Since it’s a Paryushan week , I have made a Jain recipe . But this Jain Dal Makhni tastes super delicious even without onion & garlic . Trust me , it’s worth trying !! The addition of fresh cream in dal makhni is purely heaven . Also , I have mentioned how to make fresh cream at home . Do tag me on your stories whenever you try it out !!
Preparation Time : 15 mins
Cooking Time : 20 mins
Serves: 4
Ingredients:
●3/4 cup black dal
●1/4 cup kidney beans (rajma)
●2 tbsp ghee / oil
●1 bay leaf
●2 slit green chillies
●1 tsp cumin seeds
● 1/2 tsp green cardamom powder
●1 inch of cinnamon stick
●1 tsp nutmeg powder
●1 cup tomato puree
●1/2 tsp coriander powder
●1 tsp dal makhni masala
●1 tsp red chilly powder
●1 tsp garam masala
● Salt to taste
●3/4 cup black dal , boiled
●1/4 cup kidney beans (rajma) , boiled
●1 cup water or as per requirement
●1/4 tsp kasuri methi
● 1/4 cup chopped coriander leaves
●3 tbsp fresh cream
● 1/4 cup chopped coriander leaves
Method :
◆Soak both the lentils in enough water for 8 to 9 hours or overnight. Later drain them well.Rinse both the lentils for a couple of times in water.
◆Drain again and then add them in a pressure cooker. Add 3 cups water and baking soda to it.
◆Pressure cook for 15 to 18 whistles on a high flame, till both the lentils have cooked thoroughly and softened . You can also just mash the lentils with a spoon or with your fingers to check whether they are cooked properly or not . Keep the cooked beans aside.
◆In a pan, heat oil or ghee . Add cumin seeds (jeera) , bay leaf , green cardamom powder , and cinnamon stick .Saute till the spices become aromatic.
◆Niw add tomato puree and cook for about 3 to 4 mins.
◆Add red chilly powder , coriander powder , dal makhni masala, and garam masala . Give it a good stir and saute this mixture on a medium flame, till you see oil /ghee releasing from the sides.
◆Then add the cooked black dal and kidney beans (rajma) along with the stock. Also add 1 cup water or as per requirement .
◆Simmer the dal makhani uncovered on a low flame. Keep on stirring often, so that the lentils don’t stick to the bottom of the pan.
◆ Once it has begun to thicken, add salt as per taste. When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes. I kept it for about 25 minutes on a low flame. The consistency of dal makhni is not too thick and not too thin. It has medium consistency .
◆ When the gravy has thickened enough, add fresh cream. Stir the cream well. Then switch off the flame. You can check the recipe of fresh cream below . Scroll down for the recipe ⬇️
◆Now add crushed kasuri methi .Mix it well . Serve hot with kulcha or jeera rice
HOW TO MAKE HOMEMADE FRESH CREAM:
◆ In a bowl , add 2 tsp of cornflour or arrowroot powder along with 4 tsp of milk . Mix it well . Our cornflour mixture is ready .
◆ Now, in a saucepan , add 1/2 cup of milk . Gently boil it .
◆ Once the milk is hot enough , add the cornflour mixture to the milk .Stir it continuously till the milk thickens . Once it thickens, switch off the flame and freeze it for 30 -40 mins . Your homemade fresh cream is ready .
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Mitsu's Food Journal 