Quick and Simple Punjabi Daal Makhani

This daal (black lentil) is the most popular north west frontier dish that pairs so well with hot kababs and butter naans. Long ago these lentils were soaked in water overnight and left on the tandoor ( clay oven) so the heat from the tandoor cooked it slowly all night! The result was soft lentils ready to cook the next day. The word "makhani" means butter, so this dish does involve some butter.....but I try to keep it to the minimum amount....:)!!This recipe of mine is a quick and easy one. Once again all these lentils can be bought at an Indian grocery store. Also buy ginger garlic paste from the store and refrigerate, as it is a staple for Indian cooking. If you want to impress your friends cook this Punjabi favorite and serve with hot tandoori rotis or naans....store bought of course!!!


Daal Makhani

Black lentils                                 2 cups
Red kidney beans / rajmah         one handful
Bengal Gram daal / chana daal   one handful
Ginger Garlic paste                     2 tsps
Jalapeno                                     one small
Onion                                         1 medium chopped
Ghee                                           2 tbspns
Tomato Paste                              one can
Kosher Salt
Garam Masala (Indian all spice mix) a pinch
Coriander Powder      2 tsps
Cumin Powder           2 tsps
Turmeric                    1 tsp
Red Chilli Powder     1 tsp

Heavy Cream             3 tablespoons
Butter unsalted           half a stick
Coriander leaves        chopped for garnishing

Soak the black gram,red kidney beans and bengal gram daal overnight and the next morning cook in the crockpot with 6 cups of water, salt, ginger garlic paste,one can of tomato paste and the jalapeno pepper, for about five hours or until all the lentils are soft to touch and can blend together with a wooden spoon.

Heat two tablespoons of ghee and add the chopped onions to it. Fry them till they are light brown in color and add the garam masala, cumin, coriander powder, turmeric, salt and red chilli powder to taste. Blend this mixture well and remove from heat adding it directly to the daal that has been stirred well.  Mix it well into the daal and taste for spices and salt and also for consistency---adding more water if needed. Now add the three tablespoons of heavy cream and garnish with some butter and chopped coriander leaves.Serve hot with any Indian bread you fancy! This does go well with aloo parathas......which is for another day!!