At last I was able to take photos of the dal makhani that I prepared over the weekend. This is the most common side dish that you can find in any Indian restaurant especially if they serve you the combo meal. There are many recipes out there to prepare this side dish. This is my version adapted from a restaurants recipe that I came across a few years ago and I have modified it and perfected to suite my taste. The dal makhani that I make is always spicy because I feel that the dal absorbs the spice after it is prepared and the spice is evenly distributed.I always make a lot more than I need because I find that it can be used as a replacement to beans in regular burrito. Please refer to the recipe posted here. So this weekend combo meal at my place, roasted spicy potatoes, chapathi and dal makhani.
Heavy bottom vessel/Wok
Whole black udad dhal/ Whole thoor dhal with skin/lentils - 2 cups
Kidney beans/ rajma - 2 tbsp
Chann Dhal - 2 tbsp
Red Onions - 2 chopped finely
Tomato - 1 roma and 1 cup canned chopped
Ginger - 1 inch grated fresh
Garlic - 4 cloves finely chopped
Green Chillis - 2 to 3 (to reduce spice remove seeds)
Cumin - 1 tbsp
Shah Jeera - 1 tbsp
Coriander powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Salt to taste
Kathuri Methi - 1 tbsp crushed
Cilantro - 2 tbsp chopped
Butter - 1 tbsp
Oil - 2 tbsp
fresh cream - 1/4 cup
1. Soak the lentils and kidney beans over night with plenty of water.
2. Add them in a pressure pan along with channa dal with a little salt and pressure cook to 3 whistles.
3. Heat the pan with 1 tbsp butter allow it to melt and add 2 tbsp oil. Add in the cumin and shah jeera and cover for it would splatter a little.
4. Add onions, garlic, ginger, green chillis and salt and cook them well. Add coriander powder, turmeric, salt, garam masala and tomatoes, cook well until they incorporate about 7-8 minutes.
5. When the lentils are done add it to the above mix and cook well.
7. Add kasthuri methi and mix well. Add fresh cream, cilantro and serve it hot with chapathi.