food ! Love it ~ looks so perfect
US Masala
I wonder how can anyone can mess with this delicious dal preparation !! He must be a hopeless cook
Amazing looking dal…
Deepa
Hamaree Rasoi
Wowwwwwwwww.. looks absolutely perfect and tempting.. thanks for the recipe
Wow…this is a creamy n yummy curry…but never tried:) but your curry tempts me n induce me to make an attempt soon…
Love it anytime. I posted “dal banjari” yesterday, please do check. It is kind of cousin of this one… lol
Yummy and delicious dal.. looks absolutely perfect.. thanks for sharing dear !!
Indian Cuisine
Nutritious and protein packed dhal makhani, am yet to post mine..
I totally love this Malar..nothing better than daal makhani with hot steaming rice…pure indulgence and that too healthy.
Dal makahani is awesome delicious.
Wonderfully colorful and yummy dal, Malar – drooling!
dal makhani looks great..perfect with roti..!!
looks jus perfect…delicious..
looks jus perfect…delicious..
Hi dearie….very interesting read about your experience with dal makani
…yours looks delicious, bookmarked 
Looks perfect and yummy…
Looks gorgeous
Looks perfect .
Your Dal Makhani looks so delicious,no one would say no to this yummy looking dish.
wonderful side dish for roti and i prefer to have this with rice.came out well
wow. nice recipe. thanks for sharing.