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Mah Kali Makhni Dal Dried Beans Recipe

This dish consists of whole Urad (Black Matpe) finished in buttery creamy sauce

This dish originated during 1950s at Dhaba (Punjabi restaurants) in Delhi

What is Makhni?

The dried beans are presoaked in plain water, drained and rinsed. Presoaked beans are cooked in plain water.

A Makhni Masala is cooked while the beans are being cooked. The Masala is added to the beans. Beans are cooked a little longer to let all the flavors to blend in.

A day old dish always tastes better.

 

Ingredients

Presoak

1. Urad (Whole Black Matpe): 2 Cups

2. Water : 6 cups

 

Precook

1. Water: 3 cups

 

Makhani Masala

1. Cooking oil: 3 Tablespoon

2. Finely chopped onion:  1½ Cup

3. Salt: 1 teaspoon or to taste

4. Cayenne powder: 1 teaspoon

3. Minced Garlic: 1 Tablespoon

4. Finely chopped ginger: 1 Tablespoon

5. Chopped Serrano: 3

6. Rajmah Spice Mix: 3 Tablespoons

7. Yogurt: ¼ Cup

8. Chopped tomatoes: 2 cup

9. Amchoor (Dried Mango powder): ½ teaspoon

10. Un-salted Butter: ½ Cup

11. Heavy Whipping Cream: ½ Cup

 

Garnish

Ginger julienne cut: 2 Tablespoon

Chopped Cilantro: 2 Tablespoon

Fresh Serrano Chopped

 

 

Method

Pre-soak

Bring water to a boil. Add Urad. Let it cook for 5 minutes and shut off the heat. Let rest for 8 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.

 

Pre-cook

Add water and presoaked beans to a pot. Let it come to a boil. Simmer uncovered over medium heat till beans are tender. It will take about one hour..

The beans should be submerged in water. If needed add more water.

 

Makhni Masala

1. In a separate pan, heat cooking oil.

2. Add onions, salt and cayenne pepper. Sauté till edges of brown.

3. Add Garlic, ginger, and Serrano. Sauté about 2 minutes.

4. Add Rajmah Spice mix. Sauté about 2 minute

5. Add yogurt. Stir and fry till all the yogurt is consumed.

5. Add tomatoes and Amchoor. Bring to a boil. Cook till tomatoes are softened and become a paste. It will take about 10 minute

6. Transfer to Dal.

7. Stir in Butter and Cream. Simmer on low heat for about 10 minutes.

 

Finish

Stir in Ginger.

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