Dal Makhani

Von Swasthi's Recipes · 180 Min.

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Zubereitung

1. Rinse the urad dal and rajma by rubbing them well, rinsing three times in total, then soak overnight in 4 cups of water. Drain, rinse well and drain again.
2. Pressure cook the dal and rajma in 4 cups of fresh water for 10 whistles on medium heat (or 20 minutes at high pressure in an Instant Pot). Without a cooker, simmer in a heavy pot until soft, adding hot water as needed.
3. Check that the dal and rajma mash easily with a spoon. If not, add half a cup of hot water and cook another 3-4 whistles on medium heat.
4. Heat the ghee in a heavy pot and add the whole spices, if using, for about a minute.
5. Stir in the onions and sauté until golden, about 7 minutes. Add the ginger garlic paste and sauté for 1 minute.
6. Pour in the tomato purée and cook for 3-4 minutes. Stir in the salt, chili powder and garam masala and sauté for 4-5 minutes, until the masala smells good and thickens.
7. Mash the cooked urad dal slightly, then add it with its cooking liquid. Pour in 1 cup of hot water and mix.
8. Simmer on low, stirring often, until the dal thickens, about 60 minutes.
9. Add another ½ to 1 cup of hot water and cook until very thick, about 30 more minutes (around 90 minutes in total from adding the cooked dal to the pot).
10. Crush the kasuri methi in your palm and add it with the cream. Cook for 6-8 minutes until thick and creamy. Taste and add more salt or garam masala if needed. Stir in the butter.
11. Optional smoking: place a small foil cup on the dal, burn a 1-2 inch piece of natural charcoal on direct flame until red hot (3-4 minutes), place it in the cup, pour on ¼ tsp ghee, cover the pot and smoke for 3-4 minutes. Repeat with another ¼ tsp ghee for a stronger flavour.
12. Instant Pot method: heat the ghee, sauté the onions until golden (about 5 minutes), add the ginger garlic paste and sauté 1 minute, then add the tomato purée, chili powder, garam masala and salt and sauté 3-4 minutes. Add the soaked, drained lentils and 3 cups of water, pressure cook for 30 minutes, then let the pressure drop for about 15 minutes before opening.
13. Mash some of the urad dal (not the rajma), select saute, add 1 cup of hot water and cook on saute for 12-15 minutes, adjusting the heat as needed. Optionally add another cup of hot water and cook 12-15 minutes more.
14. Taste and adjust the salt. Stir in the crushed kasuri methi, cream and extra garam masala if wanted. Add the butter and turn off the pot.

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