Geethu's Kitchen - Geethu's Dal Makhni

Ingredients

  1. 1 + 1/3 cup whole urad (black); 2/3 cup rajma, or 2 cups whole urad (black), soaked 8-10 hours
  2. 4-5 large Roma tomatoes, pureed
  3. 1 small onion, pureed
  4. 2 tsp ginger-garlic paste
  5. 4-5 green chillis, slit lengthwise
  6. 1.5 tsp jeera
  7. A large Pinch of hing
  8. 2 bay leaves
  9. 1 inch cinnamon stick
  10. 2.5 tsp dhania powder
  11. 1 tsp red kasmiri chilli powder
  12. 1 tsp red chilli powder
  13. 3/4 tsp aamchur
  14. 2 tsp kasuri methi, crushed
  15. 1/2 tsp garam masala
  16. 1 cube ginger
  17. I large flake garlic
  18. I .5 tbsp fake butter
  19. 4-5 tbsp cream
  20. Chopped cilantro

Method:

  1. Boil dal in 6.5 cups water with 2 tsp salt, 1/2 tsp haldi (optional) 2 large cardamom, 5 peppercorns, 4 cloves, 4 cardamom, garlic pods and ginger cube for 25 minutes on Lo after steam comes. De-prussurize fully.
  2. Add 3 tbsp oil and ⁵ake butter to deep kadhai. Keep flame low so that butter doesn't burn.
  3. Keeping flamelow throughout, add jeera, hing, followed by ginger-garlic paste, stirring continuously. Add bay leaves, cinnamon stick, and slit green chillis
  4. Add ground onion and cook until light brown, stir for 2 minutes and then add kasmiri mirch, 1/2 tsp haldi, continuing to stir.
  5. Add tomato puree, and stir periodically until oil starts to separate (can cover with lid for 5 minutes to speed up process)
  6. When oil starts to separate out, add red chilli powder, aamchur and dhania powder and continue to stir.
  7. When oil completely separates out ( still some liquid remains; not dry), add dal and water from pressure cooker (Should be loose consistency, with lots of water)
  8. Remove bay leaves and cinnamon stick
  9. Let simmer on Low for 30 minutes, stirring periodically. Half-way, add kasuri methi and garam masala
  10. When it gets to right consistency, add cream (still on Low) and cook for an additional 10 minutes
  11. Switch off. Stir and chopped cilantro