Black Urad dhal Butter Gravy
//DAL MAKHANI WITH STEP WISE PICTURE//
Ingredients:
- Black urad dhal – ½ cup
- Rajma/ kidney beans – 1 tblsp
- Tomato – 1 ½ (Large)
- Unsalted Butter – 2 tblsp + 1 tblsp (for topping)
- Kashmiri red chili powder – 1 tsp
- Cardamom/ black cardamom – 2 nos (crushed)
- Cinnamon – 1 stick (2 inch)
- Salt – to taste
- Water – as req
- Fresh cream – 3 tblsp (optional)
To temper:
- Unsalted Butter – 2 tblsp
- Cumin seeds/ shahi jeera – 1 tsp
- Ginger-garlic paste – 1 tblsp
- Kashmiri red chili powder –1 tsp
- Kasuri methy/ dry fenugreek leaves – 2 tsp (crushed)
Procedure:
- Wash and soak the black whole urad dhal along with a tblsp of kidney beans (ref pic) about 8 hours
- Grind the tomato into a fine paste without adding water (ref pic)
- Pressure cook the soaked urad dhal, kidney beans along with 2 tblsp of unsalted butter, a tsp of kashmiri red chili powder, 2 crushed cardamom pods, 2 inch of cinnamon stick, 1 cup of water and 1 ½ large tomato puree (ref pic) for about 4-5 whistles
- Release the pressure (ref pic) and grind it coarsely with mortar-pestle(ref pic) or mash it coarsely with potato masher and keep aside
- Heat about 2 tblsp of unsalted butter into a pan and add the cumin/shahi jeera and allow it to splutter
- Now add about a tblsp of ginger-garlic paste along with a tsp of kashmiri red chili powder (ref pic) cook well under medium flame until the oil separates (approx 2-3 mins)
- Add the coarsely grounded dhal (ref pic) along with required amount of water and salt; Cook under medium flame until it become thicker
- Towards the end, add about 2 tsp of crushed kasuri methy into the dhal with a tblsp of butter and turn off the flame
- The healthy, tasty and buttery “DAL MAKHANI” is ready to serve
- Serve hot with roti/chapthi/ jeera rice
NOTE/TIP:
- You can add 3 tblsp of fresh cream towards the end; it is totally optional
