Dal Makhani

Source: adapted from www.vegrecipesofindia.com by Masala Suppers project manager Ruchika Goel

Ingredients

3⁄4 cup
whole urad dal (lentils)
1⁄4 cup
rajma (kidney beans)
3 cups
water (for pressure cooker)
3 tablespoons
olive oil
1⁄2 teaspoon
cumin seeds (jeera)
3
whole cloves (lavang)
3
green cardamom pods (choti elaichi or hari elaichi)
1
black cardamom pod (badi elaichi)
1
cinammon stick (dalchini)
1
tej patta (Indian bay leaf)
1
medium onion (finely chopped)
2 teaspoons
ginger garlic paste (adrak lahsun ka)
2
green chilis (hari mirch, chopped)
2
large tomatoes (pureed)
1⁄2 teaspoon
red chili powder (lal mirch powder)
1⁄8 teaspoon
grated nutmeg
1 cup
water (as needed)
1⁄4 cup
organic whole milk yogurt
1⁄4 teaspoon
crushed kasuri methi (dried fenugreek leaves)
Yields:
Servings

Instructions

Soak the dal and rajma overnight. Drain and rinse well. Add to pressure cooker with 3 cups water, a pinch of turmeric and a pinch of salt and stir. Pressure cook until softened and thoroughly cooked.

Add olive oil to a pan over medium high heat. Saute the whole spices - cumin seed, cloves, cardamoms, cinnamon and bay leaf - until they become aromatic. Add onion, reduce heat to meduim-low and saute until golden. Add ginger galic paste and saute for 2 minutes. Add chilis and saute for 2 minutes. Add tomato puree, red chili powder and nutmeg. Stir well and saute until you see fat releasing from the sides.

Add the cooked lentils and beans and water as needed. Simmer uncovered, adding water as needed and stirring occasionally until the mixture begins to thicken. It tastes best if simmered for about 25-30 minutes, stirring at intervals to avoid sticking to the bottom. Dal makhani has a medium consistency. 

Remove from the flame and stir in yogurt. Add kasuri methi and stir again.