Dal Makhani

Ingredients

• Whole black lentil (Sabut urad dal) - 250 gm
• Ghee/Oil - 4 tbsp
•  Asafoetida (Hing) - one pinch
• Onion chopped - 1 large
• Tomato chopped - 2 medium
• Chilly powder - ½ tsp
• Turmeric powder - a small pinch
• Coriander powder - ¼  tsp
• Everest garam masala - 1/2 tsp
• Salt to taste

Make a coarsely ground/crushed paste of the following

• Green chilly - 1
• Jeera - 1/2 tsp
• Garlic crushed - 10 cloves
• Ginger crushed - 1" piece

 Method

• Soak the black lentils for 30 minutes in water. (3 cups of water for 1 cup of dal). Drain the water.
• Pressure cook the lentils with 3 cups of water for about 12 minutes (or until it is done). Bring the pressure cooker to full pressure and then lower the flame and let it cook. After about 12 minutes switch off the flame and then let it cool naturally. Once the pressure is completely released, check if the dal is cooked. If it is not, cook for a few minutes again. Open and mash the contents in the cooker slightly.
• Heat a pan and add the ghee/oil
• Add the  asafoetida
• Add the crushed ingredients and saute for about 2 minutes
• Add the onion and saute till they turn translucent
• Add the turmeric powder, chilly powder, coriander powder and garam masala (Everest garam masala)
• Add the chopped onions
• Saute till the masala is cooked
• Add the ingredients of the cooker
• Add water if required (the gravy should be of pouring consistency)
• Cook for about 10 minutes
• Add salt and coriander leaves
• Add a dollop of butter before serving (in that case add a little less salt in the beginning)

This tastes best when it stands for a couple of hours at least after cooking. Serve with hot naans.

Usually people also add one/two tablespoons of kidney beans (rajma) along with the black lentils. You can also add 3-4 tbsp of fresh cream after cooking.

This has been cooked by my wife who is a vegetarian and this is a favourite dish of many vegetarians. This is a very popular Punjabi dish.