Chef Sanjay’s Dal Makhani
Slow cooked black dal with garlic, tomato, butter and cream
Equipment
- Stockpot
Ingredients
- 280 gms Whole urad dal black lentil
- 60 gms Red kidney beans
- 3 tbsp vegetable oil
- Pinch of asafoetida
- 650 ml Tomato puree
- 1 tsp cumin seeds
- 1 green chilli crushed
- 10 cloves garlic finely chopped
- 1 piece ginger finely chopped
- 1 tsp Kashmiri chilli powder
- ½ tsp garam masala powder
- ½ tsp crushed Kasoori methi dry fenugreek leaves
- 100 gms butter
- 60 ml single cream
- 1 tbsp chopped coriander for garnish
- ½ ginger slivers for garnish
- 1.5 to 2 ltrs Water for cooking dal
Instructions
- Soak the black lentils and kidney beans overnight in a bowl in plenty of water.
- In a large heavy bottom stock-pot add the black lentil and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scarp of the foam from the top. Continue cooking for further 1 hour and 30 minutes
- Drain, reserving the cooking water and set aside to use for later. Mash the lentils till you have a coarse consistency. You want some lentils whole but most of it mashed.
- In a heavy bottom large stockpot heat the oil, add the asafoetida, chilli and cumin seeds. Let them crackle for few seconds and add the garlic and ginger for frying for a further 30 seconds, add chilli powder. Cook till the oil seperates.
- Add the tomato puree and fry for a further 3 minutes to let it cook
- Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal
- Add 650 mls cooking liquid and stir. Bring to a boil and simmer for 60-90 minutes on a very low heat with the lid on. Make sure to stir a few times preventing it from sticking to the bottom of the pan
- The dal should be thick and creamy so add a little more water only if you need to. Add the garam masala powder along with the butter. Stir well simmering for a minute
- Just before you serve add crushed Kasoori methi, butter, a swirl of cream, fresh coriander and ginger. Serve with paratha or pulao
Notes
Serve with paratha or pulao