Makkhi Dal by Sangeeta on Jul 2, 2011
Makkhi Dal,is a treasured staple food of Punjabi household , but now it is the common in any home,dhaba or restaurants.I didn"t done any huge changes to regular one,just molded it to my likings:)
- Cook time:
- Prep time:
- Serves: 2 people
- For Dal:
- 1 cup split black gram
- 1/4 cup split bengal gram
- 1 table spoon split green gram
- 1 table spoon ghee
- 1 tea spoon salt
- 1 bay leaf
- 1 tea spoon crushed ginger
- 1 tea spoon garlic
- For Tempering:
- 2 table spoon butter
- 1 table spoon oil
- 1 tea spoon cumin seeds
- 1 table spoon crushed ginger
- For Paste:
- 1 cup tomato puree (blanched and pureed)
- 1/2 cup thick yogurt
- 1/2 cup malai from milk / cream
- 1 table spoon dry fenugreek leaves (hand crushed)
- 1 tea spoon coriander powder
- 1 table spoon garam masala / as per taste
- 1/2 tea spoon sugar
- salt as needed
- For Garnish:
- fresh coriander
- butter
Properly wash and soak all the lentils for 5-6 hrs.Transfer to cook cooker along with the water and all ingredients,mentioned under Dal.Take 6-8 whistles,cool,remove bay leaf and blend.Keep aside.
In a blender mix all ingredients mentioned under paste.Keep aside.In a kadhai or wok heat oil and butter,add cumin and ginger,add paste and on low flame simmer for 5-7 minutes.
Add boiled lentils and water acc. to your required consistency,adjust seasoning and on low flame simmer for 7-10 minutes.Transfer to serving dish,garnish with butter and fresh coriander.
Serve hot with roti,nan,kulcha or steaming hot rice.I love it with jeera rice:)
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Recipe Reference
actually my mom is making dal makhani since my child hood,which she has learned from our old neighbour,sharma aunty and i always hated this dal,but once,while making this dal by mistake i added yogurt instead of milk and liked the taste.than after some little changes,i stated loving and making this dal,again and again...:)