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Dal makhni

Well this dish is something I always order when I eat Indian cuisine and that dish is Dal makhni .If I go to attend a wedding iam expecting Dal makhni on the menu .Dal makhni a permanent fixture like Bhangra in a north Indian wedding.  Being a vegetarian my options are more or less the same be it at a Restaurant or at any wedding I stick to the same things .Therefore  dal makhni is pretty close to my heart and my taste buds. But I could never repeat the taste that I always tasted in the restaurant’s . Few weeks back at my nephew‘s pre wedding dinner ( Yes I have a nephew on my husband side who is of the same age as I am or if not less) I managed to get hold of the chef who was actually  sweet enough to give away the recipe. But he made sure that I taste the dal before.Which was heavenly and he kept blushing the whole time. So this is a big thank you to Manoj ji for being gracious enough to   give away the recipe.

Black urad  1cup

Rajma (Red kidney beans) ½ cup

Chana dal ( Split yellow gram) 2 tbsp

Onion 1nos

Tomato 2 nos

Ginger ½ inch

Coriander seeds -1 tbsp

Bay leaf-2

Deggi mirch-2 tbsp  / Red chilli pwd as per taste

Dhania pwd – 2 tbsp/ Coriander pwd

Amchoor pwd – 1 ½  tbsp/ Dry mango pwd as per taste

Zeera -1tsp

Milk 1 mug ( coffee mug )

Cream- ½ cup

Butter optional

Soak urad dal & chana dal in hot water. Soak Rajma separately in hot water. Soak them for minimum 2hrs. Pressure cook the Rajma for half an hr., then put the dal in it & pressure cook it again for 1/2 hrs . Drain out the excess water from the dal.

Tadka – In oil put the zeera, Coriander seeds& Bay leaf  , when it splutters  put onion & ginger in the pan. When the onions turn brown in color add tomato. After 3 min add Amchoor ,Dhania ,Deggi mirchi to the tadka. Cook till the fat leaves the sides.

Add the tadka ,milk & half of the cream in the da,if the dal looks a little thick then add water accordingly .Pressure cook it for another 15 min. Before serving add the butter & the cream on top. Then fold it in.

Tip : I only use cream when guest come over . Otherwise milk is sufficient. Specially good if we want taste without the extra calories.

While boiling we can add 2 black cardamom to the dal.

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