Friday 14 December 2012

WORLD'S EASIEST DAL MAKHANI

“Life itself is the proper binge.”  ― Julia Child


Sigh. I wish I had a proper picture for this. I may update this post with better photos when I make this again.

Inspired by the combination of my love of Bukhara's Dal Makhani and my laziness. The creamy, beautiful, heavy, simplest dal recipe you'll ever find.
 
 
 
What you’ll need:
2 cups urad dal
1 cup milk
½ cup fresh cream
2 onions (chopped)
2 tomatoes (chopped into small chunks)
5 tbsp ginger garlic paste
2 tsp chilli powder
Salt to taste
 
How to:
 
1. Soak dal overnight.
 
2. Plunk all ingredients except onions and fresh cream into a pressure cooker with a cup and a half of water and cook for 3 -4 whistles.
 

If you don’t have a pressure cooker, this is going to take a LOT longer. Drop everything into a heavy bottomed pan on medium heat and forget about it for at least half an hour. Unless it’s bubbling over or threatening to explode then reduce the heat and ignore it.

 
3. See that the dal has cooked itself to mush (if it hasn’t then add some more water if necessary and let it cook some more). It won’t be absolute mush, you will still be able to distinguish little bits of dal but it should be pretty far gone.
 
4. Add some water to thin it to the consistency you like. Top with sautéed onions and a drizzle of fresh cream.

1 comment:

radha said...

Most people tell you dal makhni is to be simmered for hours. I absolutely love recipes like this.