Dal Mukhani

Mukhan means butter, so as the name goes dal mukhani, a Buttery Lintel. It’s a smooth, rich lintel curry.

I being a south Indian and stayed throughout in central India never knew what Dal Mukhani is.  Urad dal for me was clean white dal used for idli. But when we came to north I got introduced to  sabut urad dal. And  saw that a dal made out of it is delicacy here. It took some time to develop the taste for it.  I still don’t like it but my husband and son likes it.  So, tried to learn it.  Here is my version of Dal Mukhani.  

Ingrediants 

1 cup - whole urad daal (urad sabut)
1tbsp  - Red kidney beans (Rajma)
2 -  onion finely chopped
2 -  tomato finely chopped
1tsp – Ginger garlic paste

2tbsp –  MDH Dal Mukhani masala
2 - green chilies finely chopped
chopped coriander leaves
1/4 cup  - fresh stirred cream (malai)
1tbsp - butter
1tsp - cumin seeds (jeera)

Salt as per taste

• Soak rajma & urad Dal  in water overnight.
• Add 3 cup water & little salt and pressure-cook Rajma and urad daal till soft for about 3 whistle .
• Now in a kadhai heat oil, splutter cumin seeds
• Add onions and fry till golden brown.
• Now add ginger garlic paste and dry till light brown ,
• Add  green chilies and tomatoes and fry till tomatoes soften and oil separates.
• Now add MDH masala and salt and stair for 1min .
• Add daal and stir on medium flame. Cook for 15 min or till the consistency is thick
• Now garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Goes well with  roti or rice.