Dal makhani

Dal Makhani - A rich and creamy dal originated from Punjab. Makhani means butter, so as the name suggests it is a buttery dal. Traditionally the dals are simmered overnight to enhance the taste and flavor. I used slow cooker method which also enhance the flavor. I used only butter and skipped the cream. If you want you can add cream too. My friend used to do with red chori instead of rajma, I used more red chori and little rajma, and followed her steps. Goes well with plain roti or Jeera pilaf.

Ingredients:

• Black urad dal/Black lentils - 3 cups
• Red chori - 1/4 cup *
• Rajma - 1/4 cup
• Butter - 1 stick or 1/2 cup
• Tomato - 4, medium
• Diced tomatoes - 3/4 th quantity of 28 oz can
• Ginger & garlic paste - 2 tbsp
• Kasturi methi - 1 tbsp
• Red chilly powder - 2 tsp
• Coriander powder - 3 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste

To temper:

• Oil - 2 tbsp
• Cumin seeds - 1/2 tsp
• Cardamon - 1
• Cloves - 3
• Cinnamon - a small stick
• Bay leaf - 1

Method:

Soak black dal and red chori and/or rajma overnight or minimum for 8 hours. Pressure cook the lentils for one whistle and simmer for 15 minutes, switch it off. Grind the ginger and garlic to a smooth paste.

Grind the tomatoes and canned tomatoes in the blender. Using a strainer remove the seeds and keep aside.

Heat the wide pan with 2 tbsp of oil and add cumin seeds, cardamon, cloves, cinnamon and bay leaf. Immediately add ginger garlic paste and saute for a minute. Then transfer the tomato puree and let it boil for 3 minutes. Add red chilly powder, coriander powder and turmeric powder. Let it boil in a medium flame for another 5 minutes.

Add butter in the puree, then add the water from the cooked dal (If you don't have water in dal, add 1 cup of normal water). After 2 minutes add the dal and let it cook for 10 minutes.

Transfer to slow cooker for 8 hours, in between add the crushed kasturi methi or let it cook in the stove top at medium flame for 45 minutes minimum.

Note:

* Red chori can be skipped and you can use the combination of  rajma and whole black urad dal.