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- 200 g Kissan Tomato Puree
- 140 g Whole Urad Daal
- 40 g Rajma (Kidney Beans)
- 40 g Chana Dal
- 750 ml Water for pressure cooking
- 1 Medium Onion
- 1-2 Green Chillies, chopped
- 2 tsp Ginger Garlic Paste
- 1/2 tsp Cumin Seeds
- 2-3 Cloves
- 2-3 Green Cardamoms
- 1 Black Cardomom
- 1 inch Cinnamon
- 1 Small to Medium Tej patta (Indian Bay Leaf)
- 1/2 tsp Red Chilli Powder
- 2-3 pinches Nutmeg Powder or Grated Nutmeg
- 1 cup or as required water
- 20 g Low Fat Cream
- 1/4 tsp Crushed Kasuri Methi (dry fenugreek leaves)
- 2.5 tbsp Unsalted Butter
- As required Salt
- - for Dhungar Method
- 1 small piece Charcoal
- 1/2 - 2/3 tsp Oil
- Soak the dals overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
- Rinse the lentils a couple of times in water.
- Drain again and then add them in a pressure cooker. Add 3 cups water and stir well.
- Pressure cook for 18 to 20 whistles on a high flame, till all the dals have cooked thoroughly and softened. If they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
- In a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.
- Blend to a smooth puree. Keep aside. You can also use ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
- In a pan, now heat the butter.
- Add the whole spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
- Saute till the spices become aromatic.
- Then add 1/2 cup finely chopped onions.
- Stir and saute the onions on a low flame often till they become light golden.
- Then add 2 tsp ginger garlic paste. Stir again and saute till the raw aroma of ginger-garlic goes away.
- Add 1 tsp chopped green chilies and stir for a minute.
- Then add the tomato puree and stir again.
- Add 1/2 tsp red chilli powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
- Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
- Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
- Stir very well and simmer the dal makhani uncovered on a low flame.
- Keep on stirring often, so that the lentils don't get stuck to the bottom of the pan.
- Once it has begun to thicken, add salt as required.
- Stir very well and continue to simmer on a low flame. 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 an overall 25 minutes on a low flame. Do keep on stirring at intervals.
- When the gravy has thickened enough, then add 1/4 to 1/3 cup cream. Dal makhani is not too thick or too thin. It has a medium consistency.
- Stir the cream very well. Then switch off the flame.
- Now add 1/4 tsp kasuri methi, crushed. Stir again. Cover and keep the dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
- Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
- Keep the red hot charcoal in a small bowl.
- Pour 1/2 teaspoon oil on the charcoal.
- Immediately keep this bowl on top of the dal makhani.
- Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni.
- Serve punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, chapatis or steamed rice.