We went out for lunch yesterday and spent around 7000/= bucks. Once we got home one of my friends, Arnab who had joined us for dinner last night says, “Sheelu please give me some Makhani Daal” (which was prepared for dinner). Parthiv and Arnab actually had lachha parantha with the daal. I was like why do you have to spend so much outside, I got an answer that “That was for the stomach and this is for the heart”.. Thanks guys you made my day.. So here I am sharing my mom’s recipe for Makhani Daal hoping that you can also have such amazing moments with the same..
Preparation Time:- 15 mins | Cooking Time:- 1-1 and 1/2 hour | Serves:- 4-6 people
- For Daal
- 1 cup Urad ki daal
- 1/2 cup Chane ki daal
- 1/4 cup Rajma
- 1 tea spoon Ghee
- 2 Cloves (laung)
- 1 tea spoon Turmeric Powder (Haldi)
- 2 Large Cardamom (Badi Elaichi)
- 1 pinch Asafoetida (Hing)
- Salt to taste
- For masala
- 2 table spoon Oil/Ghee
- 2 tea spoon Cumin Seeds (Jeera)
- 2 -3 Large Onions finely chopped or grated
- 2-3 Large tomatoes grated
- 1 table spoon Ginger Garlic paste
- 3 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Turmeric powder (Haldi Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 2 tea spoon Garam Masala
- Salt to taste
- 100 gm Butter
- 1 cup milk
Boil the daals (Urad, Chana & Rajma), along with cloves, large cardamom, ghee, turmeric powder, Asafoetida and salt. This will take some time if the daals are not soaked. Please make sure that the daals are all soft.
Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.
Add the onions to the oil and allow them to fry till they turn light brown in color. Now add the Coriander powder and fry for one minute.
Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste, half tea spoon of salt (to saute the tomatoes). Keep frying the tomatoes till the oil separates out.
Add this masala to the daal boiled earlier, and mix properly. Allow the daal to boil.
Add the milk and stir continuously. Now add the butter and let it melt in. Allow the daal to cook for some time and stir in between to avoid it from burning.
The more this daal is cooked the tastier it gets.
- Top it with some butter when serving.
- Goes well with Lachha Parantha or Jeera Rice.