Dal Makhani - Blog Hop Wednesdays

Its the third week of blog hopping for me and its been an ever so pleasing experience.To decide on a recipe to re-create from a fellow blogger,is really fun.This time I have decided to make Dal Makhani.
The Dal in this dish comprises of a mixture of rajma/red kidney beans, urad dal/Black lentils, and chick peas/chana or chana dal.

This time I have a versatile blogger Vatsala of Show and Tell as my partner and I loved going through her array of recipes.Since I had been planning on making Dal(Lentils) makhani (buttery/creamy), I jumped at the opportunity.I have followed this recipe from Vatsala and also this version which I had tried the first time I ever made this dish 3 years ago in Bangalore.

Here's how i made it :


Rajma (red kidney beans) 1/3 cup,
Black lentils(urad dal with skin which is black in color) 1cup
Black/white chick peas(kala chana) 1/3 cup(optional)
Green chillies 1 or 2
Ginger 1 inch piece grated
Garlic 3 pods grated
Salt to taste

To prepare the tadka

Ghee/Butter 1-2 tablespoons

Cumin seeds 1 tsp

Garlic pods 2 crushed

Asoefetida/hing 1/4 tsp

Tomato puree of 2 medium tomatoes

To finish the dish

Cream 2 tablespoons(or less)

Garam masala powder 1 tsp

Chilli powder 1tsp

• Soak the dals over night and pressure them with the ginger,garlic and green chillies with salt to taste. 
• When the cooker cools, open it and crush the lentils with a heavy ladle.
• Heat the ghee/butter in a pan, add the cumin seeds and garlic, allow garlic to change color slightly, add the asoefetida, now add the tomato puree and fry until the raw smell goes away.
• Add the cooked and smashed lentils.
• Let the lentils absorb the tomato puree and add enough salt to taste.
• Add a tablespoon of cream and mix well.Add enough water to reach the consistency you require.

• Turn off the heat, sprinkle garam masala powder and chilli powder on top and serve with a dollop of cream(optional).
• Serve hot with chapatis or steamed rice.

BHW is powered by Radhika @tickling palates.

and to MLLA @ Briciole and The well seasoned cook