Dal Makhani ~ 171

This spicy, rich and creamy lentil dish is made with whole balck lentil or urad dal and kidney beans.  It is a very popular Punjabi dal (lentil) curry often referred to as the "king of all dals" due to the addition of butter and cream.  A low-fat version of  Dal Makhani can be made by adding oil and low-fat milk instead of butter and cream.

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Preparation time: 10 minutes + soaking time 8 hours or overnight

Cooking time: 40 minutes

Serves: 4

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Ingredients:

• Whole black urad dal / black lentil - 1 cup
• Kidney beans - 1/4 cup
• Water - 4 cups
• Butter - 3 tbsp
• Cumin seeds - 1 tsp
• Onion - 1, large, finely chopped
• Tomato - 2, finely chopped
• Ginger-Garlic paste - 1 tbsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp or to taste
• Turmeric powder - 1/2 tsp
• Kasoori methi - 1/2 tbsp
• Garam masala powder - 1 tsp
• Salt - taste
• Heavy cream - 3 tbsp 
• or 2% milk - 1/2 cup

Method:

1. Wash and soak whole black urad dal for eight hours or overnight.  Drain the water and pressure cook the dal with 4 cups of water for 5 to 6 whistles or until soft.  Mash it well and keep aside.
2. Heat butter in a deep skillet or saucepan.  Splutter cumin seeds, Add the chopped onion and ginger-garlic paste.  Saute until the onions turn soft.
3. Add the chopped tomato. coriander powder, cumin powder, red chili powder, and red chili powder. Cover and cook over low heat until the tomato turns soft and the butter separates.
4. Add the mashed dal along with kasoori methi, garam masala, and salt.  Bring it to a boil.  Simmer for 10 minutes, stirring occasionally  
5. Stir in the heavy cream or milk.  Bring the dal to a gentle boil and remove from the heat.
6. Serve hot with chapati, naan, or steamed basmati rice.

Brown Rice and Whole Black Urad Dal Idli

Ingredients:
Brown Rice - 3 cups
Whole Black Urad Dal, with skin - 1 cup
Fenugreek Seeds - 1 TBSP
Brown Aval / Poha / Flattened Rice - 1/4 cup
Salt - to taste

Method:

1. Wash and soak both the rice together and urad dal with fenugreek seeds separately in enough water overnight.  
2. Wash the poha and keep it for 5 minutes before grinding.
3. Using a wet grinder or blender,  grind the dal first till smooth and frothy, adding water very little at a time.  
4. Remove the dal batter.  Add rice and the soaked poha and grind to a fine and thick consistency. 
5. Mix dal and rice batter in a large container.  Add salt and mix well with hand.
6. Make sure to keep it in a large container, so that there is enough space for the batter to rise.
7. Keep the batter in a warm place for 8 hours to ferment and rise.  I keep my batter in the oven with the lights on overnight.
8. Next day, mix the fermented batter gently and pour into a greased idly plate and steam for 7 to 8 minutes.
9. Serve hot with chutney of your choice and milagai podi (spicy dal powder).