PUNJABI TADKA - Dal Makhani

Being a Punjabi, I thought of sharing recipes that typically belong there.. thus, would share them under the section "PUNJABI TADKA" .. starting with "DAL MAKHANI".. cooked in typical punjabi ishtyle :)

Ingredients

Whole black gram 1 cup

Red kidney beans 2 tablespoons

Onion, chopped 1 large

Green chili, slit 2

Tomatoes, chopped 2 medium

Ginger, chopped 2 inch piece

Garlic, chopped 2 cloves

Cumin seeds 1 teaspoon

Red chili powder 1 teaspoon

Coriander powder 2 teaspoon

Cumin powder 2 teaspoon

Garam masala powder 1 teaspoon

Butter 3 tablespoons

Oil 1 tablespoon

Thick Cream 1 tablespoon

Fresh Coriander (finely chopped) for garnish

Salt to taste

Cooking

1. Wash and soak black gram and red kidney bean overnight in water.

2. Next morning, Pressure cook the soaked mixture with half of a tomato (chopped) and salt in enough water till three whistles. Check if the red beans have softened, else pressure cook again till a whistle.

3. In a non-stick pan, heat butter and oil together. Add cumin seeds. When they begin to change color, add ginger, garlic and onion and sauté till golden. Add slit green chilies, tomatoes and sauté on high heat. Add coriander powder, cumin powder, red chili powder and sauté till the tomatoes are reduced to a pulp.

4. Add the cooked onion-tomato mixture to the pressure cooked pulses and simmer on low heat. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Add cream and fresh coriander. Simmer on low heat till the dal is well blended.

5. Add a dollop of butter and serve hot.

PS - Goes perfect with Paratha and Naan (Indian Flat-breads)