This is without doubt my favourite Indian dish. You rarely find it on the menu at your standard ‘Curry House’ but go to India and it is served everywhere. It’s rich and creamy taste is wonderful served on it’s ow with just some naan or roti and some plain rice.
The secret to the great taste is to slow cook the dal over several hours to allow it’s flavour to release and combine with the other ingredients. Makhan means butter in Punjabi. This is a rich dish so best not eaten too often but it tastes out of this world.
Please, give this recipe a go one day, you won’t regret it.
Dal Makhini Recipe Ingredients
1kg of black lentils
200 grams of channa dal
100 grams of Ginger paste
1 1/2 tins of tomato puree
50grams of red chilli powder (more for colour than heat)
100 ml of vegetable oil
500 grams of butter
500 grams of cream
5 grams of Kasuri methi powder
100 grams of Ghee
Salt to taste
Method:
It is important to soak the dal in water over night as this will help loosen it up and make the cooking time shorter.
First Place the two types of dal into a bowl with a little water and a couple of teaspoons of salt. Rub together for a few minutes then wash the dal with clean water several times. This both cleans the dal and removes any starch. Add the dal to a large pot with enough water to cover ans bring to the boil. After boiling for 5 minutes drain and set the dal aside.
In the large pot add the oil and when hot fry off the ginger paste for 2 minutes. Next add the chilli powder and the tomato puree. Stir in and simmer for several minutes. Next add the daal to the pot along with the ghee, some salt and the butter. Bring to a very low simmer and cook for at least 5 hours (yes that was a 5!).
Just before serving stir in the methi powder and cream and serve hot.