Dal Makhani

On a lazy weekend , when we are not in a mood to cook anything elaborate , at the same time wish we had something special on the table for unannounced vistors, we invariably think of Biryani and Dal Makhani, a simple  and filling legume dish that looks like we spent a lot of time in the kitchen!!

 This quick recipe is from a cookbook that came with  a beautiful  black hard anodised pressure cooker, we purchased a  couple of years ago. Easy and simple one pot dish , very tasty and looks elaborate.

Serves 6-8;

 Pantry list

6 cups  water
1  1/4 cups  whole black gram/ split black gram
1/4 cup  kidney beans soaked in water for 1 hour and drained
2 large  tomatoes
1 inch  ginger
5 flakes garlic
5 green chillies
3 red chillies
salt to taste
turmeric pdr/haldi  a pinch
Rajma pdr /dal makhani pdr 2tsp
1/2 tsp red chilli powder
1 tbsp ghee
2 tbsp heavy whipping cream
2 tbsp butter / more if you please!

For tempering/tadka

2tbsp ghee
1 small onion
1/2 tsp red chilli pdr

• Pour water into cooker, add all the ingredients except those for tadka and cook until done...3 -5 whistles depending on your pressure cooker . It can also be done over the stovetop but will take more time as legumes take a long time to cook 
• Once the dals are cooked to tender but firm stage, partially mash with back of ladle , add the dal makhani pdr and simmer to obtain a creamy consistency,
• For tadka, heat ghee in a pan , add onion and roast until transparent and golden brown , remove from heat and add red chilli powder and pour over the dal. 
•  Let it simmer , and lastly add some (OR LOTS  ! )  cream , and butter, stir well and garnish with cilantro.
• Pair it with biryani, rice  or hot naans / Indian flatbreads

Biryani recipe coming soon...stand by!!!!!

Our entry for  My Legume Love Affair  hosted by Mirch Masala
mirchmasala

and The Well Seasoned Cook
thewellseasonedcook