Thursday, August 14, 2008


Certain dishes leave an indelible impression on you, so much so that you crave for the same experience, everytime you eat the dish. Some set on a pursuit to find a restaurant that can guarantee them that experience, while some, (like me) undertake the challenge of appeasing their taste buds by replicating the flavors on my own - in my very own kitchen.

I fell in love with 'Dal Makhani' (DM) ever since I had it at a restaurant last year. Now, DM has become comfort food for me. This week I finally got down to trying it on my own. I read many DM recipes on the Internet. I didn't follow any particular recipe to the dot, but picked up ideas from all over. Here is my version, which turned out to my liking, except that it was a tad too hot for me.

  • Soak whole urad dal and rajma (red kidney beans) overnight. I measured the urad dal and then threw in some rajma.
  • Pressure cook the dals. I added salt while pressure cooking. I also dropped in a couple of bay leaves, a black cardamom, a cinnamon stick and a few cloves while pressure cooking, so that their flavors would be nicely absorbed by the dals.
For the puree:
  • Grind tomatoes-ginger-garlic-green chillies to a fine paste.
  • Heat oil for tadka. Add heeng, mustard seeds, jeera seeds when the oil is hot.
  • Saute finely chopped onions when the seeds start crackling.
  • Once the onions are done, add the puree and saute it till its cooked.
  • Add pepper powder, anardana powder, some turmeric powder and red chilli poowder (optional)
  • Add the dal and mash it slightly. Mix well.
  • Add water, salt (if necessary) and allow the mixture to simmer.
  • Add some milk and simmer for a bit.
  • Garnish with chopped coriander and a dollop of butter. I also used some chopped spring onions for the garnishing.

  • Remove the whole masalas from the dal once it is cooked, else, their flavor can be over powering.
  • Be careful with the spice. I used 4 ingredients (green chillies, pepper powder, red chilli powder and cloves) and a bit too much of the pepper powder.


Gowtham said...

Nice post with details - i am drooling at the thought of eating it with some frozen parathas in my freezer :D

Akira said...

Thanks G. Didn't wait for you to ask for the recipe this time..:)

I am said...

nice.. the tips are really helpful...haven't tried it...

I am said...

made DM but forgot to take out the spices :) hence am sure it was not like yours...but it was better than what i used to make ..thanks to you

Akira said...

@i am: I forgot to take out the spices that tip was in hindsight! :) ...glad you enjoyed your DM :)

Mukta said...

sahi, will try it somtime. Never thought of adding urad daal though. Next recipe for palak rice :)

Harshita said...

hey akira..sounds nice should try it one of these days..quite different from mine..try half and half instead of milk..should make it richer (i.e. tastier ;) ) i guess..

Akira said...

@harshita: Thanks. Will try it with half and half...that might make it taste more authentic too ;)