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Mah Makhni (Kali Dal) Recipe

This dish is made from whole Urad (Black Matpe) dried-beans and finished in buttery creamy sauce

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: 4 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

Substitution

- Cumin powder: 3 teaspoon

- Coriander powder: 2 teaspoon

- Fenugreek powder: ½ teaspoon

- Dried Ginger powder: ½ teaspoon

- Cinnamon powder: ¾ teaspoon

- Ground Cloves: ¾ teaspoon

- Ground Black pepper: ¾ teaspoon

- Ground Cardamom: ¾ teaspoon

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 20 minute

6. Transfer to Dal.

7. Stir in Butter and Cream. Simmer on low heat for about 20 minutes.

Garnish

Stir in Ginger, Cilantro, and Serrano