Once upon a time...when I was studying in New Delhi, they used to serve Dal Makhani in our hostel, quite often! Let me refresh your memory by saying 'Makhani' means buttery. Somehow, our cook completely misses the whole idea of adding it to the dish! He exactly knows how to ruin a particular dish...in his own way! My roomie(room mate) and I, used to pray sincerely...so that they wouldn't serve the dish forever! But, all our prayers went in vain!! Despite our miserable plea, Kamalesh (the cook) kept cooking it every week:( Thereby, constantly kept our weight on check!! That's why...I hated this dish for a long time. Since, most of my past bitter experiences are all better now (only in food context)...thought of experimenting this one too!! Rather not a bad idea at all! Yes, it turned out to be "The Best Dal Makhani" I ever tasted:) I am going to pat myself and indulge in little bit of more...does anyone care to join me?
Whole Black lentils / karuppu muzhu ulundhu 2 tablespoon (I used split lentils, today)
Chana dal 1 table spoon
Red beans/ rajma 1 fistful
Green chilies 3 chopped
Onion 1 large finely chopped
Tomato puree 1 cup
Fresh cream 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder (fresh) 1 spoon
Cumin seeds powder (fresh) 1 spoon
Garam masala powder 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Butter few spoons.
Soak all the three lentils together overnight. Then, throw away the water and wash the lentils several times. Now, pressure cook them till tender.
Mash the lentils coarsely using the back of the spatula.
In a wide wok, heat oil. Add cumin seeds and asafoetida. Wait till it sizzles. Then add chilies, ginger-garlic and fry real good, followed by onions. Fry till reddish brown.
Further add tomato puree, salt, turmeric and chili powders. Cover and cook briefly until oil separates. Now...stir-in cooked and mashed lentils to it. Cover and cook until oil separates.
Add garam maala powder, coriander and cumin seeds powder. Top with fresh cream and cilantro leaves.
Mix well, before serving. Serve warm to go with your rotis, chappathis, pulkahs.