Although Dal Makkhani is not a kayastha recipe but I am posting this recipe on the demand of my followers. I can assure you that this is an authentic recipe, because I learnt this recipe from one of my Sikh friend’s mother. Aunty used to prepare this dish with lots of butter. When I asked her: “Aunty don’t you feel you are putting too much of butter in it?” Aunty smiled and replied: “ Jo chees jaisi banti hai waise hi banao to asli swad aata hai nahi to khane ka kya maza.” From that day, I have learnt that if you want the real taste of the any dish, you should follow all steps of the original recipes of our nanis and dadis. When you serve a dish made with an original recipe to your guests, I bet, they can’t resist saying: “Wow! What taste! Just out of the world.”
PREP TIME: Overnight soaking + 1 hour
COOKING TIME: 1-2 hours
SERVES: 4 persons
INGREDIENTS FOR DAL MAKHANI:
1. Sabut udad dal (whole black lentil)-200g
2. Chana dal – 50 gm
3. Garlic paste– 1 tbsp
4. Ginger garlic paste - 2 tbsp
5. Degi mirch powder- 1 tsp
6. Tomato puree – 1cup (preferably fresh)
7. Butter – 100 gm
8. Salt to taste
INGREDIENTS FOR TEMPERING:
1. Ghee – 2 tbsp
2. Kasuri methi – 1 tsp
3. Degi mirch powder – ½ tsp
4. Water – 2 tbsp
5. Butter – 2 cubes
1. Butter: 2 cubes
2. Fresh cream – ½ tbsp
HOW TO MAKE DAL MAKHANI:
1. Wash and soak dal overnight.
2. Next day morning wash the dal properly.
3. Rub the soaked dal between your palm and wash it with fresh water.
4. Take water in a pressure cooker. Add dal and water. Water should be double the dal.
5. Don’t put the lid on the pressure cooker. Allow the dal to boil. After some time, you would see some foam " scum"coming out from dal.
6. Remove the foam with a ladle.
7. After removing all the foam from the dal, add garlic paste.
8. Cover the lid. Heat till you hear 3-4 whistles from the cooker. Now turn the flame on medium for another 15 minutes.
9. Turn off the gas. Open the lid when the cooker cools down. Check if the dal is cooked.
10. If dal is done turn on the gas again on medium. Add 1 tbsp butter and salt to it. Let it cook on slow flame for 5-7 min.
11. Now take another pan. Heat ghee and butter in it. Add ginger garlic paste. saute.and fresh tomato puree to the ghee. Sauté till the tomato puree is well cooked.
12. Add degi mirch, saute.
13. Add fresh tomato puree. saute untill masala leaves oil.
14. Add the tempering to cooked dal and mash it.
13. Add some more butter to dal and cook on slow flame till all ingredients are come together.
1. Heat the ghee in a pan, add kasuri methi,degi mirch powder and water.
2. Add the tempering to dal, add rest of the butter and give it a boil
3. Serve hot in a serving bowl and garnish with cream and butter cubes and serve with hot roti or rice.
1. Sometimes, there is a lot of dirt in whole udad dal. So, scrubbing and washing the dal is very important. After scrubbing remove all water from the dal. Wash the dal 2-3 times, add fresh water afterwards.
2. When you boil dal, you will see some foam “scum” on the top. You have to remove that foam from the dal because this scum is also a kind of dirt, which may spoil the taste of dal.
3. Generally, I suggest don’t put salt when you boil any chilka wali dal, like sabut udad, sabut moong, rajma, kale chane. I feel if we add salt at the time of boiling the shell (chilka) of the dal become hard.
4. If we cook dal in open pan, we get the best taste. But, cooking in an open pan is very time consuming. So, I give one or two whistles in a pressure cooker with a good amount of water. After that, I cook my dal on a very low flame.