Recipe - Makhani Dal

One half cup Whole black urad (the
unhulled version of urad
dal)
One half cup Red kidney beans
One half cup Ghee
1 Grated onion
2 teaspoon Ground ginger
One half teaspoon Ground garlic
One half cup Milk
One half cup Cream
1 teaspoon Turmeric
1 teaspoon Red chillie powder
1 teaspoon Garam masala
2 teaspoon Cumin powder
2 Cardamom pods; slightly
crushed
3 (up to)
4 Chopped green chillies
Salt to taste
Lemon juice

From: Nancy Gandhi gandhi@GIASMD01.VSNL.NET.IN

Date: Sun, 11 Aug 1996 12:31:09 +0530
This dal is really rich and luscious. I sometimes cut down on the ghee and
substitute milk for cream, but this is the complete version. It's best
eaten with the flatbread called naan. Most people don't make naan at home,
at least here in South India, because it requires a special oven, but this
version, by Tarla Dalal, is pretty good. The cooking method is from
Flatbreads and Flavors, by Jeffrey Alford and Naomi Duguid.

Put urad and beans in water, bring to a boil. Remove from heat, cover and
soak for several hours. Drain and pressure cook in 3 cups water for 20
minutes, or until very soft. Drain and mash well. While dal is cooking,
heat ghee in a thick pan, add grated onion, ginger and garlic, cook till
golden brown. Cool slightly, add milk, cream, turmeric, chillie powder,
garam masala, cumin powder, cardamom pods, green chillies, salt. Mix well.
Add mashed dal, cook all together on medium heat until fragrant. Before
serving, add juice of one lemon.

EATL Digest 10 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.