Anyway, coming to the recipe, Dhal Makhani is a popular punjabi dish. Dhal Makhani mainly comprises of whole black lentils (black urad dhal) and red kidney beans (rajma). It is a rich and creamy gravy packed with flavors traditionally cooked for a day or so. Nowadays, most recipes have a shortcut version, so why wait to enjoy a tasty bite?
3/4 cup black urad dhal
1/4 cup red kidney beans
1 big onion, finely chopped
1 medium tomato, finely chopped
3/4 cup tomato puree
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
1 1/2 tsp garam masala powder
1/4 cup coconut milk creamer (increase quantity, if you like it creamier)
1 tsp fenugreek leaves, crushed and powdered
3-4 cinnamon sticks (small bits)
1 tsp vegan butter (optional)
1 1/2 tbsp oil
Salt, to taste
In a bowl, soak the black urad dhal and red kidney beans overnight.
Pressure cook the black urad dhal and red kidney beans using a weight for 3-4 whistles. Mash the cooked dhal and beans and set aside.
In a pan, heat oil and vegan butter, add cinnamon, cloves and onions. Sauté until the onions are slightly brown (add little salt to cook the onions faster). Add the ginger-garlic paste and sauté till the raw smell is gone. Add tomato and cook until it gets pulpy.
Now, add turmeric powder, chilli powder, garam masala powder and cook for 3-4 minutes. Add the tomato puree and cook for few mins until it blends with the spices. Add the mashed dhal mix and salt to the gravy and cook for 8-10 mins.
Add the coconut milk creamer and crushed fenugreek leaves to the dhal and mix well. Cook for few mins. If you find the gravy too thick, add 1/4 cup water and stir well. Serve hot with rotis.
Makes 5-6 servings.