Chef Varun Inamdar takes the classic Dal Makhani, which is a combination of whole black urad dal and rajma, and gives it an earthy flavour with the addition of walnuts.
- ¾ cup sabut kala urad dal or whole black lentils
- ¼ cup rajma or large red kidney beans
- ¼ cup walnuts, chopped roughly
- 6 cups water
- Salt to taste
- ½ cup fresh tomato puree
- 1 tbsp or more ginger-garlic paste
- 1 tbsp Kashmiri chilly powder
- 2 tbsp butter
- 1 tbsp cream
- Pinch of kasuri methi or dried fenugreek leaves
- ½ tsp garam masala
- Cream for garnish
- Wash and soak the black urad dal along with the rajma and walnuts in 3 cups of water overnight.
- Rinse and transfer the soaked dal mixture into a pressure cooker.
Add 3 cups of water and cook on low heat for 20 minutes.
Increase the heat to high and cook for 4 whistles.
Take off heat, allow the pressure to release, open the lid and mash the contents with 1 cup water.
Once the rajma, urad dal and walnuts have been mashed to a creamy paste, place the open pressure cooker back to heat.
Add the tomato puree, cream and cook over medium-low heat for 15 minutes.
In a bowl combine the ginger-garlic paste, chilly powder, butter, kasuri methi and garam masala.
Mix well and add to the cooked dal.
Stir and cook for another 10 minutes.
Take off heat, transfer into a serving bowl, garnish with a dash of cream and serve warm with jeera rice or naans or rotis and sliced onions or green onions.
Do you have the recipe for a dish from any part of India to share?
Please mail your recipes to email@example.com with the subject line 'Indian recipes'.
And please don't forget to add your name, location, and photos, if possible, of you as also the recipe.
We'll publish the best ones on Rediff.com