Dal Makhani (Cook with Manali)

Dal Makhani

Zutaten:
330 g Urad dal sabut (Belugalinsen = schwarze Linsen)
120 g Rajma (rote Kidneybohnen)
2 TL Salz
850 ml Wasser
Masala
2 EL Ghee (indisches Butterschmalz)
6 EL Gesalzene Butter
230 g Weiße Zwiebeln, sehr fein gehackt (evtl. mit Pürierstab zerkleinern)
4 TL Ingwer-Knoblauch-Paste (1:1 Ingwer und Knoblauch, 2 EL Öl)
1 Glas Tomatenmark
1 TL Kashmiri red chili powder (mildes, knallrotes Chilipulver
0,5 TL Garam masala
1 TL Salz
700 ml Wasser
0,5 TL Zucker
120 ml Sahne
Gesalzene Butter zum Servieren
Kohle (für Raucharoma)
Knoblauch-Naan oder Reis

Zubereitung:

• Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 1,3 litre water overnight.
• In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 2 teaspoon salt. Add around 1,7 litre water.
• Pressure cook for 30 minutes. Let the pressure release naturally.
• The dal and rajma should be completely cooked and you should be able to mash them with your fingers.
• Mash some of the dal and rajma using a potato masher.
• Then turn on the heat to lowest heat and let the dal simmer while you make the masala.

• To make the masala, in a large pot/pan, heat 4 tablespoons butter and 2 tablespoon ghee on medium heat.
• Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn’t burn and keep heat on medium.
• Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
• Add the tomato puree and mix. Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
• Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix.
• Add garam masala, kashmiri red chili powder and salt. Mix to combine.
• Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes.
• Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 700 ml water as the dal was simmering.

• Add sugar and mix after the dal has simmered for 45 minutes.
• Also add the remaining 2 tablespoon butter and 100 ml cup cream. Mix well.
• Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now. You may serve the dal at this point or do the additional step of giving it a smokey flavor.

• This last step (dhungar method) is optional but recommend. For the smokey flavor, place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until its red hot.
• Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of charcoal.
• You will immediately see fumes coming out of charcoal. Immediately close the pan with a lid. Let it remain like this for 2 minutes. After 2 minutes, remove lid and remove the bowl from dal. The longer you keep the lid closed, the smokier dal will get and for dal makhani I don’t like it very smokey so 2 minutes was good for me. You may do 5 minutes but don’t do more.

Garnish dal makhani with more cream and serve with a pat of salted butter.
Serve with garlic naan or rice.

Fazit:
Es ist recht lecker, aber nicht so gut wie bei Der peppern gror in Oslo. Die kochen das allerdings auch 16 Stunden lang. Der Aufwand hält sich in Grenzen, aber es setzt ständig an, daher muss man immer neben dem Topf stehen und rühren. Räuchern mit Kohle bringt ein tolles Highlight – das machen wir wieder! Wir heizten den Ofen an und nahmen ein kleines Stück glühendes Holz. Und dann vom Schnellkochtopf „Dreibein“ und Stahleinsatz ohne Löcher benutzt.

Esser:

• Tania & Arnold