Dal Makhani / Creamy black lentils

Dal Makhani is very famous Punjabi dish. Any restaurant you go , you will this dish. No matter how hard you try you don't get restaurant taste because at home we dont use that much butter or cream in dish. Everyone has their own version of this dish and all taste awesome. In my family also we love this one. But don't like the cream and butter part. So I use evaporated milk to give creamy consistency without putting butter or cream in it. But if you want you can make in butter and instead of milk , add cream in it. It also known as Kali dal or maa ki dal also.

THANK YOU all for the wonderful comments.
 

Ingredients:

1 cup Whole Urad (soaked overnight)

1/4 cup chana dal (split chick peas) or Rajma ( Kidney beans)

1 onion

2 tbsp tomato puree

1 tsp mix ginger , garlic, green chili paste

1 tsp turmeric powder

1 tsp coriander and cumin powder

2 tsp red chili powder

salt to taste

2 tbsp oil (if you want u can use butter here)

1/4 cup evaporated milk

Method:

Heat oil in a pressure cooker and saute onions till it softens.

Stir in ginger, garlic, green chili paste, tomato puree, powder masala and fry for few seconds.

Add lentils and salt in it and add enough water to cover them. 

Pressure cook for at least 10-15 minutes or depend upon your beans and cooker.

Open up cooker and mix evaporated milk and boil.

Cook till you get nice creamy consistency.

Serve it hot with fluffy naan or rice or paratha.  

Choice is yours.

 Sending to Dish it out – Lentils and Garlic and Vardhini’s page"

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