I am sure you’ve eaten Dal Makhni and must have even cooked it on a number of occasions. This recipe is quite similar to Dal Makhni but has a smoother texture and tastes superb at all times. It’s a perfect treat for all vegetarian food lovers, for though it is dal, but has it’s distinct rich flavour to make it stand proud to prove its name of being a royal treat.
Dal Nawabi :
Difficulty Level: Easy
Serves : 4
- Split Black Urad Dal ( skin on) – 1 cup Or 70% of the mixture
- Red Kidney beans (Rajma) – 1/3 cup Or 20% of the mixture
- Split Chana Dal – 1/3 cup or 10% of the mixture
- Tomatoes – 2 to 3, finely chopped
- Onions – 2 medium-sized, finely chopped
- Ginger – about 2 inches, finely chopped
- Garlic – 4 to 5 cloves, crushed and chopped
- Fresh coriander – half a bunch to one cup full finely chopped
- Green Chili – 2 finely chopped
- Red Chili Powder 1 tsp
- Turmeric Powder – 3/4 tsp
- Cumin seeds – 1 tsp
- Salt – to taste
- Butter around 60 grams
- Oil – 1 tbsp (any oil you use to cook food in)
- Soak the black Urad dal, Rajma and Chana dal overnight. Soaking them in hot water for three to four hours can help as well, but overnight soaking yields better results.
- In a pressure cooker transfer the dal-rajma mixture, add around four cups of water. To this add salt and turmeric powder and one tablespoon of cooking oil.
- Close the lid of the pressure cooker and let the dal mixture simmer on medium flame till around 5 to 6 whistles blow. (Do not cook on high flame, else the dal mixture won’t cook through).
- Once the dals are cooked, place the cooker on medium flame and using the back of the round table-spoon mash the rajma and dals till you achieve a thick consistency dal with no individual ingredients visible.
- Adjust the water to a consistency of your liking.
- Add a generous dollop of butter to the dal while it is simmering.
- Add half of the coriander leaves (around half a cup) finely chop them and add to the cooking dal.
For the Tadka:
- Take the remaining butter in a pan, heat it. Now add cumin seeds, chopped onion, crushed garlic cloves, finely chopped ginger and let them saute till they start getting golden on their edges.
- Now add chopped green chili, chopped tomatoes, chopped coriander leaves in the above and let them fry till tomatoes are tender.
- Add one teaspoon of red chili powder and immediately add this tadka to the prepared dal.
- Place the lid immediately to avoid the aroma from escaping.
Serve hot with butter naan or buttered chapatis.
For more recipes from my kitchen, visit my food corner.