Dal Makhani: Black Lentil with Kidney beans cooked in creamy sauce.
Dal makhani is one of the most popular lentil dish of North India,traditionally it is cooked on very low heat for several hours with fresh cream(malai).I got lots of emails saying how come north indian food blog dont have Dal Makhani recipe.I know MY BAD!! But no more wait,here comes my Dal Makhani Recipe with my Secret Tip....Enjoy!!!!!
1 cup Black Urad Dal
1/4 cup Red Kidney Bean
onions - 1 medium size,finely chopped
tomatoes - 1 medium size,pureed
ginger/garlic paste - 1 tsp
red chilli pdr - 1 tsp
coriander pdr - 1 tbsp
garam masala - 1 tsp
cream - 1tbs + to garnish
coriander leaves - finely chopped,to garnish
oil - 2 tbs(you can do it in 1tbs also)
Whole garam masala(1 black cardamon, 2 green cardmon, 1 bay leaf)
salt to taste
Soak the pulses overnight.Here in US i dont soak the pulses,they get cooked without soaking so its all upto you if you need to soak,soak them Overnight.Cook it in a pressure cooker with salt.In a pan heat oil.Add whole gram masala,ginger/garlic paste and onions. Saute onions until they become translucent.Now add the pureed tomatoes, red chilli powder, coriander powder.Saute till the oil start to separate. Then add the paste to cooked pulses(in pressure cooker).Now my secret Tip :P before covering the cooker add 1 tbs cream to it,this will give you the creamy taste and texture which you will not get if you add cream to paste or garnish cream before serving.Check salt,cover and simmer for 30 mins on med-low heat.Garnish with gram masala,fresh cream and coriander leaves .Serve hot with Naan.