Dhal Makhani
Description

A close approximation of the Punjabi classic

Yield
8 Servings
Preparation time
8 hours
Cooking time
3 hours
Total time
11 hours
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 coconut oil for vegan)
1 Cinnamon stick
1 t Cumin seeds
6 Cloves
2 Black Cardamon seeds
6 Green Cardamom seeds
2 Bay leaves (I sometime use Durban curry leaves)
1 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) (omit for vegan))
Instructions
  1. Soak dhal and beans separately in water overnight. Drain and rinse. 
  2. Add dhal and beans to water and pressure cook on low flame for 2 hours. Dhal should be soft and mashable. If not, pressure cook further.
  3. Set aside to cool.
  4. Heat ghee (or butter).
  5. Add dry whole spices and sauté until cumin seeds pop.
  6. Add onions; stir and cook over medium heat until translucent.
  7. Add ginger garlic paste and stir for 30 seconds.
  8. Add tomato and stir again.
  9. Add nutmeg and chilli powder and stir again.
  10. Cook on low heat until tomato is cooked through. You should see the ghee separate on the side.
  11. Add the dhal/rajma to the tomato gravy and stir well.
  12. Simmer on very low heat for about 30 minutes; stir frequently, adding water if necessary to prevent sticking.
  13. Stir in cream to taste. Add salt to taste.

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