Daal Makhani stands for lentils cooked in cream. The creaminess doesn’t come just from the cream used also from the slow cooking of the lentils. It is made from a mixture of black lentils and red kidney beans in a ration of (4:1). This daal is takes a long time to cook and is best cooked when made with a lot of patience. It can’t be paced to a quick version. And the love and effort is visible in the taste of the daal.
Daal Makhani is a warm daal served with rice topped with ghee and is a comfort food during winters coming from the North of India – region of Punjab. Atleast I like it with rice always better than with naan. This daal is also served with naan or tandoori roti. The reason why you wouldn’t eat it all days and any time of the year because of the excessive amount of butter and cream used in this dish making it one heavy dish for the gut. But once you taste it, there is no looking back to it.
Give it a try and enjoy a soul warming meal 🙂
Soak black lentils and kidney beans overnight in a bowl with quite a lot of water. Next day morning wash the lentils well with water and boil it in a heavy bottom sauce pan with a pinch of salt. Cook it till it is well cooked and soft. If using a pressure cooker you can save upto 30 mins. Cook it till you hear 8 to 10 whistles.
Don't discard the boiling water as we would use it later for the daal. Using a potato masher or a stamper, mash 75% of the lentils not all of them to get a smooth rich texture to the daal.
In a heavy bottom pan, heat oil and butter on low heat. Add asafoetida, chilli and cumin seeds.
Add bay leaves, star anise, and cinnamon stick and saute on medium heat for 1 min.
Add the chopped onion and saute them for 5-6 minutes till they begin to soften. Stir well. After 5 minutes add chopped cloves of garlic or use a garlic press and finely chopped garlic to the pan and let it cook for 3 minutes more till the rawness disappears.
Add the tomatoes/puree and cook everything for 3-4 minutes till they soften and the mixture in the pan comes together into a smooth paste like.
Add the mashed and whole lentils to the mixture now and mix everything well.
Add the chilli powder and salt and give a good boil with occasional stirring.
Add the boiling liquid that you had saved for use later, to bring everything to a good boil and then simmer for 20-25 mins. It is a slow cooked daal and takes time to make it.
Daal should be thick by now, but if its is too thick, add some some water and bring it to a boil. Add the chopped coriander leaves and heavy cream. Save some for garnishing at the end.
Serve it with julienned ginger for extra flavor. Serve this with naan or pulao.