THE MAKHANI TRAIL

Of all the things supposedly VERY Indian to most foreigners ( read Brits) makhani food is definitely very Indian... butter chicken and daal makhani are best known Indian dishes ..though honestly they have as little to do with India as English to Indian soil and they both still remain popular.. i mean English not being our own language has gained huge popularity and daal makhani though not a staple Indian kitchen dish is widely available in all Indian restaurants..

Everyone has a claim to daal makhani or Black daal... the Gujrals of Moti Mahal claim the invention of makhani daal and so for the tandoori chicken.. Daal Bukhaara of the ITC chain also claim originality..

I feel daal's unlike other recipes have a typical flavour of each kitchen.. every chef has his/ her own way and so does every mother .. ( here comes the phrase.. meri maa jaisi daal...) taste differs on the mix of the daal..( chana , urad etc), tempering and even the pot ( clay or steel)

This particular recipe for a black daal is quite yummy and presentable to serve at gatherings..

we need

Black Gram ( whole urad) 1 portion ( your measure katori/ bowl whatever)

Kidney beans ( rajma) 1/3 portion ( 1/3 quantity of daal.)

Ginger garlic paste 2 tsp

Tomatoes 4-5

Salt to taste

Red chilli powder 1/2 teaspoon

Garam masala 1 teaspoon or to taste

White butter ( about 3-4 tablespoon)

Cream to garnish

method

• The daals need to soak overnight.
• boil the soaked daal with salt and some garam masala... i use my pressure cooker for it initially as it is faster..
• once boiled take daal in a heavy bottom pan and simmer while stirring occasionally..
• add ginger garlic paste..
• Puree the tomatoes in a blender and add to the cooking daal.
• add white butter and some cream and keep boiling.
• the process may take about an hour or so .. you'll notice that the daal is turning a reddish tone with a thicker consistancy.
• take a smaller pan.. heat some butter or ghee in it.. add chilli powder and garam masala. temper the daal with this tempering. let bubbles die down.. mix well ..
• just before serving add some cream and garnish with cream and chopped coriander.