For the second day of making dals, I wanted to try a recipe that's been with me for a while. I got introduced to Ajoy’s, Nilgiri through Ganga. Ever since then whenever I remember I land in his blog to read about his adventure as a chef and owner of a restaurant. He writes very well and makes you experience the cooking through his cooking. He shares his recipes in his posts and I saved couple of them to be tried later.

So when I thought I must try a new dal for the BM, I remembered this Dal Makhani and wanted to make it. This recipe is different from the one I normally make at home. I was floored with the quantity I ended up and saved it for three days of non stop Dal Makhani. That still didn't deter from enjoying my dal everyday. I served it with Naan, roti, chapati and yes finally Jeera rice as well.

As I thought there is no dearth of another delicious dal to be enjoyed.

Dal Makhani Recipe 1

Dal Makhani

Step by Step Recipe

Ingredients Needed

Whole Black lentils / Saboot Urad Dal - 1/2 cup
Rajma / Dried red kidney beans - 1/2 cup
Bengal Gram/ Channa dal / Split chickpeas - 1/4 cup

Whole Spices

Cinnamon stick - 2 "
Cardamom pods - 3 green
Cloves - 3

Other ingredients

Bay Leaf - 2 small
Onion - 1 big
Fresh Ginger, grated - 1 tbsp
Garlic, crushed - 4 big
Chilli powder 2–4 tsp
Green Chilies - 2 medium
Chopped tomatoes 400 g
Unsalted butter 1 tbsp
Oil - 1 tbsp
Salt to taste
Fenugreek leaves, crushed 4 tsp

Preparation Time: 15 minutes
Overnight Soaking - 6 -8 hrs
Cooking time: 45 mins
http://nilgiris.com.au/pages/indian-recipes/indian-vegetarian-meals/dal-makhani.pdf

Wash and rinse the lentils. Cover with thrice it's amount of water and saok overnight. Change waters and take the lentils in pressure cooker.

In muslin cloth, take the whole spices and make a bag. Make sure the spices don't come out. Pressure cook for 3 04 whistles depending on the dal getting cooked.

In a non stick pan, heat the oil, add bay leaf and saute. Next a chopped ginger and garlic. Saute for couple of mins. Add chopped green chilies and onions. Cook till the onions are done.

Next add the tomatoes, chili powder and salt. Cover with lid and cook till the tomatoes are done.

When the pressure subsides in the cooker, remove the spice bag. Add the cooked dal to the simmering pan, add more water as required. Continue cooking for the next 15 mins. The consistency should be like thick soup.

Finally add the fenugreek leaves.

Serve with Naan or Jeera rice.

Notes:

Only after cooking did I realise the original recipe didn't ask for onions be added. Apart from this I also somehow thought of add bay leaf. Anyway what really matters is the delicious dal we had to enjoy

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20

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Dal Makhani Recipe 2, Nilgiri Style | How to make Dal Makhani ~ Step by Step

Course Main Dish – Gravies

Cuisine North Indian

Author Srivalli

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

Comments

Nivedhanams Sowmya says

September 04, 2012 at 5:48 pm

delicious and authentic!!! great and helpful stepwise as usual

vaishali sabnani says

September 04, 2012 at 5:47 pm

This is one daal that I LOVE!..YES ..ANY TIME..this surely is a recipe for keeps..with a slight variation I make a similar daal, but still have book marked to make this perfectly.super tempting !!

Happy Cook / Finla says

September 04, 2012 at 6:12 pm

Pass me few roties of rice to eat this delicious mix of dal.

Priya says

September 04, 2012 at 7:28 pm

Super nutritious dal makhani, thick and irresistible dal makes me drool.

Chef Mireille says

September 04, 2012 at 7:41 pm

what a flavorful dal

Reshmi Mahesh says

September 05, 2012 at 3:19 am

Delicious....Perfect with chapathis..

rajani says

September 05, 2012 at 6:41 am

This looks perfect with some rotis.

tamilsasikitchen says

September 05, 2012 at 9:05 am

Healthy Dalmakhani... Yummy....

PJ says

September 05, 2012 at 9:49 am

Would you believe if I told you I never tired this at home!This version looks very creamy and now I am tempted to prepare this..

divya says

September 05, 2012 at 2:16 pm

Lip smashing gravy..looks great.

Raksha says

September 05, 2012 at 4:07 pm

Dal makhani is my favorite, thanks for sharing the recipe

The Pumpkin Farm says

September 05, 2012 at 4:30 pm

this definitely looks like restaurant style and no wonder why...you have done a wonderful job of recreating this dish from your friends recipe...i cant wait to try but has to be parked for a sunday when you have all the time to savor the flavors while cooking

Vandana Khemka says

September 05, 2012 at 6:52 pm

yum yum yum!

Pavani says

September 06, 2012 at 2:01 am

Oh man, that dal makhani looks soooo good. Thanks for Ajoy's recipe link too. I think I found something to make for next week.

veena krishnakumar says

September 09, 2012 at 1:04 pm

yum yum yum...drooling here

preeti garg says

September 09, 2012 at 2:49 pm

Awesome Recipe we love this with naan plz send me one plate

Priyas Feast says

September 10, 2012 at 6:02 am

Well made makhani..only fav of dal curry of mine..nice recipe,valli.

Vanamala Hebbar says

September 27, 2012 at 3:25 pm

wow hmmmm my fav..nice

Dal Makhani Recipe 2, Nilgiri Style | How to make Dal Makhani ~ Step by Step

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