Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with naan (oven-baked flat bread) or tandoori roti (oven-baked whole wheat flat bread).
- 1/2 cup whole urad dal (available in Indian grocery stores)
- 1/8 cup red kidney beans (Rajma)
- 1 teaspoon grated ginger
- 1 minced green pepper or adjust to taste (Hari Mirch)
- 1/2 teaspoon turmeric (Haldi)
- 3/4 teaspoon salt
- 1/2 teaspoon mango powder (Amchoor)
- 1/4 teaspoon garam masala
- 1/4 cup cream
- 2 tablespoons ghee or clarified butter
- 1/2 teaspoon cumin seed (Jeera)
- Pinch of asafetida (Hing)
- 3 to 4 whole red chilies (Sabut Lal Mirch)
- 1/4 teaspoon red chili powder optional (Lal Mirch)
- 1/2 tablespoon shredded ginger
- Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
- Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili.
- Set to cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
- Turn off the heat. Wait until steam has stopped
before opening the pressure cooker. The dal and kidney beans should be soft and tender.
- Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
- Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.
- Heat the ghee in a small
saucepan. Test the heat by
adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
- Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.
- Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
- Garnish with shredded ginger.