Daal makhani

     Have you ever been to a punjabi house for lunch or dinner? If yes then this daal is not a new term for you. Daal makhani or Makhani daal is a staple food in any punjabi household.
     Traditionally the daal used to be prepared in traditional stoves known as Chulha... which is a stove made with mud and lit with wood or coal. The daal was cooked in clay or mud pots giving the daal a unique taste which is difficult to achieve with the modern gas stove and pressure cookers.

    The essence of a perfect daal makhani is slow cooking... You need to start a day before by soaking the lentils(whole black gram and red kidney beans) then cooking it in a pressure cooker and then the tempering. As all mothers prepare the best foods in the world... same way my mum prepares the daal makhani  which is just finger licking and lip smacking. nobody can match that taste....
     My mum cooks the daal twice... i.e. after 5-6 whistles of the pressure cooker she waits to settle the pressure and then again add hot water and gives 5-6 more whistles.That way the daal is cooked perfectly and after adding the tadka it just tastes like cream.... O God!!! my mouth is watering...
    Daal makhani as the name suggests... is quite buttery and creamy. Dont omit the butter and cream. Altough you can reduce their quantities if watching calories.
     So here is the recipe of Daal Makhani or Makhani Daal....

Ingredients:

• Whole black gram(sabut urad)       1/2 cup
• Red kidney beans                          2 tbsps
• Salt to taste
• Ginger, grated                               2 inch piece
• Oil/Ghee                                       1 tbsp
• Butter                                           3 tbsps
• Onions, chopped                            1 large
• Tomatoes, chopped                         2 large
• Garlic, chopped                              6 cloves
• Cumin seeds                                  1 tsp
• Garam masala powder                     1 tsp
• Red chilli powder                            1 tsp
• Cream/Malai                                   4 tbsps
• Fresh coriander leaves/cilantro          1 tbsp

Method:

1. Soak Sabut urad and Rajma in 3 cups water overnight or for 7-8 hrs.Drain.
2. In a pressure cooker cook the daal and rajma with 3 cups water, salt and half grated ginger for 8 whistles. Check if the daal is cooked. If not add required hot water and cook for 2-3 more whistles.
3. Add cumin seeds. When they begin to change colour add onion and fry till golden brown.
4. Add remaining grated ginger, garlic and tomatoes. Saute` till tomatoes are well mashed and oil starts to leave the masala. 
5. Add cooked daals+2 cups water and adjust seasoning.
6. Add garam masala powder and simmer on very low heat for fifteen minutes. Reserve 2 tbsps cream for garnish and add the rest alomg with red chilli powder and mix.
7. Let the daal simmer for another 5 minutes.
8. Garnish with ginger strips, coriander leaves and the reserved cream and serve hot with naan or roties.

Tips;

Never cook the makhani daal in a hurry. It tastes best when cooked slowly.

If the daal in uncooked after 8 whistles add hot water to it and cook again. the no.of whistles depends upon the kind of water in your area.