Creamy Authentic Dal Makhani

Dal Makhani or Maa Ki Dal is a family favourite and a must have for most Indian families on a restaurant outing. The amazingly creamy and lentils that melt in your mouth makes you wanna keep having more and more. It goes amazingly well with buttered naan, rice, parantha and so much more. Recreating this recipe at home has been a challenge, simply because it is impossible to replicate the authentic cooking equipment that some restaurants use.. a tandoor oven. The lentils cook gently hours upon hours until the lentils and its skin are one.

This recipe aims to recreate this cooking method my slowly simmering the lentils overnight with plenty of water and I am pleased to say, this version of the recipe is the closest I've ever been to recreating a true restaurant style recipe. I am sure it will only improve with time so stay on tune with me on this journey. In the meanwhile, enjoy this with naan and rice.



Ingredients
  • 1/2 cup urad dal or black lentils
  • 2 large tomatoes, pureed
  • 1 1/2 tbsp ginger-garlic paste
  • 1.5 tsp Kashmiri red chilli powder
  • 2 tbsp butter
  • Salt to taste 
  • 1/4 cup heavy cream 
  • A pinch of garam masala 
Instructions

  1. Wash your lentils five to six times until the water is clear. Take a large vessel, add your lentils, and fill it up with water. You want to have excess water for overnight/boiling over a long period. 
  2. Bring it up to a boil, cover, and simmer on a slow simmer for 8-10 hours. 
  3. The lentils should now be soft and should melt in your mouth. Drain excess water. Add in the rest of your ingredients except cream and simmer for 4-6 more hours, stir from time to time.
  4. Cook until lentils reach a medium consistency. 
  5. Finish with cream and some garam masala.

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