Name: Dal Makhani infused with Charcoal smokey flavor recipe by Poonam Bachhav at BetterButter
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 6
Ingredients: 3/4 Cup whole Urad (whole black Lentil); 3 tbsp Rajma (Kidney Beans); 1 Large Onion finely chopped; 2 tomatoes finely chopped; 1 tsp Jeera (Cumin seeds); 1 tsp finely chopped or grated ginger; 1 tsp finely chopped or minced Garlic; 2 green chilies finely chopped; 1 bay leaf; 1 star anise; 1 black cardamom; 1 small stick of Cinnamon; 2-3 black Pepper corns; 2-3 cloves; 1 tsp Coriander Cumin powder; 1 TBSP RED CHILI POWDER; 1/4 tsp turmeric powder; 1 tsp of crushed Kasuri Methi (dried Fenu Greek leaves); 2 - 3 tbsp of fresh Cream; 3 tbsp butter; fresh coriander leaves to garnish; 2-3 Ginger julienne to garnish; Salt to taste; For imparting Smokey flavor: 1 tsp Ghee; 1 small piece of wood charcoal

ABOUT Dal Makhani infused with Charcoal smokey flavor RECIPE

Dal Makhani is a very famous Punjabi delicacy and the finest dal recipes of India. It is a spicy and rich dish made with a combination of whole black lentil (Urad) and red Kidney Beans (Rajma) and is popularly known as 'Maa ki daal' in Punjab. It is cooked with lots of butter (Makhan) and fresh cream (Malai) which gives a smooth velvety texture and a lovely flavour to the dish. The Dal Makhani goes well with any Indian flat bread like Chapati, Naan, Paratha or even with Jeera Rice.

Ingredients Serving: 6

3/4 Cup whole Urad (whole black Lentil)
3 tbsp Rajma (Kidney Beans)
1 Large Onion finely chopped
2 tomatoes finely chopped
1 tsp Jeera (Cumin seeds)
1 tsp finely chopped or grated ginger
1 tsp finely chopped or minced Garlic
2 green chilies finely chopped
1 bay leaf
1 star anise
1 black cardamom
1 small stick of Cinnamon
2-3 black Pepper corns
2-3 cloves
1 tsp Coriander Cumin powder
1 TBSP RED CHILI POWDER
1/4 tsp turmeric powder
1 tsp of crushed Kasuri Methi (dried Fenu Greek leaves)
2 - 3 tbsp of fresh Cream
3 tbsp butter
fresh coriander leaves to garnish
2-3 Ginger julienne to garnish
Salt to taste
For imparting Smokey flavor: 1 tsp Ghee
1 small piece of wood charcoal

Instructions

Soak the whole Urad and Rajma overnight. Next day pressure cook with 2 1/2 cups of water, salt and whole spices (Bay leaf, clove, black cardamom, cinnamon and black pepper corns). Pressure cook for 6 - 7 whistles or until the dals are thoroughly cooked.
With a wooden ladle mash the dal nicely and keep aside. Take 2-3 tbsp of this cooked lentils and pulse them in a grinder with 2-3 tbsp of water to a smooth paste.
In a deep wok or thick bottom sauce pan heat butter on low and add the cumin seeds, garlic and ginger. Saute till the raw smell goes. Add in green chilies, onions and saute until the onions turn translucent.
Add tomatoes, turmeric powder, red chilli powder, cumin, coriander powder and cook for 2-3 minutes on a medium flame. Add in the mashed lentils and the dal paste. Mix well and add a little water. Add salt and simmer the dal, add the remaining butter and fresh cream. Add the crushed Kasuri Methi, cook for another 1 minute and then turn off the flame.
Directly burn the charcoal on top of a gas burner. Place in a small bowl in the dal and pour 1 tsp of ghee or butter over it. Cover quickly and let it rest for a 2 to 3 minutes.
Garnish the Dal Makhani with fresh chopped coriander, ginger julienne and fresh cream. Serve hot.

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