Dal Makhani or Maa di dal as it is customarily known as in Punjab, with its smooth velvety texture, aromatic and flavorful delicacy that is very much a dish of Punjab which has an authentic dhaba- food flavor that is prepared in butter with a combination of Whole black gram, Red kidney beans and Indian Spices. It is traditionally cooked on a low flame overnight and allowed to thicken and is served very hot with a dollop of home-made white butter.
Usually Punjabis add a generous dose of butter and serve this dal with whole green chillies and Ek mukka maar ke Gandda (onion) / Ek Mukka maar ke Pyaaz i.e. in Punjab, the locals prefer to hit an onion on its crown with a folded fist, peel and then relish it - Says our in-house expert Chef and Judge Reetu Uday Kugaji.
Every Punjabi restaurant, roadside eating place-Dhabas and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection.
Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three to four whistles.
Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
Add the cooked dal and rajma . Add broiled and crushed Kasoori methi. Add some water if the mixture is too thick. Keep stirring the dal in order to prevent it from sticking to the pan.
To make the Dhaba tadka mix: Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa. Add the turmeric powder, chilli, javitri powder and roast some more. Add the salt. Make a fine powder of the spices.
Add Dhaba tadka mix and adjust salt. Simmer on low flame till the dal and rajma are totally soft and well blended. Sprinkle garam masala powder.
Serve hot garnished with finely chopped fresh coriander leaves, ginger julienne, dollop of home-made white butter. Lace it with fresh cream.
Notes
Broiling is a method of cooking in which food is cooked directly under high heat.
You may prepare the Dhaba tadka mix and store in an airtight container / bottle, in order to prevent the aroma to escape. Use as and when required.
Oil and butter are heated together in order to prevent the butter from burning.
About the Author:Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.