Dal Makhni (Broth of mixture of pulses)

Dal  Makhni

Dal makhni is absolutely buttery in texture and tingles the taste buds. In Northern India specially in Punjab it is a regular fixture in those house holds where eating rich food immaterial of the calories it is adding is a regular fixture because they work hard and eat hard!!!
My family loves it and once in a while daughter and daughter in -law stop counting calories and lap it up to the last drop.
Make it and see the reaction of your family members.They would love you for they will get the best of the food at home! 

   Preparation time 15min.(dal soaking time not included)
   Cooking Time  60min.
   Makes 7-8 generous helpings.

    Materials Required For Making Dal Makhni : -

• 100gm. Saabut Urad Dal
• 50gm. Rajama
• 50gm. Chole(Chick peas)
• 50gm. Black Gram.(kala chana)
• 1/2 teaspoon Turmeric powder
• 20-30gm( 2 medium size) Onion 
• 50gm. (2 medium size )Tomatoes
• 1 Black Cardamom
• 3 Cloves
• 1/2 inch Cinnamon stick
• Small piece of star Aniseed
• Nutmeg small piece
• 2 teaspoons Garlic-Ginger paste 
• 2 teaspoons Clarified Butter(ghee)
• 100 gm. Butter 
• Salt to taste
• Chilly Powder to taste.
• 1 or 2 Whole red chilies.
• 2 tea spoons Coriander leaves finely cut 

    Directions to prepare Dal Makhni

• Mix all pulses and  wash them thoroughly.
• Soak them for at least 5-6hrs.
• Drain and throw the water.
• Put the soaked dal  in pressure cooker along with 
• Salt
• Chilly Powder
• 1 Black Cardamom
• 3 Cloves
• 1/2 inch Cinnamon stick
• Small piece of star Aniseed
• Nutmeg small piece
• 750 ml of water
• Cover the lid and cook on high flame till pressure in the cooker is built.
• Lower the heat and cook on low flame for 30min.
• Remove from heat and allow to cool.

•  Cut onions very fine
• Cut tomatoes fine.
• Heat clarified butter in a wok.
• When butter is hot add onions and stir fry till golden brown.
• Add garlic ginger paste and cook till it leaves the side of container. 
• Add tomatoes and cook till all liquid evaporates.

Masala of Onions, Tomatoes and all spices for Dal Makhni

• Add boiled dal and cook for at least 15min.
• Keep stirring in between and add water as needed.
• When done, it should look soft with all spices and water nicely mixed.( homogenous).

Dal-Makhni before butter is added 

• Add butter and give a gentle stir.
• Remove from heat immediately after adding butter.
• Take the cooked dal makhni  in a bowl.

Dal Makhni

• Heat little ghee and add whole red chilly ,when brown pour it over the dal, and then garnish it with coriander leaves.

Enjoy hot with steaming hot rice. :-)
Tips:

• Discard the water in which dal is soaked.
• After boiling the dal should be soft enough to be mashed by pressing between two fingers.
• Dal becomes creamy and nice if cooked with continuous stirring for longer time(at least 20 min.) occasionally adding water in required amount.

Suggested Variations :

• Those who are allergic to chana may omit it.
• Butter amount can be reduced, but that will be also compromising with the taste ans texture.
• Nutralite butter can be replaced for regular butter to reduce fat content in Dal Makhni.