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Dal Makhani

Traveling from last so many days as I have lost my aunt, she was a legendary person and an excellent cook. Although I hardly stayed with her but So many of my relatives always say that my cooking is inspired by her. May be true since childhood I saw her and my mom cooking together in all important family gatherings and occasions I have learned so many traditional dishes from her. 
Coming back to the point one more addition to traditional kitchen i.e Dal Makhani
Creamy mix lintels in spicy tadka, often we get this dal in highway Dhabas ( Dhabas are street restros in India where you get freshly made food in reasonable rates ) and believe me I never say no to this delicious dal . 
As the title suggest, Dal Makhani is the quintessential celebratory lentil for Northern India. Its silky consistency, tangy flavors, and concentrated richness is unequaled in any Indian bean or lentil dish. 

Daal Makhani, Maa ki Daal, and Dal Maharani are few of the names for this quintessential lentil in Northern India.  Traditionally Dal Makhani is cooked overnight in a pot over charcoal to ensure its creamy consistency.  With years of practice I have managed to create a version of Dal Makhani which simulates the creamy texture most commonly associated with Dal Makhani.

Mixture of five main lintels this dal is very healthy and delicious and easily make space in your exotic dinner menu.

1 Cup Urad (Black Whole) Dal
½ Cup Red Kidney Beans
1/2 cup chana dal ( split bengal gram) 
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
1 Cinnamon Stick
2 Black Cardamom
1/2 tsp asafetida (heeng)
Salt to Taste
2 Tbs Tomato Paste or 1 Tomato Pureed
4-6 dry red chili
1 cups of milk

Tempering: Clarified Butter, 2 garlic chopped, 1 tsp red chili powder

Garnish: unsalted butter

1.Soak the beans and lentils overnight in plenty of water. Drain next day.
2.Add beans, lentils, onion, cinnamon, black cardamom to a pressure cooker with 6 cups of water. Once the     whistle blows, cook on low heat for another 10 minutes.
3.Once the pressure released, open the pressure cooker and mash the dal into a creamy texture.
    In a haandi (heavy-set bowl), warm 2 tbsp of clarified butter. Add dry red chili, tomato, and garlic. Saute     for a few minutes.
4.Add mashed dal and 1/2 cup of milk to the tomato mixture. Bring to boil and simmer for 30 minutes,              stirring occasionally.
5.Repeat the process of adding milk and cooking for 30 minutes on low heat, for about 2 hours. 
   Add 2 tbsp of fresh cream and roasted kasoori methi in it. 
   Check for salt.

To serve: Warm 2 tbs of clarified butter, add asafetida & saute garlic till lightly colored, add red chili powder and quickly stir the tempering or baghar into the dal. Add a generous dollop of unsalted butter and serve hot.
 Note: There are no shortcuts to this recipe. To achieve the right consistency, this dal has to be cooked over a slow flame for a long period of time.


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