Makhani Dal Masala

Roopak's Makhani Dal Masala Recipe

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water (for cooking)
• Salt to taste
• 1 teaspoon turmeric powder
• 2 tablespoons butter or ghee
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 cup fresh cream
• Fresh coriander leaves for garnish

For the Masala:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2-3 dried red chilies
• 4-5 cloves
• 4-5 green cardamom pods
• 1-inch cinnamon stick
• 1 bay leaf

Instructions:

• Rinse the black lentils and kidney beans thoroughly under running water. Soak them together in enough water for about 6-8 hours or overnight.
• After soaking, drain the water and transfer the lentils and kidney beans to a pressure cooker. Add 4 cups of fresh water, salt, and turmeric powder. Pressure cook until the lentils and beans are soft and well cooked. This usually takes about 4-5 whistles on medium heat.
• Once the lentils and beans are cooked, mash them slightly using the back of a spoon or a potato masher. Set aside.
• To prepare the masala, heat a pan over medium heat. Dry roast the cumin seeds, coriander seeds, fennel seeds, dried red chilies, cloves, cardamom pods, cinnamon stick, and bay leaf until fragrant. Allow them to cool down slightly, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
• In another pan, heat butter or ghee over medium heat. Add chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
• Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
• Now, add the ground masala powder along with red chili powder, garam masala, cumin powder, and coriander powder. Mix well and cook for a couple of minutes.
• Add the cooked dal mixture to the pan and mix until well combined. Adjust the consistency by adding water if required.
• Allow the dal to simmer on low heat for about 10-15 minutes, stirring occasionally.
• Finally, add fresh cream and mix well. Simmer for another 2-3 minutes.
• Garnish with freshly chopped coriander leaves before serving.

Your delicious Roopak's Makhani Dal Masala is ready to be served hot with rice or Indian bread of your choice! Enjoy!