Dhal Makhani

Summary

Yield	Servings
Prep time	8 hours
Cooking time	3 hours
Total time	11 hours

Description

A close approximation of the Punjabi classic

Ingredients

1 1⁄2 c

Black Urad Dhal

1⁄2 c

Rajma beans (or red kidney beans))

6 c

Water (for pressure cooking))

100 ml

Ghee (or use butter and scale back on salt)

Cinnamon stick

1 t

Cumin seeds

Cloves

Black Cardamon seeds

Green Cardamom seeds

Bay leaves (I sometime use Durban curry leaves)

Onion (large, finely sliced)

1 T

Ginger & Garlic paste

1 cn

Italian tomatoes (Blend and strain) (or use puree or passata)

1 t

Red chilli powder

2 pn

Nutmeg powder (or grate whole nutmeg)

Fresh cream ((to taste))

Instructions

Soak dhal and beans separately in water overnight. Drain and rinse. Add water and pressure cook on low flame for 2 hours. Dhal should be soft and mash-able. If not, pressure cook further. Set aside to cool. Heat ghee (or butter). Add dry whole spices and sauté until cumin seeds pop. Add onions; stir and cook over low heat until translucent. Add ginger garlic paste and stir for 30 seconds. Add tomato and stir again. Add nutmeg and chilli powder and stir again. Cook on low heat until tomato is cooked through. You should see the ghee separate on the side. Add the dhal/rajma to the tomato gravy and stir well. Simmer on very low heat for about 30 minutes; stir frequently, adding water if necessary to prevent sticking. Stir in cream to taste. Add salt to taste.