Dal makhani mix (1 cup)* – soaked overnight
2 tablespoons ghee
2 medium sized onions – chopped
2 tablespoons ginger-garlic paste
puree of two big tomatoes
1 teaspoon chili powder
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 heaped tablespoon butter
fresh coriander to garnish
fresh cream to garnish
salt to taste
- Pressure cook your dal with 1 teaspoon of salt on a high flame for one whistle and then on a low flame for 3 whistles. Let the pressure release on it’s own.
- In a kadai, heat the ghee and add in the chopped onions. Fry till golden brown, then add in the ginger-garlic paste and fry till the raw smell goes.
- Add in the tomato puree and cook until the raw smell goes and the oil starts to separate from it. Add in salt and chili powder and mix thoroughly.
- Add in the cooked dal and mix with the masala. Add in half a cup of hot water and let it boil on a low flame.
- In another vessel, melt butter and take it off the heat. Add in 1/2 teaspoon of chilli powder and mix through. Add this mixture into the boiling dal mixture and mix in.
- Add coriander powder, garam masala and cumin powder and stir in. Let the dal thicken on a low flame.
- Add fresh coriander and cream to garnish. Serve hot with some rice or rotis!
Dal makhani mix is readily available in all supermarkets. If you can’t get the pre-made mix, add one fistful of rajma to 1 cup black dal. If you don’t like rajma, you can leave that out.