Dal Makhni

Dal Makhni 

The name says it all! Yep there is butter in this recipe! If you are self conscious and/or measuring calories this may not be the recipe for you! It’s the butter that gives this recipe that silky texture! Enjoy 

Ingredients 

3 cups Black gram 

2 tbsp chopped ginger

2 tbsp chopped green chilies 

1.5 cups tomato purée 

2 tsp red chili powder ( Kashmiri Laal mirch)

2 tsp coriander seeds 

1/2 tsp cumin seeds

1 tsp turmeric 

1 tbsp dried fenugreek leaves (kasauti methi)

1 pinch of hing (asafoetida) 

1 stick of butter  cut into 2 halves 

3 tbsp heavy cream (optional) 

Salt to taste 

Procedure 

Rinse the black gram well in cold water. 

If you are using a regular pressure cooker, I recommend you soak the gram overnight or for atleast 4 hrs. Pressure cook the the lentils for 10-15 minutes. 

I used instapot method and hence did not soak. I pressure cooked the lentils on Manual high pressure for 30 minutes. Cool until the pressure releases. 

In a sauté pan, toast the coriander and cumin seeds until fragrant and golden brown. Grind into a fine powder. 

In a large sauté pan - melt 1/2 the butter.  Add the ginger and green chilies. Sauté for about 20 - 30 seconds. Add the tomato paste, a pinch of salt and let it cook for about 4-5 mins. Once the butter starts to separate, add the cooked Lentils. Season with cumin - coriander powder, turmeric, Kashmiri Laal mirch, hing, dried fenugreek leaves and cook for another 10 minutes. Make sure you keep stirring to avoid the dal from

Sticking to the bottom. Add the remaining butter and cream. Cook for 5 minutes.  Serve with bread or rice! 

This make enough for a family of 6 to eat two sumptuous portions.