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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
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.