Dal makhani is a speciality dish from Punjab. Lentils are a very essential food group rich in proteins and fiber. Traditionally this recipe is made from a combination of black gram dal & kidney beans. The dals are cooked for hours until they get a creamy texture.This makhani is a little simplified & a lighter version made with whole masoor dal, which in comparision with black gram cooks faster. The process is speedened up more by pressure cooking. Even if it is cooked traditionally, the dish is ready in an hour.
Ingredients
2 cups masoor dal
4 cups water
1 medium sized onion, sliced
1 medium sized tomato, sliced
2 garlic cloves, finely chopped
1/2" piece of ginger, grated/crushed
2-3 green chillies, slit lengthwise
1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tbsp of cooking oil
salt to taste
cilantro, to garnish
Method
- Heat oil in the pressure cooker. Add the ginger, garlic, green chillies & onions. Saute it for a while.
- Add the tomatoes & cook till they become mushy. Add the turmeric, chilli, coriander and garam masala powders.
- Add the dal, water & salt and pressure cook for 3-4 whistles.
- Once the pressure is down, check if the dals are cooked. Add water if necessary. Cook the dals little further on low heat until they are nice & creamy.
- Garnish with cilantro. Serve hot with rotis.
