Dal Makhani

   MAkhani is butter , this recipe is combination of two lentils cooked in butter and cream, which  gives rich taste to the dish, dal makhani is a very scrumptious , mouth watering accompaniment for  rice or rotis for my kids . this recipe was on my list to enter n the blog , but couldn't find time , and now finally managed to get into the blog.

 The lentils whole black gram and rajma is soaked for 7-8 hours and cooked till its soft and cooked in butter with spices, onion, tomatoes and to add richness thickened cream is added.

   Whenever we dine outside in India , dal makhani would be top  on the menu list on my son's order-list. Though I tried making it many times , my son wasn't satisfied , before I learnt that more time we cook , it added more taste to the dish.
                                                             

Ingredients:
1/4 cup of rajma beans
1 cup of whole black urad chal
1/4 cup  finely chopped red onion
1 cup of chopped tomatoes
1/4 tsp of garam masala powder
1/2 tsp of kashmiri chilli powder
100 gms of thickened cream
1 1/2 tbsp of butter
1 tbsp of  canola oil
5 garlic pods
1 inch ginger + 1/2 inch ginger
2 cloves
2 cardamon pods
1/4 inch cinnamon stick
2 bay leaves
1/4 tsp of corianer seeds
1/4 tsp of cumin seeds
1 red/ dried chilli
1 tsp of kasuri methi


Method:

Soak the lentils for 8 hours and cook them in apot with 3 cups of water and 1/2 inch ginger , salt , till they are soft and mushy( You can cook them in pressure cooker or in thick bottom pot)

• In a blender , blend ginger - garlic, red/ dried chilli to a paste
• In a mortar -pestle or mixie jar add  cinnamon stick,cardamon, coriander seeds, cumin seeds  and powder them finely.
• Heat heavy pan   melt butter + oil , add bay leaves , tip in chopped onion , cook till translucent.
•                                      
• Add the the ginger- garlic paste and cook till raw smell fades away.
• 
  
• now add the tomatoes to the pan and cook well till it is mushy.
•                                     
• Tip in the cinnamon , cardamon powder from pestle.
•                                       
• Now add the dry  powder (red chilli powder, garam masala powder) and cook till the oil oozes out, but see to that it doesnt burn, so keep stirring Now add the water or stock from lentil .
•                                       
•                                      
• Tip in the dhal and add some salt, cook it for an hour in simmer, but checking the water levels and shouldnt touch the bottom , else you would get a burnt flavour.
•                                        
• Stir the lentil sauce , slightly mash it  with back of the ladle, an water if its too thick.
• Now add cream   when the sauce gets thicker and cook in simmer for 20 minutes.
• Tip in kasuri methi and switch it off after 2 minutes.
•                                             
• Serve with cream swirls as accompaniment for rice or rotis