Dal Makhani | Maa Ki Dal
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Dal Makhani happens to be India's favourite dal from the North Indian cuisine. This dal finds its roots in Punjab and was popularized by the Moti Mahal chain of restaurants in New Delhi. I came across an article about the history of origin of this dish on @ndtv_food Do give it a read. . I…
Ingredients
Instructions
Wash the dal and either soak overnight or in warm water for atleast 3 hours.
Drain water. Wash several times in fresh water, rubbing well, till water is no longer black in colour.
Pressure cook dal with water, the, salt and ginger-garlic-chilli paste. After the first whistle, keep on low flame for 30 minutes. Turn off flame and allow the pressure to release naturally.
After the pressure releases, mash the hot dal a little. Keep aside.
To the dal in the cooker, add tomato puree, kasoori methi, garam masala and nutmeg/jaiphal powder.
Add butter. Simmer on medium flame for 30 minutes, stirring dal occasionally. Turn off flame. Keep aside to cool till the time of serving.
At the time of serving, add milk mixed with cream to the dal. Heat the dal on low flame and bring to a boil, stirring continuously. Mix very well and simmer for 2 minutes more to get right colour and smoothness. Turn off heat and serve with hot rotis, phulkas, chapatis, naans, kulchas or if you are like me then with jowar rotis too!
