Wednesday, January 29, 2014

Dal Makhani-Moti Mahal Style


Black gram (urad whole)- 500 gm
Kidney beans (rajmah)- 250 gm
Bengal gram (channa dal) - 250 gm
Milk- 1 litre
Tomato puree- 1 ltr
Salt to taste
Red chili powder- 25 gm
Cumin (jeera) powder - 25 gm
Garam Masala- 25 gm
Cream 500 gm
Butter 1 kg


Pick and clean the dals and rajmah. Add salt and rub gently with both hands; rinse with water. Soak the mixture overnight in water.

Take a utensil with a heavy base, add the drained dal mixture and double the quantity of water; cook over low heat . At the restaurant, we put it in a tandoor for a while to simmer slowly.

Stir the mixture vigorously enough to mash it.
Once the mixture thickens add milk and cook till the milk is completely absorbed

Add the tomato puree and all spices; cook (for about 30 minutes) till grams and beans are tender.

Add butter and cook for 10 minutes. Now add cream and stir for one-two minutes.

Remove and serve hot. Don't blame your guests if they go slurp, slurp, slurp!

Picture Courtesy: IANS
The author, Monish Gujral, is the owner of the Moti Mahal chain, a restaurateur, chef and food writer.

No comments: